CALLED TO THE BAR
At 21 years of age, GARY BUTTERFIELD is working towards achieving the world’s most prestigious wine qualification.
Fact File
Name: Gary Butterfield
Job: Sommelier and Head Waiter
Works: No. 1 Pery Square
How did you become a sommelier?
I worked as a mixologist and bartender in the Pavilion in the University of Limerick (UL) after I finished my course in Food & Beverage at Limerick Clare ETB (LCETB) and then moved to the five star Dromoland Castle to work as a waiter. My Restaurant Manager in Dromoland noticed that I was interested in mixology and suggested I train as a sommelier.
I didn’t even drink wine at that stage, let alone know anything about it, but I began working with the Head Sommelier and Wine Manager, Gerard Walsh-Kemmis, and he sparked my interest in the sommelier profession. I had no idea that there was so much to learn about wine and I found the science and history of wine so interesting. Gerard was a great mentor and under his tutelage I was promoted from a Trainee Sommelier to Assistant Sommelier.
When did you start studying for your wine qualifications?
Two years ago I realised that this is what I want to do and I got serious about studying for my Wine & Spirit Education Trust (WSET) qualifications. I was 19 when I began the Level 1 programme which is very young but I was determined. The courses are not easy but I put my head down and worked hard. I’ll soon get my Level 3 qualifications and hope to then get Level 4 under my belt so I can apply to study for the Master of Wine qualifications. My goal is to become a Master of Wine (MW) by the time I’m 26. If I can achieve this, I’ll be the youngest MW in Ireland.
How do you combine study and work?
After three happy years in Dromoland Castle I left to take up a role as the Sommelier and Head Waiter in No.1 Pery Square, a four star boutique hotel in Limerick. A lot of people questioned my decision to leave a hotel as prestigious as Dromoland but I wanted to take a less pressurised position so that I could commit more time to study.
I haven’t regretted this decision. Patricia Roberts, the proprietor, is so supportive and she appreciates all the work I do for them. As well as having more time to study, I get to meet more suppliers and have a greater input into the operation.
“My goal is to become Ireland’s youngest Master of Wine.”
What does your role involve?
No.1 Pery Square is a small hotel with a tightknit team so I get to work on a lot of things that I wouldn’t have a chance to do in a larger operation. As Sommelier and Head Waiter I do everything from ordering wine and creating cocktail lists to sitting down with brides and grooms to help them choose the wines for their wedding receptions, or meeting with the chef to discuss the new tasting menu.
Did your course in Limerick Clare ETB give you a good foundation for your career?
Absolutely. I skipped Transition Year so I was just 16 when I sat my Leaving Cert and I found it so difficult to decide what to do after school. I found a three-month course in Bar Skills at the LCETB Hospitality Education & Training Centre in Roxborough and that allowed me to progress to the Career Traineeship, a one-year diploma programme. It is a very practical course, covering everything from service skills to management operations, and you get a lot of experience in the industry which is a great help when you start looking for a job.
Why is it so important to achieve your Masters?
My end goal is to become a Head Sommelier and you need a Masters of Wine to be taken seriously in wine. With a Masters you can go anywhere in the world and you will get a job.
Would you recommend your role to others?
I definitely recommend hospitality but I would only recommend working as a sommelier if you think it’s a role that you will really love. It’s something you need to work on so you will want to have a passion for it.
DID YOU KNOW?
Sommeliers – the industry term for waiters or wine stewards that are hugely knowledgeable and skilled in the service of wine – are in high demand. This specialised role is prized in fine dining restaurants and luxury hotels globally.
A Head Sommelier is an important member of a hospitality business’s management team and their responsibilities go far beyond waiting on tables. Duties include searching, selecting and buying wines from around the world, ensuring all wines are stored and presented at the required standard, creating and developing wine lists, managing stocks, training staff, and keeping up to date with the latest trends in wine.
The Wine & Spirit Education Trust (WSET) provides wine education and qualifications globally, starting with a beginner’s programme at Level 1 and rising to a diploma at Level 4. Holders of a WSET Diploma or equivalent can apply to study to become a Master of Wine (MW) with the Institute of Masters of Wine. This highly prestigious qualification is extremely difficult to achieve and only the very best succeed. Currently there are just 390 Masters of Wine in the world, 7 of whom are in Ireland.
This article first appeared in the 2020 issue of Get a Life in Tourism.