Scott White

I didn’t start out in fine dining. I had done my internships in Michelin restaurants in the kitchen and gradually moved to wine.  My third year internship was in a winery in Portugal and it was just a great opportunity as it was impossible to attain a sommelier internship.

Having this opportunity and experience really shaped what I wanted to do with my career.

Wine became my main focus and once I left college I didn’t have the necessary skills to work on the floor at that level, but what it did give me was a great base knowledge of wine and food. 

I’ve been incredibly lucky, in College and everywhere I worked at a young age people invested their time in me.

Diarmuid Cawley was incredibly patient with me during my thesis and gave me so much of his time and knowledge and really pushed me to pursue a career as a sommelier.

Leo Vasiliou, from my time in Ely, who now owns Urban Brewing in the CHQ building. Taught me so much about restaurant and people management. Leo had a huge impact on me starting out in hospitality.

James Brooke, who was the head sommelier at the time when I worked in Patrick Guilbauds, who then took me to Glovers Alley as Assistant Head Sommelier to be apart of the sommelier team. An incredible mentor, his wine and wine service knowledge is next level. He took me under his wing and showed me what it really takes and is to be a top sommelier. 

Working in Aimsir, was for me, when things just clicked. It was during covid, it was so strange. I feel working with Majken and Jordan at that point in my career pushed me and exposed me to another level. We had an amazing relationship. Aimsir suited my style of service and wine direction. I was lucky enough to be the restaurant manager and head sommelier for two and a half years. The level of detail, the uniqueness of the food and the of course the service. Everything about that place was just special. I am so proud that I got to be a part of it. 

The biggest challenge was the fact that we had never worked together before. So trying to bring the team together and get everyone on board, believe in what we are doing to try and achieve the ultimate goal.

The restaurant also was not very busy when it opened. We opened in December 2022 and once January came, we were doing 2 to 6 guests on a Tuesday, Wednesday and Thursday. Even the weekends were not that busy, so this can be stressful, you need to build a reputation. 

I think firstly you have to be passionate and love what you do. This can rub off on the people in your team. You have to invest the time in them, train them and support them.  This builds a great team culture and a overall better relationship with staff members.

Communication is key, and pivotal to any restaurant being successful. This includes listening to guests and most importantly staff.

Accountability is a massive one for me, you’ve got to lead by example.

Empowerment, giving people responsibilities allows them to grow and feel like they have an input. When someone puts an idea forward and works and the guests love it, it’s incredibly rewarding to see how great it makes them feel. 

A lot of the inspiration comes from things I like to eat. A lot of some classic stuff reimagined and made to look a little more refined. Myself and Jimi sit at least once a week and chat about dishes or ideas.

I’m big on seasonality, I forage for the restaurant and we try to pickle and preserve some wild flowers and herbs that come in spring and summer.

I love looking through older cook books and looking at classical dishes and modernising them without being over the top.

The food in D’Olier Street is unapologetically honest and accessible. 

A snack box, battered sausage and paired with a grower champagne, and probably a can of coke zero.