Shelley is our Food & Beverage Manager, also affectionately known as our wine connoisseur. She holds a WSET (Wine & Spirit Education Trust) Diploma and has over 15 years’ service at One Great George Street. We sat down with Shelley to find out about her life inside and outside of the venue.
What do you enjoy about working at One Great George Street?
“The team are great to work with, I’m a people person – so that really matters to me. I also appreciate the opportunities for growth, and to learn as a team or personally. Wellbeing is also promoted and practiced throughout the company – this is something that’s not common in this industry.”
What does an average working day look like for you?
“Following a brisk walk along the river, I start with a coffee –(obviously!); and a quick team meeting, as it’s very important to prepare for the current and next day’s activities. I will then work on various projects before lunch service. I now very rarely run a function by myself, so I check the room set-ups and service throughout lunch. My afternoons are usually spent hosting tastings for clients or attending wine tastings myself, as the favourite part of my job is writing our wine list!”
What trends are you currently seeing in the drinks industry?
“Wine and spirit companies are paying more attention to their consumer’s needs, which are leaning towards making healthier choices and enjoying alcohol responsibly. There has been an increasing demand for ‘No & Low’ alcoholic products, as well as alcohol-free spirits.”
What do you enjoy doing in your spare time?
“I enjoy going on long walks, going to the gym, and watching Rugby. I also love spending time with my nieces who are my world.”
What’s your favourite song?
“Signed, sealed, delivered – by Stevie Wonder. I saw him perform the song at Glastonbury in 2010, and it was fantastic – there was an amazing energy in the crowd that I’ll never forget.”
What’s your favourite wine/food combination?
“This is very difficult to answer as I love so many! However, if I was to try and narrow it down to a few, it would have to be slow-roast lamb ragu with a Valpolicella Ripasso in the wintertime; or a crisp Provencal Rose with fresh tomato and basil salad in the summertime.”