Wine is best shared, and even better with some exceptional music! We work with Borough based music promoter and event organiser Nova, who can take the stress out of planning your perfect party – once you have sorted your vinous line up, contact Nova to get the ideal vibe for your event whether it is a Jazz Trio, Top DJ, Troubadour or full on rock ballad thumper, Nova can cater for your needs.
Mayfly are thrilled to supply the bio-dynamic treats of Weingut Wimmer-Czerny to Soho stronghold, Kiln. Kiln is a buzzing Thai barbecue restaurant nestled on Brewer Street, focusing predominantly on the regional style seen in Northern Thailand and its borders. Cooking and grilling solely over charcoal, co-founders Ben Chapman and Brian Hannon opened Kiln following the success of their first Thai restaurant, Smoking Goat, with Kiln recently being named National Restaurant Of The Year by Restaurant Magazine. Not to be missed if you find yourself in Soho -
Tom Adams is a friend, chef and fellow fly fisherman. He started the magical Cornish haven of Coombeshead Farm in partnership with April Bloomfield in early 2016. True to its name, Coombeshead is edging towards self sufficiency and has been restored to a working farm, chickens, veg patches, Mangalitza pigs, the works! The cooking is truly exceptional and Mayfly has the pleasure of stocking the cellar - book it in, it is an experience like no other.
Pitt Cue started life as a trailer underneath Hungerford Bridge on the South Bank of the Thames, created by chef Tom Adams (now Coombeshead Farm) and Jamie Berger, where their thrilling interpretation of American BBQ quickly led to them opening their first restaurant in Soho, before moving to the current site in the City. The slick Devonshire Square hub has an onsite brewery, a ream of Bourbon fuelled cocktails and offers some of the finest bbq in town, with a excellent wine list to boot.
Bitten & Written
Zeren is a wine and food guru who trawls the country seeking out and writing about restaurants (publications including Christie’s, The Guardian, and Noble Rot) as well as consulting on restaurant wine lists, current projects including Kiln, Smoking Goat and Sambal Shiok. If you are setting up, get in touch!