25
September
Research & Development in Andalusia
We’ve been working on a new tapas menu for next summer and our Research & Development department announced that we could go no further without a trip to Andalucia. Resistance was high, but we caved in in the end.
We loved the Moorish influence in so many of the dishes, extracted a recipe from a Spanish grandmother in a fabulous conversation in pigeon Spanish, worked out way through a specialist jamon de iberico de bellota menu (drilling right down to the breeders name) and ate so much fish and shellfish we were starting to sprout tenticles. It’s hard work, but someone has to do it.