More and more, urban based restauranteurs and industry affiliated folk are beginning to try their hand at wine production via the facilities of friends and associates. It’s a no brainer. To ultimately never have a hand in the winemaking process would be as short sighted (or foolish) as being a butcher and never stepping into an abattoir. Like any industry, wine’s ability to mesmerise and cajole us into whimsical times lies at the start of it all. If you’ve never experienced the process of making wine, you certainly will never understand it in its entirety.Read More
"This is a fantastic way to use any old bread. In this instance we use brioche because we generally have loads on hand, but any good quality slightly stale bread will do. You can either be super patient and let the custard sit with the bread overnight or only have it sit for a little while; however, the difference in the end result is quite vast. We serve it with a seasonal compote like strawberry, but apple or quince would be amazing as well." - Executive Chef Morgwn Preston-JonesRead More
We're thrilled to partner with Tarquin's Cornish Gin to offer a very special event this month. On Saturday, 18 August hosted at London’s iconic Borough Market, join Bedales' cheese extraordinaire Dan Belmont and Team Tarquin's for a gastronomic 'Happy Hour' like no other.Read More
Meet Events Coordinator, Eric! He books bespoke wine tastings, and he is also part of the mini wine team at Bedales at Spitalfields Market (basically your average superhero).Read More
We've teamed up with London Wine Week to host the official wine festival closing party AND Bedales of Borough's (temporary) closing party before we re-open after a major refurbishmentRead More
Ezekiel is Zimbabwean. He catches a dodgy, dinged out train into Stellenbosch every morning, wearing oversized gumboots and his stained, blue overalls. He’s softly spoken, and has a gentle, kind face. I met him one morning when the crush pad was littered with red picking crates and a mountain of spindly green stems. We shook hands, and I noticed he didn’t make eye contact with me, but there was a humility in his greeting that assured me it wasn’t rudeness. And then he turned around and dived straight back into the unenviable task of cleaning his surroundings to a spotless, military standard, but our brief encounter was to be an important moment in my wine making journey.Read More
With the raging success of 'The "Pub" Quiz for Winos' - Bedales is challenging London Wine Week guests to a Mini-Quiz!
We've teamed up with LWW Headline Partner Loire Valley Wines to offer a premium flight of three wines at all three Bedales of Borough branches. Wines will be poured 'blind' with special Loire-themed trivia:Read More
Meet Bedales' WSET Educator, Silvia. Orginal Employee since January 2013. WSET Educator since November 2015Read More
WHAT: Bedales Wines is thrilled to partner with Wines of Alsace for a very special, one-night-only tasting extravaganza on Friday 11 May, 2018. The class will feature a flight of six premium Alsatain wines, paired specifically with six premium international cheeses sourced from Borough Market traders.
WHY: "The combination of lively acidity, dryness, and unhampered, uninhibited, unleashed fruit and minerality is what defines the great Alsace wines & makes them some of the best all-around marriage partners for food." - Karen MacNeil, The Wine Bible
WHO: Resident Wine & Cheese specialist Dan Belmont will curate the pairings. Dan hails from New York City where he worked at the famed Murray's Cheese as an affineur, cheesemonger, & educator.Read More
It’s been four weeks since I left the winter chill of London and landed back in the fair Cape. The initial excitement of being back in the country was VERY quickly swamped by the reality of the water crisis out here. It was a very sobering moment coming to terms with the household rations (we have to flush the toilets with water we are collecting from our showers) and, as I slowly began networking and meeting up with farmers and winemakers, the effect the drought is having on the vines and this vintage is staggering. The industry has changed drastically in recent years, with many producers, like myself, now buying in fruit as opposed to owning land and farming it themselves. Fruit is in such high demand this year that producers are fighting tooth and nail to get their hands on whatever grapes they can possibly get. It’s like the Hunger Games.Read More
Meet Bedales' Supervisor, Vasil. Employee since 2015.Read More
Whether you make the classic ragout or the party-favourite croquetas – the hearty rich flavours developed by Executive Chef Morgwn Preston Jones are your cure for the chilly winter weather!Read More
First hand studies led by Wine & Cheese Specialist Dan Belmont show life expectancy of a bowl of pasta significantly shorter in Rome compared to worldwide averages - Not a single bowl survived long enough to be photographed.
Read Dan’s WHERE TO EAT: Rome (The following images may be potentially upsetting to some viewers.)Read More
I love blind tasting – I’m not terribly good at it – but I think as an exercise its incredibly helpful towards the goal of appreciating a wine. Its more about asking the right questions than guessing correctly. I should note, that when blind tasting, you’re not blindfolded – the wines labels are simply hidden, stripping away all preconceived notions of what’s being poured. You must trust your palate.Read More