Barbara is a Master of Wine with over a decade’s worth of experience at Berry Bros. & Rudd Ltd. Her role requires her to create memorable experiences for their guests while also training the staff to communicate about the world of wine. It is vital for your staff to be trained and skilled to be able to enthuse your guests into opening up their world to newer wines. The staff has to not only be hospitable but approachable and thorough in their work. While industry-recognized qualifications are vital, it also comes down to understanding how to introduce a consumer to a specific wine and how to ensure that their requirements are met. Barbara believes that the staff should be able to bridge merchants and producers, guests and establishments, as well as wine enthusiasts to the endless sea of information about their wines.

Listen to Barbara Drew talk about the importance of upskilling your staff by heading to this link.

About Barbara Drew MW

Barbara started her wine career in 2011 at Berry Bros. & Rudd, and is now their Events Manager. 

Berry Bros. & Rudd is Britain's oldest wine and spirit merchant, having traded from the same shop since 1698. Today the company also has offices in Japan, Singapore and Hong Kong, a Wine School and an exclusive fine wine and dining venue in London's St James's. They also hold two Royal Warrants for H.M. The Queen and H.R.H. The Prince of Wales.

Barbara coordinates and hosts a wide range of events, both in-person and online, from introductory wine courses to in-depth masterclasses, with a particular focus on Italy and the New World. In addition, she mentors, teaches, judges, and runs.

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This conversation was hosted at the London Wine Competition, where Barbara Drew was a judge.

About The London Wine Competition

The London Wine Competition is an international wine competition organized by Beverage Trade Network. The competition looks to recognise, reward and help promote wine brands that have successfully been created to identify with and target a specific wine drinker. For any wine brand to earn its place on a retailer’s shelf or a restaurant’s wine list -  and then vitally stay there - they need to be marketable and consumer-driven and not just produced in the general hope it can find enough people willing to sell and buy it.