Dirty Linen continues with the challenging topic of leaving hospitality in this discussion with sommelier Stacey Edwards. Her stellar career in wine and restaurants included stints as head somm at River Cafe in the UK and Lake House in Daylesford. She was working at Igni when the pandemic hit, prompting a career change: Stacey is now a train Signaller. What would it take to get this talented professional back into hospo?
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