Keeping The Wine Flowing At St Vincent

There's a buzzy, wine bar bistro in town, rapidly making a name for itself. St Vincent - part of Terry Laybourne's 21 Hospitality Group, in Newcastle – is winning plaudits for its wines, small plates and atmosphere. We talk to manager Matt Clarkson, the man responsible for keeping the guests happy

What’s the vision and idea behind St Vincent?

It’s fun, buzzy and relaxing. It’s a wine bar with a restaurant. It’s a place to fall into after work – to simply have a glass of wine, or to stay longer, unwind with a bottle and some food, chatting with friends. It’s classic while being informal. It’s open for breakfast, brunch, lunch and dinner.

What’s different about the venue?

The wine is the star of the show and our big point of difference. The wine offer is exceptional and completely different to anything else around Newcastle and the North East. We’ve got plenty of accessible and classic wines but there’s also some quirky and more challenging choices. We’ve gone to many small, independent producers who are making some lovely wines. Many are served by the glass and are changing regularly. You can go with an old favourite or be a bit more adventurous with a new, craft wine.

How does it differ from its predecessor, Caffe Vivo?

In some ways it is a natural morph from Vivo. I worked there for 10 years and it’s where we wanted to take Vivo, but it never quite got there. There’s still a lot of Italian personality, along with a French influence. Clearly, there’s a greater emphasis on wine but we’ve been determined to keep the informality to ensure people relax and are not intimidated by the wine selection or the waiters.

What do you love about the job?

I don’t see it as work; it has become part of my life…almost a hobby because it involves things I genuinely love. You do have to engulf yourself in it; it takes over your life. But, it also means you end up meeting some amazing people – both in terms of some of the diners you meet but also going out on trips to meet and better understand suppliers and producers.

What are the biggest challenges?

Keeping on top of all the wines; we started with a selection of 3,000 bottles of wine and they’re changing all the time. You really have to love and understand your wines. It’s a never ending journey for me and my team but I think we might already be among the most specialist and knowledgeable front of house team in the area. We see part of our role as informally educating drinkers, even wine drinkers, about new producers and newstyles of winemaking.

Your stand-out career defining moment(s)?

The transition from Caffe Vivo to St Vincent has probably been the most exhilarating and exhausting. Opening St Vincent last year was the most intense working period of my life; there was a lot of blood, sweat and tears – partly because of the huge amount of training and preparation needed and the short turnaround prior to reopening.

Your favourite meal and tipple?

I’m tasting and trying wine all the time, so often my favourite is one of the new wines in the restaurant. I always turn to Negroni as my drink of choice. In terms of food, it’s invariably Italian cuisine; I love the regional simplicity.

How do you relax?

With difficulty with two young kids. I try to find time with my wife and then listening to rock music and following Sunderland FC.