Luke Harbor


The PIG Hotels


Head of Wine

Luke Harbour embarked on his hospitality journey as a Kitchen Porter, quickly advancing to the role of Commis Chef. It was during his tenure at Combe House that Luke discovered his passion for wine, transitioning into the role of Commis Sommelier. As Combe House evolved into THE PIG-at Combe, Luke's dedication to wine education grew, leading him to attain numerous wine and spirits qualifications and become a certified trainer.

His commitment to excellence and thirst for knowledge earned him recognition as the recipient of the IWSC’s ‘Emerging Talent in Hospitality’ award. Luke's journey continued as he assumed the role of Head of Wine at The Pig Hotels, overseeing the wine programs across the entire group. With his extensive experience and expertise, Luke ensures that the wine offerings at The Pig Hotels reflect quality, diversity, and innovation.

Originally from Devon, Luke's journey in the hospitality industry began as a chef de rang at Combe House hotel, where he later returned to assume the role of head sommelier upon its transformation into The PIG – at Combe. His career trajectory saw him taking on pivotal roles at various locations within The Pig Hotels, including The PIG – at Bridge Place and The PIG – in the South Downs.

Luke's dedication to the world of wine is underscored by his pursuit of the prestigious Master of Wine qualification, alongside his attainment of the WSET Level 4 Diploma in Wines. With a decade of experience in the wine industry and a commitment to continuous learning and development, Luke Harbour is poised to make significant contributions to the wine landscape at The Pig Hotels and beyond.

Luke Harbor