Did you know that it was the Victorians who introduced what we now consider to be the standard three course meal?
At the time that we opened our first wine house in 1870, food would have been brought out all at once, in the old French style. It was also during the Victorian era that the Sunday lunch became popular. Sunday was the one day when most of the working classes would eat meat, which was usually a small joint of beef, pork or mutton served with green vegetables and potatoes.
These days, you’ll find our classic Sunday lunch on offer at The Crusting Pipe in Covent Garden, Davy’s Wine Vaults in Royal Greenwich and at our very first wine bar, The Boot & Flogger, close to London Bridge. Click here to find out more about our 150th anniversary celebrations.