Monday, 22 November, 2021
wine.co.za
A superstar in the Somm world, a trailblazer for the South African wine industry. We catch up with Gareth Ferreira MS on becoming SA's first Master Sommelier and what it's like heading up the wine list at three-starred Michelin restaurant, Core by Clare Smyth.
Tell us about your journey to becoming an MS?
GF: My career as a sommelier started back in 2010 after working several years in different hotels and restaurants around the world and taking an interest in wine. I decided to specialize in it leading me to the profession, it was then that I thought a formal qualification would be beneficial. Through research and some advice led me to the Court of Master Sommelier exams. In 2011, I took my first steps and did the intro and certified sommelier exam, a year later managed to pass the advanced exam on my first attempt thereafter I decided I needed a few years before attempting the Master Sommelier exam. In 2015 I was invited to take the Master sommelier exam for the first time. There are three parts to the exam and candidates can hold parts for 3 years before having to re-sit any parts they hold. Through the years I managed to pass several parts of the exam but had to re-sit in 2018 and this year having the theory section left I managed to get through it. A long journey dating back to 2011.
What are you currently working on?
GF: After all the lockdowns of last year, Core is now fully operational. The focus at the moment is the restaurant and continuing to improve the wine offering and service each day. It's a big part of the restaurant both as the guest experience and also financially it's a huge responsibly that I enjoy taking on.
What is your passion and drive to work within the wine industry?
GF: The industry and wine profession is driven by passion. I think most of us who are in it are there because we love wine, the people around it, the history, and stories but also love making people happy by providing exceptional service.
What is it like working at a Michelin star restaurant?
GF: Core has been open for almost 5 years now and we have achieved a lot in a short space of time. Being part of a restaurant that has achieved 3 Michelin stars, 10/10 in the Good Food Guide, and 5 AA Rosettes is extremely rewarding but doesn't come without sacrifice. It's like any profession or sport if you want to be the best you have to work at it and improve every day. Core is a restaurant that we like to describe as a casual luxury, and although we aim to be perfect in every aspect we do it in a manner that the guest always feels comfortable.
Do you have any autonomy on curating the wine list at Core?
GF: I have full control over the wine buying and wine list at Core, I am lucky that Chef Clare as an owner has put full trust in me to make sure that we not only have a quality wine offering but also invest in wine for the future. Wine buying requires a lot of thought and can have a huge impact on the business.
If so, have you listed any SA wines?
GF: Absolutely, in London, South African wine is very popular, a lot of guests have visited our beautiful Winelands and the general consumer at Core is very educated on wine. South Africa offers exceptional value for money, and most restaurants with a high-quality wine list in the UK will have a good selection of South African wine. At Core, South African wine can make up as many as 60 or 70 references, it does vary but generally, there is always a top-quality selection to choose from.