Get ya Roscoff, get ya Roscoff onion

The clocks go back, up and down the Kingsland Road Screamadelica pumpkins are carved into horrific macabre, Whitby Bay has a bumper week, All Hallows’ Eve approaches. Release the primal scream, it’s the weekend, it’s Quality Wines, it’s the newsletter.

Returning for a sophomore week, hearty chicken soup is made rich & textured with egg & lemon, hearty with rice & flavoured with dill. Fair is fowl & fowl is fair. Fly through the fog of Farringdon for a bowl.

A salad of sunchokes & pearlescent-pink Roscoff onions comes adorned with gratings of Gruyere, a rush of Francophile bucolia. Also available at your quality local bistro, a plate of leeks vinaigrette with chopped duck egg. The leeks cooked until pliant & beyond are macerated in the vibrant dressing, the rich egg’s added at serving. A principle plat of poussin, pot-roasted, pommes pureé. The sun sets, a carafe of wine & digestifs are consumed. A little hazey hop home to the gite, to bed.

Finally, tagliolini with red mullet, saffron, fennel & pangratatto and roasted tranches of turbot with chickpeas, artichokes with chermoula get another week a the top. Heads & spines of the beasts are available separately.

A cumin roasted chicken sandwich will be available at lunch. Gem lettuce, red onions, sumac & pomegranate molasses complete the Eastern Mediterranean ensemble. Pasta e ceci, a classic of the Italian South, is also available Tuesday to Saturday, midday until 2:30pm, for those needing ballast & balance before bouncing back to work or bath. Both available with a glass, beer or soft for £15.

Bon weekender to you all. Speak soon. Bisou.

Marcos, Nick & the Team.