Winemaker and director of English sparkling wine producer Black Chalk, Jacob Leadley, explains how art, music and food come together at Coya in Mayfair and why it’s hard to beat Hide’s drinks offering.
1. Which is your favourite restaurant in London?
I have had so many favourites whilst living in London for 10 years, but at the moment I love what Coya in Mayfair is doing; so creative and not just with the food. It really feels like a creative space where art, music and food come together. It reminds me a bit of the winery, although the food there is not quite as good…
2. Where is your favourite wine offering in London and what’s your typical go-to first glass when you get there?
It’s hard to beat Hide for the choice and spectacle. My first drink would always be fizz, but I always look for something a little different. It always helps when staff can tell me the story behind a wine.
3. How does London compare to other big global cities in terms of the wine lists you find there?
I think London does very well at offering a huge range in terms of price. I love that sommeliers in London are now not afraid to use as many suppliers as required to ensure the list is one they are proud of. Small merchants like Red Squirrel (Black Chalk’s distributor) are keeping London on its toes and ensuring things never get stale. I think some other big cities around the world have been doing this a little longer than we have, so it’s great to see.
*Last year, Hide was placed third in Wine List Confidential’s top 100 restaurants in London for wine.
To view the Wine List Confidential website, please click here.
Wine List Confidential, brought to you by the drinks business, is the first platform to rank London’s restaurants on the strength of their wine list alone, providing a comprehensive guide to the best restaurants in the capital for wine lovers.
Restaurants are graded on a 100-point scale based on five criteria: size, value, service, range and originality.
* Please note that scores for the next edition of Wine List Confidential will be published in May 2019.
