During the summer of 2007, an advert appeared on the WSET website looking for an "Apprentice" at Liberty Wines. After only a quick glance I was hooked, it was my dream job: the spec included stints in all departments with the amazing opportunity of a vintage in both the New World and the Old World.

At the time I was working in a restaurant in Covent Garden, with the responsibility of maintaining the wine list so was very familiar with the Liberty ethos. I applied immediately.

The whole experience was completely new to me. I had never had a job interview before, let alone sit in front of three people for an hour! Having worked in wine shops and restaurants, entering an office environment was an utterly daunting experience.

On the 5th of November I began my first day of a whole new lifestyle. My first department was Customer Services. It certainly was an introduction by fire as the busy Christmas period kicked off. I was like a frightened rabbit staring into headlights. Luckily I lived to tell the tale! Following this I worked in Marketing, Credit Control, Sales, the Warehouse and then did the vintages in New Zealand and Italy.

It has been a very hectic and intense experience. Every couple of months I change department: needing to quickly adapt to different ways of thinking, prioritising and working with a new team. Initially there were lots of "You´re fired" jokes, thankfully these have died out. Now I get asked, "What next?" The great advantage of being an Apprentice is that you get to experience the breadth of the wine industry from making wine to sales, dispatch, brand-planning and chasing payments. It really offers insight into where your strengths and passions lie.

The toughest thing for me is sitting behind a desk for a prolonged period of time – a skill I´ve still not mastered! And the best thing, where do I start? The two vintages were such unique experiences: within minutes you can feel exhilarated from pressing fruit to standing on top of a 90,000 litre tank and being absolutely petrified. Nicola and I spent a month in Friuli which was one of the great highlights – after a gruelling 12 hour shift we would amble to the local Osteria for Primi, Secondi and a large glass of Vino Rosso.

During University I worked in wine shops and afterwards I worked in restaurants and wine bars: this was not a career change but a giant leap in the right direction!

Nicola: Never a dull moment