A fourth London site is planned for Humble Grape bars which specialise in wines that are single vineyard, organic, biodynamic or sustainably sourced.
Founder James Dawson has secured a site in Devonshire Row, off Bishopsgate, near Liverpool Street, which will comprise 54 covers over two floors. It is due to open on February 1.
It follows the opening of the first Humble Grape in Battersea in 2015, followed by Fleet Street last year and Islington this year.
James and his team now import over 400 craft wines directly from boutique vineyards around the world, dedicated to wines that are single vineyard, organic, biodynamic or sustainably sourced.
At Humble Grape Liverpool Street, customers will be able to taste a revolving and evolving list of 30 wines by the glass and over 400 by the bottle, while discovering the origins of each – either from the team, who are trained by the winemakers themselves, or by exploring the Winemaker Wall, which will feature photos and tales from the vineyards and winemakers.
This year, Humble Grape exceeded all expectations with its second crowdfunding campaign and raised over £1.2 million to open further sites, expand its wine club and increase online sales.
Each new Humble Grape site will maintain an individual identity, taking into consideration the local community and style of the building.
James is again working with architect Jean Dumas of Trellik Design Studios to create Humble Grape Liverpool Street – a further evolution in design from the existing Humble Grape wine bars and shops.
The interior (pictured) features a listed stone wall which will be complemented by reclaimed and aged natural materials in a palette of whites, blues, tan and clay. The sustainable ethos will continue throughout, with menu paper made from recycled crushed grapes and shelves fashioned from recycled cork.
Customers will be invited to browse and select wine to drink in or take away from the wine displays integrated throughout the interior.
Humble Grape’s executive head chef Kishen Raheja will continue the brand ethos and champion independent suppliers, serving small-plate dishes using sustainable, ethically-sourced ingredients.
Kishen is working directly with independent craftspeople such as award-winning north London artisanal cheesemakers Wildes Cheese and Essex day-boat fisherman Ben Woodcraft from Mersey Island. The winter menu will include seasonal small-plate and sharing dishes such as cuttlefish stew with chorizo, fennel and crème fraîche and duck confit with clementine.