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. […]
“Where’s the castle?” asked the woman as she arrived, breathless, at the top of the turret of Alcozaiba – the iconic bell tower of the Castell de Guadalest.
“It’s not here. There are just some more steps and then nothing,” replied her husband.
And they’re not alone. All around us I can hear people asking how and where they get into the castle. […]
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 […]
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.
To the uninformed the chunky, caramel coloured bar may look like fudge but to those of us raised in the land of purple clad hills and silver lochs where mythical, or not, monsters bathe, it is heroin for the taste-buds. […]
It was everything I had hoped an Arab trading port to be. Fishermen sat mending nets, small children catapulted themselves, laughing and screaming from canoes into the water and elderly men with equally elderly donkeys transported… […]