Breaking away from conventions and familiar paths is a risk that winemakers are, more often than not, willing to take.
Whether it is experimenting with skin macerations in Champagne or rescuing overlooked or almost extinct indigenous grapes, what these growers share is a common desire to explore new ideas and techniques, in the vineyard and in the cellar.
Join us for a dinner to discover the stories of these rebels and pioneers, and their fresh and sometimes unusual take on winemaking.
The intimate group will enjoy a menu by Chef Seb Myers, accompanied by some of our favourite bottles from our cellar.
Champagne Etienne Calsac Les Revenants NV Pinot Blanc 50%, Petit Meslier 43%, Arbane 7%
2015 Champagne Vouette & Sorbée Textures Pinot Blanc
2014 Savoie Domaine Belluard Le Feu Gringet
2009 Abruzzo Valentini Trebbiano d'Abruzzo Trebbiano
2016 Piedmont Bartolo Mascarello Freisa Freisa
2017 Piedmont Giuseppe Rinaldi Rosae Ruché
2014 Corsica U Stiliccionu Sottu Scala Sciaccarellu
2018 Jurançon Domaine Lajibe Serres-Sèques Petit Manseng
Starting from this summer our opening times are changing. From Tuesday 1st August onwards, our restaurant will be open for dinner from Tuesday to Saturday, and for lunch on Saturday as usual.
Our last day open before the holidays is Saturday 5th August. We will be back as usual from Tuesday 15th August.