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Kanaal • 8 programma’s

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4 DGN GELEDEN

Cab Sav from Bordeaux or Rioja from Spain? Master Somm MUST choose!

What happens when you hand a sommelier a mystery glass and ask them to identify a world-class red wine — completely blind? In this episode of Got Somme, we put the palate to the ultimate test with a stunning Rioja Gran Reserva 2016 that left us speechless (and one of us with actual goosebumps). We got ours here: https://www.platinumfinewine.com.au/product/bodegas-lan-gran-reserva/ From deep ruby colour to lingering pencil-shaving tannins, this wine delivered layer after layer of complexity — black currant, black plum, truffle, leather, clove, nutmeg, star anise, and what our co-host could only describe as fresh pasta flour. The nose alone was worth the price of admission. Was it Bordeaux? Was it Rioja? Tune in as we break down every clue, make the call, and reveal just how well a 10-year-old wine can hide its age. Rioja Gran Reserva 2016 Region: Rioja, SpainVariety: TempranilloAging: Gran Reserva (60 months total — 24 months in oak, 24 months in bottle minimum)Oak: French oak (modern style — not traditional American oak) 00:00 – The blind tasting begins — what's in the glass? 00:05 – Colour analysis: deep ruby, brick rim, high viscosity 00:30 – Aromas: black fruit, truffle, mushroom, leather, pencil shavings 01:04 – Oak influence: baking spices, cloves, nutmeg, star anise 01:57 – Palate: grippy tannins, medium-plus body, dry finish 03:00 – The debate: Bordeaux or Rioja? 04:46 – Making the call — Rioja Reserva 2020 (spoiler: wrong on both counts!) 05:06 – The reveal: Rioja Gran Reserva 2016 06:24 – Why this wine doesn't show its age 06:39 – Reserva vs Gran Reserva: what's the actual difference? 07:40 – Food pairing: rump steak, chips, and fresh bread blind wine tasting, Rioja Gran Reserva, Rioja vs Bordeaux, how to taste wine, wine tasting technique, what is Gran Reserva, Spanish wine aging rules, Reserva vs Gran Reserva, Tempranillo blind tasting, old world wine, wine education podcast, Got Somme podcast, sommelier blind tasting, French oak vs American oak Rioja, 2016 Rioja, wine tasting for beginners, wine podcast Australia Enjoyed the episode? Subscribe on YouTube — this extended tasting content is YouTube-exclusive! Instagram gets the highlights, but YouTube gets the full blind tasting experience. Watch: https://youtu.be/YVeWLAxQScg Follow: https://www.instagram.com/gotsomme/

4 dgn geleden

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8 min.
18 FEB

We spent over $1,000,000 on wine!

Master Sommelier Carlos Santos goes behind the scenes of building a $1.5 million restaurant wine list for a new Byron Bay venue created by chef Shannon Bennett.From $35,000 magnums to $40 best-selling wines, we break down how sommeliers curate world-class wine lists, negotiate rare allocations, and balance prestige bottles with everyday drinkers. You’ll learn: • How a Master Sommelier builds a wine list from scratch • Why some wines sell more than others • The hardest wines to source in Australia • How trade tastings and supplier relationships work • Why Australian wine is dominating restaurant lists • How price psychology shapes customer ordersIf you love wine, restaurants, or the behind-the-scenes world of hospitality, this episode is for you. Recorded at our new Collins Street studio by SESSION in PROGRESS. SPONSORS Grays.comhttps://www.grays.com/search/wine RIEDEL: https://www.riedel.com/en-au/shop#sort=bestSeller (Australians use code: GOTSOMME New Zealand: GOTSOMMENZ at check out for 20% off) FOLLOW GOT SOMME Instagram: https://www.instagram.com/gotsomme/ Studio: https://www.instagram.com/session.in.progress/ Subscribe for new wine episodes every week. TIMESTAMPS 00:00 $1.5 million wine list reveal 01:30 Building a wine list from scratch 05:10 Choosing wines for Byron Bay diners 08:20 Hardest wines to source 12:00 Back vintages and vertical tastings 16:40 Why $40 wines outsell $1,000 wines 19:30 The $35,000 bottle 22:00 Trade tastings & negotiation secrets 25:00 Supporting Australian wineries Welcome to Got Somme, the ultimate wine podcast where Master Sommeliers and wine experts share their tips, blind tasting challenges, and insider knowledge from vineyards around the world. Whether you’re a wine beginner or a seasoned enthusiast, we explore everything from wine education and wine tasting techniques to sparkling wines, red vs white, and the best wines under $30. Subscribe for weekly episodes and join us as we taste, learn, and uncover the stories behind your favourite wines. Perfect for anyone looking to improve their wine knowledge, discover new wine regions, or just enjoy a fun, educational chat about wine.

18 feb

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24 min.
3 FEB

Chablis Explained: Petit vs Chablis vs Premier Cru

If the world’s best wines from France aren’t using oak… why do so many Chardonnays in Australia and the New World taste so oaky? In this episode of Got Somme, Angus O’Loughlin and Master Sommelier Carlos Santos take a deep dive into Chablis, the purest expression of Chardonnay. We blind taste three bottles from the same producer and vintage at three price points — Petit Chablis ($40), Chablis AOC ($48), and Chablis Premier Cru ($78) — to find out whether price really does equal quality. Along the way, we break down: Why Chablis tastes like oyster shellsThe difference between Petit Chablis, Chablis, Premier Cru and Grand CruLeft Bank vs Right Bank of the Serein RiverWhen (and why) some producers start using oakThe real meaning of minerality in ChablisWhether Premier Cru is actually worth the extra moneyAngus kicks things off with a blind tasting challenge… and shockingly out-tastes a Master Sommelier to start 2026 in style. If you think you don’t like Chardonnay, this episode might completely change your mind. SPONSORS Grays.com https://www.grays.com/search/wine RIEDEL https://www.riedel.com/en-au/shop#sort=bestSeller (Australians use code: GOTSOMME New Zealand: GOTSOMMENZ at check out for 20% off) What We’re Drinking Producer: Simonnet-Febvre Vintage: 2023 Petit Chablis – $40 Chablis AOC – $48 Chablis Premier Cru – $78 Chapters 00:00 – Why Chablis Isn’t Oaky 01:50 – Blind Tasting Begins 03:25 – Does Price Equal Quality? 04:30 – Chablis vs Chardonnay Explained 08:35 – Left Bank vs Right Bank of Chablis 10:20 – What Is Petit Chablis? 12:35 – What Makes Chablis AOC Better? 14:40 – Premier Cru vs Grand Cru 18:10 – Is Premier Cru Worth the Money? 20:00 – Why Some Chablis Uses Oak 26:45 – Steak vs Jus (Best Wine Analogy Ever) 28:10 – Master Sommelier Blind Tasting Fail chablis, chablis wine, chablis vs chardonnay, petit chablis, chablis premier cru, chablis grand cru, blind wine tasting, master sommelier, wine podcast, got somme, wine education, french wine, white wine, chardonnay styles, why, chablis tastes mineral, oak, chardonnay, best chablis, wine tasting australia

3 feb

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31 min.
4 MRT

We Risked $1,700 to Answer: Is Expensive Wine Worth It?

We risked $1,700 worth of wine to answer one question: is expensive wine worth it? In this episode of Got Somme, Angus O’Loughlin and Master Somm Carlos Santos open two Grand Cru Burgundies (around $800 a bottle) and taste them side by side. No posturing, no wine snobbery, just an honest test of what you’re paying for when the label gets serious. We talk: - What “Grand Cru” actually means in Burgundy - Why producers matter as much as terroir - The difference between a great $30 bottle and an $800 bottle - Whether expensive wine is “worth it” or just status - How to find underrated regions that deliver insane value BIG thanks to The French Wine Centre for providing the bottles 🙏🏼 https://frenchwinecentre.com/ Check out their AMAZING mixed 6 of French Reds for $250 https://frenchwinecentre.com/collections/packs/products/issue-02-mixed-3-the-reds If you’ve ever wondered whether luxury wine is genuinely better, this is the episode. Comment your next episode idea: Do we go cheaper and find the best $20 bottle? Or do we keep climbing and chase the next Burgundy benchmark? Subscribe for more blind tastings, wine stories, and the unfiltered truth about what’s in the glass. Chapters 00:00 We’re risking $1,700 on wine 00:24 The most expensive bottles we’ve had 01:18 What we’re drinking: Echezeaux + Clos de la Roche 03:17 How we got the bottles (French Wine Center) 04:22 Why Burgundy prices get insane 06:55 First smell: “This is incredible” 09:20 First sip and the tannin moment 12:33 Why you rarely drink Grand Cru 13:00 Switching to Clos de la Roche 14:54 The big question: is expensive wine worth it? 17:06 The real answer: story, value, perspective 18:14 What should we taste next?

4 mrt

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19 min.
7 JAN

Master Somm tries a CLEANSKIN for the FIRST TIME EVER!

For the first time in Got Somme history, Angus is using a spittoon. For the first time ever our Master Somm is tasting clean skin wine. In this episode, Angus and Master Sommelier Carlos Santos put six $5 clean skin wines under the microscope to answer a question we get asked all the time: Are clean skin wines actually drinkable, or are they only good for cooking? With six bottles on the table, including Sauvignon Blanc, two Chardonnays, Rosé and Shiraz, Carlos gives an honest, no-nonsense assessment of what’s worth drinking, what’s best kept for the kitchen, and what should probably go straight down the sink. What Is a Clean Skin Wine? Clean skin wines are bottles sold without a branded label. Often they are the result of: Oversupply from wineries Wines not making the cut for a producer’s main label Brand changes or ownership transitions Excess wine needing to be cleared quickly In some cases, these wines may even come from large, well-known producers who simply can’t move stock fast enough in the current market. Wines Tasted in This Episode: All wines were purchased for approximately $5 per bottle. Sauvignon Blanc (2024) Chardonnay (modern branded clean skin) Chardonnay (traditional black-and-white clean skin) Rosé Shiraz Each wine was assessed for aroma, palate, balance, drinkability and value for money. The Results: Which $5 Wines Passed the Test? ✅ Drinkable at $5 According to Carlos, these wines are genuinely drinkable at the price point: Sauvignon Blanc Fresh, fruity and recognisably Sauvignon Blanc in style. High acidity and noticeable sulfites, but surprisingly competitive in blind tasting against entry-level New Zealand styles. Chardonnay (traditional clean skin label) Simple, short and one-dimensional, but balanced and inoffensive. Better on the palate than the nose and acceptable for casual drinking or food pairing at the price. Shiraz The standout of the lineup. Peppery, dark fruit driven, recognisably Shiraz and the most enjoyable overall. Less aggressive sulfites due to tannin structure and the best value of the bunch. ❌ Best Left for Cooking Rosé Chardonnay (modern branded version) These wines showed strong sulfite aromas, artificial flavours and lacked balance. Fine for slow cooking, sauces or reducing into a dish, but not recommended for drinking. Does Wine Quality Matter When Cooking? Carlos explains that for most everyday cooking, especially slow cooks like: Bolognese Stews Braises There is little difference between using a $5 bottle and a $100 bottle. Once wine is reduced and cooked for hours, nuance disappears. Save the good stuff for the glass. Final Verdict on Clean Skin Wines Clean skins can be drinkable Oversupply in the wine industry means quality can trickle down the price ladder At $5, expectations matter Some are fine for drinking responsibly Most are perfectly suitable for cooking If you’re on a tight budget, a chilled glass from Carlos’s top three is acceptable. If you can stretch to $15–$20, you’ll still get more consistency and enjoyment. Carlos’s Top Picks (In Order) Shiraz Chardonnay (traditional clean skin) Sauvignon Blanc Want to See the Bottles? Head to @gotsomme on Instagram to see the exact labels tasted in this episode. Have questions about clean skin wines? Drop them in the comments. We reply to every single one. Thanks for watching and we’ll see you on the next episode of Got Somme 🍷 This podcast proudly presented by Grays.com: https://www.grays.com/search/wine-and-more?tab=items See omnystudio.com/listener for privacy information.

7 jan

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17 min.
18 MRT

Burgundy Under $100? Meet Aligoté

Burgundy is home to some of the most expensive wines in the world. Bottles of Domaine de la Romanée-Conti can sell for more than $30,000, yet in this episode of Got Somme we’re tasting a Burgundy white wine for under $100.How is that possible?The answer lies in one of Burgundy’s most underrated grape varieties: Aligoté.In this episode, Angus and Master Sommelier Carlos Santos take a deep dive into the forgotten sibling of Chardonnay and Pinot Noir. While Burgundy is famous for its iconic Grand Cru wines, Aligoté has quietly existed in the region for centuries, often overlooked despite producing bright, mineral-driven wines with incredible value.Carlos explains why Aligoté is having a quiet renaissance among sommeliers and wine lovers around the world, and why this historic Burgundian grape could be your gateway into Burgundy without the Burgundy price tag.Along the way, we unpack the fascinating history of the grape, how it compares to Chardonnay and Chablis, and the surprising role Aligoté played in one of France’s most famous cocktails.If you’ve ever wondered whether there’s a hidden gem in Burgundy, this episode might change the way you buy wine.In this episode• Why Burgundy prices have exploded and what that means for wine lovers• The forgotten Burgundy grape most people overlook• The family tree of Burgundy grapes including Pinot Noir, Chardonnay and Aligoté• Why Aligoté can offer incredible value compared with Chardonnay• The surprising story behind the famous Kir cocktail• How Aligoté compares to Chablis and Chenin Blanc• The tasting profile you should expect from a great Aligoté• Why sommeliers are rediscovering this grape• The foods that pair perfectly with AligotéWhat does Aligoté taste like?According to Master Sommelier Carlos Santos, great Aligoté wines typically show:• Bright citrus and tangerine peel• Crisp acidity• Green apple and mineral notes• A subtle saline character• Fresh, food-friendly structureIt often sits stylistically between Chablis and Chenin Blanc, making it an incredibly versatile wine at the table.Where is Aligoté grown?Aligoté is native to Burgundy, France, where it shares the same genetic roots as:• Chardonnay• Pinot Noir• GamayThe grape is traditionally grown across Burgundy, with the appellation Bouzeron dedicated entirely to Aligoté production.Food pairings for AligotéThanks to its high acidity and freshness, Aligoté pairs beautifully with:• Oysters• Lobster• Shellfish• White fish• Light butter sauces• Fresh seafood dishesBIG thanks to The French Wine Centre for providing the bottle 🙏🏼https://frenchwinecentre.com/Check out their AMAZING mixed 6 of French Reds for $250https://frenchwinecentre.com/collections/packs/products/issue-02-mixed-3-the-redsSponsor: RIEDELhttps://www.riedel.com/en-au/shop#sort=bestSeller (Australians use code: GOTSOMME New Zealand: GOTSOMMENZ at check out for 20% off)Welcome to Got Somme, the ultimate wine podcast where Master Sommeliers and wine experts share their tips, blind tasting challenges, and insider knowledge from vineyards around the world. Whether you’re a wine beginner or a seasoned enthusiast, we explore everything from wine education and wine tasting techniques to sparkling wines, red vs white, and the best wines under $30.Subscribe for weekly episodes and join us as we taste, learn, and uncover the stories behind your favourite wines. Perfect for anyone looking to improve their wine knowledge, discover new wine regions, or just enjoy a fun, educational chat about wine.

18 mrt

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12 min.
21 JAN

This Wine Is So Thick It Pours Like Paste (Fortified Wines Explained)

Fortified wines might be some of the most misunderstood wines in the world — often dismissed as “old-fashioned,” too sweet, or too strong. In this episode of Got Somme, Angus O’Loughlin and Master Sommelier Carlos Santos dive deep into the world of Sherry, Port, and Pedro Ximénez, unpacking why these wines deserve far more attention than they get. From the Sherry Triangle in southern Spain to the steep vineyards of the Douro Valley in Portugal, Carlos breaks down how fortified wines are made, why they’re aged the way they are, and how styles like Fino, Amontillado, Oloroso, Tawny Port, Ruby Port, LBV, and Vintage Port all differ. Along the way, Angus shares a deeply personal memory of secretly drinking his grandmother’s sherry after school, while Carlos explains how some fortified wines can literally be hundreds of years old, growing thicker, darker, and more concentrated over generations. They also tackle the big question: Why did fortified wines fall out of favour, and what would it take to make them cool again? If you think fortified wines are uncool, overly sweet, or irrelevant — this episode might completely change your mind. SPONSORS Grays.com https://www.grays.com/search/wine RIEDEL https://www.riedel.com/en-au/shop#sort=bestSeller (Australians use code: GOTSOMME New Zealand: GOTSOMMENZ at check out for 20% off) Chapters & Timestamps 00:00 – Welcome back to Got Somme (and a fortified wine confession) Angus kicks off 2026 with a story involving his grandmother, WWF, and sherry. 02:00 – Why fortified wines are misunderstood Alcohol, sugar, warmth — and why modern drinkers avoid them. 02:40 – What is Sherry? The Sherry Triangle explained Jerez, Puerto de Santa María, and Sanlúcar de Barrameda. 04:05 – Sherry styles explained (Fino, Amontillado, Oloroso) Biological vs oxidative ageing, flor yeast, and flavour profiles. 06:30 – Pedro Ximénez: how a white grape turns black and sticky Sun-dried grapes, raisining, and extreme concentration. 08:20 – A wine memory that unlocks childhood nostalgia Angus realises he’s been drinking sherry since high school. 10:30 – Australian fortified wines & Rutherglen legends Chambers, ancient barrels, and wines that predate living memory. 12:40 – Port explained: Douro Valley to Porto Why port is made in one place and aged in another. 15:00 – Why fortified wines feel “uncool” today Generational drinking shifts, stigma, and missed opportunities. 17:30 – How Spain made sherry relevant again through food Chefs, Michelin stars, and smart cultural positioning. 20:00 – Port styles explained: Tawny vs Ruby vs Vintage How ageing works and why vintage port can outlive you. 22:30 – Big Got Somme goals for 2026 Touring, international wineries, and what’s next for the show. 24:10 – Final thoughts and a fortified farewell Saúde. Welcome to Got Somme, the ultimate wine podcast where Master Sommeliers and wine experts share their tips, blind tasting challenges, and insider knowledge from vineyards around the world. Whether you’re a wine beginner or a seasoned enthusiast, we explore everything from wine education and wine tasting techniques to sparkling wines, red vs white, and the best wines under $30. Subscribe for weekly episodes and join us as we taste, learn, and uncover the stories behind your favourite wines. Perfect for anyone looking to improve their wine knowledge, discover new wine regions, or just enjoy a fun, educational chat about wine. This podcast proudly presented by Grays.com: https://www.grays.com/search/wine-and-more?tab=items See omnystudio.com/listener for privacy information.

21 jan

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24 min.
11 MRT

Can Carlos Guess Angus' FAVOURITE wine of ALL TIME!?

Blind wine tasting is brutal. Even for a Master Sommelier. In this episode of Got Somme, Carlos blind tastes a vibrant, medium-ruby red wine and reads the clues as Pinot Noir: juicy cherry, raspberry, Christmas cake spice, fine tannins, elegant structure, and that “Old World on the palate, New World on the nose” tension. But then comes the reveal. It’s actually Gamay from Beechworth, Victoria, a 2024 release, and it happens to be one of Angus’ favourite wines of all time. This is the whole point of blind tasting: you follow the evidence, you make the call, and sometimes the wine still stitches you up. If you’re learning wine, love Pinot Noir, or want to understand how sommeliers think in real time, this one is for you. How to identify red wine blind using colour, aroma, tannin and acid Pinot Noir vs Gamay: the overlap that tricks even pros What “fine-grain tannins” and “perfume” really mean in practice Why some Gamay can present like high-level Pinot Hosted by Angus O’Loughlin and Master Sommelier Carlos, Got Somme makes wine more fun, practical and less precious. New episodes weekly. Recorded at SESSION in PROGRESS studios.

11 mrt

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5 min.
03-12-2025

Barolo vs Barbaresco: Which One Should You Actually Buy?

In this episode of Got Somme, Angus O’Loughlin and Master Sommelier Carlos Santos take you into one of Italy’s most iconic wine rivalries: Barolo vs Barbaresco. We break down everything from grape variety, regional differences, aging laws, price, aromas, palate structure, and why—despite their similarities—one of these wines consistently demands 30 to 40 percent more at retail. And yes… we revisit the infamous first attempt at this episode, where a $500 bottle of Barolo turned out to be faulty. Cork taint. Wet cardboard. Pain. Watch here: https://www.youtube.com/watch?v=DAmb5p34Q-I&t=20s If you’ve ever wondered: – Why is Barolo more expensive? – Can you actually tell them apart in a blind tasting? – What aromas define Nebbiolo? – Which wine should YOU be buying? …this is your episode. Watch Carlos Blind Taste this Barolo before we recorded the episode here: https://www.youtube.com/watch?v=31Sawb7Elp4&t=5s SPONSORS Grays.com Where we sourced today’s beautifully aged bottles → Buy well-stored, premium wine (and avoid the faulty disasters we once had) https://www.grays.com/search/wine RIEDEL We are tasting from the RIEDEL Performance Pinot Noir glasses—perfect for Nebbiolo’s aromatics. https://www.riedel.com/en-au/shop#sort=bestSeller (Australians use code: GOTSOMME New Zealand: GOTSOMMENZ at check out for 20% off) KEY MOMENTS & TAKEAWAYS 1. Barolo vs Barbaresco: What’s the Actual Difference? Both wines are made from Nebbiolo, grown in Piedmont, but come from different sub-regions: Barolo: Southwest of Alba, slightly cooler, higher altitude Barbaresco: Northeast of Alba, warmer, more perfumed Even though the geographical distance is small, the microclimate differences lead to two very different personalities in the glass. 2. Aging Laws That Drive the Price Barolo DOCG 38 months aging (At least 18 months in oak) Reserva: 62 months aging minimum (at least 18 months in oak) Barbaresco DOCG 26 months aging (9 months in oak) Reserva: 50 months aging (9 months in oak) Holding wine for 3–5 years before it earns $1 dramatically affects price—and explains why Barolo is typically more expensive. 3. Appearance: What Nebbiolo Looks Like Both wines show the classic: Brick/rust rim Light colour intensity Transparent core But today, the Barbaresco is noticeably lighter at the rim than the Barolo—something even Carlos says isn’t always the case. 4. Nose: The Aroma Clues Barbaresco More perfumed More lifted red fruits Floral (rose, dried flowers) Slightly softer aromas Barolo More rustic and powerful Leather Tar and asphalt Tobacco Darker, deeper aromatics Carlos also explains why Nebbiolo often shows “tar”—a hallmark of the grape and winemaking style. 5. Palate: Similar DNA, Different Personalities Both wines show: High tannin High acidity Elevated alcohol Intense structure But the Barbaresco presents as more elegant and delicate, while the Barolo pushes toward intensity, rustic tannin, and power. As Angus puts it: “They’re identical twins wearing different outfits.” FOLLOW GOT SOMME Instagram and TikTok: @GotSomme Studio bookings: SessionInProgress.com.au This podcast proudly presented by Grays.com: https://www.grays.com/search/wine-and-more?tab=items See omnystudio.com/listener for privacy information.

03-12-2025

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22 min.
08-06-2025

“He got her pregnant and didn’t tell anybody” | Confronting Infidelity after 26 years of marriage.

In this episode of the Kizmet podcast, host Kiz Harvey sits down with Alice to explore the emotional complexities of infidelity shattering Alice’s once-thriving expat lifestyle, leading to a powerful journey of personal growth, self-discovery, and healing. Alice shares the subtle signs of betrayal, and the overwhelming emotional recovery required to rebuild after separation. This heartfelt conversation highlights the role of resilience in navigating relationships post-divorce, the loneliness often experienced in expat life, and the ongoing process of reclaiming one's identity. Connect with us: Website – kizmet.me Instagram - @Kizmet.me Tiktok - @kizmet.me Watch this episode on our YouTube Produced by - SESSION in PROGRESS Key Takeaways: Infidelity often reveals itself in subtle yet deeply impactful ways. Honest confrontation is essential for addressing relationship breakdowns. The emotional aftermath of betrayal can feel overwhelming and disorienting. Children are highly perceptive of shifting family dynamics. Trust is the cornerstone of any strong relationship. Rebuilding after divorce demands deep self-reflection and growth. Forgiveness is a key part of emotional healing. Self-discovery is a lifelong journey, especially after significant life changes. Episode Chapters:00:00 Navigating Life After Divorce 01:38 The Expat Experience and Its Challenges 03:06 The Unraveling of a Marriage 10:14 Confrontation and Realizations 19:06 The Aftermath of Betrayal 29:49 Finding Identity and Healing 37:12 Moving Forward and Embracing Change 40:14 Reflections on Love and Forgiveness See omnystudio.com/listener for privacy information.

08-06-2025

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44 min.

SESSION in PROGRESS is a Podcast Production Company that offers tailored production services from ideation, recording, editing through to publishing. Founded by Angus O'Loughlin

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