Corkage – Restaurant Wine List of the Year 2025

"Whacky and fun" is how one of my fellow judges described this cosy and eclectic neighbourhood wine bar/bistro in Bath, the beautiful, historic city nestled in the West of England.

It's here that you'll find Corkage, the brainchild of Marty Grant and Richard Knighting, both drawn to the city by very different routes. The pair met "by "osmosis", as they put it, 20 years ago, having moved to the city, Knighting from the life of executive chef at London's prestigious Mirabelle restaurant, Grant, from the world of touring musical theatre and acrobatics. It was during his travels through France that Grant fell in love with wine, and as his passion deepened, he set his heart on launching his own venture.

Corkage was the result of a chat between the two friends, with the idea of "doing something fun, with the focus on wines that we loved, and great food." It started as a pop up in the artisan corner of the city in 2015, and snowballed in a way neither had expected. Following a glowing review by Jay Rayner in the Observer the following year, the tiny 40-seat venue could not longer cope with demand. Two years later, they moved to their larger and current premises, just off the illustrious Queen Square.



With several impressive finalists, what elevated Corkage to winning status?

"Passion" and "conviction" are the two descriptors that spring most readily to mind describing the team at Corkage. It runs through their blood; it's in their DNA. Their ethos? "We wanted to create something new, something invigorating, that celebrated wine in an unstuffy way, delivered unpretentiously."

Without a doubt, they bring the fun to the wine experience, taking their customers on the journey with them and coaxing them into uncharted vinous territories. The passion, so apparent in both Grant and Knighting, flows through the entire front-of-house team, who are best described as "walking encyclopedias" of the impressive 180-strong wine list.
The team is the heart and soul of Corkage. The wine list is not determined by the two owners, but is a team effort, encouraging everyone to have their say. Staff attend tastings and supplier meetings together, and weekly sessions are dedicated to tasting, discussing wines, and identifying the best menu matches.

They have weekly meetings to taste and discuss all wines, and to work out best menu matches. Winemaker evenings and a fortnightly wine club allow the team to explore their passion for wine even further. The team are trained and encouraged to pitch often unknown wines to guests, taking them on the discovery voyage. "We have to empower the team, give them ownership, be part of our journey, share our passion," comments Knighting.

The bar is set high. "We only buy what we like," states Grant. "We'd rather leave a category empty if we can't stand proud behind the product."

Knighting continues: "It's far easier to sell what you really believe in - the team talk with passion and total conviction." They champion small, sustainable producers, the new and the unknown, including some who had never previously sold wine in the UK.

Passion and sheer enthusiasm course through their veins. They have a constantly evolving range of around 180 wines, with up to 60 available by the glass, including 10 premium selections, three orange wines, Turkish and Austrian varietals and Tokayi 6 puttonyos. Waste is carefully managed "by working seasonally and interactively" – Coravin is used for premium wines, and the staff are proactive in selling open wines through. The by-the-glass selection is reviewed quarterly to reflect both weather and drinking trends.



The list evolves by month, the team keeping a close eye on stocks and operating a fortnightly buying policy, but are agile enough to ensure the addition of any "impossible to ignore" wines that appear. The layout of the list is in their words "democratic and logical," organised by style, from "white – fresh and linear" through to "red - bold and dense."

A close relationship with suppliers is crucial with regular communication and clarity of purpose, to provide access to the right wines at the right price. The team also attend many 'en primeur' tastings and lay down purchases to ensure customers have access to quality bottle-aged wines at realistic prices.

Corkage is small and convivial, with wine- laden shelves for off sales, and a seated bar area at the entrance, leading to the panelled, banquette-style dining room. The menu format is small plates, the main focus on local, seasonal and sustainable, simply laid out in sections "Vegetables", "Fish" and "Meat" - categories that barely do justice to the inventive and brilliant flavour combinations. Expect delights as Skate wing with Romanesco, beurre noisette and capers in aged sherry vinegar; slow cooked beef rib mac n cheese, truffle parmesan; and spiced pumpkin with picked chilli, cumin and coconut yoghurt. Dishes change four to five times a week, and the team tastes and pairs them collectively every week.

Don't arrive at Corkage with a fixed agenda or a safe, predictable wine choice. But if you're a champion of the unheard-of, the small producers, and the "off- the- beaten- track," you'll find yourself very much at home.