Building a new wine list is all about finding joy
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A winter Sunday with the family and supplier tasting that uncovers an absolute gem
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Harvest 2019 was a weird one…
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Fresh & Playful - don’t miss this Spring stunner recipe from the team at BOB’s Lobster Wine Bar & Kitchen!
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Robin joins us from Burgundy via Oregon! His love for wine and warm hospitality is infectious - which is why we’re thrilled to have him lead our Borough Market team as Branch Manager.
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Break out the big guns this Valentine’s Day.
Buy specially priced MAGNUMS of Champagne and we’ll throw in a wheel of CHEESE!
Join us at Bedales of Borough and BOB’s Lobster Wine Bar & Kitchen for special 4 & 5 Course Menus on Valentine’s Day - BOOK ONLINE or IN-PERSON
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“This is delicious. How do I ask for something just like this the next time I go out?”
It’s a question I get a lot during tastings. Everyone wants to be able to pick the right wine - at the wine shop, the bar or restaurant. But with a more diverse selection of wines available now than ever before - it’s tricky business. I submit that finding the RIGHT wine is about more than choosing a varietal or region or the winemaker - it’s objectively more important to pair the wine with the time, the place, the mood, and with the experience you want to have. After all, these external stimuli affect your ability to process and appreciate flavour.
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Stephanie joined Rob Dann & Jamie Watts in 2012 to form the independent management team that took over the three Bedales of Borough wine bar spaces, and then launched BOB’s Lobster in 2013. A Jill-of-all-trades, Stephanie can normally be heard laughing before being seen & gets geeky about wine & design.
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Vittorio has joined us at Bedales of Borough to open the newly refurbished venue. Expect a complete in-house charcuterie programme, market inspired plates, all built by a man who craves attention to detail & celebrates seasonality.
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I remember the first time someone laughed at me because I didn’t know what tannin was. I remember feeling rather humiliated, and I retreated away from something that thankfully still became my calling and life’s passion. But I remember at the time feeling really let down. How could something as romantic and mesmerising and evocative, suddenly be so polarising and off-putting?
Well, let’s take a moment to consider. Wine is intimidating.
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Musings from wine expert & New York native, Dan Belmont, about NY wines & his upcoming Wine & Cheese Workshop around this up & coming region
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Rourke Albston has worked the BOB’s Lobster van, joined us at Bedales of Borough, became the branch manger of Bedales at Spitalfields & now is the company’s Human Resources manager to boot! To say she does it all is an understatement. Rourke takes on the Q&A this month to share some of her fav London activites & why this past summer was the best
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Bedales of Borough Market is set to re-open in October 2018, after being closed for more than 4 months. Expect an improved layout, private tasting room & a 50-seater terrace over looking the market!
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Mario Sposito is the company’s rock-n-roll Wine Director, and behind the list of the newly opening BOB’s Lobster Wine Bar & Kitchen. As he prepares to re-open Bedales of Borough at Borough Market, he took time to share with us his fav wine writers & cookbooks!
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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.
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Meet Events Manager, Dan H. He is the man behind the van for all BOB’s Lobster events, bringing Bedales’ wines to major UK events (like Royal Ascot) & just recently rocked his WSET Level 2
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"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-Jones
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