Sera Presents: Sip School with Sune & Honey Spencer

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On Monday 14 September, Sera & Sune present Sip School — the first of a three-part wine series with sommelier Honey Spencer at Sune, her restaurant on Hackney's Broadway Market. One long table, five glasses, with five plates from the Sune kitchen. A wine school for people who'd never go to wine school.
Sip School runs across three Monday nights this autumn, and each one answers a different question. Night one busts the myths about natural wine, glass by glass. Night two puts a winemaker at the table, drinking through their range with the person who made it. Night three closes the series with a guided tour through the villages of Beaujolais, in the month the region releases its new vintage, with pizza from a guest food partner we'll be announcing soon.

Honey Spencer has built wine lists at Sager + Wilde, The Palomar, The Barbary and Evelyn's Table, and is listed among Drinks Business's 50 most powerful sommeliers in London. Her book, Natural Wine, No Drama, is exactly what its subtitle promises — an unpretentious guide to finding, choosing and drinking natural wine. In 2023 she opened Sune with her husband Charlie Sims, and it is one of the best restaurants in the UK.

Night one is called No Drama, and it takes the book's premise and pours it. Every myth about natural wine — it's all cloudy, it's all funky, sulphites cause the headache, natural means faulty — gets a wine that disproves it, with key pours tasted blind. Honey is joined by Sarah Wright, assistant winemaker at London Cru and formerly head sommelier at Evelyn's Table and The Mulwray — so the myths get answered from both sides: the cellar where the wine is made, and the floor where it's poured. You leave knowing what natural wine actually is, why the criticisms miss, and how to taste past your own assumptions.

The food comes from Sune's kitchen, led by head chef Fabien Spagnolo. Originally from Nîmes, Fabien is a self-taught cook who came up through Pollen Street Social, Frenchie, Casa Fofo and Crispin. His plates land family-style down the table — mussel skewers, flatbread, cured seabream, barbecued quail and a pea salad.


Due to the unique nature of this event, we are unable to accommodate dietary restrictions or menu substitutions. Tickets are non-refundable.

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