ABOUT LE SOCIAL
Le Social was born during the Covid-19 lockdown when we delivered wine straight to our friends' house for a small fee, with all profits going to charity. We realised how much of a difference our socially distanced visits were making. More than an online platform, Le Social is now a community of people sharing a common interest for gastronomy, creativity, and wellbeing.
We choose to look at the world through the prism of conscious living and epicureanism. We find meaning in supporting people in and out of our community. As a Wine, Food and Life* shop, we select products based on their cultural and social credentials and their individuality. We collaborate with other creatives and entrepreneurs and celebrate alternative, unconventional and marginalised voices.
We embrace the responsibility we have to challenge the systems in place, and we will constantly adapt and evolve with the community we build. Hospitality, empathy and generosity form the base of our DNA. We think local with a global mindset and bring our vision of the world directly to your door.
We select wines based on their social credentials and potential. These are wines which make a positive social impact throughout the supply chain, from the people working in the vineyards to the friends and families who will live a special moment sharing them.
They are wines with a cultural heritage, a geographical identity, and a story to tell. Wines that support our community of producers, importers, and consumers. Bottles that initiate conversations at dinner and elevate the collective experience. More often than not, they are organic, biodynamic, natural. But first and foremost, they are excellent tasting and looking wines with individuality and character, selected with Le Social’s members in mind.
We are always on the look out for unique and quirky wines from people and regions we wouldn’t have thought of. However, not every wine experience needs to be challenging and mind-broadening. By rotating our selection and including options at different style and price points, everyone can feel confident that there is a bottle for them on our shelves.
Our online shop is built for local deliveries, directly to people’s home or office in Manchester and Greater Manchester. No couriers, no lost parcels, no breakage. A straightforward delivery service at a convenient time and place. We deliver ourselves, an opportunity to discuss the wines face to face and check in with Le Social’s community.
We deliver by bike as much as possible and offset the carbon footprint of our driving around. While we try our best to accommodate for next day or better delivery, we also offer collection appointments.
Regional & National deliveries now also available via independent couriers APC from their Manchester Depot.
Similarly to our wine offering, the ingredients and products we select were carefully produced with no additives. They support a community of farmers and producers and show a sense of place, culture and heritage. Sustainably made with their environmental and social impact in mind, they impressed us by both their look and taste.
We believe chefs play an utmost important role as ambassadors for farming and food culture, and we are want to offer our platform to them. This is why we host an online KITCHEN, a food delivery service promoting a new chef every month.
We work with small, independent producers who's main activity is farming and food or drink production. People who live and breath what they do, and who are committed to supporting their local and regional community. You can see pictures and info about some of our producer on this PAGE.
It was very important for us to work with suppliers who 'live and breath' wine and food, who share our value for sustainability, and who represent small-er independent producers with character and individuality.
Current Suppliers include: GB Wine Shippers, Otros Vinos, Wines Under The Bonnet, Keeling Andrew, Basket Press, Provision/Totem Wine, GRAFT, and Morgenrot Group.
PORTRAIT: Jérôme Boullier, Founder
"I was born in rural Western France where food and farming played a significant role in my upbringing. As a kid, I would spend my weekends at my great-grandparents’ farm or in my grandparents’ garden. Vegetables were home-grown, family meals cooked from scratch, and meat often came from the chickens and rabbits raised at the farm.
Wine was also very present. I remember being sent to the wine cellar at my grandparent's to find a specific bottle for the occasion. Family and social rituals were always accompanied by wines appropriately matched, and I was invited to taste the wines from a very young age. The family was equally split between Rhone, Bordeaux, and Burgundy, but unequivocally in agreement about Champagne… My interest kept growing, and comes university I was the only student with a wine fridge in their room.
As a young adult, my first summer job was in a meatpacking factory. This experience was a wake-up call to the reality of our industrial food supply and profoundly marked my beliefs and convictions. The next 10 years were spent studying business applied to food, wine, spirits, and sustainability, and working in retail and hospitality.
In 2020, while completing my WSET Diploma research paper, I came across a number of books and publication about biodynamic and natural wines, amongst which Christelle Pineau’s La Corne de Vache et le Microscope. The author's attempt to define Natural Wines by interviewing and sharing the life of small independent wine producers was a pivotal read in defining Le Social’s ethos.
My empirical (!) research also helped to fine-tune my palate to these wines, and while good and bad bottles can be found in equal measure in both the conventional and natural worlds, I find the interests of smaller producers morally and ethically easier to get behind than those of bigger corporations. Their creativity and dedication, often motivated by a mix of ecological, social, political and spiritual convictions, also add extra layers and depth to the wines they produce.
With Le Social I now hope to bring these fantastic wines straight to people's door, through the shortest supply chain possible, at the fairest price, and to meet and engage with as many people with similar interests as possible."
WSET Level 3, WSET Diploma (pending)
MSc. Food Business (Manchester Metropolitan)
BA. Global Business (Coventry University)
Wine Trade (Morgenrot Group PLC since 2017)
Food Retail (Auchan Group, Marks & Spencer...)
Hospitality (Balagan Paris, Hollin House Hotel...)
WSET Diploma Research Paper: « Natural Wines »
Carbon Literacy Accreditation
Conference guest speaker, Niftem, New Delhi: « Sustainability of the Global Food Supply Chain »
MSc. Research: « Barriers and opportunities for the adoption of sustainable consumption practices: a consumer’s point of view »
BA Research: « Branding Coherence: New marketing channels for Premium Spirits in France »