Wine is very much part of the F&W vocabulary, chosen from around Europe to complement the rustic individuality of the food. Organic or ‘naturally’ made where possible, the wines are generally expressive of their ‘terroir’ or grape variety, and chosen to bring pleasure rather than present a challenge.


There is always a choice of wines by the glass and these are rotated regularly, the idea being that over time customers have the opportunity to taste all the wines on the list.


We think sherry should be viewed as a wine (which it is) and generally best with food. Fino and Manzanilla are great as an aperitif on their own, or with olives, nuts or smoked anchovies. Amontillado works well with soup or a chorizo sandwich; Oloroso with cheese; and for a treat at any time, the Palo Cortado with a plate of jamon iberico is to die for..