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Noble Rot Magazine

Noble Rot magazine joins the dots between wine, music and food from a fresh perspective. S*x & Drugs & Pinot Noir all day long.

Since the release of the first issue back in February 2013, Noble Rot magazine has been building a reputation as the home of exciting new wine and food writing. Noble Rot’s aim is to entertain and inspire wine and food lovers alike, with a diverse and entertaining collection of articles from interesting, talented people.

21/11/2025

Yesterday was about celebrating two things — birthdays (ten years of Noble Rot Lamb’s Conduit, and the rare pleasure of finding a truly good 1965 for Mike D’s big day) — and Beaujolais. A huge thank you to all the winemakers and our special guests, Vantre, for their generous cooking and warm hospitality; to our wonderful staff for all their hard work; and to everyone who came down to join the fun. Together, we raised an amazing £26,384.72 for Action Against Hunger this year. Thanks also to our suppliers for generously donating ingredients: F&A Fruits, La Fromagerie, Wild Room, Henderson’s Seafood, Celtic Fish and Game, Fin and Flounder, Gourmet Supplies, Brindisa, Swaledale Butchers, Butcher & Edmunds, and Moonkind Truffles. Photos by Ben McMahon and Tom Cockram

11/11/2025

The idea behind Who’s Afraid of Romanée-Conti? is to take a no-holds-barred voyage of discovery - from tracking down great, affordable house wine to tasting the most unattainable of holy grails, Romanée-Conti - and exploring the universe of interstellar bottles that lie in between. So many of these wines come from Spain, which for me has been the most exciting wine country in the world over the past decade. That’s why seeing the book translated into Spanish - and celebrating its launch last week at Madrid’s gorgeous - was especially thrilling. A huge thank you to and Nacho and his incredible restaurant team for hosting the event, and to everyone at for so passionately getting behind the book. And of course, thanks to everyone who came along on the day. As a full-blown Spanish wine fanboy, it was a dream to see so many faces from the pages of the book in one room — , , .venus.marinet, , , — ¡gracias a todos!

09/11/2025

I love an omelette - who doesn’t? - and I’ve been thinking about the “lazy” kind served at Madrid’s sainted Sacha ever since my last visit back in 2018. This time, Sacha himself was kind enough to share the technique behind a dish that’s taken on near-mythical status among egg aficionados. Here it is, in all its glory: stewed leeks, chorizo, peppers, and a final kiss from the blowtorch. Buen provecho.

06/11/2025

The world’s greatest band are back - and holy hell, they’ve still got it. If you get even a whiff of a ticket, don’t think - sell the roadster, sell the stud and the mare, pawn the family silver. Whatever it takes. This wasn’t a concert; it was a resurrection. I could’ve watched it ten times and still wanted more.

05/11/2025

We first met Jérôme Prévost at his winery in Gueux in early 2014 and were instantly captivated by his gorgeously textured, mineral Champagnes. “Each of my wines has a family face,” he told us. “I can’t always recognise them in their first few years after vintage, but after four or five more, their features become crystal clear.” It’s true that his glorious Les Béguines gains extraordinary depth and definition with time in bottle, and last night at Noble Rot Mayfair we had the rare chance to taste many vintages at the height of their powers - including his debut 1998, made when Anselme Selosse helped encourage him to stop selling grapes and start making his own wines. There were so many highlights - 2002, 2004 and 2009 particularly shone - and the stellar 2019 looks set to join the ranks of his very best. Thanks to and everyone who came to such a special evening

31/10/2025

I’ve drunk my fair weight in Canary Island wines (and a few others) over the past ten days, and loved every last drop. Suertes del Marqués’ brilliant new 2024s were a revelation; Edición 3 could be their most refined and complete wine yet. Borja Pérez’s smoky Belmonte Bajo Listán Blanco 2020, made exclusively for restaurant El Rincón de Juan Carlos, was another standout. There, a rancio 1980 Listán Blanco paired with Canarian black pudding delivered one of those rare, transcendent food-and-wine moments that stop you in your tracks. Enormous thanks to everyone at for their generosity and care — our time in Tenerife was pure joy.

27/10/2025

Great restaurants are always about great storytelling – and what a story Crater on Tenerife has to tell. Each season, they build a menu around one of the Canary Islands, delving deep into its food and wine culture and reviving old grains and forgotten varieties. This time it’s La Palma – an island I’ve never set foot on, but after this, I feel like I’ve dreamt it. The cooking was unlike anything I’ve eaten before; smoky, vibrant, and rooted in the volcanic earth that gives its grains, tomatoes and peppers such intensity. And the wines – my god, the wines – were a masterclass, beginning on La Palma with Patricia Permono’s gorgeous Listán Blanco and Abillo orange wine, beautifully paired with a local corn and mackerel dish. From there we travelled through brilliant Tenerife cuvées from Suertes del Marqués, Borja Pérez and Envínate, before leaping to the Spanish mainland with Álvaro Palacios’ Gratallops and Bodegas Cerrón’s La Calera del Escaramujo, which tasted like pure liquid rock. A big shout to sommelier Stalin (no relation) and the whole Crater team — we left buzzing with Canary Island ideas and flavours, and, like after all great meals, in need of a rather large lie-down. -tenerife

18/10/2025

I’ve dined at Lyon’s iconic La Mère Brazier a few times over the past decade, but this visit was the best yet. The pâté en croûte remains peerless, and every course delivered pure satisfaction, lifted by a couple of belters from Champagne Pierre Péters and Domaine Abbatucci. It was a thrill to find a mature bottle of the latter’s 2014 Général de la Révolution on the list: imagine a textural Rhône white with a Corsican twist - hints of maquis herbs threading through the richness. (Photos by )

16/10/2025

These three bottles were alive - they twisted, turned, and transformed in the glass. Expanding then contracting, effusive one moment and reserved the next, each was a masterclass in why well-made wine is so endlessly compelling.

12/10/2025

As a distributor and importer, there are certain bottles that are harder to sell than they are to drink. I’m not sure how much of Tommy Grimshaw and Alessandro Fraquelli’s stunning first vintage of Yarn is left, but suffice to say it’s one of the most distinctive and beautiful wines ever to come out of England - setting its own agenda more in tune with the great grower Champagnes (think Selosse with a Dorset accent) than the bland machinations of the Grand Marques that so much English fizz has been aping until now. And as for Ugo’s sublime ‘Sans Voile’? A wine that makes a powerful case for Jurançon as France’s most criminally underrated region.

08/10/2025

NEW NOBLE ROT ALERT! * ‘Location, Location, Libation!’ * Issue 39 * Published 24th October 2025 * This issue was an absolute joy to put together – the kind that feels more like a long lunch than a deadline. Magazines, like restaurants, live or die by the people who bring them to life, and this one has quite the cast. Angela Hartnett lunches with Danny Dyer; Zadie Smith reflects on her favourite meal; Jay McInerney confesses his problem with the cat-pee grape; Keira Knightley writes about Menorca’s caldereta de langosta; and artists Sarah Lucas and Maggi Hambling compare Bollinger to Special Brew while waxing lyrical about Francis Bacon, the YBAs and more, over lunch at Noble Rot Lamb’s Conduit Street – now, somehow, ten years old and still standing.
With Gary Taxali’s gloriously daft cover – a blissed-out barrel jockey teetering on the brink of a watery downfall – we ask why place matters so much to what we drink. Alice Feiring wonders whether the word terroir has lost some of its juice; Marina O’Loughlin muses on how setting shapes flavour; and Henry Harris revisits the recipes that carry him back to holidays past. Elsewhere, Jeremy King reflects on the agony and the ecstasy of opening restaurants; Jake Missing examines the hospitality world’s tug-of-war between analogue and digital; and Levi Dalton explores wines that blur the line between red and rosé. We also profile Côte-Rôtie, Gewürztraminer, Bordeaux’s “lost decade”, the history of Oddbins, and Portugal’s nearly forgotten talha tradition. Recipes come courtesy of Simon Hopkinson, Ed Wilson, and Stephen Harris – among much more. Keep drinking!

02/10/2025

I’ve only met Peter Hall at Breaky Bottom a handful of times, but I feel as though I’ve known him for a lifetime. A natural storyteller and raconteur, it was always a privilege to be in his company. While so much of English sparkling wine has been consumed with replicating the grand marques of Champagne, Peter pursued a different path — crafting characterful, singular wines unlike anything else in the world, and elevating Seyssel Blanc to heights few imagined possible. Goodnight, and God bless Peter. We will miss you dearly.

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Noble Rot magazine is the home of exciting wine and food writing. Since 2013 Noble Rot has seen chefs Pierre Koffmann, Yotam Ottolenghi, Nigella Lawson, Fergus Henderson, rubbing shoulders with Keira Knightley, Mark Ronson, Brian Eno, Caitlin Moran, and LCD Soundsystem blurring the boundaries between gastronomy and the creative arts. Noble Rot publishes 3 print editions a year in February, June and October. Visit our website to buy a print edition or subscription, or to find a stockist near you.

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