Noble Rot

Keenly priced but dripping with top-drawer sourcing, Noble Rot’s one-of-a-kind wine list stems from owners who are also responsible for the titular cult wine magazine of the same name. Its culinary credentials aren’t bad either, with Stephen Harris (of Whitstable’s Michelin-starred Sportsman) consulting on the ingredient-driven menu. Brilliant breads provided by The Sportsman and Mikael Jonsson’s Hedone are perfect as a pre-meal bite with Maldon rock oysters or pristine jamón Ibérico Bellota; then try smoked eel in a light gazpacho or grilled slip sole dressed with smoked butter (more memories of Whitstable). Elsewhere, guinea fowl breast in truffle cream with lettuce and broad beans or Swaledale lamb with spinach and fresh peas showcase serious ingredients for under £20 – pricing that’s in tune with the room’s black ceilings, papered walls and other shoestring trappings. The wine list is stuffed full of rarities and bargains, but staff seem reticent to make strong recommendations.

Noble Rot is an award-winning restaurant and wine bar housed inside a townhouse on Bloomsbury’s Lamb’s Conduit Street. Opening its doors in 2015 and becoming a hit with Londoners pretty much instantaneously, this Parisienne-inspired spot is both comforting and timeless in its old-school charm.  

At the front is the wine bar which offers relaxed seating where guests can drink as cheaply or expensively as they please. The wine list boasts a wealth of good-value and rare gems from leading producers all over the world and we don’t blame you if you need a helping hand to decide (simply ask a member of the team). There is also a bar menu available for guests who are really only visiting for the wine, but want something tasty to nibble on while they drink. 

The a la carte menu in the restaurant is overseen by head chef Myles Donaldson and consultant chef Stephen Harris (from Michelin-starred The Sportsman in Whitstable) who have formulated a selection of French-British dishes.  An excellent value set lunch menu comprises two or three courses and changes with the seasons, while the main menu features nibbles, starters, mains and desserts. Start with rock oysters or comte beignets with pickled walnut ketchup while you mull over what to order, followed by things like smoked duck and confit salad, burrata, peas and mint, roast hake with caper and brown butter or roast landes guinea fowl with white beans and wild garlic pesto. Desserts are similar mish-mash of Franglaise-inspired creations, from creme caramel with golden raisins and sauternes to rhubarb and custard. 

The restaurant and wine bar is from the duo behind Noble Rot wine magazine - Dan Keeling and Mark Andrew - which features an ever-rotating portfolio of edgy, fresh and exciting wine writing.