At Row on 5, wine is not an addition to the menu. It is an experience that runs alongside it.
Jason Atherton has spoken openly about the importance of wine as a defining part of the dining experience, not something secondary to the food. At Row on 5, wine is curated, stored, and served with the same intent and precision as the menu itself. That philosophy shaped not only the wine programme, but also the decision to work with a specialist who could deliver wine storage as an integrated, performance-led element of the restaurant.
Sorrells was appointed to design and deliver the restaurant’s wine storage following discussions around technical capability, attention to detail, and a shared understanding of how wine functions within a fine dining environment. For Jason, the choice came down to working with a team that treats wine storage as a discipline in its own right, rather than a decorative afterthought.
In discussing the project, Jason has highlighted the importance of working with a British company, one that excels in its excellence and is renowned for their trade. For him, wine storage needed to work seamlessly in a live restaurant environment, supporting service, consistency, and quality without drawing attention to itself.
Sorrells’ approach to wine storage, combining engineering precision with a deep understanding of wine and service, aligned closely with that requirement. The focus on temperature accuracy, zoning, and long-term performance, alongside a calm and considered design approach, was a key factor in the collaboration.
Restaurant wine cellar design presents a very different challenge to residential projects. In a fine dining environment, storage systems must perform consistently, even during peak service, with bottles moving constantly and conditions remaining stable at all times.
For Row on 5, wine was treated as a core element of the menu, not an accessory. The storage therefore needed to support:
This was approached as hospitality wine storage, where technical performance and spatial integration carry equal weight.
A defining feature of the project is the use of zoned storage, designed around how wine is served rather than how it is displayed.
Guests could view the flight of wines for the evening within its own dedicated ‘infinity’ door. A concept developed by both Sorrells Director Tim, and Jason, to create a talking point for both the wine displayed, and the display itself.
The dedicated Champagne room is maintained at a service-ready temperature, allowing bottles to move directly from storage to table without delay or compromise. This supports the pace of service expected in a restaurant of this level, while protecting the quality and condition of the wines.
Tim’s favourite element – the truly custom DRC wine cabinet. Pairs of hands hold individual DRC wine bottles, floating them above the preperation kitchen. The 3d model hands, moulded on Jason’s own, are the true definition of custom!
Other zones within the system accommodate still wines at varying stages of readiness, supporting both by-the-glass service and curated pairings. This climate-controlled wine storage enables the sommelier team to work fluidly, with confidence that each bottle is performing exactly as intended.
Because wine plays such a central role at Row on 5, the storage needed to feel fully integrated into the restaurant rather than hidden away.
Jason has spoken about the importance of wine being experienced as part of the wider environment, not separated from it. In response, the wine storage was designed to sit naturally within the interior architecture, with careful consideration given to layout, lighting, materials, and access.
The result is storage that:
This integration is a defining characteristic of successful commercial wine cellar design in modern hospitality settings.
At Row on 5, wine storage is not simply about preservation. It is about enabling experience, supporting service, and respecting the role wine plays alongside the menu. The wine selection at Row on 5 is both grand, but incredibly curated by Head Sommelier, Roxanne. The list contains personal favourites from both Roxanne and Jason, alongside a truly remarkable ‘by the glass’ selection.
This project reflects a shared philosophy between Jason Atherton and Sorrells. Wine deserves the same level of thought, precision, and respect as any other element of fine dining. When storage is designed with that mindset, it becomes an invisible but essential part of the guest journey.
For Sorrells, Row on 5 stands as a clear example of how bespoke restaurant wine storage can support hospitality at the highest level, delivering performance, integration, and longevity in equal measure.