Unfiltered: Ben Robinson

The head sommelier of Moor Hall, Lancashire talks to Douglas Blyde about lambic beer, salinity in wine, the venue’s seventeenth-century moat and the haunting aroma of freshly-shaved Alba truffles…

What is your vintage?

1990, from which I would like to drink a Barolo.

What is your motto?

Take nothing for granted and live every day like it could be your last.

Who inspired you to enter the world of gastronomy?

My Mum. Great food and drink have always been an important part of family life, translating into my professional career.

How did the experience of living and working at Fäviken change you?

It was a life-changing experience. I learnt that there is no such thing as bad weather, only bad clothing. And the importance of striking a good work-life balance and taking some time to enjoy nature and the outdoors.

Describe your list?

It looks to highlight all the great classic producers and to shine a light on lesser-known regions. I am particularly fond of our collection of white wine from Friuli-Venezia-Giulla, with highlights from Miani and Borgo del Tiglio.

What is the most idiosyncratic and personal listing?

Some of the fantastic wines from the Jura remind me of the wonderful years I spent with Raymond Blanc OBE at Le Manoir aux Quat’Saison. We also have a few beautiful bottles of Lambic from Cantillon that quench my need for a fun and funky beer.

How does the bucolic seeming setting of Moor Hall influence the enjoyment of wine?

We are in a fortunate situation. Our restaurant overlooks our beautiful gardens and seventeenth-century moat.

What has been a sublime match betwixt wine and a dish by head chef, Mark Birchall?

One of my favourite combinations would be Bodegas Cota 45 Ube Miraflores Cornish crab and sweetbell turnips. The subtle nuttiness and salinity in the wine work wonders with the earthy turnips and wonderfully sweet crab meat.

What is your least favourite ingredient?

I can’t stand Oysters. I have tried them every which way, raw, poached, and fried. But I don’t enjoy them!

What is your preferred spirit?

Bourbon, particularly Pappy Van Winkle 15 Years Old.

Tell us something surprising about yourself?

I have played ice hockey since I was nine.

What is your favourite book?

The Mistborn Saga by Brandon Sanderson.

E-Scooter, bicycle or by foot?

As a keen cyclist, I have to say bicycle.

What is the best smell in the world?

Freshly shaved white Alba truffles.

Where would your fantasy vineyard be?

Sweden. The views are stunning, and I can go skiing in my downtime.

Who should prospective team members contact if they want to join the restaurant?

Myself (beverage@moorhall.com) and Restaurant Director, Nicolas Simon (foodandbeverage@moorhall.com).

Moor Hall – Prescot Road, Aughton, Lancashire, L39 6RT; 01695 572511; enquiry@moorhall.com; moorhall.com