We have launched the Toast the City awards 2026 and throughout the year we’ll be speaking to some of our amazing Finalists – today it’s Enya Buchenau, marketing manager at Humble Grape and Vivat Bacchus. To vote for your favourite Square Mile spots for the 2026 awards, from bars and
Enya Buchenau
Tuesday 14 July 2026 6:07 am | Updated: Monday 13 July 2026 6:47 pm
We have launched the Toast the City awards 2026 and throughout the year we’ll be speaking to some of our amazing Finalists – today it’s Enya Buchenau, marketing manager at Humble Grape and Vivat Bacchus. To vote for your favourite Square Mile spots for the 2026 awards, from bars and restaurants to galleries and green spaces, visit the Toast the City website here.
What makes Humble Grape stand out?
James, our founder, created Humble Grape to make wine accessible for everyone. No matter your preferences, your taste, your wine knowledge or your preconceptions, we want to find a wine for you. Ask us as many questions as you like, including the stupid ones – those are our favourites. We just want to make sure everyone leaves having found a wine they love, in a completely anti-snobbery environment. We strongly encourage discovery, be it through our team asking questions, our wine events, our wine offers such as the monthly flight, or our new discovery experiences.
We import all of our wines ourselves – cutting out the middleman – which means great value for money and wines you can’t find anywhere else in the UK. Every single one is organic, biodynamic, or low intervention, sourced from the best producers around the world. We also only work with small family vineyards.
How would your regulars describe Humble Grape in three words?
Genuine, knowledgeable, fun.
What’s the one thing Humble Grape does better than anyone else?
Our wine knowledge is second to none. Every Monday our teams have wine training – we bring winemakers in to speak to our staff directly, and we have online trainings. Every single person on our floor is deeply passionate about wine and incredibly knowledgeable. Many of them come from wine regions all over the world, which adds a special depth to the conversations they have with guests. And because we import everything ourselves, the quality of what’s in the glass is exceptional. Wine is what we pour our heart and soul into, and I think that shows.
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But beyond the knowledge, it’s the discovery that really sets us apart. We ask targeted questions to understand exactly what each guest loves, so that every wine we pour is personal to them. Helping someone find a wine they didn’t know they’d love is what we’re here for.
What’s the biggest challenge to running a business in the City?
The employer National Insurance rise last April hit hospitality particularly hard – we’re a labour-intensive industry, so that lands heavily. Then there’s the alcohol duty increase in April, the third in three years, which added yet more cost pressure on top of an already squeezed environment.
Trading patterns have shifted too. City footfall on Mondays and Fridays is still lower than pre-pandemic levels, and people have fundamentally changed where and when they eat out. The cost of living crisis hasn’t gone away either. Consumer spending on dining has been squeezed, and people are more selective about where they choose to go.
And the biggest opportunity?
The Square Mile has seen massive development over the last few years. There’s just so much more going on, making this district significantly more vibrant, more exciting, and increasingly a destination in its own right.
On the trading side, while people are going out less, they’re spending more when they do. But their expectations are higher too, so the biggest opportunity lies in experiences. So not just a meal or a drink, but something memorable. Value for money matters enormously, and that doesn’t mean cheap, it means people want to feel it was absolutely worth what they spent.
The “drink less, drink better” movement is growing, too. Organic and low-intervention wines have gone properly mainstream, especially among younger drinkers who care more about provenance.
Read more Fogo de Chao nominated for Best Casual Dining Toast award How has the Square Mile changed since Humble Grape opened?
Back in 2016, the Square Mile felt quite different – quieter, more contained, very much a Monday-to-Friday office district. Tourism was largely redirected to other parts of London, and outside of working hours it could feel quite empty, especially pre-pandemic.
I feel like that’s really shifted. It’s become much more of a destination, for both Londoners and tourists. The cultural roots were always there, but they’re deeper now, and there’s so much more on offer. We’ve opened in Smithfield earlier this year and we’re still getting to know the neighbourhood but you can already feel the energy of an area in real transition. The London museum is set to open in November, bringing a whole new audience to the city – it’s an exciting time to be here.
What’s a small detail you obsess over that Humble Grape customers might not notice?
I don’t think people realise how much time, resource, and energy goes into training our teams. We fly our winemakers over to host training sessions – our staff don’t just learn about wine from a book, they meet the people who make it. That connection really comes through on the floor.
But it’s not just knowledge – it’s warmth. We obsess over making sure that when someone spends their hard-earned money with us, they walk away knowing it was absolutely worth it. That might come down to the tiniest details: a question our team asks, a recommendation they make, or simply the way they make someone feel welcome. Years of weekly wine training goes into every interaction – customers might not see that, but they feel it.
Who is your typical customer?
Our core customer is a London professional – late 20s to early 50s, curious about wine but not necessarily an expert, often coming with colleagues, family and catch-ups with friends. In our City locations, corporate clients are a big part of the mix. Younger drinkers have moved towards independent, sustainable, story-led wine and that’s been our whole thing from day one.
What’s one trend in hospitality you’re embracing – and one you’re ignoring?
Wine events are a growing focus for us because they bring guests closer to the wines, the winemakers and the stories behind what’s in their glass. We’re ignoring discounting; our focus is on long-term relationship building, not training customers to wait for a deal.
Which other City venues do you rate?
I have to start with our own: Vivat Bacchus, a South African restaurant we took over in 2023. I genuinely think it’s become one of the best places to experience South African cuisine and steak in London, if I may say so.
I have to give a special shout out to Blacklock. Their customer experience is second to none – I haven’t had that much fun dining somewhere in a long time, and the food is incredible. And then there are the old boozers: Ye Old Cheshire Cheese, the Ye Olde Mitre, the Blackfriar. There’s something special about finishing your working day in a 17th-century cellar. Bridewell Theatreis also such a brilliant part of this community. It’s exactly the kind of venue that makes the Square Mile so much more than just an office district.
What does a perfect day in the Square Mile look like to you?
I’d want to just wander. The architecture alone is worth it: St Paul’s, the historic streets, the way old and new sit side by side. It never gets old. I’d probably drift towards Shoreditch for a market stroll and some street food for lunch.
In the afternoon I’d get lost in Daunt Books, pick up something to read, maybe grab some snacks and take a break in the park. Then something interactive like Fairgame or F1 arcade. And, of course, dinner and drinks at Humble Grape: a beautiful glass of wine and some small plates, followed by a proper pub crawl through the old boozers. And to finish, a walk across the bridge as the evening winds down, taking in the City skyline at night.
What do you like on your morning toast?
Cheddar cheese topped with strawberry jam – it sounds wrong but it’s absolutely delicious.
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