Michael Saunders: ‘Looking Back, Forging Ahead’

By Harpers Editorial team

Published: 14 August, 2026

The CEO of Coterie Holdings talks tough times, clarity of purpose and a taste for jazz, white Burgundy and Yquem.

How has business been for you in the first half of 2026 and how do things compare to where you were last year?

We are ahead of last year in all our businesses, which is positive. That said, conditions are tough, consumer spending is under pressure, and ever-increasing tax and legislation make for an interesting environment to operate in.

What are you most proud of achieving this year in terms of driving the business forward?

The relationships we continue to build with customers to help them sell and enjoy great wines makes a real difference. Alongside that, we are privileged to have been joined by some wonderful producers – a recent example is the amazing Ernie Loosen.

What have been the biggest challenges so far this year and how have you sought to circumvent those?

Operational costs, linked to general inflation (diesel being a huge issue for example), and both understanding and dealing with absurd and poorly thought-out policy (EPR) immediately come to mind. We need to significantly increase efficiencies and have a clear line of sight of how best to navigate the correct response.

Looking ahead to the second half of the year, what do you have in the pipeline?

More of the same. Clarity of purpose, a drive for simplicity and a real focus on execution.

What significant or emerging trends are you seeing in the drinks’ world that are likely to have an impact on the future nature of trade?

The huge question. As I type, the next heatwave hits us in the UK. A recent visit to Bordeaux (the last week of June) when it was over 40 degrees highlights how the wine world will have to respond to nature in a way it never has before. This was then compounded by the terrible fires. Who knows where this will take us. What I do know is that the trade is going to have to be very nimble and adaptable.

From government, consumers, or the trade itself, what change(s) would you most like to see to help your business and others to thrive?

I have to say government – leave us alone. Listen to the message we are sending through the WSTA. Support the hospitality industry, as other governments do in Europe. There are just so many benefits for society as a whole. If that happens (unlikely), all else will follow

What fills you with joy and optimism about the drinks world?

The people. I am always so heartened when (especially at events) I see the quality, knowledge, enthusiasm and general professionalism in our world. Where we are especially fortunate is that we (generally) are having fun in our work. How many professions can truly say that?

Any other predictions for the second half of the year?

It’s going to be hard work…

Quick fire questions…

Burgundy or Bordeaux?

Both

Germany or Greece?

Again both. Love them

Pet nat or prosecco?

Prosecco

A bottle or by the glass?

Depends. Usually by the glass when in a restaurant with a good list, a bottle at home

Whisky, rum, gin or tequila/mezcal (for sipping)?