Sympo. is a social club for people passionate about hospitality. It’s a three-act event series featuring masterclasses, a wine tasting, and a Sunday evening soiree.

Kicking off at 2:30pm, industry experts will lead a rotation of three 45min focus groups on a specific topic, and moderate engaging and thought-provoking workshops
From 5:30pm, three London-based wine selectors are showcasing and sharing the stories behind their bottles chosen for a specific theme. The ticket incudes 9 tasters glasses of their selection
From 5:30pm, as we’ll be pouring wines, DJs from the hospitality scene will launch the party to keep connecting, and close the event with a celebration.

SESSION II • SUN 12 NOV 2023 • AT BERBER & Q, LONDON E8 • MASTERCLASSES THEME: GOING THE EXTRA MILE • DIRT. THEME: PEAK

Songsoo Kim — Super 8

Tuning-In: Sourcing & Development

Eating right may pose challenges, but the effort is worthwhile as it fuels my desire to feed others with the right kind of delicious. What we eat and how we eat are developed by relationships.

It is clear that living together is never stagnant it’s always moving, changing, and many times difficult but also rewarding. It is in the nurturing of relationships and in the belief of movement within our ecosystem and food systems that can have the energy to try.

Carlo Lupori — Les Caves Pyrene

Tuning-In: The Role of Sales Representative

Collaboration is at the core of trades. Businesses flourish through mutual support, and nurturing strong relationships with key suppliers is vital for achieving long-term success. It's essential to emphasize the significance of these relationships positively.

Pierre Malouf — Ottolenghi

Tuning-In: Learning & Development

Learning & development is often an obtuse concept in the hospitality business, incredibly valuable but not always as impactful as it should be - we all get distracted away from our career development by the day-to-day highs & lows.

Career development is a personal journey so I hone in on individuals’ aspirations and learning styles, supporting my colleagues to forge a path to succeed in their chosen careers. The key is tenacity taking control of where you want to be and communicating that.

Road-mapping where you want to end up and assessing where your skills and strengths are at is key & we will break down why you should and how you can take control of your own development.

Martina Marini — Rolling Grapes

DIRT. Guest Wine Selector

Wines from high altitudes possess a unique and captivating charm that sets them apart in the world of viticulture. These exceptional wines are the product of grapes that have thrived in the challenging conditions of mountainous regions, where steep slopes and sharp temperature fluctuations force the vines to adapt and develop remarkable character.

The elevation not only imparts a sense of purity and crispness to the grapes but also leads to a slower ripening process, allowing for a longer hang-time on the vines. As a result, high-altitude wines often exhibit a bright acidity, complex flavors, and an undeniable sense of terroir.

Each glass of these wines is a journey to the clouds, offering a taste of the pure and pristine environments in which they are cultivated, making them a delight for the senses and a testament to the magic of high-altitude winemaking.

Josh Shaffer — Hector’s

DIRT. Guest Wine Selector

Peak to me relates not only to the terroirs of the wines I have selected but also to the vignerons themselves.

While it is true that great wine often comes from the most beautiful and scenic places in the world, It is the task of the winemaker to translate the spectacle into the bottle.

From drastic weather changes to attitude and aspect; the more dramatic the land the more demanding the burden placed upon the farmer. This is the relationship between land and the Vignerons that I hope to exhibit, incredible terroirs and even better winemakers!

Emma Twidale — Levan

DIRT. Guest Wine Selector

Peak can call to mind a few different interpretations. One is terroir-specific—mountainous vineyards at high elevations. The second is vintage-specific— wine being consumed at its prime. And finally, one is much more colloquial but still explorable within the world of wine.

Dancing Family — London Records

Sympo. Soundsystem

Music Collective based in South East London run by the de Ricard Siblings

Tickets

SESSION I • SUN 6 AUG 2023 • AT BERBER & Q, LONDON E8 • DIRT. THEME: MEDITERRANEO

Ali Finch — Fortity Wines

Tuning-In: What is a wine list?

A discussion on the elements that determine the success of a wine list.

Beverage accounts for a good chunk of a hospitality business' revenue, and when done well it can do so with relatively limited cost impact.

After debate and open discussion, you will leave with a clear idea of what considerations are most important to your venue when building or evaluating the skeleton of a list. These ideas can then be used as a standard to hold everything against when you begin to drill into details. This will result in a coherent list that is focused, not flabby.

David Grant — Viewpoint Partners

Tuning-In: Understanding profitability

Elevate your understanding of the Profit and Loss Account in this relaxed and informative discussion. Covering a few basic accounting concepts, attendees will gain an understanding of Gross Profitability, Labour Cost, fixed and variable overheads and EBITDA.

Stephen Waters — Watershed School

Tuning-In: The space that I create. How your management style impacts directly your team

Everyone has a management style already, but if you’re stepping up for the first time, there’s a good chance you don’t know what it is yet. Team members, especially today, respond to authentic human beings, not “managers by the book”. Finding, understanding, and then harnessing your style will make you a leader who is accessible, consistent, and empathetic to the impact your style can have on the team.

Raphael Rodriguez — Vine Trail

Tuning-In: Para todo mal, mezcal, y para todo bien, tambien

Traditional mezcal is arguably the finest spirit in the world – owing to the strong character of its people, its diverse landscapes, and the rich agricultural and culinary traditions that have been maintained throughout generations.

Some mezcaleros follow their ancestors’ traditions to the letter, while others experiment to carefully fine-tune the laborious process in accordance with their own tastes, observations, and relationships with the natural world. The maestros follow traditional methods: they cook their magueyes in a conical earthen oven, the mashing is done by machete and mill, fermentation occurs with native yeasts, and distillation can be made in different types of pot stills.

No two productions can ever be the same as environmental conditions, the use of well or spring water, natural yeasts, and soil types all contribute to their nuances just as much as the touch of their maker – the definition of 'terroir' par excellence!

Orsi Ajvazov — Sager & Wilde

DIRT. Guest Wine Selector

When I think of Mediterraneo, the first image in my mind is the sea. My selection of wines does from limestone rich fossil covered parcels, carrying the memory of the sea which once covered the land.

Indiana Rossi — Vindependants

DIRT. Guest Wine Selector

When I think about Mediterranean wines, the first thing that comes to mind is the fruit: beautifully concentrated primary flavours smothered by herbal notes typical of wines from the area. A perfect balance of sea, wind, and sun.

Stephanie Wangui — Noble Rot

DIRT. Guest Wine Selector

These three wines immediately spring to mind , having enjoyed them in their respective Mediterranean countries; a region of warmth, heritage, and energy!

Danny Varley — Claves & Canopies

Sympo. Soundsystem