My favourite part of the hotel was the kitchen, a volatile place where big personalities added expletives and threats to an air filled with the aroma of uninventive dishes destined for the unadventurous palates of coach excursionists from England. […]
If you’re the sort of person who, in culinary terms, likes and dislikes exactly the same things you enjoyed as a child, stop reading. This will be meaningless. On the other hand, if your palate has evolved over the years, then you might want to try this little exercise yourself. […]
It seems to me there can be a lot of busking going on when it comes to defining what a foodie is, possibly because those doing said busking aren’t foodies. […]
A blog I’ve just read got me pondering the difference between gourmet food and simple good food as well as the differences in people’s attitude to food. […]
Entering the Dalí Theatre-Museum is akin to stepping through the doors of the artistic equivalent of Willy Wonka’s Chocolate Factory… […]
I expected the food at El Rincòn de Juan Carlos to be of a high standard… but I didn’t expect it to grab me and whirl me around the room with wild abandon… […]
Ferran Adriá’s El Bulli may have close its doors as a restaurant, but there’s no escaping its continuing influence in the gastronomic world. […]
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. […]
I have to admit to being astounded by food that took my taste-buds on a roller-coaster of a gastronomic journey in Costa Brava. They’ve been treated to a luxurious ride that has spoiled them rotten… […]
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