The Coronation Food Project is inspired by King Charles III which seeks to tackle food waste and food insecurity across all four nations of the United Kingdom. The project hopes to establish an enduring legacy in His Majesty's name by encouraging others to take part in the fund's vision and mission and to help it grow. The Project aims to rescue surplus food and redistribute it to those who need it most, whilst supporting local farmers and reducing carbon emissions

This is an extract from the Future Technology in Fine Wine Report, Wingman Founder Simon Pavitt wrote for the London Technology Club. Published in October 2021, the report provided a meta-style analysis of the potential impact technology could have on the fine wine industry. This, in our humble opinion, is a typical day not too far away for a fine wine lover.

Jane asked me to write about a new tool using cutting-edge technology called ChatGPT and its potential impact on wine, I was happy to help. …This is one of the first times that an AI tool of this type has become available to the mainstream, certainly one that is so easy to use and inevitably its adoption will be fast.

Writing for the prestigious luxury lifestyle magazine Club Oenologique, Simon Pavitt outlines how tech entrepreneurs are bringing a Silicon Valley mindset to the world of fine wine. We consider the disruptive impact of tech on wine lovers and explain the benefits for those willing to embrace the digital evolution. Often seen as old-fashioned, fragmented and complex, it’s an industry that has been slow (even overtly resistant) to adopt mainstream technologies, let alone cutting-edge ones

We spoke with Alex Tait (Al), the father part of the ‘father-daughter duo’ that own and run The Orange Bakery in the classically small British market town of Watlington, Oxfordshire. Since opening just under two years ago, the bakery has been a huge success with the local community, foodies and pop stars alike

Michael Baum is a serial technology entrepreneur and venture capital investor. In September 2014 Michael and his family switched gears to a new project, purchasing the prestigious Burgundian winery Château de Pommard. What began as a passion has turned into a Capstone, a mission to change the way wine is sold and enjoyed, applying Silicon Valley thinking and experience to a very traditional industry, ruffling a few French feathers in the process…

In a 2019 report we wrote and published for the London Technology Club: Future Technology in Wine, we featured Mike T Barrow, the pioneering winemaker who, in 2003, gave up his thriving career in IT in the US to move to Mendoza, Argentina and start a boutique organic winery named Costaflores. Fast forward to 2021 and Mike has established the most progressive and forward-thinking winemaking lab in the world.

He has been described as flamboyant, visionary, driven, exceptional, genius, volatile and probably not surprisingly, arrogant. Napa Valley winemaker Jayson Woodbridge affords every detail money can buy to make the best wine possible. It is a quest for perfection. Often against common wisdom and making less than fiscal sense, it is however, brutally simple. He does whatever is necessary to make the best possible wine for each vintage. Hundred Acre Winery is his Capstone.

Robert “Bertie“ Eden is a committed pioneer and THE reference for organic and biodynamic winemaking. He is a forward-thinking icon leading to inspire widespread environmental change. His winery, Chateau Maris, “is one of the top five most environmentally friendly vineyards in the world”. A fantastic biodynamic wine Capstone.

Having spent social time recently with some of the world’s best chefs, what’s equally fascinating alongside their pioneering approaches, are the support team in the shadows helping them co-create culinary genius. The observation is that behind every world-class chef is a Wingman/woman.

We are entering into an accelerated era of precision viticulture whereby advances in technology in fine wine making are enabling producers to make the right decisions and grow with greater precision. The wine maker of the future is as much a data analyst as a farmer. Technology is helping growers do less in the wine making process, not more