Noble Rot

Noble Rot opened its doors on London’s beautiful Lamb’s Conduit Street in November 2015, taking over from Vats wine bar, which had been entertaining the Bloomsbury crowds since the 1970s. The wine bar and restaurant is a continuation of its eponymous magazine, and provides an alternative, personable take on food, wine and music.

The founders of Noble Rot Magazine, Daniel Keeling and Mark Andrew, enlisted the help of Michelin starred chef Stephen Harris, from The Sportsman in Whitstable, who created a “Franglais” menu to complement their extensive wine list, overseen by Head Chef Paul Weaver, formerly of The Sportsman and St John.

Expect entrées and bar food including Jamon Ibérico, Rock Oysters, Terrines and a take on the famous Sportsman Slipsole, while mains include Guinea Fowl in Vin Jaune sauce, Roast Lamb with aubergine and broad beans, and braised Turbot with summer vegetable pistou.

The diverse wine list – wide-ranging and thorough – portrays Chardonnay as the ‘world’s greatest white wine’, and pinot noir as the ‘heartbreak grape’, with over 500 bottles to choose from at any one time. There is also an extensive by the glass list with over 40 bottles open each day, and prices ranging from £5 to £80 a glass (the more expensive bottles opened by Coravin).

Wines at Noble Rot range from the unknown to the world renowned, from benchmark domaines such as Roulot, Rousseau and Selosse, to exciting contemporary producers like Sandhi, Frank Cornelissen and Suertes del Marques. Wine fanatics can indulge in mature bottles at great mark ups, but there are plenty of more affordable options for the everyday wine drinker, making Noble Rot a great experience no matter what your budget.