The three course meal is a Victorian invention
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.
Classic Sunday lunch at Davy’s Wine Bars
These days, you’ll find our classic Sunday lunch on offer at Davy’s Wine Vaults in Royal Greenwich, The Crusting Pipe in Covent Garden and The Boot & Flogger, near Borough Market.
