Courtyard Wine Cellars, Covent Garden - Review

"While Courtyard Wine Cellars may have only opened in May 2025, visitors could be forgiven for thinking it is a longstanding fixture of the Covent Garden marketplace. Set across seven vaulted, arched cellars dating back to the 1830s, it is discovered by descending the stairs into the central atrium of the market. These brick-lined underground spaces were initially built to provide cool, stable conditions for the fruit, vegetable, and flower stalls that once made this London's central produce market."

"Courtyard Wine Cellars houses more than a thousand bottles from around a hundred regions across ten countries, making it London's largest wine bar. Racks of bottles line the walls, creating not a cavernous hall but a network of intimate rooms and cosy corners where guests can slip away from the bustle of Central London and enjoy the extensive wine list along with a selection of light dishes."

"Every member of staff holds at least WSET Level 2 training, ensuring their recommendations come with both detailed knowledge of the cellar and a professional understanding of wine styles, so they can help you choose with confidence. Many of the wines are poured from magnums (wine nerds rave about the larger bottles for several reasons, including a lower oxygen-to-liquid ratio, resulting in slower, more graceful maturation and finer flavours as the wine evolves)"

Courtyard Wine Cellars opened in May 2025 beneath Covent Garden Market, occupying seven vaulted, arched cellars dating to the 1830s. The brick-lined underground spaces provide cool, stable conditions originally used for produce stalls. The bar holds more than a thousand bottles from around a hundred regions across ten countries and is London's largest wine bar. Racks of bottles create intimate rooms and cosy corners where guests can escape Central London's bustle and enjoy a curated wine list with light dishes. Every staff member holds at least WSET Level 2 training, and many wines are poured from magnums to aid maturation and temperature stability.

Read at London Unattached