INTRODUCING
BARRY SCHOLFIELD
RESTAURATEUR, SOMMELIER AND ENTREPRENEUR
MEET BARRY – RESTAURATEUR, SOMMELIER AND ENTREPRENEUR
WITH SPECIALISED WINE KNOWLEDGE AND DIVERSE HOSPITALITY EXPERIENCE.
“WHAT MANY PEOPLE COMING INTO THE INDUSTRY
DON’T REALISE IS THAT ONCE YOU HAVE ACHIEVED
THE SASA LEVEL 1 JUNIOR SOMMELIER ACCREDITATION
THE HARD WORK REALLY STARTS.”
Barry Scholfield
BACKGROUND
BARRY GREW UP AMONGST WHEAT AND VINES
IN THE SWARTLAND AREA OF SOUTH AFRICA.
BARRY GREW UP AMONGST WHEAT AND VINES IN THE SWARTLAND AREA OF SOUTH AFRICA.
“I’ve been in the industry forever.
I started off as a barman after school before moving abroad
to pursue a career in the oil industry.
But no matter what, I always found myself
back in a restaurant or bar. So, about 10 years ago,
I got into it full time, worked my way up from high street
restaurant to hotel, a wine estate and everything in between.
All while studying obsessively and before I knew it,
I was the head sommelier for a prestigious fine dining restaurant.
Fast forward three more years, a lot more studying
and here we are today.”
“I’ve been in the industry forever. I started off as a barman after school before moving abroad to pursue a career in the oil industry.
But no matter what, I always found myself back in a restaurant or bar. So, about 10 years ago, I got into it full time, worked my way up from high street restaurant to hotel, a wine estate and everything in between.
All while studying obsessively and before I knew it, I was the head sommelier for a prestigious fine dining restaurant. Fast forward three more years, a lot more studying and here we are today.”
FAVOURITE FOOD & WINE PAIRING?
“Peanut butter and a crisp, crunchy cool-climate Pinot Noir.”
Barry Scholfield
QUALIFICATIONS
After working in various high street restaurants, pubs and clubs in South Africa and Europe, Barry formalised his love of wine through the CWA (Cape Wine Academy) and WSET (Wine & Spirit Education Trust).
He is also a proud SASA (South African Sommelier Association) Level 2 graduate and busy wrapping up his WSET L4 Diploma.
NOTEWORTHY
ACHIEVEMENTS
Barry is Chairman of the South African Sommeliers Association and in 2019 he was one of the judges for the Sommeliers Selection competition, the only local contest judged solely by a panel of South Africa’s best sommeliers, in categories fashioned around the perfect varietals for a restaurant’s ideal wine menu.
Barry has a specialised wine knowledge and diverse industry-specific experience across hotels, guest houses, high street restaurants, pubs, banqueting and highly awarded fine dining.
Not to mention a proven track record of effective leadership, management, organisation and procedural implementation.
THE ALLURE
OF THE WINE INDUSTRY
When asked what attracted him to the profession, Barry answered:
“I’m really just another geek
who likes nerding out over fact sheets
and technicalities.
The intricacies of wine combined
with the cultural heritage
and obvious social pleasures
were an immediate hit.”
SOMMELIER TRAINING
“Sommeliers vary in their skill set.
Some are more technical while others are more people-driven but a love of wine and the hospitality industry is a must. What many people coming into the industry don’t realise is that once you have achieved the SASA Level 1 Junior Sommelier Accreditation the hard work really starts. Becoming a SASA Level 2 Certified Sommelier will take a minimum three years of work, whether that’s actively studying, working on the floor or preferably a combination of both. Passing the exam requires up-to-date knowledge of cocktails, cheeses, cigars, bottled water, tea, coffee, not to mention service standards … and the list goes on.
Then there’s still the annual ASI exam which takes this all yet another step further with up-to-date market-related knowledge.”
“Sommeliers vary in their skill set.
Some are more technical while others are more people-driven but a love of wine and the hospitality industry is a must. What many people coming into the industry don’t realise is that once you have achieved the SASA Level 1 Junior Sommelier Accreditation the hard work really starts. Becoming a SASA Level 2 Certified Sommelier will take a minimum three years of work, whether that’s actively studying, working on the floor or preferably a combination of both. Passing the exam requires up-to-date knowledge of cocktails, cheeses, cigars, bottled water, tea, coffee, not to mention service standards … and the list goes on.
Then there’s still the annual ASI exam which takes this all yet another step further with up-to-date market-related knowledge.”
CURRENT VENTURES
As the Sommelier and Co-owner of Somm’s Wine Bar & Restaurant, Barry currently oversees the day-to-day running of the business.
In addition, he trains sommeliers, writes about all things wine, consults for various restaurants and works as a sommelier for a small portfolio of restaurants.
TIPS FOR WINE LOVERS
“Once you really scratch beneath the surface, wine becomes an inexhaustible topic. Have fun, keep learning, share, don’t take it too seriously and remember to keep trying new things.
Wine affords us an opportunity to see the world, its heritage and its terroir through a wine glass.”
A Little Bit About
THE SOMMELIERS SELECTION COMPETITION
Here, wines of different varieties, blends and pricing,
but stylistically similar, stand alongside each other.
In 2019, more than 400 wines from the country’s top estates
were entered into the contest, with the winning wines,
beers and gins coming from more than 60 farms with stand-out wines
including the Glen Carlou Chardonnay 2018, Plaisir de Merle Grand Plaisir 2014,
Idiom Bordeaux Blend 2015, Villiera Wines Tradition Brut NV,
Peter Falke Wines Méthode Cap Classique 2013
and in the craft beer category,
the Cape Brewing Company’s Mandarina Bavaria IPA.
“It gets down to the important question of not ‘is this wine better than that wine’
but rather ‘at this price point and in this style, would you stock it and is there a market for it?’”
BARRY SCHOLFIELD & ADORE AFRICA
Our Shared Views, Passions & Visions
Barry Schofield’s specialised wine knowledge and diverse industry-specific experience
make him unique and perfectly aligned with the ADORE value proposition of scintillating travel
by design. We are excited to have Barry curate unique food and wine experiences,
including private chef catering for our exclusive fly-in private villa clients throughout Africa.
Barry Schofield’s specialised wine knowledge and diverse industry-specific experience make him unique and perfectly aligned with the ADORE value proposition of scintillating travel by design. We are excited to have Barry curate unique food and wine experiences, including private chef catering for our exclusive fly-in private villa clients throughout Africa.
