Noble Rot
What they say
“At Noble Rot we are passionate about creating a welcoming environment, serving unfussy, delicious food and exciting fine wine at accessible prices with friendly, knowledgeable service. Treating and training our staff well is very important to us, too, and we care about creating a happy, fulfilling and rewarding workplace (our service charge goes to the staff). We filter water and offer it for free to customers and encourage this instead of stocking bottled water, and we work with a forager in Norfolk for sea vegetables and other grasses and herbs. A supplier in West London supplies us with herbs from his roof garden in Notting Hill and, when we need elderflower, Myles, our sous-chef, brings some in from Peckham.”
Signature Dishes
Lincolnshire smoked eel with Jersey Royals, and horseradish; slip sole and smoked butter; and roast Anjou pigeon and peas à la Française.
What we say
What a wonder Noble Rot was when it crept quietly onto Lamb’s Conduit Street, surely the first restaurant to grow directly out of the pages of a wine magazine. Or possibly not. Who cares? It must be the best. Redolent of boozy 1970s London wine bars, with its naughty nooks and crannies and heavy booze focus, Noble Rot also happens to serve some of the most interesting small plates in London, brilliantly conceived each day to pair with the miraculous offerings of the wine list.
What others say
“Relentlessly, gaspingly good.” –Grace Dent, London Evening Standard
What
Wine bar & restaurant
Who
When
Address
Telephone
Website
Bookings
Price guide
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