Meet the Team: Nicolas Arthuis
Battersea superstar Nicolas Arthuis talks us through his role, how he came to work in wine, and what he likes best about working at Humble Grape.
What’s your role at Humble Grape and what does it involve?
I am the General Manager at our wine bar in Battersea. My role is to ensure the whole team works together as one, so that our guests are well looked after and come back to see us again and again!
What does a normal day at Humble Grape look like for you?
My normal day begins by running through the report from the previous day. One of my previous managers from a different company once said: ‘we are only as good as our last sale’, meaning there is always room for improvement. Once I’ve had a look through the previous day’s report, I’ll speak to the management team, both front and back of house, and discuss what we might be able to do to improve, but also look at what works and what doesn’t in our venue. A big part of my role is team motivation, making sure the team is feeling confident in reaching their targets.
After this, it’s usually time for service to start! During service I like to be speaking with our guests and sharing my love for wine, but also talking about Humble Grape’s ethos surrounding wine and food sustainability and promote our wine days of the week.
What was your first role within Humble Grape and what’s the journey been since?
I joined Humble Grape as Assistant Manager in June 2019 when we were opening our fifth London wine bar in Canary Wharf. Then in October 2019 I was promoted to Assistant General Manager, where I stayed at the same venue until October 2021, reopening the venue 3 times during the different Covid lockdown periods. In November 2021, I was moved across to our largest venue, our Fleet Street wine bar, where I experienced a different clientele right in the heart of the City. In May 2022, I was offered the position of General Manager at our Battersea wine bar, and haven’t looked back since!
Can you tell us about your background and how you came to work at Humble Grape/in wine?
My experience in hospitality started over 25 years ago when I studied catering at school in France. Nothing at the beginning was linked for me to pursue a career in wine as I studied to actually work in the kitchen and become a chef where I got my diplomas.
During my last year at my school, a 1-year wine's formation opened and I decided to do it so I could learn more about wine to help me make sauces in the kitchen.
During that year, I met a couple of sommeliers, from both wine shops and five star hotels, who showed me a different side of hospitality – I fell in love with wine and haven’t worked in a kitchen since!
Then in 2004, I had the opportunity to move to London where I worked my way up from Commis Sommelier to Head Sommelier in some of the most prestigious restaurants such as Gordon Ramsay at Royal Hospital Road, Savoy Grill, Tom Aikens, The Five Fields Restaurant (where I was part of the opening team) and also Hotel du Vin in Cambridge.
After over 12 years of fine dining and having a daughter who was starting school, I decided to take a break from hospitality and went to work in retail where I used to sell suits. I think I realised that recommending and selling suits was actually the same process as selling wine, with different products. After a couple of years of really missing the wine industry, I wanted to get back into it, and saw the opening at Humble Grape.
Where did your love of wine begin?
I don't know if I can call it love at first sight but as far as I can remember, I was always surrounded by good food and good wine back home with my family. As a kid, we had a tradition on Sundays to share a Cote de Boeuf for lunch and my dad always opened a bottle of red wine (Saumur Champigny Domaine le Petit St Vincent). I remember the estate because my dad and the winemaker were both musicians and had friends in common, they also did a couple of concerts together. As a child I’d have a sip, and then as I got older, a small sip would turn into a bigger sip until it became a glass! That glass turned into a thirst for knowledge about wine.
What’s your favourite wine at Humble Grape and why?
It is quite difficult for me to talk about my favourite wine from Humble Grape as they are all so unique and my taste also varies depending on my mood, the weather, and the company I am with! But if I had to pick one in particular, it would be a bottle of Cahors La Pierre by Domaine des Croisilles. I always like to describe this wine as an Indiana Jones type of wine because it is aged in a Limestone tank specially made for them by local artisans and it brings a touch of freshness and a flinty finish to the Malbec. And the limestone tank reminds me a lot of the Arch of the Covenant from Indiana Jones!
What’s your favourite thing about working at Humble Grape?
I love educating our guests about wine. We are here to guide them through their wine journey. I like to think of our guests as guests in my own home, I want them to feel comfortable and have the most wonderful time. I also love feeling I’m part of a big family at Humble Grape, having grown within the company and met so many great people.