MEET THE SOMMELIER
ALICE BUSSI
Owner , Hide and Fox
Tell us a little bit about yourself and how you came to be a sommelier ?
After attending hotel school for 5 years and then working in some beautiful hotels , I decided to study wine under the AIS , Italian Sommelier Association . The diploma included 3 courses , covering primarily Italian wines , old world and new world wines ; international drinks ranging from beer to brandy to cocktails ; and of course wine tasting and food pairing . My first professional sommelier position was at The Bath Priory Hotel in Bath , Somerset , in it ’ s Michelinstarred restaurant .
How do you choose the wines for Hide & Fox ?
When designing a wine list there are many factors to consider . Hide and Fox is a small intimate restaurant offering tasting menus and the wine list must reflect its style . We have around 80 bins including sparkling and sweet wines . The key is to aim for a well balanced wine selection . This means having wines from different countries , an interesting selection of single grape variety and blends , classics along with the lesser known , a mixture of different styles and tasting notes , and of course different price points . I review the list often to highlight any gaps that need filling or to check for repetitions , if so maybe I ' ll sacrifice a Pinot Noir and introduce a Monastrell to keep the balance . I also work closely with local vineyards , Simpsons Wine Estate and Gusbourne Wines , to support and share their fantastic products of international quality .
What is so special about your wine lists / cellar ?
Our wine list is approachable , there is something for everyone . We always assist our guests in finding the perfect choice for them ; even if we might not have what they usually enjoy drinking at home , we find an alternative that they have never had before . We take so much pride in introducing new and lesser-known wines to our guests .
Which is your favourite wine on the menu ?
That ' s a very difficult question to answer . I do love it when we find the right wine to pair with each dish . I believe a well thought out food-wine pairing can uplift both the dish and the wine . The one thing that I always look for in a wine is balance . When a wine is well balanced , it ' s a good wine ; from a fresh and light Godello , a more complex Gavi di Gavi or an oaked Grenache Blanc , to an earthy Pinot Noir , an elegant Chianti or a big bold Bordeaux – I love them all !
Tell us about your drinks philosophy ?
When it comes to drinks , I believe in a good combination of old and new . I feel that the classics are very strong and important to keep , but I look for local or British alternatives to the commercial options . On our drink menu you will find only signature cocktails with some home-infused spirits and syrups and an interesting selection of aperitifs and digestives , with local beers and British minerals .
What was your most memorable wine tasting / vineyard experience ?
I once was part of a very interesting Sauvignon Blanc blind tasting , helping a colleague to prepare for the Court of Master Sommelier course . We tried 26 wines from all around the world and had to name country , appellation , vintage , and maker . It was so educational to see the similarities in a Sancerre and a Sauvignon Blanc from South Africa , and to understand better what identifies a Chilean Sauvignon from an Australian one .
Finally tell us about your guilty pleasure when it comes to wine ?
I do love a fruity Sangria . Back in Italy , my friends and I spent Easter Monday at the park with lots of games , food , refreshing beer , and the always present Sangria ; all day out with friends , enjoying the first warm weather of the spring and having lots of fun !
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