Aulis London

Aulis is the London chef's table from Simon Rogan, the chef behind Lake District flagship L'Enclume. Hidden on St Anne's Court off Dean Street in Soho, the room seats just twelve guests, and each service is a dynamic, interactive tasting menu cooked and explained in front of you, built largely from produce grown at Rogan's own Lake District farm. The kitchen is run day to day by executive chef Oli Marlow and head chef Charlie Tayler, and Aulis earned its first Michelin star in the 2024 UK & Ireland Michelin Guide, which it has since retained.

The non-alcoholic pairing is designed with the same rigour as the wine flight and the food itself. It is overseen by sommelier and restaurant manager Charles Carron Brown, who ferments and infuses much of the list in house. "It's a chance for us to get extremely creative," he told Club Oenologique, which described Aulis as having "one of the capital's leading soft-drink menus." The anchor pour is the Beer Bucha, a hop-fermented kombucha that is the non-alcoholic drink of choice for many diners.

Carron Brown's own favourite is the "Plum Blossom": a Japanese tea brewed with dehydrated plum leaves and freeze-dried blackcurrants from Rogan's farm, served alongside a duck main course with beetroots and raspberry vinegar. The pairings track the seasons in step with the food, so the exact line-up shifts, but the intent stays constant, a considered, fermentation-led zero-proof journey rather than a token mocktail. Booking is by pre-paid tasting menu, with the non-alcoholic pairing offered as an alternative to the wine flight.