Emily Lambert

Emily Lambert’s career in hospitality began in Surrey before she moved to London to join The Ritz Academy training program. During this period, she developed an interest in the sommelier team and, with mentorship from Giovanni Ferlito, became the first female sommelier at The Ritz hotel. This role, in an environment predominantly staffed by men, required determination and continuous learning, marking a significant milestone in her early professional life. Her work at The Ritz established her expertise in wine service and fine dining.

Lambert’s career trajectory saw her championing English wines, a passion that has influenced various job opportunities, friendships, and significant occasions. Her expertise led her into a business development role at Coravin in the UK. In 2018, Emily Lambert co-founded Hansom Lambert with Chef Ruth Hansom, developing an all-British fine dining concept called Epoch. This venture gained national attention on the BBC Two program “My Million Pound Menu” in 2018, where they sought investment to open their first central London restaurant, presenting an idea that paired British wines with seasonal produce. Following this, she became a partner and director of beverage services at Hansom Lambert, expanding her influence in the beverage industry and even serving on the judging panel for the 2018 London Wine Competition.

In 2019, Emily reconnected with Danny Bacon, founder of Loxwood Meadworks, at the Loxwood Joust, where her interest in honey wine deepened. By 2022, she joined Loxwood Meadworks full-time as Sales and Development, contributing to the growth and visibility of mead. Her role in the company involves diverse responsibilities given the small team, from sales to event work and social media management. She aims to position mead as a sophisticated alternative wine, working to introduce it into Michelin-starred restaurants and wine bars, capitalising on the growing demand for unique wine categories.