Fava, Tom & Holy Roast

Welcome to the weekend and the Quality Wines newsletter!

As the XXXIII Olympiad kicks off tonight in Paris, here at QW the menu is taking a real Aegean feel.

Soft & juicy pork belly wobbles onto Santorini fava. The yellow split peas, grown on the volcanic corona isle are prized, super sweet & mineral. Records of their harvest date back several thousand years, an old flame. A tomato & oregano salad provides acidity and a sun baked nod to the terroir. Nikos, whats the Greek for garrigue?

Tomatoes are stuffed with their innards, rice, garlic, onions & dill, lots of dill. It’s Ge Mista. Stuffed Tomato to you.

Elsewhere, ‘Salade Tunisienne’ is a Harrisa fuelled, Nicoise adjacent delight and, handspun tagliatelle comes with yellow peppers, saffron & stracciatella. A dish inspired & remembered through a Lambrusco hazed meal, during a week away in Bologna, enjoyed by our fab Sous Chef Myles. Dover sole with a Francophile heart gets a lobster bisque & a vierge sauce.

Our ‘Express Lunch’ next week will feature paccheri (the Little Slap), roasted Corno (the Horn) pepper, basil & Parmesan. £15 at lunch, with a drink, all week.

Looking forward to some PB’s, WR’s and seeing you all over the weekend & next week!