Chefs and restaurateurs want ultimate control over what gets served at their restaurant. Sometimes, that extends to the drinks list. Here are a few joints making their own wine, brewing their own beer, and distilling their own spirits.
Mere – Monica Galetti had much cause for celebration when opening her first restaurant back in February. Not only did she break out the Champers, but went over the Channel to make her own. Monica and husband David (who’s also the sommelier of the restaurant) travelled to the Duval-Leroy vineyard in Côte des Blancs to create their unique blend to coincide with Mere’s opening.
Nanban – Tim Anderson’s restaurant has collaborated with Tottenham brewery Pressure Drop on a number of occasions. Their most notable creation together, a wheat IPA by the name of Nanban Kanpai, is dialled in to pair with the restaurant’s Japanese soul food – pork ramen, smoked eel and the rest.
Roast – Chapel Down have been making Roast’s Bacchus Reserve for 10 years. Initially developed as the ultimate match to the restaurant’s pork belly signature dish, this wine ultimately became one of the best sellers out of the cellar. The restaurant also keeps a silky smooth Malbec, produced for them by Ruca Malen in Argentina.Continue Reading