An homage to Richard Olney & Lulu Peyraud of Domaine Tempier

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Saturday 7th of September, 6.30pm start at Quality Wines £20 Deposit online, £60 + Service charge on the night 

This will be the first, retrospective if you will, that we will be doing at Quality Wines.

In 1951 Richard Olney moved to France. Here he would dedicate the rest of his life to cooking and writing about food. He would meet Lulu Peyraud of Domaine Tempier. Their collaboration would inspire a generation of home and professional cooks alike (Including Nick & myself today). 

On Saturday the 3rd of August we will close Quality Wines and will be doing a one sitting dinner, all-inclusive of food and drink. It will be 2 large feasting tables with everything to share in honour of these two giants of food & wine.

There’ll be Pissaladiere to start & aubergine Bohemienne, obviously accompanied by plentiful aperitifs. 

After, the centrepiece, a GRAND AIOLI. If you’ve never had one before it truly is a celebration of high summer. Abundant amounts of salt cod, octopus and vegetables everywhere. With this we will drink 2 vintages of Domaine Tempier Rose, theses are not simple wines or ones to scream, they compliment & they never insult. One will be from a double magnum.

Afterwards, we’ll enjoy some in season cheese. This will be accompanied by  1995 Tempier Cuvee Speciale from magnums. Something rare and mature, hard to find these days but still singing.

Lastly, we’ll have some Digestif to finish with an apricot frangipane tart. 

We are so excited about this evening, they are personal heroes of ours. So often you have to travel for this sort of meal & we are going to make it our mission to do it justice. You’ll feel like you are on holiday, but without the need for a passport. 

As a disclaimer, if you have not fully read the brief, there is no meat being served, all fish, veg and cheese. Please let us know if you have any specific dietary requirements but remember it will be feasting and sharing, there will be loads of food. All alcohol is inclusive but you can buy more off the shelves if you really want. There are no individual tables so be prepared to talk to your neighbour. 

Space will be limited & you must buy a Deposit beforehand to attend. On the day you’ll need to pay a further £67.50 (which includes service)

 Please see below for more information on Domaine Tempier, Richard Olney & the influence they’ve had on how you eat today.

*  Nick & Gus   *

Richard Olney

‘The French menu cookbook’ and ‘simple French food’ are 2 of those most cited books by chefs over the past half-century as inspirations (The former being voted as in the Observer food monthly). The recipes he turned out were game-changing, they were simple and as such inspired many to enter the professional kitchen. He originally came to France as a painter in 1951 but found his skill lay better appreciated in his food writing. He split time between Paris & Provence, where he built a house for himself to live. Here he fed many people and inspired many to open professional establishments that offered that sort of hospitality & that sort of food. In doing so he helped others establish the ‘seasonal cooking’ movement that we see today.

He was important for pushing the concept of the stew as something that has deep cultural roots and should be saved and celebrated. 

He has an enduring legacy of knowing how important drink & food are for each other and that both have a fundamental role at the dinner table. He wrote many books on behalf of wine producers showcasing how much things shine in the presence of others. 

The people who have been inspired or collaborated with him is long: Elizabeth David, Alice Walters (Chez Panisse), Rowley Leigh(Kensington Place), Simon Hopkinson (Bibendum) to say the few. 

Domaine Tempier was game-changing in the quality of their wines. The estate was originally a wedding gift from Lulu’s father. When they started the local grape, Mouvedre, was obscure and underused. They helped push this grape to the forefront of the appellation and in tow refocus its popularity across the globe (Mataro in Australia & the states being the obvious beneficiaries).

They turned Bandol into the benchmark growing region for rosé. The reason why the whole world wants to drink Provence rose is largely down to their star shining bright. 

Conventional wisdom states that rose should be drunk within one year of purchase. Tempiers can be laid down for decades at a time. This is not a producer who plays things safe, making lighter wines in the bombastic alcoholic 90’s & richer in the current era. 

The best thing about the Rosé in particular is its garrigue herbiness, something that can seem strange for consistent rose drinkers. This fragrance can take people off guard initially but is perfect with fragrant food.

The cuvée Special, La Migoua, is the lighter of the crus. Interestingly, seeing as hot it is, the wines in 1995 were only 12.5%. 

From the website:

This small terroir located in the lower part of the La Tourtine vineyard benefits from specific winegrowing conditions: sheltered from the Mistral wind by the headland of Le Castellet , a gentle breeze always blows up its terraced slopes while the south-south-westerly exposition ensures maximum sunshine. These exceptional conditions allow the Mourvedre (95% of the terroir’s production) to reach its ideal ripeness. The low yield makes the Cabassaou a rare cuvée. Robust and powerful with dense tannins, it often surprises those lucky enough to taste it: Cabassaou is an exemplary wine.

Tucked into the Castellet hillside, this parcel is protected from the worst of the Mistral winds that can be experienced in other parts of the La Tourtine vineyard. During the hottest part of summer, an upward breeze provides welcome ventilation for the vines. Boasting vines that are around 50 years old, this parcel has extraordinary potential for producing high-quality wines. Like many of La Tourtine’s vines, they were grafted in the vineyard by Lucien and François Peyraud.

This voucher is valid until 7th September 2019.


An homage to Richard Olney & Lulu Peyraud of Domaine Tempier at The Quality Chop House gift voucher packaging

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