Flint Wines appoints eight new team members

By Hamish Graham

Published: 06 October, 2026

Since the beginning of 2026 independent wine distributor Flint Wines has added eight team members. The changes mean that 50% of the business’s headcount is now dedicated to trade sales.

The total trade team is now 15-strong following the hires. A number of those joining have extensive hospitality experience, many of whom are moving directly from roles in the on-trade to Flint.

Expanding the team forms part of a wider strategy for the merchant. Flint detailed that “at a time when much of the wine trade is leaning toward digital automation and transactional client management”, it is seeking to ensure “meaningful face-to-face time” with its clients.

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Among the additions is Caroline Palma de Azevedo. The former chef – with roles at Noma and Asador Etxebarri – has joined in the senior trade sales role which sees her take charge of premium London accounts and key retailers.

Joining in an array of trade sales positions covering much of the UK include:

Former-Sketch somm Yangcheng Liu; Rupert Crick, previously of Hundred Hills, with somm experience at Raymond Blanc’s Le Manoir Aux Quat’Saisons; Emily Johnson, who joins from the wine production side, Rioja’s Bodegas Franco Españolas and RAD Custom Winery being previous employers; certified sommelier Sylwia Oger; Tim Vercoe, with previous roles at a private client business, Boutinot and LWC; and former-somm Harry Ballmann.

Ito Aboutajedyne is another addition in a merchant sales role, managing accounts across the UK. She has gained fine wine experience in roles with Liberty and Hedonism.

MD of Flint Katy Keaty explained that the business has “been built through relationships”.

“This latest team expansion reflects how we embrace the power of people: growing our team of knowledgeable account managers who can tell the story of our wines,” she adds.

“Our version of ‘AI’ is ‘authentic intelligence’ – translating the information we hear first hand from our producers whilst in their vineyards or in their cellars directly to our customers who are selling their wines on the shop floor or at the table. These are the facts that only a human could know.”

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