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Stuart Skea, sommelier of Edinburgh restaurants Lyla, Aizle, Noto and Tipo, talks to Douglas Blyde about his bittersweet return to 3 Royal Terrace, what to pair with trout charcuterie, and his animosity towards English Bacchus.

South africaCity ofUnited kingdomUnited statesDouglas blydeKatie obrienPaul kitchingStuart skeaChristophe vaudoisey volnayStuart ralstonHead sommelierKatieo brienFhior restaurantChampany innPrestonfield houseCru clos de chene