Verden restaurant review - London, UK
As London’s Lower Clapton Road reinvents itself with buggy-friendly cafes and crafty boutiques, the excitement is spreading into the residential streets beyond. This has not gone unnoticed by Ed Wyand, former head maitre-d’ at the venerable Mayfair fish house Scott’s, and his partner Tom Bell, a veteran of advertising agency Ogilvy & Mather. They’ve tapped into their love of fine wine, cheese and meat (Wyand calls it the ‘trinity’) and signed up former Scott’s sous chef Tom Fraser to launch Verden, Clapton’s first proper wine bar, in the former Cricketer’s pub. They’ve cobbled together a list of wines and champagnes that covers the world’s top regions without taking prices into the stratosphere, and sourced meats and cheeses from small Spanish, French and British importers. For the interiors, Wyand took designers Pippa Murray and Simon Lamason to Denmark to scout out modest, functional seating and lighting. They came up with an angular system of wood counters and tables and designed custom seating to match – an update of the Danish modern look increasingly fancied by the area’s hip new residents.