Ronan Sayburn MS, Hotel du Vin

The director's view

Coming out of the economic downturn has obviously been a great relief for the catering industry. In times like these luxury products tend to be affected most of all - this includes dining out and especially on the wines that are purchased.

Right now I feel the customers require more service in the wine department than ever. This includes better selections, more knowledgeable sommeliers and better value for money. I hope the days of enormous mark ups on high-end wines are over.

Also I feel many customers are looking for simpler food, but made with great ingredients, along with less formal, but professional, service. Great menu and wine list knowledge along with speedy service is far more important than topping up wine and water glasses after every sip.