Honey Spencer’s experience in the wine industry spans continents, having managed Sager + Wilde in London, Den Vandrette in Copenhagen and as guest Sommelier for NOMA in Mexico before returning to the UK as Head Sommelier of London restaurant NUALA.
Honey now heads up Bastarda, a unique concept that brings together innovators and tastemakers across food, booze and art. She also continues to be a wine consultant for Abelandcole.