Ferran Adriá approaches the chef in front of me. He inserts the tip of a pair of tweezers into what looks like a miniature uncooked egg with a pea instead of yolk. He tastes it, says something to the chef and smiles. I feel relieved on the chef’s behalf. […]
The vision of 33 feet of woman/mermaid/siren glistening and twinkling in the sun like a disco mirror-ball in human form overlooking the A80 in Cumbernauld, Scotland nearly had me choking on my haggis pie. […]
Cuisine and nightlife in Oviedo in Asturias tend to reflect the character of the city – hearty, lively and generous…very, very generous. As tourism is mainly of the Spanish variety, there are no tourist traps as such, just plenty of honest, down to earth eateries and sidrerías […]
It’s strange the nonsense that can pop into your head, but the first reaction my brain had to the vision of the ruddy volcanic cone rising above a strip of pale golden sand was to play Bali Ha’i from musical South Pacific. […]
The Scots are an ingeniously creative nation. Just about everything that’s useful was created by a Scot (or the Swabians). Take sausages for example. Whilst most of the world make sausages…well sausage shaped, the Scots don’t.