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See you on our Education Roadshow in Q2 2026. Please click here if you want to register for Term 2 | 2026, or apply for a bursary. We believe in investing in hospitality staff to unlock Guest experience, and all of the linked returns for a property. We deliver this through our Beverageintelligence education platform, and knowledgable team of wine, bar and service trainers across Africa. To this end, we are privileged to have trained over 35,000 waiters, bartenders, retail an

See you on our Education Roadshow in Q2 2026. Please click here if you want to register for Term 2 | 2026, or apply for a bursary. We fundamentally believe that learning is an ongoing journey. So often in life we are taught that you stop and start learning. You start High School, you finish it. You start University, you finish it. That is not how careers work though, it is a constant quest for learning and growth, and that is how we have designed the Beverageintelligence lear

Under the Influence Africa interviews winemaker and farmer, Sebastian Beaumont, in this exploration of family, wine, Africa and investing in a heritage cellar in Bot River. We are a great admirer of Sebastian and his family's approach to wine and life. We dig in more in this podcast together. About Under the Influence Under the Influence is on a mission to bring better beverages to Africa. Sourcing wine and spirits directly from top independent winemakers and distillers in So

One of the pillars of our Art of Storytelling course, is that of place. A place often has a personality of its own, shaped by its history, geography and community. These intertwining stories often have a major impact on what you find inside your wine glass. In this snippet from the Art of Storytelling course, we explore the personality of place, and dive into one of the most characterful places in the South African winelands, the Swartland. Please click here if you want to re

You can't become a great soccer player by just reading about the game. You need to kick the ball. It's a line we've repeated in training sessions across Africa for years, and it sits at the heart of our training philosophy. Knowledge on its own doesn't change what happens at the table. A waiter can pass every quiz on the Hemel-en-Aarde Valley and still freeze when a guest looks up from the wine list and asks, "What would you recommend?" The gap between knowing and doing close