At Friarwood, we love catching up with the people shaping the wine industry today. This time, we sat down with Jessica Bourne, sommelier at Krokodilos, to talk about her journey into the world of wine, industry trends, and her best advice for newcomers.
From Biomedical Science to Bordeaux: A Sommelier’s Unexpected Path
Jessica, what first sparked your love for wine and led you to pursue a career as a sommelier?
"Honestly, I moved to London to study biomedical science, but I started visiting wine bars and got fascinated by the science behind what was in my glass. I loved going to The Ritz Rivoli Bar—especially how they featured different Champagne producers each month, which gave me the chance to explore and learn in a way that felt exciting and natural."
Can you share a memorable experience or a special bottle that shaped your journey in wine?
"My first winery trip was to Ca’ del Bosco—something I kind of ‘won’ for selling so much of it. That trip to Italy was the moment I knew I wanted to take this seriously as a career. The winery was incredible—just next level."
What trends or changes in the wine world excite you the most right now?
"For me, it has to be Greek wine, of course. It’s this perfect blend of deep-rooted tradition mixed with new-age techniques and international influences."
What would you love to see more of in the UK wine scene—whether in restaurants, wine bars, or retail spaces?
"More by-the-glass options, 100%. Wild Corner Chelsea has over 400 wines by the glass, which is exactly what people want now. No one wants to commit to a single bottle for the whole night—they want to explore, try new things. More places need to tap into that."
What advice would you give to someone just starting their journey in the world of wine?
"Be yourself—whether it’s your approach, your technique, or the wines you're drawn to. Don’t let the traditional wine world dictate how you should act or what you should like. The industry is evolving—people are more curious and open-minded than ever. Yes, knowing the history and classics is important, but find your own niche, your own specialty—something you can truly bring to the table.
For me, it was Greek wine, and that focus helped me carve out my own lane early on, which isn’t always easy in this industry."
