EXCELLENCE is a word Berners Tavern at The Edition, London has adopted with pride. The award-winning Berners Tavern, located in London’s celebrated Fitzrovia neighbourhood, is a gastronomic gem under the direction of Michelin star Executive Chef Jason Atherton. Berners Tavern is one of London’s most sought-after restaurant reservations, offering all-day dining with a menu of seasonal, contemporary British cuisine.
Captivating both the eyes and the palate, stepping into this culinary haven feels like entering a bygone era, with its grandiose décor, through a combination of modern and period architecture, including rift cut bleached oak tables.
The restaurant, which is adorned with ornate chandeliers (inspired by NYC’s Grand Central Station), and elaborate mirrors, adds a timeless elegance to the feel, setting the stage for a remarkable dining experience.
Berners Tavern, The London Edition
The attentive and knowledgeable staff will no doubt ensure that every aspect of your dining experience is flawless and their dedication to impeccable service shines through, which is explicitly present in one of their employees Giuseppe D’Aniello – who recently won the award for The Best Sommelier, UK 2023 by the UK Sommelier Association.
The restaurant provides a unique adventure of inviting and complimentary flavours, curated specifically by what’s on offer seasonally. The menu has a wide variety of classic British dishes but with a luxury twist, as well as options for vegan, vegetarians, and meat lovers.
Beetroot cured salmon
As we browsed the menu, the Homemade focaccia served with (basil and mint pesto, courgette ribbons, olive, and sundried tomato dressing, lemon and thyme ricotta) left a taste in my mouth I didn’t want to get rid of – cleansing my palette with a glass of handpicked champagne.
Our meal continued with a fillet steak sourced from Buccleuch Estate with Koffman’s fries and a creamy peppercorn sauce. Despite my meaty choice in main, vegetarians and vegans will be able to indulge in the menu too with a plethora of vegetarian options like mac and cheese or salmon tarts.
Pork Dish
Salmon on Tart Dish
The dessert menu is a celebration of decadence, with offerings that are visually stunning as they are delectable. The signature chocolate tart, adorned with a delicate gold cover containing full hazelnuts, is a showstopper; whilst the rhubarb and blood orange trifle provides a refreshing finish to a heavy meal.
Berners Tavern is an unforgettable fusion of flavours, ambience, and exceptional service creating a dining experience that lingers in your memory long after the last bite. Whether for a special occasion or a memorable evening out, it is a must-visit destination for those seeking culinary excellence in a truly remarkable setting.
Giuseppe D’Aniello was awarded ‘The Best Sommelier, UK 2023’ awarded by The UK Sommelier Association.
Giuseppe D’Aniello speaks with me on his rise to becoming the ‘The Best Sommelier, UK 2023’ awarded by The UK Sommelier Association.
With his Italian roots Giuseppe’s love for wine began at a young age whilst watching his father sample bottles at the family table. Giuseppe has gained a Diploma Level 4 WSET in 2018 and becoming Certified CMS in 2019. His 10-year experience guided the path for Giuseppe where he had a notable role at The Lanesborough, before joining The London Edition as Head Sommelier earlier this year.
He has provided an innovative and refreshing plethora of wines for diners at The London Edition, Berners Tavern to enjoy. With a table service delivery of wine, champagne, and dessert wines, as well as offering an alcohol-free alternative, Giuseppe and the team are readily available to offer personalised suggestions.
Giuseppe D’Aniello commented, ‘I am proud to be leading such an incredible team at The London EDITION who have helped inspire and initiate a new generation of beverage concepts for guests to explore.’ Giuseppe and the team have curated a specialist list of up to 800 labels, covering most regions of the world, including India, Israel and Copenhagen. His knowledge of local and world wines is admirable, and his attention to how he shapes the guests encounter with his wines is impeccable, a truly commendable and exceptional connoisseur.
Interior at Berners Tavern
What emotions were you experiencing in the lead-up to and after being awarded ‘The Best Sommelier, UK 2023’ by the UK Sommelier Association?
I feel great – I’ve been working so hard for it! It was one of my targets to achieve ever since I stepped foot in this career. Last year I finished as runner-up, which spurred me to do better this year. It means a lot to me that the dedication and training has all been worth it.
When growing up did you always have a passion to chase and pursue a career as a sommelier?
Not specifically as sommelier per say, but I have always wanted to work in the hospitality industry at a high level. My Dad was my inspiration since he has always loved wine – I was particularly fascinated by his approach to wine too. In my family, there was always a bottle of wine on the table where I remember talking about being a potential sommelier or an expert in wine and he always supported it an encouraged me to follow my dream.
When curating speciality lists, what attributes do you look for in the wines you choose?
I follow 3 criteria rules: Quality, Value, Packaging. The quality is very important. As a team we taste all the wines as potentials to be included in the menu. Then comes value which is the delicate part of my job. My team and I always choose a mix of affordability and luxury so all price points and expectations by our guests can be hit. Finally comes packaging, we want to make sure the bottle compliments the space that has an impressive design angle. With more than 800 labels around the world, we want to represent every country where wine is produced including India, Japan and China too.
Is there a specific all-time favourite wine of yours?
I would say Chateau Margaux 1982, I was able to taste it just once in my life and I was shocked by the finesse and elegance of it. This bottle was pure class, a mix of black fruit followed by different notes of leather ,tobacco, mushrooms , cigar. It is a historical vintage ideal for a special occasion.
How did you finalise the pairings between the bespoke wines and meals, to elevate the dining experience for guests?
We organise dedicated tasting with the chefs and the wine team. We first study the ingredients of the food, and we ask the chefs the main characteristics of the different flavours. Then with the wine team, we discuss the various different pairing options to compliment the flavours yet cut through to be its own entity. It is a process that takes time, and we want to make sure it doesn’t detract from the food but associates itself with it.
Dessert Dish
How did you become involved in this industry; do you have any advice for anyone wanting to follow in your footsteps?
I went to a Hospitality dedicated school which is where I learnt my base skills before becoming more specialised when becoming a sommelier. I moved to London because it is one of the major world hubs for wine. I was able to work with some top professional people which was crucial for my development. It is a difficult road and requires a lot of studying but I am so happy with where I am at and proud to say that I am the Head Sommelier at The London EDITION.
What are your next steps at Berners Tavern, is there a new wine you are excited to introduce guests too?
I would like to be Wine Director for the Hotel. The EDITON and my company have always supported my growth which I feel so grateful for. The next new wine-orientated introduction for guests to experience is sustainable wine labels as we become more conscious about packaging and the wine industries carbon footprint, for example, moving towards cans and locally sourced wines.
by Amber Backhouse
Berners Tavern at The London EDITION, 10 Berners Street, W1T 3NP
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