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<h1>Cork and Bottle Wine Bar, CorkandBottle.net</h1>
<p>Wine Bars should be fun places for relaxing, eating and drinking... and some wine education if so desired. Often they are exactly the opposite. In 1972 I established the Cork & Bottle in the middle of theatreland, in the heart of London’s West End. The area was great, but the site was unlikely – next door to a fish and chip restaurant, and underneath a sex shop. Well, both have gone and the building is distinctly smarter!</p>
<p>Over 38 years I have presided over a number of other West End establishments. SHAMPERS (now owned and run by my good friend Simon Pearson), BUBBLES, METHUSELAHS and THE HANOVER SQUARE WINE BAR & GRILL. Now, although I am semi-retired, I still oversee my “first born” with as much enthusiasm and attention to detail as ever. I have a great management team headed by Vash Sedlak and Christelle Lecomte, who are delighted to continue the ‘Hewitson Tradition’.</p>
<p>My beliefs are simple – in a world full of so much terrific food and wine, why settle for a slab of quiche and a glass of boring plonk? Our food is innovative, fresh and tasty... and available at all hours. The wine list speaks for itself - ”Legendary for its iconoclastic notes. It doesn’t necessarily tell you what the wine tastes like – you have to make your mind up. It’s there to provoke interest”, says Harpers, the wine trade magazine. As Barossa wine making supremo John Glaetzer puts it so succinctly, “Don, this is not just a wine list – it’s a book”. And a readable one at that!</p>
<p><img src="sig-white.gif" alt="Signature" width="200" height="65" border="0"><br>
<i><b>“Life’s too short to drink bad wine”</b></i></p>
<p>Reservations are accepted throughout lunch, the afternoon and early evening until 6.30pm. Don’t e-mail us, telephone the Bar directly on 020 7734-7807 or 020 7734-6592. For the rest of the evening it is first come, first served. Why not have a drink at the Bar and wait until we have a table ready? For any special requirements, do not hesitate to ask for one of our managers.</p>
<p>The Thoughts of Chairman Don (The Blog)<br>
<a href="http://corkandbottlewinebar.blogspot.com/" target="_blank">corkandbottlewinebar.blogspot.com</a></p>
<p>Don Hewitson’s Letter From Europe<br>
<a href="http://www.hueyscookingclub.com" target="_blank">hueyscookingclub.com</a></p>
<p>"Write Up My Nose" the Don Hewitson Column<br>
<a href="http://www.winedine.co.uk" target="_blank">winedine.co.uk</a></p>
<p><i>"Don Hewitson’s establishments attract faithful bands<br>
of connoisseurs who appreciate the range of reasonably<br>
priced and consistently good food."</i><br>
International Herald Tribune</p>
<p>Gourmet magazine recently rated the Cork & Bottle<br>
as
1 of 5 favourite places to enjoy a drink in London<br>
<i>“Don Hewitson is committed to quality.”</i></p>
<p>Menu: <a href="home.htm">home.htm</a> <a href="wines.htm">wines.htm</a> <a href="food.htm">food.htm</a> <a href="cellar.htm">cellar.htm</a> <a href="reviews.htm">reviews.htm</a> <a href="winenotes.htm">winenotes.htm</a> <a href="recipes.htm">recipes.htm</a> <a href="travel.htm">travel.htm</a> <a href="yalumba.htm">yalumba.htm</a> </p>
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<h4>Recently we received an important accolade. <b>FROMMER’S BEST DINING IN </b><b>LONDON</b> has featured the Cork & Bottle and crediting us with <b>“THE BEST WINE BAR FOOD IN LONDON”</b>. The <i>New York Times </i>raves about our Raised Ham and Cheese Pie. “The perfect accompaniment to this trove of blissful fermentation”. </h4>
<h4>Dining with us may be casual, but we are serious about the important things that matter. I introduced our Raised Ham & Cheese Pie in June 1974. Since then we have sold in excess of 600,000 portions! We also love the flexibility of grilling, whether it is meat or fish, and have always offered innovative vegetarian food from the Buffet. </h4>
<h2 align="center">WE ARE OPEN FOR LUNCH & DINNER 7 DAYS A WEEK</h2>
<h4>Fancy a light snack at midday? – no problem. A 3-course ‘Bistro Lunch’? – No problem. A steak sandwich or a salad at 4pm? – No problem. A cheese platter to accompany the wine after a late curtain play at 11pm? – Still no problem.</h4>
<h2 align="center">WE SERVE FOOD AT ALL TIMES</h2>
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<p>When I arrived in London in 1972 there were only two types of claret – the hideous, and the hideously expensive Classed Growths (Cru Classé) of the 1855 classification of the Medoc. Nowadays there is still heaps of dross, but the top end of the market has become so expensive that only city bankers and Russian oligarchs can afford the damn stuff. This is where the wines of the <i>Cru Bourgeois </i>come into their own. This classification was established in 1932 to recognise the qualities of a number of Medoc chateaux not in the 1855 classification – many weren’t even in existence then, but all the same, making wines of a superior quality.</p>
<p>With modern technology and viticulture these wines are far better than anything around in 1972. They offer a wealth of classic flavours, elegance and intensity. Whilst not cheap, they are most reasonable. </p>
<h1 align="center">london wine bar</h1>
<p>We have received one of the most important awards in the past 32 years ... FROMMERS BEST DINING IN LONDON has named the Cork & Bottle as having "THE BEST WINE BAR FOOD IN LONDON". See their remarks in <a href="reviews.htm">Reviews</a> ...</p>
<p> Dining with us may be casual ... But we are serious about the important things that matter - especially the food. I introduced our Raised Ham & Cheese Pie in June 1974, since then we have sold in excess of 500,000 portions! Abbas, our chef... He is from Kerala, so you will notice a few touches of Indian spices and fragrance. We have always offered innovative vegetarian food. For Recipes, please visit our <a href="recipes.htm">Recipes Page</a>.</p>
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