Navigate London's best BYOB spots – maximising pleasure, minimising expense, all without pissing anyone off.

London's bring-your-own scene proves remarkably democratic — spanning humble cafes to fine dining establishments, each with its own approach to corkage and service. Whether you're dusting off a treasured bottle from the cellar or seeking to elevate a casual dinner with something special, this guide navigates the essentials of BYOB dining across the capital. From sensible etiquette to venue recommendations, consider this your companion for making the most of London's wine-friendly establishments (whilst avoiding putting any noses out of joint).

Often it's because an establishment offers a limited wine selection or none at all. Perhaps you've been cellaring something special—a birth year bottle or anniversary vintage—or simply have a treasured bottle awaiting the right moment.
Whatever your motivation, the goal remains constant: to drink something more compelling than the list might offer.

select the perfect bottle for your dining experience

 based on the restaurant's cuisine and your preferences.

Different cuisines require different pairings, so explore our guide to 

match your wine to specific restaurant cuisines

BYO doesn't mean you get to bring your entire cellar, so just in case we've crafted a 

 to help navigate the wine list in case you need something extra.

Most neighbourhood spots welcome it for corkage fees of £10-30, without strict limitations.
Finer establishments might decline altogether, though many permit it with certain constraints—bottle limits and fees up to £75. These tend to be venues with proper cellars and dedicated wine teams, which seems rather fair.
Timeout routinely update its guides to BYOB-friendly establishments across Britain.

For groups, I consider what might prove most memorable. Someone should always bring some decent Champagne—when all else fails, it remedies whatever the evening presents. Personally, I gravitate toward Northern Rhône Syrah, as it rarely disappoints and for all-road ability.

Poor wine, frankly. Avoid anything heavily manipulated or mass-produced.
The world teems with proper, affordable bottles made by small growers deserving support. Most places won't permit wines they stock themselves—but why would you bring something already available? Coals to Newcastle and all that. This isn't about saving money but enhancing experience. Better to select from a decent list than bring mediocre wine.

Sensible etiquette demands alerting places beforehand, particularly up market ones. They'll confirm their policy and bottle limits. If visiting somewhere without wine service, consider bringing proper glassware and a corkscrew—but confirm this is welcome first. Most venues will provide an ice bucket if asked politely.

Two per person marks the sensible maximum. With six guests and ten bottles, consider ordering something from the list as well. For couples, perhaps start with cocktails or finish with digestifs. The aim isn't to take advantage but to complement the experience.

Restaurants operate on slender margins. Allowing outside wine isn't ideal business practice. Moreover, proper service requires time and expertise—time a sommelier could spend selling from their own cellar rather than attending to your bottles.

At casual spots, bring them to table and inform staff of your intent before anything. At fine dining places, give them to the maître d', who should be expecting them from your advance call.

When bringing wine to the hi-end places handling your service, expect them to taste. If offering more than the customary taste, request an extra glass and pour for them—it's awkward to expect sommeliers to serve themselves, regardless of intentions. Special bottles create learning opportunities for staff who mightn't otherwise encounter them.

Thank those providing service and tip generously—20-25% when corkage proves reasonable. If they waive fees while providing full service, adjust gratuity accordingly or offer additional appreciation directly. Consider tipping on what comparable bottles might cost from their list.

Go-to: English Sparkling Wine and Loire Cabernet Franc
Traditional dishes shine alongside domestic fizz, while Loire reds provide the proper backbone for heartier fare. The mineral precision of both complements everything from refined fish to robust roasts.
£49 Sugrue South Downs, Trouble with Dreams

Go-to: Alsace Gewürztraminer or Northern Rhône Syrah
From mild kormas to fierce vindaloos, avoiding the Keith Allen variety, these wines offer enough fruit ripeness to tame heat while matching aromatic complexity. Their spice profiles complement rather than compete.
£24 Domaine des Amphores, Les 7 Lieux, Saint Joseph

Go-to: Greek Assyrtiko and Agiorgitiko
Whether it's proper mezze or chargrilled octopus, nothing suits better than Greece's indigenous varieties. Their shared herbal notes and bright acidity create perfect harmony.
£30 Domaine Ligas, Assyrtiko

Go-to: Austrian Grüner Veltliner and Burgundian Pinot Noir
From sashimi to dim sum, these wines offer the versatility needed for complex Asian flavours. Their lighter body and savoury elements complement rather than overwhelm.
£100 Jacques-Frédéric Mugnier, Clos de la Maréchale Nuits St Georges 1er Cru

Go-to: Godello and Jumilla Monastrell
Proper tapas demands wines of equal character. These Spanish natives handle everything from jamón to gambas with aplomb, offering freshness and proper Mediterranean warmth.
£22.50 Raul Perez, Ultreia Godello

Go-to: Côtes de Gascogne Blanc and Gaillac Rouge, Bordeaux
Skip the obvious Burgundies. These southwestern French gems offer sophisticated pleasure at café prices, perfect for everything from coq au vin to steak frites. That said, new wave biodynamic Bordeaux is difficult to say no to.
£28 Château Le Puy, Duc des Nauves, Bordeaux

Go-to: Chablis and Provence Rosé
From oysters to grilled fish, these wines offer the mineral backbone and delicate touch needed for proper maritime fare. Their saline qualities enhance rather than mask oceanic flavours.
£33 Moreau-Naudet, Les Forêts Chablis 1er Cru

Go-to: Piedmont Barbera and Tuscan Sangiovese
The ultimate "what grows together" pairing. Barbera handles fresh herbs brilliantly, while Sangiovese's red fruit and acidity make it pizza's perfect partner.
£25 Coste del Vivo, Rosso No. 1

What: Casual Vietnamese with excellent pho and summer rolls in vibrant setting

What: Wine-focused modern British dining in historic Gay Hussar site

For: Special occasions or serious wine dinners

What: Authentic Xi'an cuisine specialising in hand-pulled noodles and dumplings. NB: Spurs fans – handle with care.

What: Malaysian institution known for flaky roti canai and curry

For: Casual lunch or dinner, expect queues

Navigate London's best BYOB spots, from hidden Thai gems to wine-focused British dining. Expert tips on corkage fees, etiquette, and perfect wine pairings for every cuisine.