Emma Denney: ‘Looking Back, Forging Ahead’

By Harpers Editorial team

Published: 24 August, 2026

Claridge’s director of wine Emma Denney adds her perspective to our ongoing summer Q&A series. The top somm reflects here on shifting consumption habits; the steadfast popularity of classic wine regions; and anticipates a busy festive trading for the grand dame hotel.

How has business been for you in the first half of 2026 and how do things compare to where you were last year?

It’s been a reasonably solid start to 2026. Whilst world events have definitely made an impact on business levels, we bounced back towards the end of spring as our guests felt comfortable with travelling again. Wine sales were a little bit softer compared to last year, but we’ve seen many of our return guests in the past couple of months coming back and selecting their usual wines, which has been a delight for my team and gives us confidence as we head into the second half of the year.

What are you most proud of achieving this year in terms of driving the business forward?

Wining the Star Wine List Award for Best Riesling List was a wonderful surprise for us. Accolades like this really help our team to feel proud of the list they are selling on the floor every day.

What have been the biggest challenges so far this year and how have you sought to circumvent those?

One of the biggest challenges for hospitality I’ve found is guests drinking less than they used to. We’ve added additional wines to our Coravin selection to make it easier for our guests to still enjoy premium wine, even if they only want a glass.

Looking ahead to the second half of the year, what do you have in the pipeline?

We are relaunching our Claridge’s Wine Cellar – a wine experience led outlet, where we not only store many of our premium wines that guests can come and view on appointment, but also host tastings for guests. Our ticketed tastings start back up in September, and we have dates available for booking until the end of the year. The festive season at Claridge’s is always so special and busy, so we are looking forward to having many guests back, and we are ready to help them celebrate the year that has passed.

What significant or emerging trends are you seeing in the drinks’ world that are likely to have an impact on the future nature of trade?

One of the biggest trends shaping the drinks industry is the rise of moderation and low and no-alcohol options. Many consumers are becoming more health conscious and are looking for greater choice, which is driving innovation across the category. Businesses that can offer high-quality alcohol-free alternatives alongside traditional drinks will be best placed to meet changing consumer expectations.

From government, consumers, or the trade itself, what change(s) would you most like to see to help your business and others to thrive?

The one change I would most like to see is greater government support for the hospitality and drinks sectors. Rising costs, increasing regulation and duty pressures continue to create challenges for businesses across the supply chain. A more supportive and stable trading environment would allow all of us to invest with confidence, drive innovation and focus on delivering great experiences for consumers without pricing out a majority of consumers.

What fills you with joy and optimism about the drinks world?

What fills me with joy is the people in the drinks industry. From growers and winemakers to sommeliers and bartenders, there's an incredible sense of passion, craftsmanship and generosity. Even when times are tougher than they used to be, it’s always so joyful sharing a bottle or two with other passionate professionals. It's an industry built on sharing experiences, bringing people together and creating memorable moments, and that's something I believe will always remain relevant and inspiring.

Any other predictions for the second half of the year?

I think we’ll see a continued rise in guests choosing more and more classic wine regions as we head back into the festive season. This is a trend I have noticed this year where our guests are choosing wines and regions they are familiar and comfortable with, over taking risks on wines they don’t know so well.

Quick fire questions…

Burgundy or Bordeaux?

Bordeaux

Germany or Greece?

Greece

Pet nat or prosecco?

Pet Nat

A bottle or by the glass?

A bottle

Whisky, rum, gin or tequila/mezcal (for sipping)?

Whisky

Go to cocktail?