Ruchira's Table
Invite-only tastings and dinners that put the right bottle in front of the right people. The guest list is the point: sommeliers, bartenders, buyers and journalists, plus the drinkers your category hasn't reached yet.
How it works
1
You bring the bottle
A brand, distillery or wine region books an evening, or joins a category night with others.
2
I build the room
Sommeliers, bartenders, buyers and journalists, plus curious drinkers when the brief calls for them.
3
We pour and talk
A hosted tasting or dinner, with a menu built around the drinks and a story guests can follow.
4
It keeps working
Photos, posts and a write-up on my channels, labelled as a partnership, so the evening reaches beyond the room.
Brands pay for my time and expertise to create a newsworthy experience.
“Through Ruchira’s Table, she curates invite only events that connect brands with sommeliers, bartenders, journalists and decisionmakers, creating commercially meaningful routes to market.”
The IWSC, announcing the 2026 Emerging Talent in Spirits Communication shortlist. Read it
Category evenings
Two or more brands share the room and the cost, the way Japanese whisky built its audience in the UK.
Costs shared between brands
Single-brand evenings
Your brand and your story, with a guest list built around your goals.
Priced by guest numbers and venue
Evenings I've curated
An Evening of Indian Whisky, The Nightcap Club, West Hampstead: SOLD OUT, with profits to the Equal Measures hospitality programme
Indian single malts for Women’s Whisky Night, London: Rampur, Paul John, GianChand and Amrut
A Greek wine pairing supperclub with Ăn Đi: I chose the wines and took the table through each pairing
Indian single malt masterclass, Soho Whisky Club members
An Evening in the Company of Indian Single Malts, Diageo, for the Worshipful Company of Distillers
The first-ever Fenjiu Supperclub, for Cheng International: baijiu told as a Shakespeare play, prologue to epilogue, with cocktails such as Rumeo & Fenjiuliet and a menu from chef Daisy Beale of Magic Momo
The Pays d'Oc Flavour Festival & Sommeliers' Challenge, The Broadcaster, London: five chefs from five continents, a live Flavour Lab, and sommeliers, Masters of Wine and press pairing Pays d'Oc wines as they went
The Nightcap Club
Tasting at The Nightcap Club
Women’s Whisky Night
The room at Women’s Whisky Night
Indian Single Malts at Diageo
Pays d’Oc Flavour Festival
Written up
An Evening in the Company of Indian Single MaltsDistillers’ Company · Dec 2025
The first-ever Fenjiu Supperclub: a celebration of baijiuLuxuriate Life · Nov 2024
Origin City and Never Say Die for World Whisky Day, with my cocktail flightThe Upcoming · May 2024
Wine List Confidential: Darjeeling ExpressThe Drinks Business · Sep 2023Collaborations
Restaurants, chefs, bars and makers: if you’ve got a room, a menu or a bottle that deserves the right audience, tell me.
Pairing Greek wines with Ăn Đi’s Vietnamese cooking. I had long held that Greek wines have the structure to link arms with high-flavour food. Over five courses we went from bánh cuốn with Vassaltis Assyrtiko to crispy pork in Ăn Đi’s fermented fish sauce with a 2017 Markovitis Xinomavro and ended on a Chios Mastic with dessert.
Ăn Đi supperclub collab
Women in Hospitality brunch
Who I’m inviting next
Next on my list are the women and the wider whisky-curious who rarely hear from brands that speak their language.
Ruchira’s Table is where I’m building that audience starting with Indian single malts.
The first-ever Fenjiu Supperclub, for Cheng International
The Ăn Đi supperclub
Pays d’Oc Flavour Festival
A baijiu toast at the Fenjiu Supperclub
The Ăn Đi supperclub