With over 70 wines available by the glass, and a list that spans from £35 to £18,000 it’s clear we know a thing or two about wine here at Berners Tavern.

Our Director of Wine, Matteo Montone,  achieved his Advanced Court of the Master Sommelier this year, so we thought it would be great to share some of his knowledge with you. That’s why we’re launching a series of informal introductions to wine (for beginners). These classes will teach you the basics of wine tasting, the correct terminology to use and ultimately equip you with the skills to approach a wine list with confidence.

After many months of planning, we are delighted to officially announce that we’re ‘Reshaping the Weekend’ here at Berners Tavern.

We’re saying goodbye to our brunch service and from 6th October, we will be serving our brand new Afternoon Tea and Weekend Roast menus on Saturday and Sunday, between 1pm and 5pm.

The Berners Tavern Afternoon Tea menu  has been created by Executive Chef Phil Carmichael and he describes it as an elevated execution of traditional afternoon tea, inspired by quintessentially British flavours. In addition to scones, jam and cream, expect raspberry and pistachio macaroons and a smoked trout and horseradish croissant, alongside tea by the Rare Tea Company and the option of a glass or two from our Ruinart Champagne trolley.  Click here for the complete menu.

If you’re in the mood for something a little more robust, there’s always the Weekend Roast with three seasonal courses and a variety of sides to choose from. For the main course, you can opt for Buccleuch Estate Beef Wellington, Herdwick lamb shoulder, salt baked celeriac or Cornish lemon sole.  The menu will change weekly but a sample version is available here.

Both Afternoon Tea and Weekend Roast menus are priced at £39.50 and can be booked here.

Please note, no a la carte menu will be available at this time and an extended breakfast will be served from 7am to 1pm over the weekend. Booking is strongly advised and all dietary requirements must be announced at the time of reservation. One menu must be taken by the whole table.