Sorrel Moseley-Williams

Sorrel Moseley-Williams
Sorrel Moseley-Williams

Sorrel Moseley-Williams

Sorrel Moseley-Williams is a British freelance journalist and independent sommelier based in Argentina since 2006. She focuses on food, travel and wine in Latin America (although she’s open to other suggestions...), and is found on the pages of Monocle, The Guardian, Condé Nast Traveller, Wine Enthusiast, Decanter, The Independent and Lugares in Spanish, among other publications: she also translated the Mirazur, Tegui and La Cabrera books. Recent interview subjects include Francis Mallmann, Ana Roš, Gaggan Anand, Virgilio Martínez, and winemakers Sebastián Zuccardi and Alejandro Sejanovich. While her heart is in BA, Sorrel has a major crush on Lima's food scene and equally adores Mendoza wine country. She runs pop-up wine bar Come Wine With Us around Buenos Aires (which Vogue loved), curates a BritPopUp called Invasiones Inglesas for top Argentine bartender Tato Giovannoni and is creative director of La Lista Hot, a charity calendar devoted to semi-semi-naked male chefs in Argentina.

READ MORE
Latest
Articles
The Zuccardi Wine Family
Article
Meet the Zuccardis, the Family Behind the World’s Best Vineyard
Named the World's Best Vineyard for the second year running, Argentina's Zuccardi Valle de Uco is still very much a family affair. Meet the Zuccardis.
sommelier wine pouring Unsplash image
Article
Sommeliers get a Taste of the 'New Normal'
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'?
Manuel Choqque potato wine
Article
Meet the Peruvian Farmer who turns Potatoes into Wine
High up in the Andes, one Peruvian potato farmer is making surprisingly good wine with tubers that has caught the attention of top chefs Virgilio Martínez and Pía León.
Cocoa Leaves
Article
How coca leaf is taking fine dining to a higher level
Even more top chefs in Latin America are using coca leaves in their menus both for their bitter notes and as an homage to the indigenous flavours of their lands. Discover more!
Chef Tomás Kalika
Article
Chef Kalika and his Jewish cuisine head to Manhattan
From 8 September, the chef from Mishiguene in Buenos Aires will take his biggest challenge: move to New York city to pop up for four months the café, bar and restaurant of Intersect by Lexus.
Cartagena de Indias, a Caribbean dream for foodies
Article
Cartagena de Indias, a Caribbean dream for foodies
Discover with us the best places to dine or have a drink in beautiful Colombia's city, which gastronomic scene is rising higher and higher.
Gustu’s at Salar de Uyuni salt flats
Article
Gustu’s latest culinary adventure at Salar de Uyuni salt flats
How is taking fine dining and gastronomy at 3,656 meters above the sea? Meet chef Marsia Taha from Gustu, now preparing meals at Kachi Lodge in Salar de Uyuni.
Uco Valley
Maps
Argentina’s Uco Valley: Where to Eat and Drink
A year after his first daring six-week pop-up, when he transferred everything apart from the kitchen sink from 
Original_18466_Chef-Rodolfo-Guzman-Borago-restaurant-TP.jpg
Article
The lesson of Boragó: 'Sustainability is alive, and it's our duty!'
An exclusive collection of free thoughts from chef Rodolfo Guzmán of Boragó, the first Sustainable Restaurant awarded at Latin America's 50 Best.
Original_18415_Momento-Amazonas-TP.jpg
Article
The perfect Momento? Discovering treasures in the forest
In the heart of Peru's Amazon, discovering the future of food with scientists, linguists, designers and actors: the most weird and special food festival ever.
Original_17869_Argentina-Gaucho-Sheeps-TP.jpg
Article
Wine, food and nature: an Argentine Tasting Tour
Enjoy a gastronomic road trip through Argentina with Fine Dining Lovers: from Córdoba to the province of Mendoza, until Patagonia and Puerto Iguazú.
Tomás Kalika: 'I want to put Jewish Cuisine on the Map'
Article
Tomás Kalika: 'I want to put Jewish Cuisine on the Map'
The Argentinian chef from Mishiguene restaurant explains his mission to map Jewish Cuisine's global migration with his Diáspora project.