Philippe Messy became the youngest-ever head sommelier at a three-Michelin-starred restaurant when he worked at London's Hyde Park Hotel, where he worked with Marco Pierre White. At the Atlantic Bar and Grill, he bought wine for the Oliver Peyton Group, and he has also opened a number of restaurants, including L'Etranger (2003) and Papillon (2006). Messy won Harpers & Queen’s UK Sommelier of the Year for 2004, and he is also a co-founder of Sarment – a private sommelier service offered to a limited number of members globally with no more than seventy-five memberships released each year. Based on a simple idea, Sarment takes the finest sommeliers from the world’s top restaurants, and makes them available to a select few. Each private member has a dedicated personal sommelier and enjoys access to advice and service on all aspects of wine buying, tasting, education, storage and investment.