How was 2013 for David Gilbertson?
Our Wine Bar Theory author looks beyond his glittering business career for his highlights of the year
As the New Year approaches, we're continuing to catch-up with a few of our authors and artists, including them Ferran Adrià, Roger Ballen and Bernhard Edmaier, to ask them how 2013 was for them: what were the things that inspired them, when were they at their most creative and what do they have planned for 2014. We'll be bringing you their answers - one a day - up until the new year. Go here to read our interview with Joel Meyerowitz, here for Martin Parr, here for Edmund de Waal.
Today its the turn of David Gilbertson. It comes as some relief to learn that the Phaidon author, media consultant and adviser isn't crazy about work. Despite being a leading British businessman with over 30 years' experience in the information industry, he has still found time this year to enjoy the good life. Indeed, his book, Wine Bar Theory advises us to “work smarter, not harder”, and recognises pleasures and rewards to be found outside of the working environment, in, say, the wine bar. Read on to discover what's made his 2013, and, if you'd like to learn the secrets of his success, leaf through a few extracts from his book here.
What was the thing that inspired you most this year?
My daughter getting a First in her Classics degree and being named captain of the Cambridge University netball team as well, confirming to my enormous relief my long held belief that she takes after her mother in all things.
What was your personal working highlight this year?
The publication of my first book Wine Bar Theory by Phaidon: beautifully produced, fabulously illustrated by Bill Butcher and hugely helped and improved by the insight and rigour of the Phaidon editing.
What can we expect from you in 2014?
Continuing the juggling act of trying to maintain a dynamic balance of working half my time but keeping the other half for myself and other things. All work and no play makes for a dull boy or girl. It also doesn't make for good work, one of the things it says in Wine Bar Theory. Living by it.