Ossaullate Wildly

Welcome, welcome to the Quality Wines newsletter & the weekend!

After a week away your scroobius, typewriter-adjacent chimp is feeling refreshed & excited to bring you news of new dishes, Coombeshead sausages, soup with fishes.

Spanakorizo, made up of of spana (spinach), cooked very slowly and long, with rizo (rice), dill & spring onions is evocative of Greece, Grease, spanners & Stockard Channing.

Keeping it Kaos, braised green beans are cooked with tomato, garlic & onions. Barrel-aged feta is added as is Oregano, Ancient God of hard herbs, hot rocks & sea salt air.

Next week’s pie takes a Basque bent, filled with potato & Ossau Iraty. A tart & salty yew’s milk cheese, imbued with a rusty rim from the caves of St Jean de Port.

Golden egg-yolk tagliatelle comes with Devon crab meat, fennel, chilli & Amalfi lemons, whilst ces saucisses de Coombeshead sont accompagnées de purée de pommes et d'oignons, QW the original Wine Gastro-Pub. Our Saffron girl Summer continues apace with soupe de poisson, dunk rouille & gruyere laden croutons at your leisure, gratinated for your pleasure. I’ll fish out the soup spoons.

Our ‘Express Lunch’ next week is penne alla vodka. With a glass, beer, soft or for one week only shot of Stoli. Penne alla vodka, Stoli alla Bolli, Absolutely alla Fabulous.

And that’s not all for you lucky lunchers. Next week a lunch special sando! Have in, take away. Eat. Roast beef ‘au jus’, broccoli ripassata, mozzarella & chilli oil. £12, pow!

Remember, ‘it was the best of times, it was the blurst of times’. See y’all soon. Bisou.

Marcos, Nick & the Team.