1. Home
2. News

Bethany Pogson: ‘Looking Back, Forging Ahead’

How has business been for you in the first half of 2026 and how do things compare to where you were last year?

Like many of our friends and colleagues, business was slow at the start of the year. The cost of living has hit everyone incredibly hard, but we are fortunate that the last few months have seen a serious uptick in reservations and spending, for both us and our sister restaurant [Margaret’s]. It’s tricky to compare, as costs have increased with the duty changes and higher employee spending, but guests' appetites for more luxury experiences has increased over the spring and summer.

What are you most proud of achieving this year in terms of driving the business forward?

We have been lucky enough to retain our Michelin star, AA Notable Wine List Award and Good Food Guide mention this year, all of which has had a huge impact on our reservations. Personally, I think I’m most proud of our wine club – an educational blind tasting group aimed at teaching practical, theoretical and tasting knowledge to both front and back of house teams across both of our sites. Seeing that knowledge put into practice, especially by the FOH teams, has been really special, and has a huge effect on the guest experience.

What have been the biggest challenges so far this year and how have you sought to circumvent those?

Continuing to create an offering that is unique, meaningful and worth the money, in a climate that does not lend itself to spending. We have to constantly update the wine offering and drinks programme at R22 to suit every person’s budget, while making the experience feel individual and sincere to all the guests that join us. We have also found it difficult to find experienced, mature hospitality professionals, in an industry that is not financially rewarding to young people looking to get into the trade, therefore creating a gap of experience. The only thing we can to do combat that really is to put a much bigger investment into our training schedules and programmes and try and offer as attractive a lifestyle and work package as we can.

Looking ahead to the second half of the year, what do you have in the pipeline?

We have just completed two really successful wine dinners. The first being a Tour of England dinner with local wine supplier Grape Britannia, and the second with paired wines from Nyetimber. We definitely have plans for more of these throughout the year using different wineries, suppliers, and maybe even dinners built around a specific seasonal ingredient.

What significant or emerging trends are you seeing in the drinks’ world that are likely to have an impact on the future nature of trade?

A growing awareness of sustainability and the differences between organic/biodynamic/minimal intervention/ecological footprint of wines; and what that means for the consumers. I think guests will continue to seek drinks created closer to home, made on a smaller scale.

From government, consumers, or the trade itself, what change(s) would you most like to see to help your business and others to thrive?

Aside from the obvious VAT changes that are absolutely necessary in ensuring the survival of UK restaurants, I think a bigger focus should be placed on climate change. The chaos that every new vintage is being faced with from frost to drought only means uncertainty and hardship, and winemakers across the world need immediate support in fighting and adapting to it.

What fills you with joy and optimism about the drinks world?

The relentless creativity, from all fronts! The landscape of wine and spirits is changing constantly, and we must change with it. We are resilient, we are innovative, and I think there is a real community spirit across all sectors.

Any other predictions for the second half of the year?

Darker, more gastronomic rosé returning to wine lists, and a huge boost in the appetite for Greek wine.

Quick fire questions…

Burgundy or Bordeaux?

Burgundy

Germany or Greece?

Germany

Pet nat or prosecco?

Pet nat

A bottle or by the glass?

Both. A stunning bottle with additions

Whisky, rum, gin or tequila/mezcal (for sipping)?

Gin, always freezing cold

Go to cocktail?

I’m a Gibson girl! Perfectly savoury aperitif. If there are no pickled onions on hand, a Negroni

Sharing plates or structured meal?

Sharing plates

Perfect wine and music pairing?

Bollinger, Grande Année ’96 in magnum with Florence and the Machine, Dance Fever. For when you are sad, and when you are happy. Earthy, complex, surprising and more than a little magical

Desert island treat?

Inniskillin, Niagara Riesling Icewine. Failing that, Strongbow dark fruits

• wine
• On-Trade
• English wine
• sommelier
• cambridge
• Margaret's
• Bethany Pogson
• Restaurant Twenty-Two
• hospitalitty