I have a guilty secret to confess. I’m afraid it’s not quite as scandalous as it seems but apparently it is still taboo in our society. I like going out to lunch in a restaurant, ON MY OWN. I know, what a weirdo right? It’s become my little Saturday ritual. despite being at cookery school I am actually really missing eating. Yes of course there is plenty of food around but given that I frequently run over lunch cooking or in meetings most of the time food I can grab is pretty scarce and fast. On top of that by the time I get back to Oxford after the 2hour+ commute the last thing I want to do is eat the food I’ve cooked, mostly I’d rather grab some cereal and head to bed. Don’t get me started on breakfast, when do I find time for that between the 6am get up and morning traffic on the bus, thank god for tastings in demonstration lectures is all I can say. That and my increasingly worrying caffeine habit. I miss the ritual of taking the time to sit down and savour food, sipping a glass of wine and enjoying the buzzing but luxurious time at a restaurant. Therefore I see it as not only necessary but part of my education to take an indulgent lunch on a Saturday. I’ve even got structure now. It has to be a different place every time, ideally not a chain. I have to review it (as of today), I have to eat exactly what I want to eat, and I have to enjoy a reality ice glass of wine of something I’ve chosen to compliment the meal. The last prerequisite is also new but inspired by how much I loved the wine lecture we had the other day on food and wine matching. I want bore you (or give away my secrets) too much by gushing over the details too much but essentially we have been instructed to try as many different wines with as many different flavours as we can. The sooner you taste wines back to back and realise how different and why they taste differently the better, include food in that flavour balance and you reach about the level of fascination I’m at now. The more you learn the more you want to know. It’s a vicious cycle. Of course I am open to including other people in my now sacred Saturday lunch ritual but I am enjoying focusing on the flavours and not the socialising. Applicants apply below. Foodie: necessary, intelligent conversation: required, putting up with my gushing: essential.  Plus they have some vicious competition from the cryptic crossword puzzle, I haven’t got that far yet but they say you can only get better. 

This week I tried out Branca in Jericho, Oxford. I’d spent the morning making homemade bread with homemade butter (my new craze) but restrained on trying any because I was saving myself for lunch. So when the first thing Branca brought to my table was lightly salted foccacia with olive oil and balsamic, I felt they’d read my mind. As I left the house my dad had said to me that Branca was overpriced and not tasty. My analysis is that he had a bad meal. I went I with incredibly low expectations but from the second they brought out the burrata (creamiest I have ever tasted) with pesto and sweet roasted red pepper as a tapas , I was converted.

   I followed this with two started portion size salads, a chicken Ceasar and a chickpea, aubergine, broccoli salad. Not only was it all a pretty substantial meal for one, it cost about the same as a main, I had lucked out. I started with the Chicken Ceasar, a highlight. Simply done, moist chicken, crunchy but not greasy croutons, a perfectly soft boiled egg, creamy dressing and fresh salad. It almost made the second salad tasteless and dull in comparison. But luckily th smoked aubergine topping lifted an otherwise well proportioned salad. All I can say is you shouldn’t have given me that a,axing bread Branca, I had no room for dessert. 

  Where I was let down was the wine. The wine list was impeccably written. Promising interesting flavours, long finish and good prices. Unfortunately most of the wine lacked aroma and (as I can actually now read a wine list) I soon realised the wine was pretty much all the same style and pretty uninspiring. The Viognier I had was mid priced, specially recommended and featured exotic fruits and crisp finish, all I can say is where were the exotic fruits? I know I was pairing it with salty food but the description promised so much.  Since I know they’re not a wine bar I won’t criticise but simply say ‘ could be improved’. All in all bravo Branca, I know picked the right dishes but you’ve earned a return visit.