The ghostly influence of Mr H Harris on the Stoops set menu this week

Inspired by the marvelous Bouchon-style dinner that Henry Harris (on the right above with yours truly and Charlie McVeigh) cooked here with our very own Jacob Farley last week, we have added Confit Duck Leg to the set menu this week - together with a sensational Potato Gnocchi w/ Wild Garlic Pesto.

The starter is an Escalivada, a slightly smoky, unctuous plate of grilled, carefully peeled vegetables. It is beautiful and delicious.

A few of you have chided me for sending this email after Monday lunch for the last two weeks. It may have something to do with 'testing' the set lunch instead of doing my duty and sending this on time. It shan't happen again.

The full à la carte menu is here. I can especially commend to you the fried Cod Cheeks w/ gribiche not to mention the Monkfish w/ brown shrimp and agretti.

Weekday Set Lunch

2 Courses £20

3 Courses £25

Aubergine, Pepper, Roscoff Onion, Escalivada, Black Olive

Confit Duck Leg, Braised Mogel Beans, Bacon

or

Potato Gnocchi, Wild Garlic Pesto

Pineapple Tart Fine