Wales


<p>Meet Cathryn Bell, the newly crowned inaugural <a href="https://www.aahospitalityservices.co.uk/aa-rosettes-spring-2026-update/" target="_blank" rel="noreferrer noopener">AA Sommelier</a> of the Year and the driving force behind the wine experience at <a href="https://grovenarberth.co.uk/" target="_blank" rel="noreferrer noopener">Grove of Narberth</a>. Originally from Ammanford, she returned to Wales after 16 years abroad to take the reins as Head Sommelier — and hasn’t looked back since.</p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="1500" src="https://dev.muddystilettos.co.uk/wales/wp-content/uploads/sites/30/2026/03/Untitled-design-15.png" alt="Cathryn Bell" class="wp-image-5667" srcset="https://dev.muddystilettos.co.uk/wales/wp-content/uploads/sites/30/2026/03/Untitled-design-15.png 1000w, https://dev.muddystilettos.co.uk/wales/wp-content/uploads/sites/30/2026/03/Untitled-design-15-200x300.png 200w, https://dev.muddystilettos.co.uk/wales/wp-content/uploads/sites/30/2026/03/Untitled-design-15-683x1024.png 683w, https://dev.muddystilettos.co.uk/wales/wp-content/uploads/sites/30/2026/03/Untitled-design-15-768x1152.png 768w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



<p>In this exclusive chat, we pour over Cathryn’s journey – from East Africa to her favourite Welsh bottles — and pick up her top tips on where to splurge, where to save, and how to make every sip count. Chardonnay at the ready!</p>



<h2 class="wp-block-heading" id="h-take-us-back-to-the-beginning-where-your-journey-with-wine-started-and-how-you-became-a-sommelier">Take us back to the beginning – where your journey with wine started, and how you became a sommelier?</h2>



<p>My start into wine wasn’t a conventional one — I didn’t grow up knowing what a sommelier was, and food and wine weren&#8217;t really part of my world. I was 26 when I became a sommelier, having segued from a very different career in International Development in East Africa. I went to uni in Zanzibar, where I studied Swahili and Development Studies, and ended up managing a small eco-lodge on the island.</p>



<p>While I was there, I was translating hospitality training materials, and had to do my own research to fully understand the content — that&#8217;s when I caught the bug. I flew to Cape Town to do my first wine studies, and it all grew from there! Not the most conventional start, but a fork in the road I will always be grateful for. Ultimately, both careers come down to the same thing: making people happy!</p>



<h2 class="wp-block-heading" id="h-what-sort-of-training-did-you-need">What sort of training did you need? </h2>



<p>All my foundational qualifications were done with <a href="https://www.wsetglobal.com/" target="_blank" rel="noreferrer noopener">WSET</a> – a brilliant international platform for wine and spirits education that really sets the ground work for further learning. I’d recommend it to anyone wanting to start out on this path. </p>



<p>Being a sommelier isn&#8217;t just about passing your exams and knowing your subject matter — the real learning comes from being on the floor, working with the wines, and applying that knowledge with guests, food and chefs alike. There’s an awful lot of glass polishing, plate carrying and heaving boxes around cellars&#8230; alongside, of course, the eating of food and drinking of wine.</p>



<h2 class="wp-block-heading" id="h-aa-sommelier-of-the-year-2026-no-big-deal-where-were-you-when-you-got-the-news-and-what-was-your-immediate-reaction">AA Sommelier of the Year 2026 – no big deal! Where were you when you got the news, and what was your immediate reaction?</h2>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="1000" src="https://dev.muddystilettos.co.uk/wales/wp-content/uploads/sites/30/2026/03/Cathryn-Bell.png" alt="Cathryn Bell" class="wp-image-5668" srcset="https://dev.muddystilettos.co.uk/wales/wp-content/uploads/sites/30/2026/03/Cathryn-Bell.png 1500w, https://dev.muddystilettos.co.uk/wales/wp-content/uploads/sites/30/2026/03/Cathryn-Bell-300x200.png 300w, https://dev.muddystilettos.co.uk/wales/wp-content/uploads/sites/30/2026/03/Cathryn-Bell-1024x683.png 1024w, https://dev.muddystilettos.co.uk/wales/wp-content/uploads/sites/30/2026/03/Cathryn-Bell-768x512.png 768w" sizes="(max-width: 1500px) 100vw, 1500px" /></figure>



<p>I was busy hoovering the restaurant ahead of service when I was bundled into a quiet corner by my Executive Chef, Dougie (Douglas Balish), General Manager, Karen de Koning, and F&amp;B Manager, Andreas Grammatikopoulos. They produced a phone with our owner, Neil Kedward, on a video call — holding a glass of Champagne up to the camera. A glass of Champagne was promptly pressed into my hand and they broke the news. It was a slightly surreal, lovely, euphoric moment — which came to an abrupt end when I had to shoo them all out again so I could finish the hoovering.</p>



<p>It&#8217;s a huge honour, particularly as the inaugural winner. More than anything, I’m just delighted to have been on the radar as a small place in West Wales. It’s a real testament to the incredible work happening across the Welsh food and drink scene — there are so many people doing brilliant things and proudly championing what Wales has to offer. We’re building the kind of landscape we all want to be part of.</p>



<h2 class="wp-block-heading" id="h-how-much-of-your-role-at-the-grove-of-narberth-is-about-teamwork">How much of your role at the Grove of Narberth is about teamwork?</h2>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="1000" src="https://dev.muddystilettos.co.uk/wales/wp-content/uploads/sites/30/2026/03/Grove-of-Narberth-3.png" alt="Grove of Narberth" class="wp-image-5671" srcset="https://dev.muddystilettos.co.uk/wales/wp-content/uploads/sites/30/2026/03/Grove-of-Narberth-3.png 1500w, https://dev.muddystilettos.co.uk/wales/wp-content/uploads/sites/30/2026/03/Grove-of-Narberth-3-300x200.png 300w, https://dev.muddystilettos.co.uk/wales/wp-content/uploads/sites/30/2026/03/Grove-of-Narberth-3-1024x683.png 1024w, https://dev.muddystilettos.co.uk/wales/wp-content/uploads/sites/30/2026/03/Grove-of-Narberth-3-768x512.png 768w" sizes="(max-width: 1500px) 100vw, 1500px" /></figure>



<p>Being a sommelier is about match-making — pairing wine with people and with food. The best way to do that is through close collaboration with my Executive Chef, Douglas, and Head Chef, James Greatorex, as well as the Front of House Team, making sure we deliver those food and wine experiences in a way that truly aligns with our values. For me, it&#8217;s not about gate-keeping or exclusion, it’s about joy. It&#8217;s about creating inclusive, memorable experiences and moment for our guests, and that really does take a village.</p>



<h2 class="wp-block-heading" id="h-when-it-comes-to-pairing-wine-with-food-where-do-you-even-begin">When it comes to pairing wine with food, where do you even begin?</h2>



<p>It’s a collaborative effort from the get go. When Dougie and James start developing a new dish, they bring me in right at the beginning — I&#8217;m handed spoons of sauces and bites of different elements so I can start forming ideas about potential wine pairings.</p>



<p>From there, we&#8217;ll have a bit of play day, trying the dish with a few different wines. Usually the dish evolves, my wine choices hone in, and eventually we reach a point where everything clicks — the dish works, the wine works, and together they create something greater than the sum of their parts. If it’s anything less than that&#8230; what’s the point?</p>



<h2 class="wp-block-heading" id="h-tell-us-about-a-wine-you-ve-tasted-recently-that-really-wowed-you">Tell us about a wine you’ve tasted recently that really wowed you</h2>



<p>I recently had a bottle of English Chardonnay made from grapes grown in Somerset, but vinified in Wales by one of the most exciting natural winemakers around right now – Dave Morris of <a href="https://wrightswine.co.uk/collections/dave-morris-mountain-people-wines" target="_blank" rel="noreferrer noopener">Mountain People Wine</a>, at his winery in Monmouthshire. </p>



<p>It’s called TAM (“This Ain’t Macon”) under his label Cowboys Don’t Have Curls, and was billed as an “oxidative, Jura style Chardonnay”. It was all of that and more – what it really was, was energy. Pure resonance. Like a note held on a piano with the sustain pedal down. And all from a wine that clocked in at just 10.5% ABV. It was unbelievable. Outrageously delicious. A genuinely magical experience — and a real beacon for what authentic natural wines in the UK can be.</p>



<h2 class="wp-block-heading" id="h-can-you-share-a-moment-when-your-wine-pairing-stole-the-show-at-the-table">Can you share a moment when your wine pairing stole the show at the table?</h2>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="1000" src="https://dev.muddystilettos.co.uk/wales/wp-content/uploads/sites/30/2026/03/The-Fernery.png" alt="The Fenery" class="wp-image-5669" srcset="https://dev.muddystilettos.co.uk/wales/wp-content/uploads/sites/30/2026/03/The-Fernery.png 1500w, https://dev.muddystilettos.co.uk/wales/wp-content/uploads/sites/30/2026/03/The-Fernery-300x200.png 300w, https://dev.muddystilettos.co.uk/wales/wp-content/uploads/sites/30/2026/03/The-Fernery-1024x683.png 1024w, https://dev.muddystilettos.co.uk/wales/wp-content/uploads/sites/30/2026/03/The-Fernery-768x512.png 768w" sizes="(max-width: 1500px) 100vw, 1500px" /></figure>



<p>Food and wine pairing should always elevate the dining experience — that’s what we strive for in the restaurant. It’s about creating that special “other” moment when the two elements come together. Whether that’s the volume of a lighter red being turned up by the richness of a meat dish, a sparkling gaining fruit and texture from its accompanying bouche, or someone doing a complete 180 on a varietal they were convinced — until they see it in action, dancing with a food partner. That&#8217;s what we aim to do every day in the restaurant — and it’s the absolute best part of the job. </p>



<h2 class="wp-block-heading" id="h-what-trends-are-you-spotting-that-are-about-to-shake-up-the-wine-industry">What trends are you spotting that are about to shake up the wine industry?</h2>



<p>As global warming continues to impact traditional wine-growing regions — with alcohol levels creeping higher and higher — I think we&#8217;ll see a real shift towards lower alcohol wines. That change is already starting to happen. It also creates a huge opportunity for Welsh and British wines to come into their own, particularly when they’re made with authenticity and a real sense of place.</p>



<h2 class="wp-block-heading" id="h-some-people-feel-a-little-intimidated-by-wine-what-s-your-advice-for-anyone-who-s-nervous-about-diving-in">Some people feel a little intimidated by wine — what’s your advice for anyone who’s nervous about diving in?</h2>



<p>Wine is such a personal experience, yet we carry so much unnecessary psychological baggage around it — ideas about status, knowledge and &#8220;getting it right&#8221;. Quite frankly, it all needs to get in the bin. No one&#8217;s scared of ordering a steak or choosing an ice-cream flavour, so when did this nonsense start with wine?!</p>



<p>My advice is to shake off those doubts and get curious. Think of wine as a treat, a reward —  the only thing that really matters is that you enjoy what&#8217;s in your glass. That&#8217;s it. Wine professionals are there to help you get there, so use them — give them direction based on what you like (or don&#8217;t like), and let them guide you. And if you&#8217;re figuring it out on your own, just try more wine! Confidence comes with experience — it&#8217;s all trial and error, like anything else — so lean into it and enjoy the learning curve.</p>



<h2 class="wp-block-heading" id="h-if-our-readers-want-to-pick-a-great-bottle-at-home-what-insider-tips-would-you-share">If our readers want to pick a great bottle at home, what insider tips would you share?</h2>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="1000" src="https://dev.muddystilettos.co.uk/wales/wp-content/uploads/sites/30/2026/03/Cathryn-Bell-1.png" alt="Cathryn Bell" class="wp-image-5670" srcset="https://dev.muddystilettos.co.uk/wales/wp-content/uploads/sites/30/2026/03/Cathryn-Bell-1.png 1500w, https://dev.muddystilettos.co.uk/wales/wp-content/uploads/sites/30/2026/03/Cathryn-Bell-1-300x200.png 300w, https://dev.muddystilettos.co.uk/wales/wp-content/uploads/sites/30/2026/03/Cathryn-Bell-1-1024x683.png 1024w, https://dev.muddystilettos.co.uk/wales/wp-content/uploads/sites/30/2026/03/Cathryn-Bell-1-768x512.png 768w" sizes="(max-width: 1500px) 100vw, 1500px" /></figure>



<p>Take photos or notes of wines you&#8217;ve enjoyed and look for what links them – is it a particular varietal, a region, or a style? Do you tend to prefer fuller reds or fruitier whites? Gather that information and use it as your signposts to finding more wines you&#8217;re likely to love. Equally, take notes of the wines you haven&#8217;t enjoyed — often that’s just as useful. In fact, when i&#8217;m talking to guests, I&#8217;ll often start by asking what they want to avoid. What don&#8217;t you want to experience. With wine, the possibilities of what we <em>might</em> like are endless — but we usually know much more quickly what we don’t. Use that as your guide</p>



<h2 class="wp-block-heading" id="h-spend-or-splurge">Spend or splurge!</h2>



<p>When it comes to buying wine in retail, you have to consider how much you&#8217;re actually paying for what&#8217;s in the bottle — versus duty, tax, distribution, packaging and everything else. In the current climate, I&#8217;d say £12-£15 is the threshold you need to get over to make sure you’re getting real value for the wine itself. The most rewarding retail wine experiences tend to sit in the £20-£40 bracket — and beyond that, you&#8217;re moving into bottles that are more suited to a special occasion. </p>



<p>Wine prices are no joke — like everything else right now, they’re rising. So perhaps it&#8217;s about drinking a little less, but drinking better when you do. God knows we could all do with more moments of magic. And if you can, turn to independent wine merchants — they’re your best bet for finding something genuinely brilliant. </p>



<p>Particularly if you’re still exploring, try to steer away from big-name regions and popular styles that often carry a higher price tag without guaranteeing better value (Burgundy, I’m looking at you). Instead, take a punt on lesser-known regions and varietals – and again, that’s where independent merchants really come into their own.</p>



<h2 class="wp-block-heading" id="h-what-are-a-few-of-your-current-favourites">What are a few of your current favourites?</h2>



<figure class="wp-block-image size-full is-resized"><img decoding="async" loading="lazy" width="1000" height="1500" src="https://dev.muddystilettos.co.uk/wales/wp-content/uploads/sites/30/2026/03/Fernery.png" alt="Fernery" class="wp-image-5675" style="aspect-ratio:0.6666666666666666;width:640px;height:auto" srcset="https://dev.muddystilettos.co.uk/wales/wp-content/uploads/sites/30/2026/03/Fernery.png 1000w, https://dev.muddystilettos.co.uk/wales/wp-content/uploads/sites/30/2026/03/Fernery-200x300.png 200w, https://dev.muddystilettos.co.uk/wales/wp-content/uploads/sites/30/2026/03/Fernery-683x1024.png 683w, https://dev.muddystilettos.co.uk/wales/wp-content/uploads/sites/30/2026/03/Fernery-768x1152.png 768w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



<h3 class="wp-block-heading" id="h-sparkling">Sparkling</h3>



<p>Whilst I have lots of favourites, if I were to brutally generalise, my go-to for sparkling would be Cava — particularly from the maverick Corpinnat category. It’s a designation you’ll see on the label of winemakers who are hell-bent on proving that Spain can produce some of the best sparkling wines in the world. To be classed as a Corpinnat, the wines must be organic, hand-harvested and aged for longer, with a strong focus on native varieties. These wines are all about promoting and protecting heritage — and you can pick up a bottle for about £25 that would knock the socks off a Grand Marque Champagne at twice the price!</p>



<h3 class="wp-block-heading" id="h-red-and-white">Red and white</h3>



<p>For reds and whites, I&#8217;d say there are some incredible wines coming out of Spain and Portugal right now — offering incredible value for money. Spain in particular has a wealth of old vines that are being revitalised and nurtured by a new generation of winemakers, picking up where their grandparents left off. Many are turning to organic and sustainable viticulture, alongside more authentic wine-making practices, to produce some truly captivating wines.</p>



<h3 class="wp-block-heading" id="h-rose">Rosé</h3>



<p>There’s a rosé for every mood and every season — and the colour is the least interesting thing about it! Look to some unexpected places: Tuscany, Tenerife, Rioja or Greece — and discover just how varied rosé can be, from savoury to romantic to gently spiced. Our house rosé at the moment is from Lebanon, with its closest rival a wine made from hybrid, disease-resistant varieties grown in the Vale of Glamorgan South Wales —  from none other than Dave Morris of Mountain People Wines. Like Cava, we should all be drinking more rosé – there really is one out there for everyone!</p>



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<h2 class="wp-block-heading" id="h-room-for-more">ROOM FOR MORE?</h2>



<ul>
<li><a href="Luke Selby’s Welsh beetroot and goat’s cheese tart" target="_blank" rel="noreferrer noopener">Recipe: Luke Selby’s Welsh beetroot and goat’s cheese tart</a></li>



<li><a href="https://wales.muddystilettos.co.uk/things-to-do/latest-news/wales-openings-shopping-fitness-fashion/" target="_blank" rel="noreferrer noopener">Superflash! 7 hot new openings coming your way across Wales</a></li>



<li><a href="https://wales.muddystilettos.co.uk/lifestyle/beauty/welsh-seaweed-botanicals-skincare/" target="_blank" rel="noreferrer noopener">Seaweed bathing in Wales: the natural skincare making waves</a></li>
</ul>


Pouring perfection: Muddy chats to the AA Sommelier of the Year

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