This year, we have begun to trade throughout the weekend, which has meant that the days are as they should be – lazy and relaxed.
But the thing that makes the weekend EVEN more thrilling is the ability to eat a succulent roast dinner with us.
Each week, we are buying in a whole carcass, butchering it down and then roasting a joint. Last week it was lamb, and we serve it up with polenta and swiss chard, and a good drizzle of salsa verde.
It’s not your classic roast, but we don’t do classic pizza either.
See you on Sunday.