The Top Cuvée Story
When lockdown hit, most restaurants shut their doors. Brodie Meah, founder of Top Cuvée, turned his into something new - a wine shop, a delivery business, and eventually, one of the UK’s most distinctive wine brands. Here's their story-
From Michelin stars to neighbourhood vibes
Brodie’s hospitality story started in Manchester’s bars, then took him to Melbourne, where he worked at Heston Blumenthal’s two-Michelin-starred Dinner.
“It was like university for me - I learned what world-class hospitality really looks like.”
When he and his wife opened Top Cuvée, the goal was simple: fine dining attention to detail, without the snobbery.
Turning crisis into creativity
When COVID hit, the team pivoted overnight.
“We shut the restaurant before lockdown was even announced. We just said, hey, we’re a shop now.”
They moved bottles from the back to the front and launched Shop Cuvée in 48 hours - with Brodie delivering wine by bike.
“At the time, no one else was doing fast delivery. It was chaos, but it worked.”
Hospitality, bottled
Even as Top Cuvée evolved into retail and e-commerce, Brodie kept the same hospitality-first approach.
“We treat customers like they’ve just walked into the restaurant. Most people just want something that tastes great and feels approachable.”
That mindset shaped everything - from their easygoing tone on social media to their commitment to community.
Wine, with a wink
Top Cuvée’s irreverent voice helped demystify wine for a new generation.
“We never talk about wine on our socials. No one wants to see a bottle shot - they want to laugh, feel good, and think of wine as fun.”
The result? A loyal following built on positivity, accessibility, and good times.
The brand of tomorrow
“Our mission is simple: wine for everyone. Every decision runs through that filter - does it make wine more accessible? More fun?”
In Brodie's words,
“A brand of tomorrow listens to its customers. Serve them well, stay positive - the rest follows.”
Listen to the full conversation on our podcast page
