Sat within the ground of Platland farm in South Africa sits the Sunland Baobab tree. The tree is famous and visited by tourists from around the world because within it's hollowed trunk sits a bar and wine cellar.
The tree has been dated by carbon investigators to be at least 6,000 years old and is the widest tree of its kind in the world.
It was transformed into a bar in 1993 by the owners and now receives around 7,000 visitors a year who are able to quench their thirst inside the 155ft bar.
Paul Sorgule offers up ten guiding principles on what it takes to be a professional cook which reach beyond conduct, policy, procedures and pandemics, from respect and team work to honesty and professionalism.
The coronavirus crisis has hit the restaurant industry hard, with many chefs in danger of losing their livelihoods. But what about the sommeliers? How have they coped through the pandemic, and where will they stand in the 'new normal'?