Time to Rethink Corkage

Why more venues should offer it — and why you should care.

Picture this…

You’re out for dinner.
The food smells amazing. The atmosphere is perfect.
Then comes the wine list.

£35 for a bottle you know costs £10?
You sigh. Pick the least offensive option. Hope for the best.

Sound familiar?

Now imagine walking in with a bottle you love—and simply paying a reasonable fee to enjoy it.

It’s one of the smartest tools in a venues artillery that not many are talking about.

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So, What Exactly is Corkage?

Simple:
You bring the wine.
The restaurant charges a fee to open and serve it.

That fee? Anywhere from £10 to £150 in the UK.

But here’s the problem —
It’s a dirty word for many in hospitality.

Most venues barely promote it.
And most diners don’t realise they can ask for it.

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Why Isn’t Corkage Everywhere?

Because both sides hesitate:

You (the guest):
— Don’t expect it.
— Don’t want to pay £20+ to drink your own wine.
— Don’t fancy lugging bottles around.

Restaurants:
— Fear losing markup profits.
— Worry it looks “cheap.”
— Think it’s extra hassle.

But here’s what everyone’s missing...

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Corkage = Freedom + Fun + Full Tables

For you:
✔ Drink what you love. ✔ Neutral location.
✔ Skip the overpriced list. ✔ A special wine for special occasion.
✔ Make the wine THE occasion. ✔ Attracts a new audience.

For restaurants:
✔ Fill quiet nights (hello, BYO Mondays). ✔ Smaller wine list (helps with stock).
✔ Boost food sales (you’ll order dessert). ✔ Quicker service (no cellar visits).
✔ Build loyalty (you’ll come back).

Globally, they understand:
🇦🇺 Australia has embraced BYO for decades.
🇺🇸 New York restaurants average $37 corkage and promote it proudly.
🇫🇷 Even France is warming to droit au bouchon.

In the UK?
London leads.

Check out this very helpful list from Lea & Sandeman with some of the best deals out there at the moment.

The rest of the country? Still asleep at the cork.

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How Restaurants Can Make Money from Corkage

✔ Smart pricing — Charge a fee that matches (or beats) the average margin.
✔ Incentives — Lower corkage to encourage higher food spend.
✔ Encourage tipping— I’ll scratch your back if you scratch mine.
✔ Quiet night offers — Use corkage to pack midweek tables.

Furthermore now is the time to experiment with corkage.

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My recent Insta poll shows there is plenty of room to entice customers with a well thought out corkage option.

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The Bottom Line

No one used to question a wine list.

But times are changing and so is our knowledge of the mechanics of eating out.

We are all wiser to the game —
Wine lists can often mean a 300% markup and mediocre choices.

Corkage flips the script.

But here’s the crucial part:
If restaurants don’t shout about it, no one knows and no one wins.

Corkage should be on menus, websites, booking pages, social — everywhere.

Because when corkage is clear, fair, and celebrated…
It’s not a favour. It’s not niche.
It’s just smart hospitality.

And when that happens?
Everyone wins.

So next time you book a meal ask for corkage and if they don’t have the option — let them know.

Cheers, Luke

PS I’d love to know your thoughts in the comment section below.