A first job as a sommelier at Maggiore's restaurant paved the way for a glittering career for Mark Deamer, who has now been involved with the wine and spirits world for 20 years. From there he went on to become an Executive Sommelier at two award winning gastropub chains, and now he's venturing into the world of consultancy. The less eloquent might say he has a gob he finds hard to keep shut. He would say it's because he speaks with a passion that is heartfelt. Hopefully with some wit and interest too.