The Studley Priory Hotel is awarded runner-up in the Gilbey Vintners Wine List of the Year competition. – Vintage Photograph

Di Biggs of Gilbey Vintners is pictured delivering a certificate to Jeremy and Linda Parke of the Studley Priory Hotel in recognition of their runner-up status in the Gilbey Vintners Wine List of the Year competition. The hotel’s selection of 150 wines, ranging from Californian house wines to fine wines from France and the New World, impressed the judges and earned them the prestigious award. Points were awarded based on value for money, range and quality, the helpfulness of waiters, and the appearance and originality of the wine list’s layout.Di Biggs of Gilbey Vintners is pictured delivering a certificate to Jeremy and Linda Parke of the Studley Priory Hotel in recognition of their runner-up status in the Gilbey Vintners Wine List of the Year competition. The hotel’s selection of 150 wines, ranging from Californian house wines to fine wines from France and the New World, impressed the judges and earned them the prestigious award. Points were awarded based on value for money, range and quality, the helpfulness of waiters, and the appearance and originality of the wine list’s layout.

Dimensions: 18.4 x 24.2 cm

IMS SKU: SCAN-NQOX-04868235

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OCR computer generated text:

STUDY Gilbey Vintners WINE LIST of the YEAR standing for naman

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Frheft. Jeremy & Linda Parke Di Big On the wine list 861 AON S THE cellars of the Studley Priory Hotel contain wines to satisfy the most discerning palate. strong disposition too To taste the selection would require an imbiber of there are 150 on offer. The hotel’s list, ranging from Californian house wines, through fine wines from France and the New World to classic clarets, has won the Horton-cum- Studley hostelry a top award -Judges from Gilbey Vintners chose it as runner-up in their wine list of the year competition. Di Biggs of Gilbey’s, right, is pictured handing over the certificate to Jeremy ard Linda Parke of the Studley Priory Hotel. Points were awarded on the basis of value for money, the range and quality on offer, the helpfulness of waiters and description of the bottle, and the appearance and originality of the layout of the list.