Noble Rot

Noble Rot began in 2013 as a magazine about wine, food and the creative arts and has since expanded into three London restaurants in Bloomsbury (Lamb’s Conduit), Soho and Mayfair. The group was founded by Dan Keeling and Mark Andrew (a Master of Wine) and pairs a printed magazine with a specialist wine programme and restaurants across distinct London neighbourhoods. Its wine lists have won multiple accolades, including 'Wine List of the Year' at the National Restaurant Awards and recognition at the World Restaurant Awards, and range from undervalued wines by the glass to rare mature bottles. Private dining rooms and carefully curated wine pairings underpin a philosophy of food designed to complement great wines rather than compete with them, and menus change regularly to celebrate the best British produce. Spaces vary by site but generally combine period features and townhouse charm with a convivial wine-bar ambience; Soho preserves historic fixtures and artwork, Lamb’s Conduit feels like a cosy wine bar and townhouse restaurant, and Mayfair is an atmospheric den with terraces and bar areas. Cooking is rooted in classic French technique with Anglo-French 'Franglais' influences, producing simple, homely dishes designed to complement the restaurants’ extensive wine lists. Offerings include both à la carte and set-lunch menus. Stephen Harris serves as consultant and executive chef, bringing experience from The Sportsman, alongside senior chefs such as Adam Wood. Specialties include roast chicken with morels and vin jaune; warm smoked eel with Avruga caviar; sea bream and oyster tartare; whole roast duck with Chambertin sauce and potato & cep gratin; and a value set lunch.