Unfiltered: Stuart Skea

Stuart Skea, sommelier of Edinburgh restaurants Lyla, Aizle, Noto and Tipo, talks to Douglas Blyde about his bittersweet return to 3 Royal Terrace, what to pair with trout charcuterie, and his animosity towards English Bacchus.

Related Keywords

Piedmont ,Limpopo ,South Africa ,Stockholm ,Sweden ,Edinburgh ,City Of ,United Kingdom ,Japan ,Georgia ,United States ,Georgian ,Japanese ,Douglas Blyde ,Katie Obrien ,Paul Kitching ,Stuart Skea ,Christophe Vaudoisey Volnay ,Stuart Ralston , ,Head Sommelier ,Katieo Brien ,Fhior Restaurant ,Champany Inn ,Prestonfield House ,Cru Clos De Chene ,Meyer Fonne Kaeferkopff Grand Cru Riesling ,Royal Tokaji ,Gold Label ,Coravin Sparkling System ,Champagne Trolley ,Coffee Pinotage ,Napa Cabernet ,Mousy Natural Wine ,English Bacchus ,Vin De Constance ,