Lets start with the big news.  Contrary to the typical four at QUINN*S, we're going to boil this one down (litterally) to a single, beautiful, slowly cooked, mouth watering course (with something sweet to finish, of course)..

From here, we think we can break the meal down into three parts.. 

1.) A low & slow lamb ragu. Waking up at around 9.30am, the team will head to Layla to collect the bread, sip a coffee and eat a croissant, returning to get those hobs switched on. Straight away, armed with the biggest stockpot known to man, we'll the base going of this meal going. Garlick, onions, some bordeaux and beautiful veggies all having a lil meet up to create a wonderful stock. At this point, our leg of lamb will take a dip. We'll turn that flame down, returning only to our stockpot whence the meat falleth of bone. 

2.) Fresh pasta. Rigatoni we think? Some in Italy have a rule of thumb... the thicker the sauce, the smaller the pasta. Honeslty, for us... ANY excuse to use rigatoni. 

3.) Wine. Business as usual here. With much of the set up & prep completed for the evening ahead, we'll head up to The Goldborne Deli & Wine store on the day and have a little sit down with Sam the wine man at around 4pm. It's a wonderful little moment in any of our supperclubs, not least for the feeling of walking out with 40 bottles. 

Looking forward to hosting you

QUINN*S x