The Winning Formula: Agnieszka Swiecka

In the final instalment of our interview series with past winners of the UK Sommelier of the Year competition, we talk to last year’s champion, Agnieszka Swiecka, Head of Wine at Mount St. Restaurant and The Audley in Mayfair, about switching from banking to wine early on in her career, the importance of self-belief, and enjoying her fifteen minutes of fame after winning the competition

What ignited your passion for wine?

I started out in banking and knew early on that it wasn’t going to be a fulfilling job. My grandfather told me to focus on the things that truly interest me and find a career connected to my passion. He’d done a similar thing, having given up a career in architecture to be a farmer. I knew I wanted to follow a path where I could stay connected to nature while satisfying my craving for adventure and travel, trying different food and wines, learning about different cultures, and having the luxury of every day being different. Being a sommelier ticks all of those boxes.

Who have your mentors been and how have they impacted your growth?

Laure Patry had a huge influence on me while I was working at Pollen Street Social. She was Executive Head Sommelier for Jason Atherton’s Social Company at the time and her dedication, passion and drive was unmatched. The most important lessons she taught me was to always give 100%, stay focused, never take shortcuts and never let setbacks discourage you.

How did winning the Sommelier of the Year competition last year impact your career?

I was already quite established as a sommelier, but winning enabled me to raise my profile and create new connections that resulted in interesting side projects. The best aspect of it for me was getting to know so many talented sommeliers from the UK and around the world. It’s a wonderful community and it’s great to have a wider circle of people to train with and exchange ideas with.

Did any opportunities come your way as a result of winning?

I got a lot of job offers from places in the UK and further afield after winning. If you want your CV to stand out, participating in the competition, and hopefully securing one of the top spots, will definitely open a lot of doors. As a winner in 2023 and runner-up in 2022, I got invited on some exciting wine trips and was asked to judge at sommelier competitions around the world.

Were there any unexpected benefits of winning the competition you hadn’t anticipated?

I was interviewed by the BBC, so got to enjoy my 15 minutes of fame. I was also approached by a number of celebrity agents and asked if I could look after certain celebrity guests during service. I was surprised that so many high-profile musicians, actors and politicians were aware of the competition and MS exams – it’s great to see our profession getting more mainstream recognition.

How did you prepare for the competition?

I set a rule for myself to do blind tastings two to three times a week with other sommeliers and every second week to do comparative tasting at home. I had a study plan for classic theory and I made sure I factored in research time for off the beaten track topics. Using apps like SommNijna and GuildSomm, along with Stefan Neumann MS’s blind tasting course was very helpful, as was following the ASI on Instagram, as they often post bite-sized information about wine regions and food pairing suggestions. In the run-up to the competition I practised pouring scenarios to get the muscle memory going and went through different service scenarios to get used to the pressure.

What challenges did you face and how did you overcome them?

My biggest challenge was the pressure I felt. I participated in the competition in 2022 as a newcomer and came second, so in 2023 all eyes were on me. I had to get into the right mindset to overcome the pressure as everyone had high expectations of me. I got around it by not looking over my shoulder and just competing with myself. True success is measured by effort and inner strength, not by external achievements, and knowing that I was doing my best gave me inner peace, which allowed me to enjoy the experience.

What advice would you give to sommeliers who are preparing for the competition?

Be open-minded and consider the whole world of drinks, not just wine. Follow the ASI standards of service and tasting and look out for exceptions to the rules. Watch previous competitions like the ASI Best Sommelier of the World to get a feel for how they work, and work on your time management, as you only get three minutes to complete some tasks so you need to be quick. The most important advice I can give is to believe in yourself, do your best and commit to the process without getting attached to the results. Enjoy the moment and let your personality shine through.

What has been your most significant milestone after winning the competition?

Last October, just after winning, I passed two of the three parts of the Master Sommelier exams on my first attempt. I only have the theory left to go, so fingers crossed for that one!

What career advice would you offer to young sommeliers entering the industry?

Stay humble and curious, work hard and support your colleagues. Try to gain knowledge and experience from different sources including travelling, professional courses, and working in different types of establishments, from fine dining restaurants and hotels to wine shops and wineries. Maintaining a healthy work-life balance is hard but really important. It’s easy in our profession for the lines to get blurred but you can’t pour from an empty cup.

What qualities are essential for someone to succeed as a sommelier?

You should be a people person that’s compassionate, open-minded, discreet and thirsty for knowledge. A good sommelier is a good listener, communicator, host and a bit of psychologist at times. We are in the service industry, and we should take pride in that while remaining humble.

Can you share a memorable moment from your career?

Looking after Nady Foucault of Clos Rougeard and Anne Vatan of Clos la Néore at Pollen Street Social in 2017. They were a walk in and I was a bit star-struck as a Junior Sommelier. I served them Gaia Assyrtiko Wild Ferment Santorini 2015 by the glass and a bottle of Château Musar 2000.

What do you enjoy most about being a sommelier? 

Nothing compares to the adrenaline rush you get from a busy service when you’re working in harmony as a team alongside the front of the house and kitchen staff creating a memorable experience for the guests. It doesn’t always go right but when it does it’s a special feeling.

Which grapes and regions are exciting right now?

I adore Swiss wines. Bündner Herrschaft in Graubünden is a region with great potential. You can find quality Pinot Noir and Chardonnay there that can rival top producers in Burgundy and explore local specialties like whites made from the Completer grape.

What are your future goals within the wine industry?

Passing the Master Sommelier Diploma is my next big goal, then hopefully one day participating in the Best Sommelier of the World Competition, which I have my sights set on.


Enter the UK Sommelier of the Year competition here.