A 2 hour train ride from Brussels and we were in London. We hopped in a taxi, suitcases and all, to make sure we warmed our bellies up for a dinner at St John with a lunch at Bread and Wine, Fergus Henderson’s more casual spot. This menu actually looked better to me than the one at St John so I will include it in its entirety:
We ordered several dishes and the waitress began to bring them out one by one. We cleaned every plate. They might actually have been reusable, it was that good.
Similar to pork rillette, this creamy and chunky blend of pork went great with toast.
The flavor was of pure pork drippings from a roast but incredibly without any of the grease or fattiness. Imagine licking the bottom of the pan you cooked a ham in and then feeling totally fine about it.
Lunch special. Tender pieces of face swimming in a thick broth. No drop was left un-sopped.
We ordered seconds of this one. The salty crispiness of the cheek was perfect with the tart mustard.
I’ve been making these lentils from the St John cookbook for some time now, but I didn’t know what the dish could be until this. It’s difficult e to get both the texture of the lentil and the creaminess of the stock. Mine would either be well-cooked in a slightly runny stock, or overcooked in a creamy stock. It takes a lot of skill to do something this simple.
Reminds me of the Incanto dish, brains and peas. Pretty sure the influence came from this end, though.
They might not look like much but they were crispy on the outside, warm buttery and fluffy on the inside.
Much like St John, Bread and Wine is all about flavor, no frills. If I lived in London I’m not sure I would go anywhere else for lunch. This would be my Winchester. Shame on you if you visist London and don’t go.