Unfiltered: Crispin Sugden, Pitt Cue Co.

Crispin Sugden is the “chequered shirt wine loving” general manager of Pitt Cue Co, according to Wine List Confidential, and the author of a “flavour-driven” list that is “highly drinkable and seriously enjoyable”. After several trips to Australia, working in the hospitality industry, Sudgen settled in London, working at a branch of Carluccio’s where he met his former boss and mentor, David Strauss. The pair went on to open Goodman Steakhouse in Mayfair, at which Sugden held the responsibility for overseeing its wine programme. Sudgen left Goodmans in 2015 and found himself working at barbecue specialists Pitt Cue Co. Despite no formal training in wine, Sugden possesses a canny ability to “remember every wine I’ve ever drunk”, put value at the forefront of his offer, and updates his list monthly. ‘Thinking a little seasonally, despite the fact it’s almost permanently winter on this island! So summer will see a resurgence of Pinot Noir and super-fresh whites and a couple of rosés, while in winter we enjoy rich and rustic reds from Spain, France and the like. Syrah and Grenache often rear their spicy heads. If we are lucky enough to be taken on a trip, which I was with The Wine Treasury to Piedmont, we will always aim to list from each producer who shares their valuable time with us. A sort of doffing of the cap.”

Crispin Sugden

What’s your go-to drink at the end of a long day?

Ice cold lager in a frozen glass.

What’s your most embarrassing front-of-house moment?

Whilst trying to fix my trouser zip which bust open mid-service, I managed to super glue my Johnson to my boxer shorts. Don’t ask more.

If you could give your younger self advice when starting out as a somm, what would it be?

Be as open minded as possible and don’t take yourself too seriously.

Has a wine every given you an epiphany? Which one?

Yes. A regular of mine back when I worked at Goodman 2009 gave me a sip of some Raven Syrah from Sine Qua Non. I never looked back.

Which customer habit annoys you the most?

Waving for attention that they need to order and not being ready one bit.

Who is your inspiration in the gastronomic world?

Ray Croc. (The American businessman who joined the California-based company McDonald’s in 1954, helping to turn the chain into a global franchise).

What’s your ultimate food and wine pairing?

Pinot Noir and roast Lamb.

Where would your fantasy vineyard be?

In the Himalayas.

If you weren’t a sommelier, what would you be doing?

Just drinking the stuff rather than drinking and selling.

Which wine (grape/style) do you find it impossible to get along with?

Sauvignon Blanc.

Who is the most memorable customer you’ve ever served?

Ross Kemp, who I just couldn’t stop calling Grant Mitchell. Good laugh and very easy to look after.

What else would you like to achieve in your life?

Make it to 40.

What would be your desert Island wine?

Anything in Nebuchadnezzar.

What is your life motto?

Make it happen.