Two of us lunching at Balls Brothers wine bar in Buckingham Palace Road opted for the ‘British Farmhouse Platter’ which is shared between two (or more). The third person went for the calves liver and mash. The platter turned out to be pretty large. It had rare roast Scottish beef (which was quite excellent), honey roast gammon, West country cheddar, pork pie, quail’s eggs, cold new potatoes, and pickled onions. It also came with what they called ‘rustic’ bread, chutney and piccalilli (which I’ve not seen in years). It was quite a feast. Indeed, we couldn’t even finish it. The pork pie was nice and gamey and the meats were first class. With it we drank a CJ Pask 2009 sauvignon blanc from New Zealand at 12 percent.