Eat Out London!Noble Rot Wine Bar & Restaurant
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Noble Rot: HOME
If you have enjoyed what you have seen, why not subscribe and get the next four issues of Noble Rot Magazine delivered to your door?
CLICK HERE Prices are for four issues and include postage and packing.
Alternatively, you can purchase single copies of Noble Rot HERE
WINE-BAR INFO | Noble Rot
If you have enjoyed what you have seen, why not subscribe and get the next four issues of Noble Rot Magazine delivered to your door?
CLICK HERE Prices are for four issues and include postage and packing.
Alternatively, you can purchase single copies of Noble Rot HERE
WINE-BAR BOOKING | Noble Rot
If you have enjoyed what you have seen, why not subscribe and get the next four issues of Noble Rot Magazine delivered to your door?
CLICK HERE Prices are for four issues and include postage and packing.
Alternatively, you can purchase single copies of Noble Rot HERE
Noble Rot Wine Bar & Restaurant: A far cry from Robin's Nest ...
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New owners Mark Andrew and Dan Keeling, the chaps behind Noble Rot magazine, its wine dinners and as of last week the restaurant/wine bar, have had the good sense — and apparently the lack of wherewithal — not to make too many changes.
Paul Weaver, who has worked for five years at The Sportsman and also at St John Bread and Wine in Spitalfields, is Noble Rot’s head chef.
Meat main courses of lacquered mallard with roasted pumpkin, hispi cabbage and what seems like bread sauce that has gone to heaven and rare roasted lamb rump with roast potatoes, kale and mint sauce are marred at the lunchtime service by being served tepid.
When I go back for the fourth time — I love Noble Rot and, furthermore, Lamb’s Conduit is one of my favourite streets in London — I may simply share with two others baked whole Vacherin (cheese) with new potatoes and a bottle of red from the list described by my wine consultant chum as a “taut, sleek supermodel of a list brimming with producers and domaines Mark and Dan have genuine affection for, winemakers they have met and vineyards they have visited”.
A restaurant meal for two with wine, about £110 including 12.5 per cent service.
Grace Dent reviews Noble Rot: Relentlessly, gaspingly good ...
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As 2016 totters to the finish line, I look back at my year circumnavigating the restaurant scene, reconfirming my belief that almost anywhere can create four weeks of buzz.
In fact, better service than almost every fancy-pants 2016 opening I’ve wasted good Laura Mercier Primer on this year.
I popped in at 8pm for a cheese plate and a quick gab and was still there at 11.30pm, picking away at a magnificent piece of quince tart.
Perhaps not, but after three hours in Noble Rot, this is the sort of thing myself and my guest found fascinating.
One year ago, Noble Rot set out serving a relatively short seasonal British menu, featuring simple dishes with outrageously grandiose titles such as monkfish in oxidised 1998 Bâtard-Montrachet Grand Cru.
Noble Rot | Restaurants in Bloomsbury, London
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A restaurant and wine bar from the people behind Noble Rot magazine.
Unrelated to the swanky Mayfair restaurant and DJ bar of the noughties, this 2015 Noble Rot comes from the pair behind the wine mag of the same name, with a menu from Stephen Harris, owner and chef of celebrated Whitstable pub The Sportsman.
On historic Lamb’s Conduit Street, with iconic eatery Cigala opposite, the site was once home to Vats, one of London’s last genuinely old-school wine bars.
Equally memorable was a stunning piece of monkfish in a deliciously tangy white wine sauce made with oxidised 1998 Batard-Montrachet Grand Cru (an homage to a fish-and-oxidised-wine dish of the Jura).
The warm, knowledgeable staff are lovely, while in the front the room, the boisterous spirit of a wine bar is very much alive – hardly surprising, given the affordability of the list (with a sizeable by-the-glass offering kicking off at £3 for a 75ml ‘sampler’, or bottles from £20).