Think you've got the makings of a world-class sommelier? 
Harpers met arguably one of the greatest sommeliers in the business - Gerard Basset MW, MS - to find out just what it takes to succeed in 
such a challenging career.

Not having an in-depth knowledge of wine isn't a problem, according to Basset, instead it's more important a sommelier is "a people person - he isn't there to impose his view".

But all wannabe sommeliers take note - if you're a bad manager, mediocre salesman or clumsy waiter - then you're not up to the job.

"They must be a very good waiter first before being a sommelier to have the feel and understanding of service," Basset said, speaking at 
last month's Restaurant Show.

"A sommelier also needs to work with the chef and restaurant manager and needs to have a very good way of 
communicating and interacting with them."

Find out what else Basset had to say here.

Basset, co-founder of the original Hotel du Vin Group, along with his wife Nina Basset, who together own Hotel TerraVina in the New Forest, merged their hotel with Alan Murchison's four-strong 10in8 group back in May this year.

Murchison, a Michelin-starred chef, runs L'Ortolan, La Bécasse, Paris House and The Angel. Murchison and Basset have a long friendship and feel that there is "great synergy" between both brands and their skills. They aim to continue the expansion of 10in8, developing The Fine Dining Academy and a cookery and wine school.