FOUNDED by an ex-managing director of Island Records who’s also a drinks writer, alongside a former head buyer of a notable London wine merchant, there’s no surprise that a strong wine menu is one of many attributes Dan Keeling and Mark Andrew of Noble Rot have been credited with since setting up.
Setting up home in Lamb’s Conduit Street a mere 18 months ago, the restaurant that serves a full à la carte menu in the restaurant and small plates in the bar and has gone from strength to strength. With a magazine of the same name – focused on creativity with features on wine, food and culture – produced with a strong illustrative focus, Keeling and Andrew’s venture, surrounded by delicious food and wine, has built a culture of its own.
Throughout our series on the Rugby Estate, and knowing the street pretty well, it’s easy to see how the businesses have made this their home and stayed here. Noble Rot seems to be cherry on the cake for ticking that last box of culinary delights on a street that has brought together independent retailers all who have distinct identities. It’s certainly a good lesson in management for the humble high street.
As the somewhat newer residents of the street, we caught up with Noble Rot to see how their tenure on one of the most stylish and interesting independent streets in London is developing.
Mark Andrew and Dan Keeling of Noble Rot. Photograph: Juan Trujillo Andrades
Tell us about your restaurant.
Noble Rot Restaurant and Wine Bar is located in an atmospheric townhouse on Bloomsbury’s Lamb’s Conduit Street. Head chef Paul Weaver and consultant chef Stephen Harris from the Michelin-starred The Sportsman in Whitstable oversee a full à la carte menu of fine Franglaise-style cooking in the restaurant, and a selection of small dishes in the bar.
The wine list ranges from deliciously undervalued wines by the glass to hard-to-find gems from the world’s leading winemakers. Noble Rot Restaurant and Wine Bar won Wine List Of The Year at 2016 National Restaurant Awards and 2016 Harden’s London Restaurant Awards.
You also produce a magazine …
Noble Rot magazine is the home of exciting wine and food writing. Since its launch in 2013, Noble Rot has seen chefs Pierre Koffmann, Fergus Henderson and Yotam Ottolenghi rubbing shoulders with Keira Knightley, Caitlin Moran, Brian Eno and Francis Ford Coppola, blurring the boundaries between gastronomy and the creative arts. Contributors include Marina O’Loughlin, Rowley Leigh, John Niven, Neal Martin, Jamie Goode, Kate Spicer and Jon Bonn. The magazine is based in London and published every four months.
Noble Rot, Lamb’s Conduit Street. Photograph: Juan Trujillo Andrades
Describe Noble Rot in three words.
Fine wine and restaurant
Describe a typical/ target customer.
A blend of all types of wine-loving foodies.
How long have you been a resident of Lamb’s Conduit Street?
A total of 18 months.
Noble Rot, Lamb’s Conduit Street. Photograph: Juan Trujillo Andrades
What do you know about the history of Lamb’s Conduit street and your building in particular?
Our building is about 400 years old. It was converted from an electrical wholesaler about 70 years ago by a direct descendant of Nelson and ran as VATS Wine Bar until we bought it in 2015 and turned it into Noble Rot Wine Bar and Restaurant.
What persuaded you to set up shop here?
There’s an amazing blend of industries around. The street is all about independent, artisanal products and so there’s a good synergy.
Is there a sense of community between store owners?
Yes absolutely.
There’s a very distinct selection of shops that all fit together very well, do you think it’s a coincidence? No, most shops have a very clear aesthetic vision, which is what attracted us and i’m sure will continue to be a magnet for similar operators. We look forward to seeing the street continue to flourish.
by Stephanie Clair
Noble Rot magazine is sold in their townhouse restaurant and in various independent wine sellers. Reservations for the restaurant can be made here and by phone.
Noble Rot, 51 Lamb’s Conduit St, London WC1N 3NB
Tel: 0207 242 8963
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