Primeur
What they say
“When we found the old garage on a sunny day with its wide-open doors, we knew we could do something special here. We spent money from a shoestring budget where we should – i.e. the kitchen – and used the Shakers’ utilitarian aesthetics for the rest, which suited simplicity and business constraints. We cook all the fresh produce in the morning and tend to sell everything on the night so we have virtually no wastage. Our wine producers work biodynamically with respect for the land, encouraging biodiversity and observing the law of return as well as feeding the soil, not the plant, which increases soil health and fertility.”
Signature Dishes
Jamón de Teruel; pig’s head and nduja croquette; and chocolate pot and peanut caramel.
What we say
We have always loved the sense of “rus in urbe” about Primeur’s location on a quiet, leafy street in what was once a motoring garage but has the feel of a village blacksmith. Then there is the enthusiasm of the staff for their fresh, organic produce, their biodynamic wines, and sublime cooking. The owners have small children and organize staff shifts to allow lives to be led outside work, and owner Jeremie has renounced houses, sold all his belongings, and moved into a horsebox to live autonomously and with a low impact. At least that’s what they said in our survey. And you wouldn’t take the mickey in a survey. Would you, boys?
What
Small, intimate space serving small plates & low-intervention wines from a 1920s garage
Who
When
Address
Telephone
Website
Bookings
Price guide
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