Profile - Franck Gerome

Franck Gerome is the head sommelier at the Sharrow Bay Hotel, and a semi-finalist in Heidsieck's Sommelier of the Year competition, having won the heats that took place in northwest England  

What first got you interested in wine?

It definitely did not come from my parents, who don't like wine at all. I got my passion from one of my teachers when I was studying hospitality in France; he made my really excited about wines.

How did you end up in your current job?

My first job as a sommelier was in a two-star Michelin restaurant on the French Riviera. Then I moved to Alsace, where I learnt about what makes this region one of the most diverse in the world. Five years ago, I moved to the UK to work at Sharrow Bay in the beautiful Lake District. Life at Sharrow is like life nowhere else. Great food and, of course, great wines have always been part of the landscape here. And working in the UK has given me the opportunity to improve my knowledge & skills.

Do you have a wine world hero? If so, who is it - and why?

I have many wine heroes. I'm sure I won't be the first to name Gérard Basset, who is definitely one of the best role models in the industry. Another of my heroes is Enrico Bernado, who won Best Sommelier in the World in 2004. I like the way he talks about wine.

What's your proudest professional achievement?

Without being pretentious, I consider it to be the fact that I'm doing so well in my career and in competitions. And I'm on my way to the Master Sommelier diploma. All this makes my parents proud of me and gives me great satisfaction.

What makes a great wine list?

A great wine list must suit the establishment, so it depends on the style, location and philosophy of the place and its management. But in all cases, a great wine list must offer guests a well-chosen range of wines, with an in-depth selection of wines from the area if you are based in a wine region or, if not, wines from around the world. There should be a good range of prices to help make the guest feel comfortable.

How much emphasis do you attach to matching wines with food - and what's the best way of helping customers steer their way to appropriate wine choices?

Perfect food and wine matching is difficult, especially in a restaurant where people are eating different dishes. The first thing I try to do is to get to know what guests like or don't like, find out how they are feeling, see how much they want to spend, and then act on that information. As long as you show them that you are confident, it works.

What's the oddest request you've ever had from a customer?

I had a guest who wanted to decant his wine and serve himself! Why not, if that's what you want to do? But if you go to a restaurant you should want to be looked after, even a little bit.

What do you drink at home?

Anything that gives me pleasure, which depends on how am I feeling and who I am with.

What would be your desert island wine?

It would certainly be Champagne, but I don't know which one...

And what would you want to eat with it?

Definitely lobster, especially if I was by the sea.

• Sommeliers