Vagabond Wines, the self-pour wine bar group, has agreed terms to take 6,000sq ft of space at British Land and AustralianSuper’s 53-acre Canada Water Masterplan, with doors set to open later this year.
The new Vagabond bar will be home to the UK’s largest urban winery – bringing large-scale winemaking, immersive experiences and over 100 wines by the glass to Central London.
Backed by investment from owner Majestic Group, the winery is expected to quadruple Vagabond’s English wine output, supporting the growth of its small-batch, multi-award-winning still and sparkling range – including the recent Best English Still Wine win at the Independent Wine Awards for Solena, as well as WineGB’s Boutique Producer of the Year 2024.
Under the guidance of José Quintana, Vagabond’s Head Winemaker, the winery will feature standout design details such as a striking concrete egg fermenter and an experimental solera system, allowing guests to see, smell, taste and enjoy wine at every stage of its journey. The unit is located on the ground floor of the recently completed Dock Shed, a mixed-use building with HQ-ready workspace above and the new Canada Water Leisure Centre to the rear.
The space will feature a working 100-tonne winery, a Vagabond bar with the brand’s signature self-pour wine machines and multiple event and private hire spaces – from weddings to tastings, winemaker dinners to corporate events. With production capacity of up to 100,000 bottles per year and space for more than 300 daily visitors, the new winery will offer visitors the chance to see, smell, taste and enjoy wine at every stage of its journey.
The new Vagabond location will sit alongside a host of experience-led offerings in Canada Water, including the area’s newest leisure and entertainment venue, Corner Corner – home to the immersive Minecraft experience – and the upcoming Titanic exhibition in adjacent venue Dock X. The urban winery is the latest in a series of indoor F&B production spaces, following the opening of Harvest London’s indoor farm earlier this year, which grows salad and herbs used within Corner Corner’s food hall as well as in local restaurants and cafes.
