Lisa sat down with Tom, the Founder of Basil’s Wine Bar in Reigate, to chat about the name, how it all started, and what makes their place stand out in the town.
First things first, why the name “Basil’s”?
A lot of people ask me if I am Basil! I get a lot of Fawlty Towers jokes too - we just pray the service is better! But no, Basil is actually our cat. He’s a big, fluffy nine-and-a-half kilo Siberian with a lot of personality. When we were planning the bar, the name was left blank in the business plan for a while. Then one day it just clicked: Basil’s. It’s got that slightly European feel, it fits the brand, and it gives us a story. If the cat is in the bar, or even at home, people walking past say hi to him, even when they don’t know our names, so he’s a bit of a local celebrity.
What made you want to open here, rather than in another town?
I’ve lived here since 2019. My wife has been here longer. When we moved near the high street in 2020, I felt like something was missing. There are pubs and restaurants, sure, but there wasn’t anything that had a cosy, European-style wine bar feel. I never even considered another town; it was obvious this was the place. I spoke to locals about the idea, and they all said “Yes, that would work. That’s needed.”
How do you keep up with wine trends without being a sommelier yourself?
I’ll hold my hands up: my wine knowledge is limited. I enjoy it and I’m learning every day, but the wine world is huge. So, I leaned on my network. Through friends and old school and university contacts, I was introduced to the co-owner of a wine importer, who is also an international wine judge and has his own line of wine (Reigate favourite Quatre Vin). He also lives locally. He was brilliant, helped me shape our first list, and keeps me updated on trends.
That said, I didn’t want Basil’s to be full of wine snobs. Most people find wine intimidating, so our list is a balance. If you just want a glass of Sauvignon Blanc, you’ll find it. But if you know your grapes and want something unusual, like a Georgian wine or sparkling from Luxembourg, we’ve got that too.
I also ensure that my team is suitably clued up with Shaun, our Bar Manager, gaining his WSET Level 2 this year.
You’ve started some creative events, like “Nappy Hour”. Tell us about that.
That came from real life, my wife and I had just had a baby. I realised there’s a whole group of parents who want to get out, do something different, but can’t exactly go clubbing. So, we launched Nappy Hour: bring your baby, try three or four of our wines with some food, and have a chat.
It’s taken off, every event sells out, and it’s built a little community. Some people even come on their own and make friends here. It’s educational if you want it to be (we’ll theme tastings, like island wines from Sicily or Crete), but mostly it’s just a relaxed couple of hours.
What other events have worked well?
We’ve done Run to Wine (5K run followed by tastings), wine courses for beginners, paint-and-sip sessions, and even jewellery workshops. The idea is simple: wine plus something social and creative. I felt like there weren’t many natural spaces here for that kind of thing, apart from church halls, so Basil’s has become a bit of a hub.
We also hosted some events as part of the town’s summer festival – we had DJ sets and poetry readings. It was packed and gave us a lot of new faces through the door.
How do you choose the wines that make the list?
We work with four or five main suppliers, and another few we dip into. We keep things fresh by changing the list every three to four months. Sometimes it’s trial and error, a wine on the main list won’t sell, but put it on the specials board and suddenly it flies. It’s funny how customer and buying psychology plays into it.
We stick to European wines, no Australian or South American bottles here. That decision gives the list focus and ties in with the European feel of the bar. We’re also keen to champion natural, and low intervention wines, as well as those from off-the-beaten track, from countries like Czechia, Hungary and Georgia.
You have worked in sport and leisure in the past. What made you change career?
90% of my career was in sport, fitness, leisure. It was familiar, but I wasn’t excited anymore. During the pandemic the idea of a wine bar started to nag at me. For my birthday in Bordeaux, sitting in a wine bar with my now-wife, I said, “Let’s do it.” She thought I’d forget, but when I got home, I started writing the business plan and here we are.
What’s next for Basil’s?
For now, it’s about getting through the first year, establishing ourselves, and keeping the atmosphere right. I want Basil’s to always feel warm, relaxed, and welcoming, not intimidating. There have been whispers about a second venue one day, but it’s too early to say. What I do know is we’ll keep evolving the wine list, hosting creative events, and making sure Basil’s feels like somewhere people want to come back to.
Many thanks for taking the time to speak with us, Tom - we wish you every success with Basil’s and look forward to seeing you again soon to enjoy a glass (or two!)
You can find Basil’s Wine Bar & Shop here:
73 High Street, Reigate, RH2 9AE