Ed Wilson
This month we speak to London based chef Ed Wilson, a good friend of Planque and like minded drinker. Ed’s discerning taste transpires from the genuine and thoughtful food served at Hackney’s beloved restaurant Brawn. But his interests don’t end there. From design to music, via hospitality and wine, Ed seems to move effortlessly between disciplines. Through the years he has built a community of creatives, while bringing attention to lesser known wine regions and producers way before anyone else in London.
1. You're handed a wine list, what do you do?
Explore! I love looking for hidden gems.
2. How do you know the wine you're drinking is good?
Some wines have that innate energy that make you feel good from the inside out.
3. What is something fascinating you’ve been told over lunch?
That your restaurant was every Michelin inspectors favourite place to eat that year (Terroirs, 2009)
4. In whose company do you most enjoy drinking wine?
Friends
5. Can you describe your ideal combination of wine, music, and setting?
My perfect combination culminated a few years ago over conversations with my good friend Gilles Peterson the DJ and broadcaster. We wanted to create a festival where food, wine and music had an equal footing combined with an incredible setting. In 2017, we launched Ricci, a weekend long festival in Catania, Sicily. Think cooking from the markets of Catania, the best winemakers on the island and a curated list of musicians and artists playing in the foothills of Mount Etna in the late summer sun. This year will be our 4th edition!
6. What sort of food would you add to the equation?
Lots of spaghetti ai Ricci di mare
7. What is the most memorable bottle of wine you’ve drank?
1976 Jerome Lenoir Chinon. My birth year wine and it defied its age. It was so youthful and brimming with life.
8. Where did you drink it?
Brawn
9. Is there a characteristic you look for in a wine and in a friend?
Deliciousness!
10. What is your approach to drinking?
Always be open minded (except when oak is involved!)
11. Do you apply this approach in other aspects of life?
Yes, all aspects!
12. What shall we open next?
2012 Lulu from Patrick Bouju
New Opening Times
Starting from this summer our opening times are changing. From Tuesday 1st August onwards, our restaurant will be open for dinner from Tuesday to Saturday, and for lunch on Saturday as usual.
Summer Break
Our last day open before the holidays is Saturday 5th August. We will be back as usual from Tuesday 15th August.