Bedales of Borough

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The wine flows, the food disappears, and the table becomes the place to be. Bring someone worth lingering with.
13/08/2025

The wine flows, the food disappears, and the table becomes the place to be. Bring someone worth lingering with.

There’s something about that first pop.From floral Prosecco to grower Champagne, we’ve got bubbles for every kind of mom...
05/08/2025

There’s something about that first pop.
From floral Prosecco to grower Champagne, we’ve got bubbles for every kind of moment.
Big or small, sparkling always fits.

Chocolate Crémeux, Maraschino Cherries & Walnut.Inspired by our Head Chef’s favourite, Black Forest cake. This dessert b...
31/07/2025

Chocolate Crémeux, Maraschino Cherries & Walnut.

Inspired by our Head Chef’s favourite, Black Forest cake. This dessert brings all those rich, nostalgic flavours together in a set chocolate custard that’s pure indulgence.

Before the doors open we come together tasting, talking, comparing notes. Every wine poured at Bedales starts with a con...
28/07/2025

Before the doors open we come together tasting, talking, comparing notes. Every wine poured at Bedales starts with a conversation.

Tartiflette with green salad. There’s a longstanding love for French food in the Bedales kitchen, and this dish captures...
13/06/2025

Tartiflette with green salad. There’s a longstanding love for French food in the Bedales kitchen, and this dish captures exactly why.

Smoky Alsace bacon, rich in fat and flavour, with slow-cooked onions, garlic and thyme, all lifted with crème fraîche. Stirred through potatoes, topped with Reblochon, and baked until golden. Pure comfort, the French way.

A vibrant red from just outside Lisbon. Full of charm and character, like the city itself. Crafted by Carlos Lucas, one ...
09/06/2025

A vibrant red from just outside Lisbon. Full of charm and character, like the city itself. Crafted by Carlos Lucas, one of Portugal’s most exciting winemakers.

We’re heading out after summer to visit Carlos and kick off a new project that’ll shape our next Portuguese by-the-glass picks. Stay tuned.

It’s asparagus season, and the star here is Wye Valley asparagus. Lightly grilled and served simply, just as it should b...
05/06/2025

It’s asparagus season, and the star here is Wye Valley asparagus. Lightly grilled and served simply, just as it should be. Brown butter adds richness, a soft-yolked duck egg brings depth, and capers cut through with a delicate tang. A celebration of seasonal simplicity.

A quiet table above the bustle of Borough Market. One of our favourite spots to share a bottle and watch the world go by...
03/06/2025

A quiet table above the bustle of Borough Market. One of our favourite spots to share a bottle and watch the world go by.

Reserve your table at the link in bio.

Salt marsh lamb leg, marinated in garlic and rosemary, cooked over the robata grill. Served with a smoky burnt leek and ...
29/05/2025

Salt marsh lamb leg, marinated in garlic and rosemary, cooked over the robata grill. Served with a smoky burnt leek and anchovy mayonnaise. Rich, savoury, and the perfect foil for the meat.

A nod to our Head Chef’s time spent at Silk Road in Camberwell, where lamb skewers were a go-to before lunch service. Here, the concept takes on a Mediterranean twist, letting the quality of the lamb shine.

Apple Tarte Tatin with tonka bean custard. A French classic and a personal favourite from our head chef. Comforting, dee...
26/05/2025

Apple Tarte Tatin with tonka bean custard. A French classic and a personal favourite from our head chef. Comforting, deeply caramelised apples baked under pastry, then flipped to reveal all their golden, sticky richness. Served with a tonka bean custard that brings a marzipan-like, spiced vanilla flavour. Arguably even better than vanilla itself.

Address

5 Bedale Street
London
SE19AL

Telephone

+442074038853

Website

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