Q&A: Diana Rollan, group head of beverage, D&D London
Diana Rollan is a force of nature: the Spanish-born sommelier is one of London's most important on-trade professionals, working as group head of beverage for the sizeable D&D empire. Yet Rollan was not born dreaming of velvety Rioja or super-pungent Albariño; a career in politics once held great appeal for the intrepid oenophile. But, as Dry January gets into full swing, can Rollan still tempt her customers away from mocktails and into the delights of Galician dry whites? James Lawrence sits down with the SWA judge to talk about sobriety, equality and inclusion.
Tell us more about your early years.
I grew up in the countryside in a small village called Malpartida de Plasencia, located in the beautiful region of Extremadura, Spain. As the oldest of three sisters, I have many happy memories of organising little adventures with them, joining my dad for weekend fishing trips, and spending time outdoors during family gatherings and camping adventures, which helped me to develop a strong connection to my roots.
What was your dream career as a teenager?
When I was a teenager, I dreamed of becoming a politician. I was passionate about helping people and making a meaningful contribution to the community. Driven by this, I chose to study political science at university. However, life had other plans. Along the way, I stumbled into the fascinating world of wine, and everything changed.
When did the wine bug start to bite?
Soon after I moved to study at the university, I found a job in a restaurant where I met a sommelier who took me under his wing. His passion and knowledge captivated me and the more I learned, the more my interest grew. Eventually, I became so inspired that I decided to leave university and pursue a career in wine.
What was your first hospitality job?
My first job was as a part time commis waiter in a small restaurant in Madrid.
As a leading sommelier, what would be your advice to someone putting together a list from scratch?
I recommend focusing on balance, quality and storytelling. Understanding your audience is crucial, prioritise quality over quantity. Ensure your content is manageable and diverse and make sure it is financially viable.
Do you feel the industry has done enough to foster inclusivity and attract a more diverse workforce?
I would say that, while the industry has made some positive steps in fostering inclusivity, there’s still work to be done. Recently, more programmes have been created to support under-represented groups, with mentorships and scholarships, which is encouraging.
However, there are still barriers, such as unconscious bias, unequal access to networking opportunities, and a lack of representation at senior levels, which remain challenges. Attracting and retaining diverse talent requires more than just tokenism; it demands a cultural shift within the industry that supports equal opportunity, transparent career development, and truly inclusive work environments. Everyone should feel that they belong and have a place in this beautiful industry.
With Dry January now in full swing, how much effort does your restaurant put into offering low/no wine alternatives during this post-Christmas period of (general) abstinence?
Dry January is an important time for many of our guests to focus on their health and wellbeing, and we fully support their decision to participate. We’re committed to offering a wide range of low and no-alcohol alternatives, putting significant effort into curating options that complement our food and elevate the dining experience.
On a different note: seminal food and wine pairing?
Sherry and Chinese food, with its savoury and rich umami profile making it the perfect combination.
Old World or New World?
Oh, that's a tough one! It’s like choosing between a classic tuxedo and a trendy leather jacket. Old World wines are like the sophisticated, mysterious types — they have that earthy elegance and a terroir story to tell. But New World wines? They're the bold, fun-loving rock stars — big, juicy flavours that grab your attention and make you want to dance. Honestly, I’ll take both, depending on my mood.
Finally, what are your New Year's Resolutions?
My professional New Year's resolutions include continuing to expand knowledge by exploring more uncommon wine regions and meeting new producers. Keep building and nurturing my professional network, as well as keep supporting sustainability and promoting wine as a lifestyle.
On a personal level, my goals are all about finding balance, growth and meaningful connections. I plan to prioritise the things that bring me joy and fulfilment, such as spending quality time with loved ones, focusing on self-care and health and, last but not least, I’m excited to finally dive into pottery.