The simplest, most beautiful starter the grassiest olive oil why vermouth should be in your fridge this summer 2 smart places to hang out on the Isle of Wight and the world’s best cheesy snack (IMHO) One of the best raw fish dishes I’ve eaten Given I go there for their sublime pasta it’s a bit ironic that one of my favourite Bristol restaurants
Lovely stuff Fiona. And the vermouth piece and white negroni right up my street:) doing some research on french vermouths, and also making our own bitters for launch of artisanal Negroni de Saint Amans in a couple of months time if of interest? A bientôt Anne
I love the fish-dish. The olive oil though…? That was very interesting angle. I’ve never considered it like that..but how do I define what I want? What’s the “vocabulary” that the supplier will understand so I don’t look like an IMbecile. And how do I KNOW what I’m getting?
The Friday 5 #4
Love the prospect of the simple raw sea bass recipe: with Summer coming, any more like that would be welcome.
Lovely stuff Fiona. And the vermouth piece and white negroni right up my street:) doing some research on french vermouths, and also making our own bitters for launch of artisanal Negroni de Saint Amans in a couple of months time if of interest? A bientôt Anne
I love the fish-dish. The olive oil though…? That was very interesting angle. I’ve never considered it like that..but how do I define what I want? What’s the “vocabulary” that the supplier will understand so I don’t look like an IMbecile. And how do I KNOW what I’m getting?