10 of the best restaurants in London that also have a cracking wine list

Wine List Confidential (WLC) is a platform that ranks restaurants in London based on the strength of their wine lists alone. While the food offer at many of our selections are also first rate, it’s not what we judge our restaurants on.

So, when we come across a list of the best restaurants in London that have been chosen specifically for their food menu, such as OpenTable, it’s easy to see where

In its Top 100 Restaurants of 2018, reservation booking site Open Table lists the restaurants deemed the very best in the UK, based on hundreds of reviews by real customers.

This year’s top 100 was determined by analysing more than 851,000 reviews from more than 7,200 restaurants across the UK, submitted by verified diners.

Here, we have cross referenced Open Table’s Top 100 to see which of the most popular restaurants among users in London also earned themselves a spot in our Wine List Confidential rankings, due to the quality of their wine list, thus representing a marriage made in food and drink heaven.

Ranked here by the quality of their wine lists, all of these restaurants were considered to be among the very best, not just in London, but the UK. Not only that, but their presence in our Wine List Confidential database also means that diners can rely on their wine lists for a top drop.

Click through to see which restaurants scored highly, and for our review of their wine lists…

Visit Wine List Confidential, to read its full reviews, and a run down of the highest-rated wine lists in London.

Core by Claire Smyth

WLC overall ranking: 197

WLC REVIEW: “South African, Gareth Ferreira, the former assistant head sommelier at private members’ club, 67 Pall Mall, has compiled an inquisitive, if generally rather expensive list (with little, and indeed little of interest below £50 per bottle) with particular attention lavished on food and wine matches, which is probably the best value and most interesting option to go for if dining here.

“Dishes, meanwhile, by Clare Smyth, previously the lead light of Gordon Ramsay’s three Michelin-starred Chelsea restaurant flagship, may include skate with Morecambe bay shrimps to begin, then Swiss chard and brown butter, Scottish venison with smoked chestnut, pearl barley and whisky, with the much photographed ‘Core apple’ comprising Granny Smith and Pink Lady apples pepped with Somerset cider brandy and Gosnells London mead to follow.”

Fera at Claridges

WLC overall ranking: 182

WLC REVIEW: “Serious wine list, seriously good sommelier – probably all you need to know. You’ll have a lot of fun here, with superb wines served alongside some of the most exciting dishes in town – such as smoked hake mousse, asparagus, kohlrabi and elderflower – devised by one of the most ingredient-focused chefs in the UK, Simon Rogan.

“Fera is the London sibling to Cartmel mothership, L’Enclume. Note, in the venue’s own words, that ‘because Fera at Claridge’s only uses ingredients in their prime, the menu can change as often as the weather they’re grown in’.”

Angler

WLC overall ranking: 149

WLC REVIEW: “The Michelin-starred Angler is one of the few seafood-orientated restaurants – sustainable British seafood at that – to have made it into our top 61. Located at the top of South Place Hotel in Moorgate, since April 2016 Angler’s menu has been overseen by chef Gary Foulkes – former head chef at the two- Michelin-starred The Square in Mayfair.

Cut at 45 Park Lane

WLC overall ranking: 75

WLC REVIEW: “The restaurateur grandfather of Head Sommelier, Matteo Ramazzina apparently taught him how to open a bottle of wine before riding a bike. Of his starry career, Ramazzina says: ‘working with wine is pretty much all I’ve ever done. I started working in France and Switzerland, then moved to London in 2004 where I had the honour of working with the likes of Morton’s Club, Maze by Gordon Ramsay, and The Ritz. I joined Dorchester Collection’s very own 45 Park Lane two years ago.’

“CUT at 45 Park Lane, replete with Damian Hirst butterfly art and rock and prog rock soundtrack, ‘boasts one of the most extensive, refined and extensive North American fine wine selections in UK,’ says Ramazzina, proudly. ‘We managed to secure a good allocation before the devastating Californian bushfires last year. So we are still able to offer some legendary wines at great value,’ he adds.

“One of Ramazzina’s commitments is to maintain an easily approachable, yet top end wines by-the-glass programme, ‘with several fine wines served on constant rotation.’ These may include Massican’s ‘Annia’, a Tocai-Friulano blend from Napa, and, from the Barossa, Henschke’s Keyneton Estate Euphonium Shiraz. In order to earn a place on Ramazzina’s list, a wine has to be approachable, “and ultimately a crowd pleaser – for as much as sommeliers are keen to feature the wackiest wines out there, they should be customer friendly first, and unique after”.”

Medlar

WLC overall ranking: 61

WLC REVIEW: “Head sommelier, Didier Catelo was previously wine buyer for Ernst and Young, with sorties at The Ledbury, Hotel Du Vin, and in Paris, Le Bistrot du Sommelier. He also worked the ultimately lucky 2012 harvest at Domaine Jean-Louis Chave, an experience he describes as ‘humbling’.

“Medlar’s engaging wine list is a reflection of London, says Catelo, ‘being eclectic, multicultural, historical and forward looking’ – not unlike the ethos of designer, Vivienne Westwood whose boutique is a few doors down the King’s Road. His by-the-glass selection offers a window into the greater list, which may include atypical, even punk, ‘Zind’ – a Chardonnay and Auxerrois from Zind-Humbrecht, Orange Airén from La Mancha, as well as Portugal’s Post Scriptum, and Palo Cortado sherry.

“To qualify a place on Catelo’s list, a wine must mirror the philosophy of Medlar’s food, explains Catelo, ‘being generous, welcoming , deliciously good, and with identity.’ Of the world as a vineyard, Catelo is lyrical. ‘There are pearls in every ocean, sea, lake and river – the Great Rift Valley, or a grape such as Koshu in Japan, or a cuvée such as El Molar from Casa Castillo…’ Catelo particularly hopes to expand the offer from the Balkans, too, which he regularly visits, ‘but without falling over in the fashionable side.’

“Expect a rich seam of Champagne and sparkling wines, including Charles Heidsieck’s Blanc des Millenaires, Billecart-Salmon’s Brut Sous Bois, and Steven Spurrier’s Brut Reserve from Dorset’s Bride Valley, as well as enigmatic sparkling Gamay in the form of Jean Paul Brun’s FRV100 which sounds like a superbike. In terms of still wine, there is a big bang of France, Germany, Austria, Italy and Spain, as well as dry Furmint from Hungary, Swiss Chardonnay, Moroccan Syrah, and Sangiovese from Victoria, Australia, as well as a neat selection from the USA and Canada.”

NB. £10 corkage applies at lunch; £25 at dinner.

La Trompette

WLC overall ranking: 60

WLC REVIEW: “The sister restaurant to Wandsworth Common’s Chez Bruce, La Trompette in Chiswick magnetises restaurant regulars from near and less near, on account of the doughty dishes of Rob Weston (a former head chef of The Square for 15 years) and the dependable, largely food friendly, often well-priced wine list.

“Here is a selection which juxtaposes a clean, characterful sparkler from Hugh Liddell at Hampshire’s Cottonworth, beside the Upper River Anton Valley, alongside the region endorsed by the fashionistas of Milan, Franciacorta, and also fine-tuned Prosecco from the sought after suntrap that is the hill of Cartizze. Still whites such as the non-vintage ‘Love and Pif’ Aligote from Yann Durieux, reaped close to Beaune, are but a few lines from a Meursault from hallowed Jean-François Coche-Dury. And Umbrian Grechetto which has bite shares the same document as ‘Honeymoon’ from supple, late harvest Parellada high up in Penedès, organic still English from Davenport, a Luxembourgeoise Rivaner, and one of London’s better-priced Koshu…

“In darker tones, there are flights from arguably divisive Domaine Prieure Roch, created from parcels of vineyards bought from Domaine de la Romanée-Conti – perhaps on account of reflected glory – various pours bled from the Canary Islands’ volcanic soils, Georgian Saperavi, a 20 year old Greek Xinomavro (Naoussa, Château Markovitis) and both dry and sweet selections from Uruguay, as well as a neat precis of Bordeaux and ‘Iconic’ vintages from E. Guigal – Côte-Rôtie.”

Corkage at lunchtime is £15 per bottle, then £30 at dinner, and just £5 on Sunday and Monday nights.

Daphne’s

WLC overall ranking: 55

WLC REVIEW: “Thrice married theatre agent, Daphne Rye, who discovered Richard Burton and helped Honor Blackman, founded this Chelsea institution in in 1964. The pink marble-topped bar counter is a delightful place to sip a Daphne’s martini, and even eat at, while vintage Italian 1950s Murano glass chandeliers and boldly colourful modern art adorns the walls of the dining room and conservatory of this the couth, bustling grande dame.

“The vinous selection by Naples-born general manager, Gabriele Esposito has recently been given another dimension with the help of Caprice Holdings’ Group Head Sommelier, Guillem Kerambrun.

“Overall, Daphne’s list bears a strong Italian influence to this list, marrying well with the seasonal Italian cooking. ‘However, it’s not unusual to list other countries – and would be expected by our customers,’ says Kerambrun. Hence red Bordeaux are frequently ordered, such as the Côtes de Castillon Domaine de l’A by Christine Derenoncourt, which may be paired with Head Chef, Michael Brown’s Cornish lamb with smoked aubergine, artichokes and Salsa Verde.”

45 Jermyn Street

WLC overall ranking: 54

WLC REVIEW: “45 Jermyn Street doesn’t have one of London’s longest lists, and neither does it carry a hugely eclectic range, but it manages to be one of the capital’s best places to drink wine. Curated by restaurant manager, David Nichter, previously of Villandry, the selection is littered with keenly-priced classics; the sort of names that have been edged out of trendier restaurants, but bring a smile to the face of anyone who loves wine.

“There are plenty of options by the glass, carafe and magnum at the front of the list, while standard bottles are arranged by region – starting with Herefordshire – and finishing with Sherry. Within each area is a well-known, benchmark offering: for example, the house pour fizz is Louis Roederer Brut Premier, the New World Pinot offering hails from Au Bon Climat, the Rioja from Lopez de Heredia, the Chateauneuf-du-Pâpe from Beaucastel, and the rosé from Domaines Ott*. There’s even a selection of Château Musar, both white and red.

“If there is a surprising element to the selection it is the handful of Hungarian wines, although this is explained by the fact Nichter comes from the nation. Indeed, one of the best value whites available by the glass, carafe and bottle is the Oremus Dry Frumint ‘Mandolás’.”

The Ledbury

WLC overall ranking: 23

WLC REVIEW: “The 1991 born head sommelier of the two Michelin-starred, Notting Hill favourite of international well-heeled dining cognoscenti, Seamus Williams-Sharkey, recently spent six hours visiting Rioja’s Bodegas Lopez de Heredia, nosing wines back to 1942. Back in London, the notably media shy fellow, whose CV includes Story, puts ‘guest expectations at the forefront of his approach to wine service’ according to the restaurant’s website.

“An avid surveyor of the hospitality scene, Williams-Sharkey, according to his Instagram account, has, in his spare time, conquered bottles at Denmark’s Amass, Manfreds and Ved Stranden 10 Vinhandel & Bar, Spain’s Kaia Kaipe and closer to home, The Sportsman, Seasalter, and in London, Hunan, Lorne, The 10 Cases, Parsons, Spring, Winemakers Deptford, as well as Chez Bruce. The latter, along with La Trompette, The Glasshouse and The Ledbury – and formerly, The Square, is owned by perfectionist restaurateur, Nigel Platts-Martin, who, like Williams-Sharkey, is also not known for an embracing attitude to giving interviews in the press.

“The wine list shows an understanding of the relevance of food-friendly acidity. The sometimes idiosyncratic, jolie laide digest may feature a very well aged Gourt de Mautens Rhône rosé, Fie Gris from the Loire, Vin Jaune from the Jura, Manzoni Bianco from Northern Italy, and plenty of Gruner Veltliners dating back to the time Deep Blue defeated Kasparov, as well as the darling of the sommelier on account of its uncompromising freshness, the as dry as Jack Dee, Hungarian Furmint. There are also plenty of clusters of Burgundy including those salvaged from the damp Diamond Jubilee year of 2012, and Bordeaux, including Haut-Brion, and not quite Haut-Brion, La Mission Haut-Brion, plus lots of Beaujolais which could help plug the gaps during inconvenient financial downturns. Following a trip to Australia, expect, potentially, more zeal in listing wines from down under, too.”

Chez Bruce

WLC overall ranking: 20

WLC REVIEW: “‘My favourite countries are Italy and France, although I am starting to be amazed by the value and quality of wines from the Balkans,’ says Head Sommelier, Arnaud Pasdeloup of Chez Bruce, the idealised local favourite of Londoners, which faces Wandsworth Common.

“Pasdeloup studied hospitality in Paris, quickly ‘orientating’ towards the wine industry. ‘After studying wine for three years, I began travelling to learn other languages and earn experience,’ he says. Cue sorties in London, a cruise ship in the Bahamas, ‘then nearly four years in Sydney where I discovered a lot about Italian wines at Balla and Uccello.’

“When Pasdeloup returned to London, he worked at restaurateur, Nigel Platts-Martin’s sister site, La Trompette, Chiswick alongside Master Sommelier, Laura Rhys before taking on the wine list at The Glasshouse, Kew (also in the Larkbrace group) alongside the food of chef, Berwyn Davies. ‘Now I close the circle with the third restaurant of the company, and the biggest challenge of all… Chez Bruce.’

“Expect an even-keeled, kindly-priced list at Chez Bruce, the equivalent of a six-speed, V8 Volvo, if you will, celebrating cleanly made classics which are ready to drink, best built for enjoyment at linen at 90 degrees free from excessive ceremony.”