This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
News
What to drink at Restaurant Story
After undergoing a £2.5 million makeover, two-Michelin-starred Restaurant Story in Southwark promises to further expand its wine offering, with a greater emphasis on “emerging regions”.
First opened in 2013, chef Tom Sellers’ Restaurant Story is now in its third chapter having reopened after its multimillion pound revamp, its first major renovations in five years.
Jonathan Kleeman, Story Group’s beverage manager and wine buyer, explained to the drinks business: “The wine list still very much keeps the style of the food at Story in mind. We have been able to expand the selection of New World and other European areas like Austria as well as adding emerging regions like Serbia and Bosnia.” The region of Fruška Gora, which straddles Serbia and Croatia, is represented by six bottles on the list.
“Along with this,” he added, “I have been securing small parcels of top and cult producers while Story has been closed to help build a solid foundation for the future of the wine program.”
Indeed, Kleeman highlighted a Balkan wine when asked for his favourite pairing: “Duck with a red wine from Serbia that has been aged off the coast of Croatia for nine months on the coral bed.”
Other highlights he suggested were the “sought after” wines of Saumur’s Domaine Guiberteau (both white and red, ranging in price from £120 per bottle to £250), and also Ochota Barrels’ The Green Room, a Grenache/Syrah blend from Adelaide Hills (£16 for a 125ml glass).
As for the secret to how Story develops its food and wine pairings, Kleeman said: “Firstly, have a good understanding of not just the dish but the flow of the menu as a whole as each pairing can have a knock on effect to the one following it. Then it becomes a jigsaw puzzle as you begin to fit wines or drinks into the pairing that both pair with the dish and flow from one to the next.”
The expansion to the wine offering has been made possible thanks to an expansion of the cellar space, or rather of the space provided by its wine fridges.
“From the service side we have gained two extra Eurocaves which have allowed us to have more bottles on hand to serve which has given more space on the list, and with the addition of the new large table we are building quality selection of magnums as well.” Kleeman shared. “We have ongoing plans for more storage going forward this year which will accelerate and broaden the wine programme.”
As for what those dining in Restaurant Story’s new second floor, which seats up to 16, can expect drinks wise, Kleeman simply teased that it would be “a bespoke experience”.
After dinner, Kleeman revealed that guests would have the opportunity to enjoy other luxuries, both liquid and otherwise: “With our new balcony we have added cigars to our offering and along with this I have been working on our whiskey offering with rare, limited bottles.”
Related reading:
Related news