At Friarwood, we are always eager to learn from the industry’s leading professionals. This time, we had the pleasure of speaking with Agnieszka Swiecka, Head of Wine at Mount St Restaurant, about her journey into wine, exciting trends in the industry, and her advice for those starting their own wine careers.
From Banking to Bottles: A Journey into Wine
Agnieszka, what first sparked your love for wine and led you to pursue a career as a sommelier?
"I started my career in the banking industry in my native Poland, but I knew early on that type of job wasn’t bringing me any fulfilment. I wanted a career that would keep me connected with nature while also allowing me to travel, discover different wines and cuisines, and learn about cultures through them. At the same time, I craved a job where every day was different, filled with new challenges and unique memories. Being a sommelier ticks all those boxes!
I also love the fast-paced environment of restaurants, the energy of a busy service, and the reward that comes from working as a team to overcome challenges."
Can you share a memorable experience or a special bottle that shaped your journey in the wine world?
"My greatest wine experience has a dual nature. On a personal level, it was converting my twin, who initially disliked all red wine, into a red wine aficionado! But in terms of a true ‘wine epiphany,’ it was tasting Domaine Leroy Pommard Les Vignots 1996.
I tend to talk a lot, but for the first time, I was lost for words—I couldn’t find the right language to describe the wine. Ethereal beauty. I smile as I type this because I still remember the sensation so strongly."
What trends or changes in the wine industry excite you the most right now?
"I’m really pleased to see the rise of indigenous noble white grape varieties, such as Greece’s Assyrtiko and Hungary’s Furmint. To me, they stand alongside Chardonnay, Riesling, and Chenin Blanc, and it’s exciting to see wine lovers appreciating them more while winemakers push their quality and potential to new levels.
For red wines, Sicily has some incredible appellations and terroirs, like Cerasuolo di Vittoria DOCG and Etna, producing high-quality wines that still offer great value. You can even serve them slightly chilled, which adds a whole new dimension to their character and makes them incredibly food-friendly.
Another region I’m excited about is Burgenland, Austria, where winemakers are creating magic with the Blaufränkisch grape. And let’s not forget South African Chenin Blanc, where quality-focused producers are making wines that are truly world-class. The wine scene is incredibly exciting right now!"
Is there a region, grape variety, or producer that you think deserves more attention?
"I would love to see more people exploring Northern Rhône white blends, particularly from St. Joseph Blanc, Hermitage Blanc, and Crozes-Hermitage Blanc. The same goes for Southern Rhône whites, like Châteauneuf-du-Pape Blanc—they’re stunning wines that deserve more attention.
I also adore Swiss wines. The Bündner Herrschaft region in Graubünden has incredible Pinot Noir and Chardonnay, which can rival top producers in Burgundy. Plus, exploring local specialties like whites made from the Completer grape is an adventure in itself."
How have you seen the UK hospitality and wine trade evolve in recent years, and what changes do you think have been for the better?
"I’ve definitely noticed that people are drinking less, but choosing better quality wines. Consumers are more aware of the craftsmanship behind winemaking and are looking for wines that not only taste amazing but also display regional typicity and authenticity. This shift towards quality is great for the industry."
What would you like to see more of in the UK wine scene—whether in restaurants, wine bars, or retail spaces?
"The UK is an incredible destination for wine lovers, and we are truly spoilt for choice. The challenge now is to maintain this high level and keep evolving, ensuring that we continue to offer diversity and quality."
What advice would you give to someone just starting their journey in the world of wine?
"Stay humble and curious. Work hard, and always support your colleagues.
Try to gain knowledge and experience from different sources—travel, take professional courses, and work in different types of establishments, from fine dining restaurants and hotels to wine shops and wineries.
Also, maintaining a healthy work-life balance is so important. In this industry, it’s easy for the lines to blur, but remember: you can’t pour from an empty cup."
Agnieszka’s journey from the banking world to leading the wine program at Mount St Restaurant is a true testament to passion, dedication, and continuous learning. Her insights into emerging wine trends, hidden gems, and career advice serve as inspiration for wine lovers and professionals alike.
