Aigars
Displaying 1 – 5 of 5
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Wine we like, briefly explained
The list is short and mostly from growers we have met. Nothing on it is expensive because it is famous,…
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What we do with the whole animal
We buy halves, not cuts. That means a fortnight of shoulder after a week of the loin, and it is…
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Booking, and why we open the first of the month
We have thirty-two covers and no way to make more. Releasing six weeks at once, on the first, at nine,…
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A menu that changes when the market does
There are six things on it and at least two of them will be different next week. We write it…
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Where the wood comes from
Ash and beech, from a yard eleven miles away, seasoned eighteen months. We buy it a year ahead because wood…