Champagne lovers may have to get used to decanting their favourite drink in future, with Searcy's set to promote the practice at its forthcoming One New Change bar in the City of London.

According to the Drinks Business, decanting champagne is almost unknown in the UK but is gaining popularity on the continent, with proponents claiming it improves the flavour of the wine.

"It needs to be high pressure champagne, not cremant or anything too old," Searcy's concept development manager Michelle Cartwright told the publication.

"The champagne tends to lose ten to 15 per cent of its fizziness, but decanting often takes away some of the sharpness and helps the creamy character come through."

She went on to say that she expects to see the practice catch on more among the "softer brands", as people drinking from a decanter tend to lose the prestige of sitting next to a bottle of expensive branded champagne.

Recently, actress Scarlett Johansson appeared in a new TV advert for Moet & Chandon champagne.