Address: 303 Old Street, London EC1V 9IA
Mon – Thursday 10am - 9.30pm
Friday 10am – 10pm
Saturday 11am – 10pm
Sunday 12pm – 9pm
Telephone: 0207 729 2111
Meet the Team
Lucy Hillier - Store Manager
Back in my backpacking days I fell in love with wine, visiting vineyards from Margret River Western Australia, Central Otago New Zealand to Barcelona Spain and even Tenerife in the Canary Islands! I have been lucky enough to have some work related trips hosted by wine producers. I even venture to wine destinations on my own holiday (Champagne being a particular favourite!) Once I was back in the UK I started working for Oddbins in Oxford and learnt a lot more about Fine Wines and Whiskeys.
Now studying toward my diploma in Wine and Spirits I have taken on a new chapter of my life with Amathus and look forward to learning more about the wonderful world of Spirits.
Want to learn with me? Pop in and say Hi for a chat about wine or your favourite spirit, or, better still come along to one of our Masterclasses.
Jack Merrill: Wine and Spirits Advisor
Hi, I'm Jack!
I have worked in the trade for six years now, my background has been mainly in spirits, Whisky more specifically. I worked at the Whisky Shop where I picked up my love of all things Scotch and later Majestic, which gave me an appreciation of wine.
I have recently been getting into Mezcal and Gin of which Amathus has an amazing range. But fear not, for I am also loving our Craft Beer range, in particular the Beavertown's and Coedo's. I am very fond of wines from both Beaujolais and Côtes du Rhône, so hopefully I can find a wine for you too!
Toby Wood - Wine and Spirits Advisor
Originally my passion for the drinks industry developed from my culinary background, I was always an avid cook and it was only a matter of time before I took an interest in wine. I was fascinated by how the right wine could both complement and enhance a dishes flavour. While studying at university I took the opportunity to develop my brewing skills by producing a range of ales, the majority of which were disgusting but after time there were a number of successes. Having gained my degree and a love for the production side of the industry I went to work on a vineyard in Languedoc.
Here I spent the majority of my time maintaining the vines and assisting the vintner with his new project, an on sight microbrewery. After leaving the vineyard and finishing my travelling, I returned to England and managed to experience the excitement of the craft spirit revolution by working for a small gin brand. Jumping back into a production role I was able to work with a more established brewery where I honed my brewing and bottling skills on a larger scale.
After experiencing a few different roles within the drinks industry I was fortunate enough to start working with Amathus. Here I have been able to hugely expand my knowledge of wines and spirits while continuing to brew questionable batches of beer.