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The Sommelier Collective is a new resource for all working sommeliers throughout the United Kingdom who wish to actively engage in a new and growing society of like-minded professionals.

Membership is free, you simply need to register using the form below.

By joining the The Sommelier Collective users will immediately gain access to relevant on-trade news, invitations to educational tastings, links to career development and mentors, as well as a library of learning resources, including the latest region reports, links, courses and downloads.

The Sommelier Collective is for professional sommeliers of at all stages of their careers, whether it is time to learn and make new connections, take the next step or simply take time to give back to those new to the industry.

MEMBERSHIP APPLICATION FORM

Applications are invited from full-time sommeliers working in UK restaurants/hotels/bars/clubs*, or those actively seeking a full-time position in an on-trade establishment. Our membership focuses on those working ‘on the floor’, who are front-of-house and offering exemplary food and wine service, everyday.

Sommeliers outside the UK can now apply to become an ‘international’ member, simply complete the form below.

(* including those on furlough during national Covid-19 lockdown and restrictions.)

Show Terms & Conditions and Privacy Policy

We hope you take the opportunity to join us on a new and inclusive venture in striving for excellence in wine service.

All are welcome, just join in to find out what you can achieve…

EMAIL NEWSLETTER

For those who are not sommeliers but would like to keep up to date with news from The Sommelier Collective you can subscribe to our email newsletter. (Members will automatically receive newsletters).

The Sommelier Collective email newsletter

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MAGAZINE

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Five finalists from across the UK gathered at Le Cordon Bleu’s Cord restaurant yesterday to contest this year’s Gosset Matchmaker’s competition. Contestants were left in no doubt about the scale of the challenge facing them. ‘We started this in 2016 and its just got better and better over the last six years,’ said Will Oatley,… Continue reading →