About Peckham Cellars
The wine bar revolution has well and truly arrived—and Peckham Cellars is riding its crest with style and purpose. Out go the elitist overtones, and in come small-scale producers, low-intervention labels, and a genuine commitment to sustainability. Since opening its doors in 2019, this neighbourhood gem has built a strong following, winning critical acclaim (including a Bib Gourmand) and an ever-growing online customer base. Now, with the arrival of chef Pablo Urain Alfonso, the food offering has stepped up with renewed ambition—so we returned to see what’s cooking.
The first impression remains as appealing as ever: a chic, unpretentious space with warm lighting, exposed brick, and friendly, informed staff who make you feel instantly at ease. We took our place at the counter, close enough to the kitchen to watch the magic unfold—and to catch the aromas as dishes were plated.
Alfonso’s menu continues to champion modern British flavours, but with clear influences from his Spanish roots. It’s a confident, unfussy offering that doesn’t attempt to upstage the wines, but rather complements them beautifully. We began with pillowy slices of Wildfarmed sourdough, slathered in whipped confit garlic butter—rich, silky, and a clear sign of good things to come.
Rather than food with wine, the experience here feels like wine with food—each pairing carefully curated, each bottle a star in its own right. A delicate Sylvaner from Alsace arrived first, its fresh, slightly herbal notes playing wonderfully against a crisp Jerusalem artichoke dish served atop cooling tzatziki. It was elegant, balanced, and set the tone for the evening.
Next came a skin-contact Pinot Gris, peach-hued and alive with tangy citrus. This was poured alongside plump, garlicky prawns with just the right hint of chilli. The pairing was spot on—vibrant, juicy, and bursting with character. From there, we moved to a bold Merlot, which initially felt overpowering for the braised pork cheeks, until the subtle sweetness of pickled mustard seeds brought the whole dish into harmony.
Dessert was a slightly firm coffee panna cotta, served with a not-too-sweet Vin Santo—a Montepulciano version that added depth without overwhelming the dish. If the texture of the panna cotta missed the mark slightly, the flavour certainly didn’t.
What Peckham Cellars offers is far more than the sum of its parts. The atmosphere is laid-back, the pricing fair, and the team clearly passionate about what they do. But the wine—that’s where the magic truly lies. This is not just a wine bar with food, or a restaurant with great wine—it’s an experience that defies categorisation, in the best way possible.
Peckham Cellars bucks trends by not trying too hard to be trendy. It simply focuses on great wine, thoughtful food, and genuine hospitality. And in doing so, it sets the gold standard for what the modern wine bar can be.
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