M.Sc.

In January 2015 Petri Pentikäinen Standing with his wife on the Isle of Skye Island in Scotland just left behind Finland. The island had just been the worst storm for ten years.

The electricity was broken from the apartment they rented for the third day. However, the lack of electricity had to be ignored, as now we had to change and settle down in a new home.

Pentikäinen had been able to go hiking in Lapland with his wife, until the couple began to feel like everything had already been seen in Lapland. The next destination was the Isle of Skye, the island in Scotland, especially known for its beautiful nature and rugged scenery.

Pentikäinen and his wife on the island were attracted not only by the idea of ​​good hiking terrain, but also about good food and drink. Located on the island, a restaurant with a Michelin star. The couple had been practicing wines and good food for a long time.

The holiday trip to Isle of Skye impressed Pentikäinen. So big that the idea of ​​moving out of Finland began to be in my mind. The work of the consultant was no longer inspired as in the beginning, but the wine hobby had taken the man for a long time.

– There was a feeling that this could not be the next 30 years, but I have to do more. I wanted to work more with wines and my wife missed the city for a moment.

Pentikäinen had deepened into wine for years and had completed the third level of the internationally recognized WSET wine degree and then moved on to the highest diploma degree.

Based on these, he sent job applications around Scotland to restaurants and wine companies. One of the bursts.

From office work to the hectic everyday life of a restaurant

Pentikäinen was hired as a sommelier at The Three Chimneys restaurant, which had recently earned a Michelin star.

The restaurant’s previous Sommelier had just left, so Pentikäinen’s job application had come at the time of the Count.

Jumping from a consultant’s office work in the middle of the restaurant was big, Pentikäinen admits.

And not to any of the restaurants. Michelin restaurants have a special pressure, as quality must not squat for a moment. Each customer must be able to provide a top -level experience.

-It was a big change: being on the feet, a more hierarchy organization and the pressures of Michelin star, Pentikäinen lists.

– However, the beginning went enthusiastic and the adaptation was surprisingly easy. Part of the adaptation was certainly helped by the fact that I had specialized expertise that could not be found in the team.

As a sommelier, Pentikäinen was responsible for the restaurant’s wine list, pricing and budgeting. Drinks easily bring 30-40 % of its turnover to the restaurant. So it is not exactly what drinks and what price is sold at the restaurant.

Pentikäinen and his wife quickly returned to their new place of residence.

The power of the wind cannot be understood

Isle of Skye is located in the northwestern part of Scotland in the embrace of the Atlantic Ocean. The island attracts tourists, especially during the summer, when its hiking and hiking trails are at their best. The island is often called the most beautiful Scotland. Pentikäinen signs the beauty of the island.

– There’s something that can never be forgotten.

In winter, however, the weather does not give Isle of Sky’s residents mercy. It was able to experience it quickly, and the couple moved to the island in the middle of January.

– The power of the wind can only be understood by one that has experienced it.

In January-February, wind gusts can reach 45 meters per second on the island.

Pentikäinen quickly learned that everything outside had to be carefully attached.

– I remember when I came to work after a storm day and wondered why a colleague didn’t come with his own car. The wind had grabbed the car’s door as it opened and twisted the hinges.

The worst thing was when the temperature was zero. Then the wind and moisture dug everywhere through ordinary winter jackets.

The saying of the locals is that if you have two winters on the island, then you will stay. Pentikäinen and his wife did well. They finally stayed for nine winters.

The hard discipline of the kitchen

Pentikäinen says that work culture is clearly more hierarchical than Finland in Britain. There was a tough discipline at The Three Chimneys. Everyone had their clear tasks, and for example, chefs were not exchanged for different points during the day. If someone made a mistake, he or she was able to answer it himself.

Because of tourism, the work was also seasonal. On an annual basis, Pentikäinen thinks that his working hours were on average as in Finland, but the seasonal variation was great.

– In July, the 60 -hour working week was normal, while in February it might have been 25 hours of work.

Unlike in Michelin restaurants in general, Isle of Skyella all customers were on vacation and there were no business customers. According to Pentikäinen, it created a more relaxed atmosphere in the restaurant than the high -level restaurants in general. The clientele also varied according to the season.

-England has a strong staycation style. Often, summer vacation is not longer than two weeks, but long weekends are common, and you can go long within the UK.

In July, the restaurant was filled with Dutch, Swiss, Norwegian, German and US customers. Even Finns visited the restaurant every now and then. At those moments, Pentikäinen was able to chat with his clients in his mother tongue.

The Finnish Sommelier also surprised some customers because Finland is not considered a wine country.

Sheep breeder and restaurateur

Pentikäinen eventually worked as a sommelier for the restaurant for two and a half years, after which he was appointed Restaurant Manager. The restaurant received new owners of the new generation, who took more closely the well -being of the staff. The number of staff was increased and wages raised.

For a better salary, Pentikäinen was renovated in 1900. When the landlord had said he was selling the house, Pentikäinen or his wife had not hesitated. The couple sold their apartment in Helsinki and bought their rented home. The commute was short and the house was surrounded by a beautiful yard. There was room to breathe here.

In 2018, Pentikäinen left The Three Chimneys behind and opened his own restaurant and Bed & Breakfast with his wife and third shareholder. At the same time, they began to grow sheep and chickens on their farm.

In addition to the accommodation, the place focused on providing local food. There were plenty of tourists on the island. In 2015, 110,000 tourists visited the island a year. Over nine years, the annual number of visitors increased to 750,000.

– It went pretty insanely well. We kept the restaurant open only three days a week, as we also had to find an animal and vegetables. We got great feedback and this summer we were number one in TripAdvisor, Pentikäinen recalls.

None of the three had previous experience in breeding animals.

Pentikäinen admits that taking the sheep scared.

– I don’t compare animals and children, but it’s pretty much responsible for another form of life. The first childbirth became difficult, and I had to help it. It was an experience I would never forget.

At its best, the farm grew nearly 50 sheep.

– The vet was very helpful and we also got help in the neighborhood that found the animal’s experience. It was important that we and my wife got into the community and got advice and help when needed.

Isle of Skye’s ruggedness left an impression

When a third shareholder had to give up the restaurant for his own reasons, it was time to close Bed & Breakfast. Pentikäinen made a return to The Three Chimneys, this time as its CEO in 2019. Pentikäinen took responsibility for 45 employees while the restaurant owners lived in London.

Human resource management included its own challenges, and the location of the restaurant in the middle of the “nothing” was facilitated. When something broke, Pentikäinen could have to drive six hours to retrieve a spare part.

Then coovid struck. It closed in the UK for a long time. In silence, there was its side. That’s what Pentikäinen noticed quickly.

– It was exceptionally great. Rugged, sea, cliffs and northern lights. We wanted to do everything the area enabled. When there is time, you don’t just have to do anything so easily. It is more stimulating to live in a magnificent environment with no noise and the rhythm of life is quieter.

When the restaurant finally reopened, Pentikäinen noticed that he was no longer passionate. The promotion as CEO had taken away a passionate wine expert away from the wines. In a way, Pentikäinen felt that he was a victim of his own success.

He resigned and after the Sabbath leave began work with wine importer. At the same time, the idea of ​​returning to Finland began to mature. Two children had been born into the family and a decision had to be made where the children would grow up.

– Somewhere we were sure we would live in Scotland until the end, but never to say never. The decision was not easy, but we returned to Finland in January 2024.

Pentikäinen is now working as a product manager at Wennerco, who is part of Anora Group. He is responsible for the business of certain wine brands in Finland and, among other things, plans what wines are brought to the Finnish market.

– Restaurants are a life left behind, but wine is still my passion. When the kids are a bit bigger, we are going to show them Isle of Sky. There were good friends in Scotland who are missed.