Hamish Anderson, Tate Head Sommelier

Hamish started his career in wine at Bibendum, the original Conran restaurant in the Michelin building. It has long been celebrated for its extensive and innovative wine list. This combined with a more formal education from the Wine and Spirits Education Trust completed an ideal grounding for later success. Having learnt all he could in two years Hamish left to take over the buying role at the Tate Gallery.
At the beginning of 2000 Hamish was instrumental in setting up the bars and wine lists at Tate Modern. The restaurants there have proved to be a phenomenal success. He now looks after all the drinks for the Tate nationwide and is responsible for £6 million pounds worth of income.
Hamish assists in buying wine for private individuals. For both those who want to set up a serious cellar and those that just want a decent inexpensive bottle to drink each night. In addition Hamish consults for other operations.
Hamish travels extensively tasting both food and wine, with trips to Italy, Spain, Portugal, France, Chile and Australia in the last two years.
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