The cellar
Around three hundred bins, most of them farmed without chemistry and made without additions.
Nadia Okonkwo
Nadia Okonkwo keeps the cellar. The list leans towards growers working small parcels with minimal intervention, which is less a philosophy than a preference: those wines tend to taste of somewhere, and food cooked over fire needs a drink that can hold its ground. Everything on the by-the-glass list is opened fresh or kept under argon. If you would like something that is not on the list, ask — a good deal of the cellar never makes it onto paper.
Tell me what you're eating and how much you want to spend. In that order.
Three ways to drink through the tasting menu
- Cellar pairing, £95. Seven pours chosen against the menu on the day.
- Reserve pairing, £165. Older bottles and larger formats from the back of the cellar, subject to what is still standing.
- Zero-proof pairing, £55. Seven house ferments, shrubs and steeps, built with the same attention as the wine.
Corkage is £35 a bottle, two bottles maximum, and not on a Friday or Saturday evening. We would rather you drank something of ours, but we understand why you might not want to.
Ask for what is not on the list.
A good deal of the cellar never makes it onto paper. Tell Nadia what you are eating and roughly what you want to spend, in that order.