Steve and Barb joined us last night for the first firing up of the WFO (wood fired oven) for pizza this summer. Mark was keen to get some dough tips from his mentor Steve - and we had a delicious thin crust margarita. This followed some stuffed zucchini blossoms, asparagus and sage leaves. It is such a short blossom season, we can't resist frying them up whenever we find a few on the vine. A great starter, with a glass of champagne- Michel Turgy Blanc de Blanc. Finally lamb kofta grilled in the WFO , with a greek style salad and tsatsiki. Lots of great wine including a Bandol Tempier Rose 2009, Vieux Telegraphe 1995. Sat outside until well into the night.
Steve Adams, oven mentor and our official photographer took all of these photos.
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