The Steakist Team Visits Vignobles Dubard

Bringing together colleagues from both the front-of-house and kitchen teams, the trip gave everyone the chance to learn more about the wines we serve and the people who make them.

We were welcomed by Gregory Dubard and his team, who guided us through the vineyards, winery and production areas. Seeing the journey from grape to bottle gave our team a deeper understanding of the care, knowledge and hard work behind every glass poured at The Steakist.

Harvest time at Vignobles Dubard

Our visit took place during the grape harvest, one of the busiest and most exciting times of the winemaking year. It is all hands on deck, with Grégory’s employees, friends and family coming together to pick the grapes.

Every day during the harvest, Grégory’s aunt prepares a delicious traditional four-course French lunch for the harvest team. Everyone sits around the table to enjoy the food together, naturally accompanied by wine, water and coffee, sometimes all from the same glass. It is a wonderful tradition that captures the warmth and sense of community behind the wines.

Four wines unique to The Steakist

Vignobles Dubard supplies four wines that are unique to The Steakist. Look at the back label and you will see that they are imported directly by us. That matters because buying from the producer allows us to remove the usual middleman and offer our guests fantastic wines at genuinely good value.

The range includes wines from the Bergerac area as well as two finer Bordeaux wines from the satellite appellations of Lalande-de-Pomerol and Puisseguin-Saint-Émilion. These neighbouring appellations share the heritage and character of their famous namesakes while offering impressive quality and value.

Tasting the wines where they are made, talking directly with Grégory and understanding the differences between the vineyards helped bring our wine list to life. The experience means our team can now share the story behind each bottle with even greater confidence.

A shared experience for the whole team

The trip was also an opportunity for team building away from the restaurant. Sharing good food, tasting wine together and meeting the people behind it strengthened the connection between our kitchen, front-of-house team and suppliers.

The next time you order one of our Dubard wines, ask a member of the team about it. We will be delighted to tell you more about where it comes from, how it is made and why we chose it for The Steakist.