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In Depth
Here you can find content from our Sommelier's Newsletter. If you This e-mail address is being protected from spambots. You need JavaScript enabled to view it with us (for free), we'll deliver new content to you every fortnight.

Sustainability - how your restaurant can benefit Print
Friday, 07 September 2012 10:28

Mark Linehan, managing director of the Sustainable Restaurant Association, gives the At Your Service newsletter tips on how your establishment can benefit from operating in a more ethical way.

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How can suppliers get their foot in the restaurant door? Print
Thursday, 09 August 2012 10:48

For on-trade suppliers, getting a restaurant buyer to taste your wines can be difficult. We ask five wine buyers to tell us the approach that works best for them.

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Santa Rita's Terry Pennington looks at the Irish on-trade Print
Thursday, 12 July 2012 13:31

Terry Pennington, commercial director for the UK and Ireland at Santa Rita, talks to Harpers about how the on-trade is coping in Ireland amid the euro crisis and on the back of the fall of the Celtic Tiger.

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Kornicis chief executive on how to run a successful wine bar Print
Thursday, 07 June 2012 10:44

After expanding its estate with the opening of its eighth Jamies Wine Bar in London, Kornicis Group chief executive Nick Tamblyn chats to Harpers about his methods behind running a successful wine bar.

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Wine law solicitor Andrew Park advises importers on how to legally protect themselves Print
Wednesday, 09 May 2012 11:23

It seems odd in an era where the wine industry is increasingly competitive and professional that contractual agreements with producers are still relatively rare.

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