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London Wine Week Hacked

How to make the most of the festival day-by-day and sip through the week stylishly.

Got your wristband strapped on and your app downloaded with all the bars? Here's how to get the most out of London Wine Week, day-by-day.


Kick off LWW in style and unleash your inner sommelier at a fun pairing dinner with WSET. Put yourself in the hands of WSET's wine experts and dine on a meal of beautifully crafted Thai cuisine whilst learning how the major flavours in your food affect your enjoyment of wine and break down the skill of deciphering a wine list. Grab a ticket here.


Head over to Devonshire Square after work to pick up your festival pass and explore all the fantastic wine pop-ups. You'll see the Freixenet Vintage Van, serving its brand new prosecco as well as the Viva Portugal Bar celebrating all wines Portugese, the Container Bar from Wines of Argentina channeling Latin American vibes and the Vins de Provence Pop-Up pouring delicious rose wines from the south of France. Once your done sipping here head out to explore the local bars serving wine flights and sip + snack pairings. 


Wednesday night is all about the bars! Pick an area and plan your evening around what you'd like to sip on and don't forget to include a sip + snack to keep you going. Why not head to the City and try wines paied with artisanal cheeses and meat at Searcys at The Gherkin, a Spanish wine flight at Humble Grape Fleet Street, fried oysters and Reisling at Hawksmoor Guildhall or (and?) a trio of white and red wines and little-known grapes from Slovenia, Croatia and Lebanon at Bread Street Kitchen. And that's just one area! 


Start your Thursday off with free glass of fizz at Honest Grapes Unfiltered pop-up inside Oliver Sweeney's flagship store in Covent Garden. Simply flash your festival pass for your freebie and you'll also get a goodie bag to take home. They'll also have a selection of their favourite wines to try, buy and discuss as you meet the Honest Grapes team in-person and on tour. Once you've had your complimentary aperitif we've got two dinners tonight for you to pick from. 

Treat yourself to a beautiful Champagne dinner with Pol Roger as they serve up a number of vintages in magnums, jeroboams and methuselahs all paired with a dish from The Beast menu, offering guests a unique gastronomic experience, featuring Norwegian King Crab and hand-selected dry-aged Nebraskan Angus Beef. Grab a ticket here.

Alternatively head over to Vintoteca Marylebone for a #Loiremoments evening and be transported to the beauty of rural France, joining Loire Valley Wines at for a food and wine pairing, starting with Muscadet, and moving through Saumur, Chinon, Vouvray, Touraine and Crémant de Loire. Book yourself in here


It's the weekend and time to head to The Wine Edit! Tonight and all day tomorrow we're taking over this warehouse space and building a giant vineyard comeplete with four wine bars pouring Ribera Del Duero, Loire Valley Wines, Sherry from Jerez and Port as well as a Rogue Terrace serving vermouth cocktails al fresco.

If you're coming to The Wine Edit tomorrow then spend your Friday night drinking fino sherry straight from the barrels (or an ice cold "Cervezas" on tap) with two set of DJ's at SACK Bar's Sherry Disco Fever


Regal Rogue aperitifs, pastries, fresh fruits, coconut soy mushrooms, miso aubergines, baked eggs & crisp halloumi – brunch is served. Get yourself into the Ultimate Rogue Brunch to feast and make merry before spending the afternoon in the Wine Edit (which your ticket includes!). 

Came to The Edit last night? Then head on over to King's Cross where Wine Car Boot is taking over for the day. Local wine merchants from across London rock up with their current favourite wines and you get to taste them, buy them, drink them right then and there or take them home and enjoy whenever you fancy.


Round off the London Wine Week festivities with a spectacular Sunday brunch as wine-expert Lindsay Oram hosts a bespoke Loire Valley Wines meal on Sager+Wilde's mezzanine on Paradise Row. Get yourself a spot at the table here