The Somm Series Edition 10: Yvonne Ho
15/04/2026
Welcome to the first 2026 edition of The Somm Series, a celebration of food pairings with Idée Fixe from iconic restaurants, as selected by leading sommeliers around the world. In our 10th edition, we debut our first international venue, and head to London to catch up with Yvonne Ho, Head of Beverage at Milk Beach.
Milk Beach is a modern Australian restaurant and bar set in the vibrant Soho neighbourhood of London. Since opening in 2018, it has celebrated the breadth and character of Australian cuisine — blending Mediterranean, ingredient led cooking with Southeast Asian heat and flavour, pristine seafood, and quintessentially, a deep-rooted culture of cooking over fire. Australian wines now rank among the world’s finest, and Milk Beach offers a definitive place to experience them, with a 120 bin wine list dedicated to showcasing exceptional winemakers from across the country.
“Food and wine don't always need to be over-analyzed and dissected; sometimes it's just about what makes you happy, and that's a feeling you can't put science, math, or logic behind.“
– Yvonne Ho, Milk Beach
– Yvonne Ho, Milk Beach
Yvonne’s path into wine emerged organically, beginning her hospitality career as a chef before a growing curiosity around wine service and selection drew her deeper into the world of wine. What began as independent exploration soon became a focused pursuit, shaping a desire to work within wine‑led environments alongside like‑minded professionals. Her time at Milk Beach has afforded her a profound understanding of Australian wine, built through lived experience and daily practice.
“I believe there's a sparkling wine for everyone and every occasion, so I always want to keep pushing people to go beyond the champagnes, proseccos, and the usual suspects. There’s so much more out there, and it can really shift people’s perception of what sparkling wine can be, which is going beyond limiting it to special occasions or celebratory events. I see it as a wine that stands on its own and it deserves to be taken just as seriously in food and wine pairings as any white or red; if not more so in some cases..“
– Yvonne Ho, Milk Beach
– Yvonne Ho, Milk Beach
Read on as Yvonne talks us through her pairings with Idée Fixe Premier Brut, her journey into the world of wine, initial wine impressions and general tips for choosing food and wine pairings.
Discover our full interview with Yvonne Ho.
Discover our full interview with Yvonne Ho.
What drew you into the world of wine, and how did your journey lead you to Milk Beach?
Honestly, wine became an accidental career for me. I began my hospitality career as a chef, but over the years, I became increasingly interested in why the waiters and managers were making such a fuss about a guest ordering a certain wine and what the big deal was about.
I started learning more about wine on my own time beyond simply enjoying drinking it. Since then, I've always wanted to work at wine-focused establishments so I could surround myself with people who loved wine as much as I do.
Moving to London from Canada opened my eyes to such a competitive wine industry, and I eventually landed at Milk Beach to lead and shape a predominantly Australian focused wine program, which was a first for me. During my time at Milk Beach, I've learned more about Australian wines than any certification or program could have taught me.
Honestly, wine became an accidental career for me. I began my hospitality career as a chef, but over the years, I became increasingly interested in why the waiters and managers were making such a fuss about a guest ordering a certain wine and what the big deal was about.
I started learning more about wine on my own time beyond simply enjoying drinking it. Since then, I've always wanted to work at wine-focused establishments so I could surround myself with people who loved wine as much as I do.
Moving to London from Canada opened my eyes to such a competitive wine industry, and I eventually landed at Milk Beach to lead and shape a predominantly Australian focused wine program, which was a first for me. During my time at Milk Beach, I've learned more about Australian wines than any certification or program could have taught me.
What have you chosen to pair with Idée Fixe Premier Brut and why?
I’ve chosen the Chicken “Schnitty” which is a staple here at Milk Beach, as well as our Hamachi Crudo. They are both long time favourites on the menu so I imagine they will be available for a while!
Many of our dishes are veggie and seafood forward and rich with umami flavours, so Idée Fixe pairs so well with many dishes, like a lightly battered Aubergine Karaage, Salt Cod Croquettes, our Grilled Whole Fish, and of course oysters! The list goes on...
Can you tell us why you chose this pairing and what you enjoy most about it?
The wine works beautifully across both dishes because of its ability to balance richness of two very different plates. The chicken schnitty has a satisfying, crispy, comforting richness that’s lifted by the bright acidity of the wine, while the hamachi crudo offers something more delicate. The silky, fatty texture from the fish is cut with a tangy yuzu ponzu, which is a match made in heaven with the citrus notes from the wine. The fine moussey bubbles just cuts through the batter of the schnitzel and keeps the palate refreshed, yet it’s equally matched with the purity of the crudo. The wine itself is rich in a certain way that just marries so nicely with each dish individually, but also works with both.
Can you tell us about the relationship between you, the Sommelier, and the Chef - what goes into designing a menu and choosing the wines to go with it?
At Milk Beach, the food is designed to be shared with the whole table, so it's generous, comforting, communal, and most importantly, about enjoyment rather than overthinking. We take the same approach with the wine. Of course, we consider which wine pairs with each dish, but ultimately, we want people to drink whatever brings them the most joy. Sometimes that lines up perfectly with the "classic" pairing, sometimes it doesn't, and that's fine too. Food and wine doesn't always need to be over-analyzed and dissected; sometimes it's just about what makes you happy, and that's a feeling you can't put science, math, or logic behind.
I’ve chosen the Chicken “Schnitty” which is a staple here at Milk Beach, as well as our Hamachi Crudo. They are both long time favourites on the menu so I imagine they will be available for a while!
Many of our dishes are veggie and seafood forward and rich with umami flavours, so Idée Fixe pairs so well with many dishes, like a lightly battered Aubergine Karaage, Salt Cod Croquettes, our Grilled Whole Fish, and of course oysters! The list goes on...
Can you tell us why you chose this pairing and what you enjoy most about it?
The wine works beautifully across both dishes because of its ability to balance richness of two very different plates. The chicken schnitty has a satisfying, crispy, comforting richness that’s lifted by the bright acidity of the wine, while the hamachi crudo offers something more delicate. The silky, fatty texture from the fish is cut with a tangy yuzu ponzu, which is a match made in heaven with the citrus notes from the wine. The fine moussey bubbles just cuts through the batter of the schnitzel and keeps the palate refreshed, yet it’s equally matched with the purity of the crudo. The wine itself is rich in a certain way that just marries so nicely with each dish individually, but also works with both.
Can you tell us about the relationship between you, the Sommelier, and the Chef - what goes into designing a menu and choosing the wines to go with it?
At Milk Beach, the food is designed to be shared with the whole table, so it's generous, comforting, communal, and most importantly, about enjoyment rather than overthinking. We take the same approach with the wine. Of course, we consider which wine pairs with each dish, but ultimately, we want people to drink whatever brings them the most joy. Sometimes that lines up perfectly with the "classic" pairing, sometimes it doesn't, and that's fine too. Food and wine doesn't always need to be over-analyzed and dissected; sometimes it's just about what makes you happy, and that's a feeling you can't put science, math, or logic behind.
Can you recall your initial impression of Idée Fixe Premier Brut?
Its surprising minerality, freshness, and full-bodied bubbles just caught me right off the bat. I had always wanted to taste it since I first found out it was made by Vasse Felix, and so I was fiending to try it. I finally had it at a portfolio tasting and I remember that I was barely listening to what they were saying to me about the wine as I was just enamoured.
Do you have any general tips for choosing wine and food pairings?
I think one aspect of food and wine pairings that most people overlook is paying attention to the dish's accompaniments, like the sauce. For example, a light and bright sauce can absolutely still pair with a rosé or white wine, even with a heavier meat. That being said, I would say the most important thing about food and wine pairings is that tradition is not always the way. If you're having red meat but don't like red wine, why force yourself to drink it just because you feel you have to? If you want some sparkling wine with your steak, then you absolutely should!
Its surprising minerality, freshness, and full-bodied bubbles just caught me right off the bat. I had always wanted to taste it since I first found out it was made by Vasse Felix, and so I was fiending to try it. I finally had it at a portfolio tasting and I remember that I was barely listening to what they were saying to me about the wine as I was just enamoured.
Do you have any general tips for choosing wine and food pairings?
I think one aspect of food and wine pairings that most people overlook is paying attention to the dish's accompaniments, like the sauce. For example, a light and bright sauce can absolutely still pair with a rosé or white wine, even with a heavier meat. That being said, I would say the most important thing about food and wine pairings is that tradition is not always the way. If you're having red meat but don't like red wine, why force yourself to drink it just because you feel you have to? If you want some sparkling wine with your steak, then you absolutely should!
Milk Beach is located at Ilona Rose House, Manette Street, London. For bookings and more, visit milkbeach.com/ or @milkbeachlondon.
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