The Metro – 31st October, 2013

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The Metro – 31st October, 2013

“Mackerel pâté and soda bread sits alongside the jamón. Instinctively, we keep it Spanish and are rewarded with silky cured Iberico pork tongue laid out like shingles on a roof, gorgeously sweet-smoky roast piquillo peppers with almonds, and punchy cured sardines with catch-your-breath pickled shallot.”

“Main dishes…braised pig cheeks work brilliantly with an Oloroso sauce and crushed hazelnuts.”

“More Oloroso adds a sharp complexity to a chocolate tart…the filling doesn’t half go well with a glass of sherry”