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.

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Pía León: "Women Have to Want to Belong in the Industry"
Back in August, Pía León of Kjolle restaurant in Lima was named the World's Best Female Chef. Fine Dining Lovers spoke to the chef about her career pathway, as well as the way forward for women in the industry, and her own projects for the future. Take a look.
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From Asia to Argentina: Meet the Chefs Spicing Up Buenos Aires
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Meet Latin America’s Leading Female Chefs
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How a Humble Steakhouse Became the Best Restaurant in Latin America
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Article
Meet the Woman Behind the AI that Tastes Wine
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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.
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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'?
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Article
Meet the Peruvian Farmer who turns Potatoes into Wine
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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!
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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.
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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.