Liberty Wines has been part of the Caravan story from the very first day. The distributor was founded in 1997 by David Gleave MW and his wife Luciann Flynn, who started with a team of four and the backing of a handful of ambitious young producers - and a single, stubborn principle: work only with exceptional growers, whatever their size or location. 

Nearly three decades on, that portfolio runs to more than 400 producers across 25 countries, but the instinct hasn't changed. It's the same instinct that shaped our list: wines chosen for quality and a genuine sense of place, rather than for the label on the front.

We sat down with Rob Eckhardt-Dungate of Liberty Wines to talk about how they choose what goes on the list, the producers they're proudest to have placed, and what they'd pour alongside some of our best-loved dishes. The conversation was led by Charlie Humphries, Head of Brand at Caravan.

Charlie: Please introduce Liberty Wines. When was it founded, by who and why?

Rob: Founded in 1997 by David Gleave MW and Luciann Flynn, Liberty Wines is a multi-award-winning wine distributor offering a range of exceptional wines and unrivalled customer service to the UK and Ireland's leading restaurants, bars, caterers, and retail outlets. To quote David himself: "I started this business determined to work with exceptional producers, whatever their size or location, with the belief that with hard work and by being stubbornly quality focused we would deliver the finest wines to our customers." 

The business is built on the strong relationships forged with our producers and valued customers, which shape our award-winning portfolio of over 400 quality-focused producers from 25 countries. For over two decades, our commitment to providing industry-leading customer service and world-class wines has remained unwavering. As a result, we’re the distributor of choice for the premium wine sector and proudly supply all areas of the trade.

Charlie: Liberty works with over 400 producers. How do you decide which ones are right for a particular restaurant?

Rob: Alongside complementing the menu, we believe a wine or a producer's ethos must align with the restaurant and elevate the guest experience. This could be a timeless classic or something new or different that gives guests something they wouldn’t be able to enjoy at home, perhaps even something that sits outside their usual comfort zone.

Charlie: How has the wine world changed in the last decade in terms of sustainable and natural winemaking - and how has that shifted what Liberty looks for?

Rob: We only work with producers who share our sustainability values. As a carbon-neutral-plus business, we collaborate closely with producers and seek to support them in achieving their own sustainability goals, from the vineyard through to our supply chain. 

In addition, many of the producers in the Liberty Wines portfolio have been making wines according to organic, biodynamic, sustainable and low-intervention principles for generations. This approach to farming and production, which can often fall under the "natural" winemaking label, is not necessarily new in the world of wine, but it’s undoubtedly become more popular and better communicated as consumers have become more informed about what they are eating and drinking, and as our food culture has evolved. 

We haven't changed our approach to how we source new wines and producers, but we’ve found that our producers have become better at communicating their sustainability initiatives and that the environmental impact of wine resonates more with consumers.

Charlie: When Liberty and Caravan first started working together, what was the brief - what did Caravan say they were looking for?

Rob: Liberty Wines has worked with Caravan since day one. The original brief was to help create a selection of "thoughtfully chosen wines from vineyards across the globe". This aligns well with our portfolio, which has always been carefully developed around core principles of offering our customers wines of exceptional quality and a distinct sense of place. With over 400 producers from 25 countries to choose from, we’ve been able to work with Caravan to establish a core list of favourites, alongside refreshing the list with new and exciting wines as their restaurants have continued to evolve.

Charlie: What does Caravan's food ask of the wines it sits alongside? Are there specific challenges the menu creates?

Rob: Caravan's menu doesn't focus on one specific cuisine and instead draws influences ranging from the Mediterranean and Northern Europe to numerous countries in the Middle East and Asia. This presents us with the exciting challenge of creating a succinct list of wines that can work with a variety of complex, aromatic and occasionally spicy dishes, while still complementing jamón croquettes or sourdough pizza. To do so, we work closely with the team at Caravan to ensure we achieve this, and we review the list alongside any menu changes.

Charlie: Is there a wine currently on the Caravan list that you're particularly proud of placing there - one that took some convincing?

Rob: The Vermentinu '1769 Blanc' from Clos Venturi in Corsica is a wine we’re particularly proud to have listed at Caravan.

In the UK, Corsican wine isn't widely drunk, yet it has a rich, vibrant winemaking history that beautifully straddles French and Italian wine culture. Though lesser known to Caravan's guests compared to, say, a Pinot Grigio from Italy, it’s a wonderful wine with notes of orange blossom and ripe peach with hints of rosemary, making it a versatile option to pair with a range of different styles of cuisine.

In truth, it didn't take much convincing: Caravan's buyer (and co-founder) Chris, is a huge wine enthusiast and is always keen to list something interesting and unusual. He knows Caravan's guests well and has a strong understanding of the wines that will resonate with them - and in this case, he knew Clos Venturi would be a hit.

Charlie: Pick three producers on the Caravan list (perhaps new to the list). Tell us their story - where they are, how you found them, why their wine belongs on this list.

Rob: We love all the wines we supply to Caravan for a variety of reasons, but the following three producers represent new additions and old favourites that really align with Caravan's company ethos and innovative approach.

A.A. Badenhorst Family Wines (aabadenhorst.com) are new to our portfolio for 2026, and their wines reflect the beautiful Swartland landscape where they’re grown, alongside the effervescent personality of the man who makes them. These are wines that demonstrate why South Africa is currently such an exciting place to make wine, with Adi Badenhorst among those spearheading the New Wave movement that has captivated wine lovers and critics alike. We work with some amazing producers in South Africa, all of whom are highly collaborative and have strong relationships with fellow winemakers across the country, and Adi is someone who seems to bring everyone together - not only as a pioneer of that movement, but also as the host of many excellent braais and pizza parties at his farm. Several of our producers had introduced us to him over the years, and when the opportunity arose, we jumped at the chance to work with him in the UK. His wines are as characterful as he is, made with a low-intervention approach from some of the Swartland's best vineyards, and he also experiments with other styles, notably sherry and vermouth, made with respect to the legacy of those styles in South Africa's rich winemaking history.

We’re also lifelong fans of the wines that Fiona Turner makes at Tinpot Hut in Marlborough (tinpothut.co.nz). Working with her own vineyards as well as other talented growers in the region, she makes wines that are energetic and effortlessly delicious - her Sauvignon Blanc is impossible not to love.

Rathfinny Wine Estate in Sussex (rathfinnyestate.com) shows just how good English wine has become.

Like Caravan, they’re B Corp certified, and the two are perfectly aligned: both share a dedication to working as sustainably as possible, with an attention to detail reflected in the quality they offer. Rathfinny makes elegant, champagne-method sparkling wines from grapes grown at their own vineyards, just three miles from the Channel - in fact, you can see the sea from the vines. The wines are fresh and elegant, with the vibrant acidity that English wine is so well known for. Their rosé is an especially good fit for Caravan: a gastronomic style of sparkling wine that complements the menu beautifully, while also being the ideal glass to enjoy in the sunshine on one of the outdoor terraces. And because Rathfinny isn't available in supermarkets - they simply don't make enough, with fruit coming only from their own vineyard - it's an experience Caravan's guests can't replicate at home.

Charlie: What does it mean to a small producer in, say, southern Italy or rural Portugal to have their wine on a London restaurant list?

Rob: Our portfolio is made up of producers from across the world, ranging from small estates to larger Champagne houses and quality-focused cooperatives. All of our producers value the UK market and enjoy spending time meeting customers, dining in restaurants, and getting to know what motivates them and their clientele. Having their wines listed with Caravan means a great deal to them.

Charlie: Someone sitting at Caravan, looking at the wine list, sees a bottle they don't recognise. What would you want them to understand about why it's there? What connects the curation on the list, and are there any standout outliers?

Rob: We believe wine should enhance the guest experience, adding something special to a meal while reflecting what the restaurant stands for. At Caravan, for example, the Frappato from Sicily is made by Mandrarossa (mandrarossa.it), a producer that not only creates delicious, food-friendly wines but also shares Caravan's commitment to sustainability, with a winery powered by solar energy. The Caravan team is always happy to help guests explore the wine list. Close collaboration with the team supports a strong understanding of the wines, how they pair with the menu, and how they reflect Caravan's ethos. The team is genuinely enthusiastic, so whether a guest is curious about what to choose or simply wants to learn more about what’s in their glass, there’s comfort in asking questions and the opportunity to discover something new alongside their food.

Charlie: Pairing time: what would work best with our Chargrilled Lamb Barnsley Chop, served with crispy new potatoes, salsa verde, and preserved lemon yoghurt?

Rob: The fresh, herbal and citrus elements of this dish would make it work beautifully with a lighter style of red, such as the Ata Rangi 'Crimson' Pinot Noir (atarangi.co.nz). A pioneer in the Martinborough region of New Zealand, winemaker Helen Masters makes this fragrant, complex Pinot Noir from biodynamic-certified vines, with notes of cranberry, cherry and a touch of blood orange. 

The Chianti Rufina from Selvapiana (selvapiana.it) would also be excellent if you prefer a wine with a bit more body, complementing the lamb without overpowering the salsa verde.

Charlie: OK, next - what would work best with our Dingley Dell pork schnitzel, which comes with a fried egg, mustard dill cream, pickles, sage, french fries, rosemary salt?

Rob: We love this schnitzel dish, which is a permanent fixture on the Caravan menu and nods to the German heritage of Chris, one of the founders. Schnitzel is always a match made in heaven with Riesling, and to continue the German theme, we'd suggest the Riesling Trocken 'Schloss' Gutswein from Maximin Grünhaus (maximingruenhaus.de) in the Mosel. Maximin Grünhaus is a world-class Riesling specialist, and this wine is exactly why: elegant, with floral notes and aromas of green apple, lime, and white grapefruit.

Charlie: Great. And finally... How about our Grilled Halloumi bowl, with quinoa, roasted courgette, edamame, cashew rayu, miso tahini, and sesame?

Rob: There are so many fresh, green vegetables in this dish, all of which work well with Sauvignon Blanc, which matches their vibrancy while also working well with the salty halloumi. Tinpot Hut make a quintessential Marlborough Sauvignon Blanc (tinpothut.co.nz) that’s a perfect match.

Charlie: If you were sharing a number of dishes across our well-travelled menu, which wine(s) would work best to complement our many, global flavours together?

Rob: With the weather warming up, the Caravan terraces are the place to be for a sun-soaked glass of rosé. We suggest the Can Sumoi 'La Rosa' (cansumoi.cat). Made by the dynamic duo of Pepe Raventós and Francesc Escala in Penedès, Spain, this rosé works well with a range of dishes, particularly large sharing plates. It’s dry and full of bright berry fruit and herbaceous notes, pairing well with anything Mediterranean, while still standing up to aromatic herbs and spice.

Want to know more about the people behind what's on our menu? Discover the full story of our suppliers - the growers, makers, brewers and roasters we work with - at caravanandco.com/pages/suppliers. 

Or have a look at our food and drinks menus.