Expertise & Interests
These are the areas I'm deepest in and write about most — a map of what fascinates me across food and drink, and what I'm always happy to swap notes on.
Areas of focus
House style and spirit character, maturation and cask strategy, sensory consistency, and the water and energy risks that increasingly define Indian distilling. Grounded in ICBD training and live distillery operations.
Concept-to-shelf product development: formulation, shelf-life, quality systems and the practical realities of scaling a recipe into a repeatable, compliant product line.
Lab and sensory analytics, structured panels, guest and customer metrics (NPS) and market signals brought into the decision — plus the AI-led digitalisation of manufacturing and operations. Applied, practical AI; not hype.
Designing ingredient supply chains that are traceable and resilient — and turning that provenance into a credible part of the brand, not a greenwash footnote.
Designing premium guest experiences that earn revenue and loyalty — tour and tasting design, events, and the business strategy and operations that make a brand home pay.
Operations-led intelligence — every topic here is grounded in what actually runs on the floor, not theory.
Where I share this
These are personal notes shared in a personal capacity — here's where the ideas go out into the world:
Regular written pieces — often interactive — on the craft, science and business of food and drink.
Always happy to speak, guest-write or join a panel on distilling, NPD, sensory science and AI in F&B.
Up for a good conversation with others building in this space — reach out any time.
Who I love comparing notes with
Especially makers scaling craft production and building brand homes in India's fast-rising single malt market.
Teams developing or scaling products who need both the food science and the operational reality handled.
Operators building premium F&B experiences — from visitor centres to microbrewery and resort concepts.
Stay in touch
I send out a newsletter with new technologies, ideas and my own views on the industry. If that's your kind of thing, come along — and feel free to reach out any time.
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