A FRUGAL LUNCH WITH THE VERY BEST To me this is what food should be about – simple & thoughtful. Lightly fried organic courgette with a classic vinaigrette, a good olive oil and an excellent wine. At the end of the day I am a chef, it’s all about the taste! I have a very healthy obsession with OLIVE OIL, to me it is as important as seasoning, in fact it is seasoning. It’s the last element that goes onto every dish we make. It’s with much excitement that I came across this beauty @olivebranchdeli with all the ingredients to make something special, own harvest, early harvest, hand harvest, small yield, cold pressed, only 40l produced, even the bottle is made from local clay – you know you are going to have something special! Holy Moly it packs a punch thanks to the early harvest filled to the brim POLYPHENOLS GO AND GET SOME it’s amazingly good! Oh and while you are on your way grab a bottle of the BEST CHENIN I have ever tasted @fram_wines – in fact the first sips was @greenhousemayfair the 2 star Michelin in London! It is up there with a good mineral Burgundy.
Photo by: adreskitchen