The Crouch End Cellars

The Crouch End Cellars Wine - Cheese - Charcuterie - Deli - Cigars - Spirits

🍾 WEEKLY REMINDER 🍾FREE CORKAGE WEDNESDAY AT THE CELLARS
21/01/2025

🍾 WEEKLY REMINDER 🍾
FREE CORKAGE WEDNESDAY AT THE CELLARS

2021 Henri Chauvet, RescapésA direct press of Pinot Noir from a parcel rich in basalt and blue marne. Fermented in barre...
28/12/2024

2021 Henri Chauvet, Rescapés

A direct press of Pinot Noir from a parcel rich in basalt and blue marne. Fermented in barrel and aged in stainless steel for a year.

🎄CHRISTMAS INFO🎄Here we go, it’s that time of the year again! Christmas is coming and we’re ready to make it stress free...
10/12/2024

🎄CHRISTMAS INFO🎄

Here we go, it’s that time of the year again!

Christmas is coming and we’re ready to make it stress free and filled with mountains of cheese and floods of wine!

PRE ORDERS ARE NOW OPEN and will be running up until Friday 20th.
After that we will still have good stock of most things available to buy every day, in case of emergency, but we strongly recommend pre ordering to avoid disappointment.

Charcuterie will also be available to buy daily up until Sunday 22nd. After that date only a limited precut and prepacked selection will be available in the fridge.

CHRISTMAS HAMPERS are now available to buy online or in shop. Make your selection or let us choose for you to avoid unnecessary hassle (Local delivery N8 available).

WINE selections are also available upon request, send us a message or give us a call to discuss options.

CHRISTMAS OPENING HOURS:

WEDNESDAY 18th: 10am – 8pm
THURSDAY 19th: 10am – 8pm
FRIDAY 20th: 10am – 8pm
SATURDAY 21st: 10am – 8 pm
SUNDAY 22nd: 10am – 6pm
MONDAY 23th: 10am – 8 pm
TUESDAY 24: 10am – 4 pm
WEDNESDAY 25th: Closed
THURSDAY 26th: Closed
TUESDAY 31st : 10am – 4pm
WEDNESDAY 1st: Closed

NOTE: Our bar will be running with smaller menu and limited table service from Wednesday 18th until the 1st of January.

For more information or any questions please send us an email at [email protected]

2020 Jean-Yves Péron, Champ Levat From 2 plots in Conflans, this is macerated in whole bunches for roughly 2 weeks befor...
06/12/2024

2020 Jean-Yves Péron, Champ Levat

From 2 plots in Conflans, this is macerated in whole bunches for roughly 2 weeks before ageing a year in barrels. Bloody, lean and mineral–benchmark Mondeuse.


Last time was a blast! Thank you all for coming down and making the event a fabulous night once again. In case you miss...
28/11/2024

Last time was a blast!

Thank you all for coming down and making the event a fabulous night once again.

In case you missed it, we’re going to replicate the fun with the last date of the year on SATURDAY 14th DECEMBER with two time slots available as usual.

Online bookings are now open, hurry up!

Fabio Gea, Onde Gravitazionali 2020 A blend of Nebbiolo and Barbera and some wild grapes that grow around the farm in Pi...
23/11/2024

Fabio Gea, Onde Gravitazionali 2020

A blend of Nebbiolo and Barbera and some wild grapes that grow around the farm in Piedmont, Italy.
This is aged in stoneware and porcelain, providing a delicate roundness to the flavours and textures.

❤️

Raclette du Jura, semi hard washed rind cheese used for melting & scraping. They wash the cheese in a white Savoie wine ...
14/11/2024

Raclette du Jura, semi hard washed rind cheese used for melting & scraping.

They wash the cheese in a white Savoie wine before maturing. A cross between the Gruyère type Comté & Reblochon, & makes a wonderful winter party meal served with baked or boiled potatoes in their skins, small gherkins, small sweet onions marinated in wine or balsamic vinegar, charcuterie & salad accompaniment.

Wednesday 20th November join us for an evening with the unique sparkling wines from Mattia Corbellini of Cherubini. Matt...
08/11/2024

Wednesday 20th November join us for an evening with the unique sparkling wines from Mattia Corbellini of Cherubini.

Mattia is farming two hectares of Chardonnay and Pinot Noir in an enchanting valley within the Parco delle Colline di Brescia in eastern Lombardy, on the border of the Franciacorta production area. Employing chemical-free farming practices and a personal interpretation of winemaking, Mattia bypasses the restrictions imposed by the Franciacorta DOCG regulations, becoming one of the most original producers in this area.

All the wines ferment with indigenous yeasts in concrete tanks before being transferred to a mix of new and old barriques for a few months before bottling. The incredibly complex reserve wines are the fruit of a solera system assembled over a decade, aged under a flor layer in old barriques. After resting on the lees, Mattia disgorges every bottle by hand, topping up with the still wine from the same vintage with no dosage.

Booking available on our website. Looking forward to see you all.
london

Wednesday 20th November join us for an evening with the unique sparkling wines of Mattia Corbellini from Mattia is farm...
08/11/2024

Wednesday 20th November join us for an evening with the unique sparkling wines of Mattia Corbellini from

Mattia is farming two hectares of Chardonnay and Pinot Noir in an enchanting valley within the Parco delle Colline di Brescia in eastern Lombardy, on the border of the Franciacorta production area. Employing chemical-free farming practices and a personal interpretation of winemaking, Mattia bypasses the restrictions imposed by the Franciacorta DOCG regulations, becoming one of the most original producers in this area.

All the wines ferment with indigenous yeasts in concrete tanks before being transferred to a mix of new and old barriques for a few months before bottling. The incredibly complex reserve wines are the fruit of a solera system assembled over a decade, aged under a flor layer in old barriques. After resting on the lees, Mattia disgorges every bottle by hand, topping up with the still wine from the same vintage with no dosage.

Book on our website
6pm - 7pm - 8pm slots available

Looking forward to see you all!
london

Milan Nestarec, JIL 2019One of the top wines from the Czech winemaking legend Milan Nestarec.This is like fine perfume, ...
02/11/2024

Milan Nestarec, JIL 2019

One of the top wines from the Czech winemaking legend Milan Nestarec.

This is like fine perfume, heady with intense complex aromas of dark cherry fruit, plump blueberries, and green spices. It’s at once bold and generous, but also lifted and elegant. The finish is extraordinary, which is lucky, as these are flavours that you want to last.

The organic Jung vineyard from where this is made is situated on clay (or Jil in Czech), which gives the wine a more brooding style.
It’s then aged in 1-5 year old oak barriques before bottling without any filtration.

This is a wine that is enjoyable now, but has plenty of aging potential.

On the 16th of November join us for another fun dinner night with our Italian fellas from Booking are now open soooo hu...
29/10/2024

On the 16th of November join us for another fun dinner night with our Italian fellas from

Booking are now open soooo hurry up!

Entry requirement? Be hungry and thirsty ❤️

From the producer of Organic Pecorino, Truffle Pecorino cheese. It’s made with real fresh truffle which is added during ...
29/10/2024

From the producer of Organic Pecorino, Truffle Pecorino cheese.
It’s made with real fresh truffle which is added during the making process with raw, unpasteurised sheep’s milk.

A well balanced cheese with a delicate truffle flavour and all the richness of the sheep’s milk.
Great intensity with a gentle spiciness and sharpness, aged for at least 60 days.

First round of was a success and we’re looking forward to the next N8 dinner night! Check the delicious new menu and bo...
15/10/2024

First round of was a success and we’re looking forward to the next N8 dinner night!

Check the delicious new menu and book your spot on Saturday 26th of October.

Here at The Cellars we had the pleasure of tasting the dishes already and oooooh my, we certainly approved.

Another round, another fun night!

The Cellars x N8

2022 Vespri Orange Vespaiola from two vineyards, sixty years old on Monte Santa Lucia and eighty years old on Costa di B...
15/10/2024

2022 Vespri Orange

Vespaiola from two vineyards, sixty years old on Monte Santa Lucia and eighty years old on Costa di Breganze, planted on basalt around three hundred meters above sea level. The grapes from the first plot are directly pressed in stainless steel, while the others are destemmed and fermented on the skins for five days before being pressed to barrels. After six months, the two wines are blended and bottled without added sulphites. Here is another refined expression of Vespaiola from Il Ceo, showing nuances of white flowers, citrus and gentle spices.
The old vines bring up all the minerals the soil of Breganze can offer, making it a wine with impeccable balance between delicate tannins and vibrant salinity.

london

It’s time for another TRADE NIGHT!On Monday 14th of October, Roberto from .london and Damiano from will take over the b...
09/10/2024

It’s time for another TRADE NIGHT!

On Monday 14th of October, Roberto from .london and Damiano from will take over the bar with a list of gems from their favourite Italian and French winemakers.

A unique evening to share with our friends from the industry and wine passionates.

Wine will be poured from 5pm till late, paired with delicious focaccia from our Giacomo.

We are looking forward to seeing you all!

Fancy making ravioli this weekend? 🤌🏼A cow’s milk Ricotta with a moussier, lighter texture than is typical of many conti...
03/10/2024

Fancy making ravioli this weekend? 🤌🏼

A cow’s milk Ricotta with a moussier, lighter texture than is typical of many continental versions, but with rich, savouriness and long-lasting cooked flavours.

Let’s say..you wake up on a Sunday morning, outside the day is gloomy and cold. And just to make things worse, you are a...
26/09/2024

Let’s say..you wake up on a Sunday morning, outside the day is gloomy and cold. And just to make things worse, you are also terribly hangover. Classic isn’t it?

Ok, what is the FIRST thing that comes to mind and also the ONLY one that could lift your mood?

We think we know the answer, soo…

SUNDAY ROAST at The Cellars kicks off with its first round on OCTOBER 13th.

Link in bio to book your spot.

We also have craft beers and a pretty good selection of wine. But you know that already, do you?

The leg of the large national pork farmed locally has its excess fat trimmed. It is then prepared using centuries-old tr...
24/09/2024

The leg of the large national pork farmed locally has its excess fat trimmed.
It is then prepared using centuries-old traditions handed down through generations.
This dry-cured ham is then matured for at least 16 months in a medieval village named Soave.

Address

55 The Broadway
London
N88DT

Opening Hours

Monday 10am - 8pm
Tuesday 10am - 8pm
Wednesday 10am - 10pm
Thursday 10am - 10pm
Friday 10am - 10pm
Saturday 10am - 10pm
Sunday 10am - 6pm

Telephone

+44 20 8347 8005

Website

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