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The Interview: Mark van der Goot, Director, The Greyhound at Battersea Pub and Dining Room (SAV Pubs Ltd), London
What is the difference between running your own place and being head sommelier in a Michelin-starred restaurant? As head sommelier you can focus all your time and energy on the wine list and its profitability. You also have lots of staff. Here, I am the sommelier, general manager and owner all in one, and the responsibility is endless. I’ve got 15 staff to look after, and maintenance issues that continually knock at the door. I’m very lucky because my wife Sharlyn is from a marketing background and she manages that side of things, but we had a baby boy last August so it has been pretty tricky. ...
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