It’s not enough time. A week would be needed to even begin to do justice to this, “the most perfect Victorian city in the World” as Sir John Betjeman described Glasgow. But it’s all we’ve got and the clock is ticking… […]
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.
One glance at the menu and we were in danger of falling for its guiles – a saliva-inducing fusion of Chinese, Thai and Malaysian dishes was calling our names… […]
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… […]
It’s been bothering me ever since the phrase ‘El Celler de Can Roca has been voted the world’s second best restaurant in the S.Pellegrino World’s 50 Best Restaurants 2011’ first reached my ears across the twittersphere. I mean, who in their right mind wants to be known as the second best anything? […]
Pan tomate (I’ll stick with the Costa Brava version) is generally regarded as a breakfast dish, although in reality it’s served pretty much at any time of the day throughout Costa Brava and Catalonia. […]
I’m a big fan of chorizos – I love to see them hanging from the ceiling in food shops and atmospheric tapas bars. I like them even better when they’re in my mouth having been fried in savoury stews, served sliced with Manchego cheese… […]