This summer London’s first sparkling wine bar will be popping its cork in the heart of Soho. Running a ten-week residency at eclectic neon art gallery Lights of Soho on Brewer Street, Fiz is the brainchild of three friends; Barnaby Lewis, Max Bigland and Jordan Nadian who are inspired by the vibrant and sociable food and drink scene found in the backstreet cava bars of Barcelona.
The team behind Fiz is on a mission to change the way we drink bubbles. Say goodbye to pretentious, pricey champagne bars and the formality of traditional wine bar-restaurants. Fiz believes in a continental eating and drinking experience, with guests mingling and paying prices that allow them to sample more than one bottle and share multiple items of food.
Along with helping Londoners quench their insatiable thirst for prosecco, Fiz will be championing the sparkling category as a whole. Working in collaboration with wine merchant The Knotted Vine, the team has shortlisted a succinct menu of 8-10 bottles.
As well as more familiar Spanish cavas and Italian proseccos, Fiz will be showcasing award-winning English sparklings, up-and-coming Austrian Sekts, bubbles from Brazil, semi-sparkling vinho verde from Portugal, and even sparkling reds.
Fiz is focused on fun and inclusivity, and over the course of the pop-up will be promoting affordable, quality wines with glasses beginning at £4.50 and bottles starting from £22. As enthusiasts of the bubble, the bar will also be offering a range of summer spritzers, ciders and craft beers.
Fiz is about a dining experience on your terms, whether that be nipping in for a pre-theatre nibble, grazing your way through summery sharing plates with friends, or tucking into a couple of bocadillo-style buns for something more substantial. In keeping with Fiz’s informal eating and drinking philosophy, food is served over the bar.
Head Chef Max Bigland has crafted a menu to compliment the wines, drawing on the best British ingredients: cheeses from Cheeses of Muswell Hill, meat and charcuterie from Peckham-based Butcher’s Block, organic bread from the Celtic Bakers and smoked trout from Chalk Stream Foods in Hampshire feature prominently on the menu. Former environmental and supply chain consultant Jordan Nadian brings a passion for sustainability that will be instilled in Fiz with a no-waste ethos and commitment to local, seasonal ingredients.
Every weekend Fiz will be hosting bottomless sparkling brunch, with unlimited bubbles on offer for £22 per person. Guests are invited to kickstart their weekend and tuck into a spread of breakfast plates to share including poached egg muffins, buttermilk pancakes and avocado yogurt pots, all washed down with specially selected house fizz.
Source: Fiz
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