Relax & Dine with Fine Wine at 28º–50º Wine Workshop and Kitchen Marylebone
19th July 2018
London has a wide array of probably every worldwide cuisine along with a wine choice in the 100,000’s so sometimes it is very much a complicated affair in choosing which to visit and enjoy fine dining with wines. From prominent high street locations to tucked away and secluded tiny boutique premises, it is never a struggle to find a place to eat as it is reported that there are around 20,000 restaurants* to select from (60+ have Michelin Stars).
So how about a location that offers you fine food at a reasonable London price along with a trusted wine list that is always changing and looking to offer sometimes hidden gems that have unlikely be tasted before by those visiting? The 28°-50° Wine Workshop & Kitchen concept that has two locations, Marylebone Lane and Maddox Street, offers a superb wine bar, dining, workshops and private wine tastings and I was pleased to be invited to review their Marylebone venue.
Icelandic owned and this has an influence in the menu, though very much geared for a menu that is set up to pair with wines from delicate fish dishes to traditional rib eye and Welsh spring lamb leg. The location is pleasing and offers a relaxed environment inside and as well as for the outside seating area. Themed very much in a style for wine lovers with decorative wooden wine boxes which also double up as storage for their wines occupying an area of the wall space along with traditional wooden riddling racks greeting you as you enter.
Their wine list is comprehensive for a smaller sized restaurant. They offer both a ‘wine mat list’ which is the options per glass as well as a ‘fine wine list’ per bottle. The house Champagne is Henriot which along with Digby Rosé Brut NV and Champagne Frerejeans Frères 1er Cru Extra Brut can be ordered by the glass. The fine wine list offers only Champagne with such labels as Ruinart, Salon, Dom Perignon and Krug.
On the day I visited it was a to run a sparkling wine and food pairing challenge from their menu which offered some very pleasing results:
Wine reviews (all available on Glass of Bubbly Vivino account):
Henriot Champagne Souverain Brut: “Crisp and awakens the palate with rich yellow stone fruits, citrus and hints of white pepper.”
Digby Leander Pink Brut (Non Vintage): “A deep rose / orange colour. Pink rose petals, ripe raspberries, red apple skins and more on the nose. Initial crisp and acidic taste that quickly evolves into refreshing red berry fruit flavours with a good smooth length… ”
Frerejean Frères Champagne Premier Cru Extra Brut 2006: “Improvement all round since I last tasted. Good rich ripe yellow stone and buttery croissants / caramel nose. A touch dry on tasting though flavours are quick to burst to life offering most more’ish lemon tart, apricot filled croissant, buttery flavours. An Extra Brut with an extra basket full of rich pleasant flavours.”
Irroy Champagne Carte d’Or Brut: “Owned by the Taittinger group so I believe. A classic third each of Chardonnay, Pinot Noir and Meunier approx make up. Ripe peach / citrus aromas. A punchy taste experience of delicate yellow stone fruits and citrus. Most enjoyable and calling out to be paired with a rich sweet dessert dish.”
From the menu, the following was selected each paired with a sparkling wine:
Starters – 28-50 cured Loch Duart salmon gravlax (£9:50): “Rich fresh meaty flavours with ocean hints throughout. A nice herbal sprinkling on the fish and a mustard seed sauce with rye bread.”
Paired with Digby English Sparkling Wine Leander Pink NV: “Great balance with the wine cutting out oily flavours and textures from the fish allowing for the meaty flavours of the Salmon and red berry fruit flavours length. Certainly, both complimented each other and are a perfect match. A must try combination of Scottish and English finest working perfectly together.”
Main course – Grilled Hake, turnip, fregola and sorrel: “A relaxed in flavours yet filling and healthy dish. Nice mix with the herbal sauce rather than traditional white sauce etc.”
Paired with Frerejean Frères Champagne Premier Cru Extra Brut 2006: “Brings out the herbal puree flavours from the dish and releases the yellow stone fruit flavours from the wine – There are also subtle hints of sweet smokey flavours of the fish.”
Dessert – Lemon Posset and raspberry sorbet: “Fresh and sweet flavours without being overboard. Crisp fruity flavours cut through the rich creamy posset.”
Paired with Irroy Champagne Carte d’Or Brut: “A nice balance that allows mostly a subtle lemon sorbet flavour to shine through then in length it is over to raspberry flavours. Gives a good balance and offers an orchestra of red berry and citrus flavours to entertain your palate.”
Finish with a Cognac: “The 28-50 Cognac Champagne from Delamain is a great way to end the meal. It gives a smooth rich and creamy ending to a fine sparkling wine and food pairing afternoon chez 28-50 Marylebone.”
Also, at this venue I came across what is London’s first Skyr pop up bar:
“Superfood lovers, rejoice! Michelin-awarded chef Aggi Sverrisson has this week launched Ísey Skyr Bar at 28-50 – London’s first dedicated skyr bar – located in the heart of London on Marylebone Lane. Stationed outside 28-50 Wine Workshop & Kitchen, the pop-up will serve fresh boost blends, sweet and savoury skyr pots and frozen skyr ‘ice cream’ this summer.”
* Stats taken from (www.gentlemensluncheonclub.com/2015-london-restaurant-guide-infographic-101032/)
Co-founder of Glass of Bubbly. Journalist and author focused on Champagne & Sparkling Wines and pairing them with foods.