The best BYOB restaurants in London (and what to take with you)

“Mangal I is all about those Turkish and Middle Eastern Spices which can be both juicy and dry. As someone who enjoys playing with spice and wine combinations, I’d bring my orange wine of the moment, Deux Couleurs, a bewitching Gewurtztraminer by Yannick Meckert in Alsace. The low level tannin works to ramp dry spices up, whilst the floral, juicy character of the grape add a quenching sign off to each bite.”

Deux Couleurs 2022 by Yannick Meckert, £38 (highburylibrary.co.uk)

“I love the Framingham ‘Classic’ Riesling. It has a tickle of sweetness on the palate that offsets the citrusy acidity, complimenting the gorgeous, aromatic spices and heat kick we all love in Thai food. Having a bit of residual sugar is a match made in heaven for spice!”

Framingham ‘Classic’ Riesling 2021/22, £19.99 (majestic.co.uk)

“I’d highly recommend a deliciously mourish expression of Gamay from the reputable Domaine of Lapierre in the Beaujolais region of France. Made from younger vines on the domains various vineyards, it’s full of fresh, fun crunchy red and dark fruits. It has a fresh acidity and distinctive floral aromas, too. Overall, it’s super tasty, delicious, and great value for money.”

Domaine Marcel Lapierre, Raisins Gaulois Gamay, £21.60 (nattyboywines.co.uk)

“If I was on my way Xi'an Impressions, I'd be sure not to leave the house without picking up a bottle of Julian Scheid's Late Release 2020. From the Mosel and 100% Riesling, it's a wine that goes through extended lees aging for two years, this gives it a salinity and power, expressed through a subtle but consistent smokiness, that supports the vibrant fruit.

Mosel Riesling and the food from Xi'an impressions is an obvious match made in heaven because there’s enough power in the wine to stand up to the spice (lees ageing is comparable to skin contact with the weight it lends a wine). The small amount of residual sugar brightens the fruit, playing very nicely with dishes like the ginger chicken and the Biang Biang noodles.”

Riesling Trocken Late Release 2020, by Julian Scheid, £29.95 (penzer-wines.uk)

“A wine with a fuller body, with bright acidity, savoury spices and lush fruit profile makes Domäne Wachau’s Grüner Veltliner Smaragd an excellent pairing for food with spice, and it’s one of my favourite pairings for Thai dishes. Going for a Smaragd style means you will have more richness in the wine to soften the spice of the dishes. Grüner is a very mineral grape, meaning no matter how rich the wine is, you'll have a lift of freshness throughout.”

Domäne Wachau, Grüner Veltliner Smaragd 2021, £17.99 (majestic.co.uk)

"I would recommend people bring a bottle of Mai Mai Junmai sake. Wth its fruity undertones, hints of vanilla, and a subtle nutty character, it pairs seamlessly with the creamy and cheesy ingredients of their pies, as well as the spices used (i.e. smoky lamb). Its rich and smooth profile ensures a harmonious balance with the flavour intensity and heartiness of their food offering."

Mai Mai Junmai sake, £26.90 (maisake.com)

“Given that the Texan BBQ at Burnt Smokehouse isn’t exactly introverted, considering its inherent smoke and bold spice mix, I opt not for wine nor beer, which could get lost, but an extravagant, strong, sticky rye whiskey. Originating from the USA, Never Say Die rye reaches our shores via a 4,000-mile sea voyage undertaken in the original cask, resulting in hyperbolic spirit-to-oak contact. Best sipped neat over ice, the result, like the best BBQ, unites power and finesse.”

Never Say Die Rye, £64.95 (thewhiskyexchange.com)

“The first place to start is with fantastic wines of Georgia. They have a deep history of winemaking and are famous for their skin contact wines, especially from Kakheti in the east of the country. One of my favourite that we serve at Bar Levan is John Okro’s Zvari which is a delicious orange made with the Rkatsiteli grape and has amazing notes of dried apricots, white blossom, and a hint of walnut. But importantly has lovely acidity to help cut through the rich Georgian cuisine.”

John Orko ‘Svari’ Rkatsiteli 2021, £19 (shrinetothevine.co.uk)

The 100% moscato Fol 2022 by Ezio Cerruti is a wonderful wine that speaks of spring. Aged in old botti, it’s full of sun-drenched orchard aromas, apricot, ripe apples and with a chalky minerality on the palate. Bold and spiced Ethiopian flavours always make me want to go for wines with strong aromatics and this delicate expression of moscato would be a perfect accompaniment for a meal at Andu cafe. Accessible, and yet full of character!

Moscato Fol 2022 by Cerruti, £22.80 (sipwines.shop)