tag:blogger.com,1999:blog-14265078705828681242024-03-17T05:50:00.551+00:00Bacon on the beechBacon on the Beechhttp://www.blogger.com/profile/01497622246183079826noreply@blogger.comBlogger535125tag:blogger.com,1999:blog-1426507870582868124.post-28069098040213647502022-09-28T13:20:00.003+01:002022-09-28T16:22:06.965+01:00My Favourite 10 Restaurants in Almeria.<p> We've travelled around the Almeria region over the last few years mainly in the capital city and the nicest Spanish resorts of San José and Agua Amarga. We tend to avoid towns that are popular with Brits, amongst other things we've found in these areas the level of restaurants is often not as high as in Spanish resorts. Also the types of food people eat is different too. In most of these restaurants below, the menus often feature dishes like tuna tartare and sashimi plus lots of seafood of course. These items simply wouldn't sell in great numbers in Britain. Spaniards certainly have a different palate to us but as we've been travelling there for twenty years, our tastes have become in harmony with Spanish cuisine. We also noticed some new restaurants opening up post pandemic in the resort of San José bringing them closer in quality and variety to the Costa de la Luz area.<br /></p><p>Here a some of our favourite places.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWHpdAjFsipStMDrshOdfCLMfQ6mrbylrALpMohGHJHovIw7EmC2A9hBbyjDZUBJO-R7mg5RQMzBm0YmpjEak8jSX23wlvRpefKELd0buhYgulc9eOU7B6u8tlbcufMD7485cZKG1XPnyQ6kF4gNlye2VlUjnQT0OwVM09_4vWeWZ8F_pbzOKSMtCn/s580/DSC_9856.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="434" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWHpdAjFsipStMDrshOdfCLMfQ6mrbylrALpMohGHJHovIw7EmC2A9hBbyjDZUBJO-R7mg5RQMzBm0YmpjEak8jSX23wlvRpefKELd0buhYgulc9eOU7B6u8tlbcufMD7485cZKG1XPnyQ6kF4gNlye2VlUjnQT0OwVM09_4vWeWZ8F_pbzOKSMtCn/s16000/DSC_9856.jpg" /></a></div> 1. <a href="https://www.restaurantelavilla.com/" target="_blank">Restaurante La Villa Agua Amarga</a><p></p><p>We were blown away by this place last month. It's a beautiful restaurant, the tables all centred around a small swimming pool. The service is excellent and the food is exquisite. The simple Gamba Roja Sosada y Holendesa Ahumada were some of the finest prawns we've ever sampled. Mrs B ordered some peppers and the flavours were just so intense, we could just not believe it. We're planning a return visit as everything we had was utterly wonderful. Highly recommended. </p><p>2. <a href="https://oroyluz.com/" target="_blank">Oro y Luz, Rodalquilar</a>.</p><p>At this boutique hotel, there is a lovely restaurant. Everything we ate was superb (I remember the wonderful oysters ) the chef really understands flavour and the service is stellar too.</p><p>3. <a href="https://asadorlachumbera.com/en/" target="_blank">Asador La Chumbera, Agua Amarga</a>.</p><p>On the edge of town, this place serves excellent chuleta in the style of Asador Etxebarri but their seafood is great too. We sampled some wonderful sashimi there as a starter. Another must visit in the area.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAtvWdDmTs7i2ggWwsJjDy51DQtZ41sPKD327-uKftwoFqFquA7F5lLkM7hUBQLsrp5EfzJ98GtBifrr6Hb5JIno9WnFNjLNObxZpAp2NTyLq0QIn9elCevxvlgOYVGvj6-j7xrM3GtJuGPnIEDcB06_phJvlWL5xHJCn9Cf8TcxjG0DfWew0BU8OK/s580/DSC_0630.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="567" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAtvWdDmTs7i2ggWwsJjDy51DQtZ41sPKD327-uKftwoFqFquA7F5lLkM7hUBQLsrp5EfzJ98GtBifrr6Hb5JIno9WnFNjLNObxZpAp2NTyLq0QIn9elCevxvlgOYVGvj6-j7xrM3GtJuGPnIEDcB06_phJvlWL5xHJCn9Cf8TcxjG0DfWew0BU8OK/s16000/DSC_0630.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNEoDcrHkEENSvfLdumZY9dmb1Dfo0eiXUgOEK5DpzBqYWqOGb8JS86MQa2jFpyDzmpooCNOLQmaCQ8Sm0E3X_izK1t_oEVpnwm_pyzMFGnrrZREevSad7SRSZt4ciPHo-TJpLNA3-nim-canu2XmdwOQh6l98pB96edWhIoPzlTH5ii9nQ4nlYs3S/s580/DSC_0646.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="388" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNEoDcrHkEENSvfLdumZY9dmb1Dfo0eiXUgOEK5DpzBqYWqOGb8JS86MQa2jFpyDzmpooCNOLQmaCQ8Sm0E3X_izK1t_oEVpnwm_pyzMFGnrrZREevSad7SRSZt4ciPHo-TJpLNA3-nim-canu2XmdwOQh6l98pB96edWhIoPzlTH5ii9nQ4nlYs3S/s16000/DSC_0646.jpg" /></a></div>4. <a href="https://restauranteelcabo.com/es" target="_blank">Restaurante El Cabo, Carboneras</a>.<p></p><p>What a surprise this restaurant was. The flavours were superb, from the olive oil served at the beginning of the meal to a leek with sea urchin dish that blew us away (and I'm not even that keen on leeks!). In a pretty setting on the beach front.</p><p> 5. <a href="https://miradordelfaro.es/" target="_blank">Mirador Del Faro, San Jose</a>.</p><p>As the name suggests, the views are impressive at this fairly new place in San José. Everything we ate was good including a lovely tuna tartare and some of the nicest croquetas I've ever eaten and I've tried a lot.</p><p>6. <a href="https://4nudosrestaurante.com/" target="_blank">4 Nudos, San Jose</a>.</p><p>I've celebrated my last few birthdays at this restaurant, which I consider the flagship San José restaurant. Excellent fish, rice and seafood. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgILB3j4qfY5zvD0DAACXB0FWLgTNiZgejfP8EKia_kzMW1LDTaFxncxwze5GTWj665jfqfPInChJkdXKXvr83xCdM3-pJJnX_zwDS-KLVMkRp1OUVXtgxpWntkV8xzGTxQC6uqHUeJWu4t8s6oGhXzNB2-9_vpboY5yKanYgi8pnF1nB345TeACGIT/s580/DSC_0361.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="460" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgILB3j4qfY5zvD0DAACXB0FWLgTNiZgejfP8EKia_kzMW1LDTaFxncxwze5GTWj665jfqfPInChJkdXKXvr83xCdM3-pJJnX_zwDS-KLVMkRp1OUVXtgxpWntkV8xzGTxQC6uqHUeJWu4t8s6oGhXzNB2-9_vpboY5yKanYgi8pnF1nB345TeACGIT/s16000/DSC_0361.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKBWTmelZf5b-H2PPvPzUBN9h6GAvGdtGkKEcEPi6Z55tcCuDMNb4UjyldLesm0kHtk9R9eDPKoK0wrs5TDD0bMxyTbJuMSp8cI0vD3-vTtt5HR0XCnfHwb4iKs2_9ovQwx5BFFNZHvVHRFZMNjwwLGp3MK4gCfdIDXq2TNUXpJc5pC1oAgg3a43mG/s580/DSC_0384.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="384" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKBWTmelZf5b-H2PPvPzUBN9h6GAvGdtGkKEcEPi6Z55tcCuDMNb4UjyldLesm0kHtk9R9eDPKoK0wrs5TDD0bMxyTbJuMSp8cI0vD3-vTtt5HR0XCnfHwb4iKs2_9ovQwx5BFFNZHvVHRFZMNjwwLGp3MK4gCfdIDXq2TNUXpJc5pC1oAgg3a43mG/s16000/DSC_0384.jpg" /></a></div>7. <a href="https://goo.gl/maps/KN2QhzYKYwEa66qS9" target="_blank">Restaurante Sagoni, Carboneras</a>.</div><p>Places like this a rare in the UK but fairly common in Spain. None 'posh' food for everyone but with an excellent level of cooking skill. The Arroz Caldoso (kind of like a much more brothy wet paella) was one of the best we've had. They also served us a free appetiser, a whipped up ali-oli which was such a great idea that I've not seen elsewhere. <br /></p><p>8. <a href="https://www.tabernanuestratierra.com/?lang=en" target="_blank">Taberna Nuestra Tierra, Almeria</a>.</p><p>The
last few times we've attempted to visit it's been shut for holidays
however it'll always have a special place in our hearts from years ago
when we'd regularly visit when it was called Taberna Vasca and in
another venue in the city. It's also worth checking out <a href="https://www.tonygarciaespaciogastronomico.com/" target="_blank">Tony García Espacio Gastronómico</a> for modern tapas in a smart setting. <br /></p><p>9. <a href="https://goo.gl/maps/HoDPPAFNZgmWDAgSA" target="_blank">Parrosseta, San Jose</a>.</p><p>This takeaway rice café serves three different rice dishes every day. The quality is to a high Valencian standard with plenty of chewy socarrat. I believe you can even eat the takeaway at the hotel opposite.</p><p>10. Taverna Mezes, San José.</p><p>This seafood racion restaurant is so new it's not on google and has no web presence. But it's next to Parrosseta and has a modern tiled vibe. The fish tacos were so good we had to return for more. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJroCFMT7jyOf_Jy53mRci0Qo7SbGxW3eoOZjFhaPjxMFKo3dxW4gU_OPGFV-7RLuEEMb7HUsRlagXOotYAQKGLgaVy6mFAaFQ1MRljWbp7cWp2jKjyxF9i26DqkCJt2V7BK_zAVIJ_XvtW4OvSgj573xWxfXYdlxPFfO6xf4Kpm3q4hffzGgjRVuy/s580/DSC_0469.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="408" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJroCFMT7jyOf_Jy53mRci0Qo7SbGxW3eoOZjFhaPjxMFKo3dxW4gU_OPGFV-7RLuEEMb7HUsRlagXOotYAQKGLgaVy6mFAaFQ1MRljWbp7cWp2jKjyxF9i26DqkCJt2V7BK_zAVIJ_XvtW4OvSgj573xWxfXYdlxPFfO6xf4Kpm3q4hffzGgjRVuy/s16000/DSC_0469.jpg" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p>Bacon on the Beechhttp://www.blogger.com/profile/01497622246183079826noreply@blogger.com0tag:blogger.com,1999:blog-1426507870582868124.post-55285089065271787642022-05-14T10:33:00.002+01:002022-05-14T10:48:04.075+01:00San Sebastián Pintxos Tour 2022.<p> It was over the New Year 2019-2020 that we last visited the greatest place on earth for food, <span>San Sebastián. Back then, we sedately celebrated the New Year with fireworks over the city hall and out to sea. This was supposed to be a great year! Little did we know. Over the long Covid period we had a trip cancelled so couldn't wait to finally return. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxoEqmeXs3em3xfvaHsw_ozuBkhl1ph2MrLHLhC4GgFUpoB_Hj4rV92G2Pu3RmJgZHov7wlgGHZ1EFHS2wtGHFvB3VtCMP5T4S3nBPyAwyvTVdC94nfNELVREhOK41mpxh2wzv6uFFzDHbHj5rDAi4iuy9pCr50nhv8fGTu8A5wtp5PtcwiBvr2p0M/s964/DSC_1391.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="964" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxoEqmeXs3em3xfvaHsw_ozuBkhl1ph2MrLHLhC4GgFUpoB_Hj4rV92G2Pu3RmJgZHov7wlgGHZ1EFHS2wtGHFvB3VtCMP5T4S3nBPyAwyvTVdC94nfNELVREhOK41mpxh2wzv6uFFzDHbHj5rDAi4iuy9pCr50nhv8fGTu8A5wtp5PtcwiBvr2p0M/s16000/DSC_1391.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEickQfEF8OdGWcT_3Dj3k9MyrHLnNckA_9v7JZ29f5rKO7TpnOnWMXWl6vaPYSyBxrN0HQPcOOf9_UMBXoip3aRykNCur5a83OeJoQQt1STspnnpvTVM_R-T-rjA1c2_kEQWOubIjOJRxB-jJSk9mowolG6Flr2xaWetc_5UYD-JxFSmZ7JzSMpKVlH/s1042/IMG_3663.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1042" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEickQfEF8OdGWcT_3Dj3k9MyrHLnNckA_9v7JZ29f5rKO7TpnOnWMXWl6vaPYSyBxrN0HQPcOOf9_UMBXoip3aRykNCur5a83OeJoQQt1STspnnpvTVM_R-T-rjA1c2_kEQWOubIjOJRxB-jJSk9mowolG6Flr2xaWetc_5UYD-JxFSmZ7JzSMpKVlH/s16000/IMG_3663.jpg" /></a></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY_SX-SRrWlQhlo4lKfEKVBuEbV3wA0Dy6BASscnLuxg8LaABDiaullmOaT1cFmckh4yJi1SIZvBniAZBYRygkvd4abk-779FbvTtzidRrPZzkYY1iNS2JTOX5gqbCujZfUQ305DM04ysnRtP5OfTDtjCShucjZpuELneRweryiryEls1h9pbjn3yq/s834/DSC_8820.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="834" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY_SX-SRrWlQhlo4lKfEKVBuEbV3wA0Dy6BASscnLuxg8LaABDiaullmOaT1cFmckh4yJi1SIZvBniAZBYRygkvd4abk-779FbvTtzidRrPZzkYY1iNS2JTOX5gqbCujZfUQ305DM04ysnRtP5OfTDtjCShucjZpuELneRweryiryEls1h9pbjn3yq/s16000/DSC_8820.jpg" /></a>It's amazing to be back, La Concha beach as big and beautiful as ever. Everything looked the same on the surface but how about the Pintxos bars in the old town? Would all our favourites still be there? Most still were but some have sadly gone. Old favourite, <b>Zeruko</b>, has closed for good at both locations. I still remember our first trip to this bar and being blown away by the display, still the greatest bar top at any pintxos bar I've ever seen. <b>A Fuego Negro </b>has also permanently shut down. This was always a must visit at some point on a bar crawl, so sad to see this place shut too. <span><span><b>Zazpi </b>has changed venues and is a proper sit down restaurant which didn't appeal. It seems some of the charm of the old place has been lost by some accounts. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM-VE26-0rnZihQoQr8xa5O5kJgjELn0d7wrTH42oZ_VZ20OqypFYcDLA7WQV7cYlTWYQmig7Dqq-wuRd7Ien3s3OdRqBmMeR2BjdEDgMAkeEEKpJTMRBc1UvIpXN99Nj_7M3d7P4ZFWQS-IV6ESYAWV3t_w3MRsoRg4Nk9RY7s7mymwko7IoHQqzd/s934/DSC_2990.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="934" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM-VE26-0rnZihQoQr8xa5O5kJgjELn0d7wrTH42oZ_VZ20OqypFYcDLA7WQV7cYlTWYQmig7Dqq-wuRd7Ien3s3OdRqBmMeR2BjdEDgMAkeEEKpJTMRBc1UvIpXN99Nj_7M3d7P4ZFWQS-IV6ESYAWV3t_w3MRsoRg4Nk9RY7s7mymwko7IoHQqzd/s16000/DSC_2990.jpg" /></a></div>However most other places were open and this occasion was probably my favourite of all our trips as we visited all our old favourites and discovered some new places and some that we'd somehow missed before.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicZi8YcY1-rrOQU0NUIFd0s0X0lcY3iG5P90nEnUN02hNOzrBZaGmONyVxX1pmGOUmzRAupOjntPCtdEZlPnp0gqBr--bxSLRDKB0tmuXnN_Eahe32DfmwhVfEinjjJ17xqIs0TwPfbg1Ad5OxaKgYxo2m7SR_eIa7lRl0zuchKQ0Rqin7rp2xIGJY/s824/DSC_3058.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="824" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicZi8YcY1-rrOQU0NUIFd0s0X0lcY3iG5P90nEnUN02hNOzrBZaGmONyVxX1pmGOUmzRAupOjntPCtdEZlPnp0gqBr--bxSLRDKB0tmuXnN_Eahe32DfmwhVfEinjjJ17xqIs0TwPfbg1Ad5OxaKgYxo2m7SR_eIa7lRl0zuchKQ0Rqin7rp2xIGJY/s16000/DSC_3058.jpg" /></a></div>One of our traditions is to always go to <a href="https://goo.gl/maps/emh4ukDWtCaAUr3P8" target="_blank"><b>Borda Berri</b> </a>as a first stop and order their risotto. It seems a good start to begin our first session doing this but sadly it was closed (only temporarily I believe for holidays).</span></span><p></p><p><span><span>So instead we ordered <b>Foie & Truffled Rice</b> </span></span><span><span><span><span>(€4,70) </span></span>at <a href="https://g.page/mendaurberria?share" target="_blank"><b>Mendaur Berria </b></a>plus some squid and 10 beers between 6 of us. A fine start to the weekend. (€62,80). Interestingly, this place is Number One on Tripadvisor if you hold any merit in that. I find it can be useful in quickly checking what a bar is especially good at. </span></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJoTmUgTxZGbK5f0mf5iSoMnczPmtNQBy6TXXc5soUL24_bbXOlIZ_u_xlmaR4G4NH7kOZ8U2qcweY_ASj1_miDwYkDCZYvvgMA0Kp7YbQ64M1R1hDDwWkC2wMqLwH7yKJiF4rDr8dkvezYg5553KQye0IBVYfuJVPccPFMFFHAcoPPedBrNHQCB5u/s869/DSC_0415.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJoTmUgTxZGbK5f0mf5iSoMnczPmtNQBy6TXXc5soUL24_bbXOlIZ_u_xlmaR4G4NH7kOZ8U2qcweY_ASj1_miDwYkDCZYvvgMA0Kp7YbQ64M1R1hDDwWkC2wMqLwH7yKJiF4rDr8dkvezYg5553KQye0IBVYfuJVPccPFMFFHAcoPPedBrNHQCB5u/s16000/DSC_0415.jpg" /></a></div>Down a few doors to <a href="https://g.page/RestauranteCasaUrola?share" target="_blank"><b>Casa Urola</b></a>. Another absolute must visit. We always order the scallops here. <br /><span><span><span><span></span></span><span><span><span><span>(€4,70) this time we also had some gorgeous Mushroom Tartlets. </span></span></span></span></span></span><span><span><span><span><span><span><span><span></span></span><span><span><span><span>(€2,60), some more beer and wine to follow.Total Cost €36.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTaPQXw1Y1N_HSwt8f6kZAxBTVfrPfHzfogVs0eG9cJp3FOX4b0INERidsyKCpbWBmMh1tWqfQJroJWgn_0YgTuLT8rYFgqBr-YUt8nOaLbR1lMMa7MTEkz_jCp2btK5lmNdsFHs_45pQvScgB8yL0pYwekkbgXiP4DJz-ROuLELRH2UEIP9FlB4yB/s819/DSC_0386.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="819" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTaPQXw1Y1N_HSwt8f6kZAxBTVfrPfHzfogVs0eG9cJp3FOX4b0INERidsyKCpbWBmMh1tWqfQJroJWgn_0YgTuLT8rYFgqBr-YUt8nOaLbR1lMMa7MTEkz_jCp2btK5lmNdsFHs_45pQvScgB8yL0pYwekkbgXiP4DJz-ROuLELRH2UEIP9FlB4yB/s16000/DSC_0386.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjViC2EGWmNcQT_XgQidRr0GFB_g_EPFsGjcTObNs5YvMJcCwwpDflZ2vDGqK5cNRG-tXWM5Lz6LXB6BaOE2SOwbqjHV6oXLO-qjUsewg9vSg8RKtk2-Mkrd0jJBDLEF7qLCjvvtZXOxthAHgLqYACIFCc8sU88KuDBDPK7gAO43dQJXGCbSpXw7EXR/s918/DSC_0372.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="918" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjViC2EGWmNcQT_XgQidRr0GFB_g_EPFsGjcTObNs5YvMJcCwwpDflZ2vDGqK5cNRG-tXWM5Lz6LXB6BaOE2SOwbqjHV6oXLO-qjUsewg9vSg8RKtk2-Mkrd0jJBDLEF7qLCjvvtZXOxthAHgLqYACIFCc8sU88KuDBDPK7gAO43dQJXGCbSpXw7EXR/s16000/DSC_0372.jpg" /></a></div><br /> </span></span></span></span></span></span></span></span></span></span><p></p><p><span><span><span><span><span><span><span><span><span><span>This is where it gets a bit hazy, maybe we went to <a href="https://goo.gl/maps/jkQXCcXeBZoUPMSJ7" target="_blank"><b>La Cuchara de San Telmo</b></a> at this point, which was surprisingly not insanely busy. I've seen this place when it's almost impossible to get in but we've been training for this for some years so we squeeze onto the last table outside. I forgot to order the Pig's Ear but we do manage some divine Foie Gras (€6). I send a quick message to <b><a href="https://www.instagram.com/lukeunabomber/?hl=en" target="_blank">Luke Unabomber</a> </b>who I know loves this place. Quite right, <b>La Cuchara de San Telmo</b> is another absolute must on a visit to the old town. Plus as it's sister to the closed Borda Berri it felt good to go here at least. Ordering more, we all enjoyed the Bacalau </span></span></span></span></span></span></span></span></span></span><span><span><span><span>(€4) and a fine black squid ink risotto. We ended up spending about €60 here but again it was between six of us and who's counting? It had been too long.</span></span></span></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAfEWfBcnOx38KzjerwOjnZh1nMRA4k5KRe1W24lZPSIRuecX-uHwEuX66ulQhyKSvbpddpTzhMYLr9jZTnp5mgsbbdhvi3Z85a8EAAYl_0ccFrT8HDLkACNtx16x8VqmuRqIv-JRY-6eR1PKWUXdCpypLHqa0Zt8sxGI7i1loBi9UQDnRLdcjQ_cc/s706/DSC_0472.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="706" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAfEWfBcnOx38KzjerwOjnZh1nMRA4k5KRe1W24lZPSIRuecX-uHwEuX66ulQhyKSvbpddpTzhMYLr9jZTnp5mgsbbdhvi3Z85a8EAAYl_0ccFrT8HDLkACNtx16x8VqmuRqIv-JRY-6eR1PKWUXdCpypLHqa0Zt8sxGI7i1loBi9UQDnRLdcjQ_cc/s16000/DSC_0472.jpg" /></a></div>For editing purposes I'll write it up as one long boozy lunch but it was actually several sessions. It's good to have a plan but you must be flexible to be able to break that route if somewhere is too busy or a bar not on your map looks inviting. It's all part of the fun. I wanted to visit all the old favourites, plus some bars I've hardly been to over the years<b>. <a href="https://goo.gl/maps/gUQBiyNK6tUHPaMz5" target="_blank">Txuleta</a></b> is one of those places. I'm not sure why but it's never been on my must visit list, but it's as good as anywhere. We visited twice and loved it. We didn't even care that the young bartender was so moody with us especially just because we cheered when the cheese arrived. Why worry with food this good? The croquetas <span><span><span><span><span><span><span><span>(€2 )</span></span></span></span>are superb here as is the steak as you'd expect. They give you free chicken drumsticks here which are good and I recall a wonderful plate of scrambled eggs and wild mushrooms, so full of flavour.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw0ZsXYFEh7W8uS35icvSzJS04uzVRScIbnpMGnj2agzh8hQs4emCphAwKYesZWfWX1VK9Pha2Ovud8o2Lg2dWcS8O6aicV3FdJwHxko1dYu3zgBShL_SFsVgn_u5Pk30Dg0a5gTAKNvWuDCDJ3AeNP6TKBFeUTvu9QDopgz5-Z_RUvJY-a5uCluWF/s1004/DSC_9506.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1004" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw0ZsXYFEh7W8uS35icvSzJS04uzVRScIbnpMGnj2agzh8hQs4emCphAwKYesZWfWX1VK9Pha2Ovud8o2Lg2dWcS8O6aicV3FdJwHxko1dYu3zgBShL_SFsVgn_u5Pk30Dg0a5gTAKNvWuDCDJ3AeNP6TKBFeUTvu9QDopgz5-Z_RUvJY-a5uCluWF/s16000/DSC_9506.jpg" /></a></div>Another one is </span></span></span></span><span><span><span><span><b><span><a href="https://g.page/Txepetxa?share" target="_blank">Txepetxa</a>. </span></b><span>I'm a real lover of anchovies so this is an obvious stopping point. Sat here with a beer and a pintxo, you start to wonder, <i>how are they all this good though? </i>If you're a fan of anchovies, try the fine new place in Bilbao <b><a href="https://goo.gl/maps/CHmvCVPentNMWUnMA">Antxoa Taberna</a>.</b><br /><i></i></span></span></span></span></span><p></p><p><span><span><span><span><span></span></span></span></span></span></p><div class="separator" style="clear: both; text-align: center;"><span><span><span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh81CQIhYHTAyaBMVc3fMefNX3zRGDepFECCnePMX0_frLM0XeawRmrxn7xs42YY48O2rDis_inzVQ6G7ljmVVHRfHWroFPXrgIRSwMHbBRpTfBo2EsFWfHT0IOMXicSGURm6BHYV8SOenwD-UOIlAEdpOKGkWAtoYVfEAysOMf7JVJKog0MAg8ao7O/s712/DSC_2810.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="712" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh81CQIhYHTAyaBMVc3fMefNX3zRGDepFECCnePMX0_frLM0XeawRmrxn7xs42YY48O2rDis_inzVQ6G7ljmVVHRfHWroFPXrgIRSwMHbBRpTfBo2EsFWfHT0IOMXicSGURm6BHYV8SOenwD-UOIlAEdpOKGkWAtoYVfEAysOMf7JVJKog0MAg8ao7O/s16000/DSC_2810.jpg" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXb6X9dGVC2ncUGz5Vr_qjPxrwZPVjyQthYKYdr_MG6uCUDq9uRC7grtbkC9Ue-VqZxL0wqlrJ8XV8963F-jfAF4meZFHu5B3bWcI5u2KSh0suXrPML63vime4O0E4PUEwPJUi9mIsMT7DamoyLCyXKTk03DiT-YPZFS74cBf7vp_fZVxTR2UldN6I/s1000/DSC_9568.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></span></span></span></div><span><span><span>We always end up at <b><a href="https://g.page/atarigastroleku?share" target="_blank">Atari Gastroleku</a> </b>it seems. I doubt I've visited totally sober. It's always super busy, the beer is always good and no matter how crowded it seems, ordering never seems a problem. A round of French Toast and Cream Cheese Ice Cream finishes us off. </span></span></span><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFBw13NmsEzPLgQdNWcZ7eUTyEtR5w3ODn_O1N-T8D5IdCfxf8SquPNJ-qD914OSlHufM9JwI7y5o-vzs2cbLZ9fM2g2QiLegkJnuV4duJ2dP398JUNIXxpDYXl6lA5h5MrLgH7FB_o6GNLb-YkS72fyFoRjaiaVJ-oDpGZzM-tf6KbyZVsTMRrq5z/s647/DSC_0399.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="647" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFBw13NmsEzPLgQdNWcZ7eUTyEtR5w3ODn_O1N-T8D5IdCfxf8SquPNJ-qD914OSlHufM9JwI7y5o-vzs2cbLZ9fM2g2QiLegkJnuV4duJ2dP398JUNIXxpDYXl6lA5h5MrLgH7FB_o6GNLb-YkS72fyFoRjaiaVJ-oDpGZzM-tf6KbyZVsTMRrq5z/s16000/DSC_0399.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0LuzwlkWRz8IbjWESmVFl0HjnGZM0NGdJ7iqmLmZYzk4zA0R4aKEsZJqhfD4E0J6Tqbe1Wwkdb3JouVISC1We-0hanVHaVYHh1xqTAtT8szRUddt0wWahWnCicg5j5_by8TJptQnJjfIMrKP_gmJqcLiyBG_3-bjJB_okj6P7pCxBvMsPPSpfbjUY/s731/DSC_0396.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="731" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0LuzwlkWRz8IbjWESmVFl0HjnGZM0NGdJ7iqmLmZYzk4zA0R4aKEsZJqhfD4E0J6Tqbe1Wwkdb3JouVISC1We-0hanVHaVYHh1xqTAtT8szRUddt0wWahWnCicg5j5_by8TJptQnJjfIMrKP_gmJqcLiyBG_3-bjJB_okj6P7pCxBvMsPPSpfbjUY/s16000/DSC_0396.jpg" /></a></div>Walking over to the Gros area. First stop is always <b><a href="https://goo.gl/maps/7wwLGefMHwXTaqpT6" target="_blank">Bar Bergara</a>. </b>Forever in my Top 5, I just love the little pastry dishes we get here. It's difficult not to order everything on the menu. The <b>Udaberri (€</b>3<b>) </b>is a must as is the <b>Anchovy Tortilla. </b>Amongst several (€3.50) other pintxos, our bill here comes to €85 for 6. Amazing value for food this good. We also try out <b><a href="https://goo.gl/maps/AAtxZBhCyGWQUJZx7" target="_blank">Eguzki Bistro Bar</a> </b>another busy bar, we enjoy their croquettas. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi57P1RA4X-1BN21XU4AgjbxWe2ES5_XACJRtyAeHrOaTbAN0ENgVzyRgF08HSHkAIQvOaSKBzS3RPNfTvYpzEQR5AXUGt9FmMe9m0NkBFUou3Op_ViHZerFA2U7waJNKq6Z-loyWT5uZ7eroK0tsKVzKarCPpPr10e1Ymjy-_oaB8DqRyS5hbBXA02/s796/DSC_0400.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="796" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi57P1RA4X-1BN21XU4AgjbxWe2ES5_XACJRtyAeHrOaTbAN0ENgVzyRgF08HSHkAIQvOaSKBzS3RPNfTvYpzEQR5AXUGt9FmMe9m0NkBFUou3Op_ViHZerFA2U7waJNKq6Z-loyWT5uZ7eroK0tsKVzKarCPpPr10e1Ymjy-_oaB8DqRyS5hbBXA02/s16000/DSC_0400.jpg" /></a></div>We have some <i>raciones</i> at another favourite place over the years, <b><a href="https://goo.gl/maps/UnZNqgFNuKwgdSdc7" target="_blank">Gure Txoko Taberna</a>. </b>The cod and the squid were both good although their veg in tempura wasn't the best, being a bit soggy. The owner though enjoys a glass of cava at the end of another long shift. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4-w69xR21GhWwblk4DBjgnWmGKv00vOB3oFidw9u_0TsozmP6kSrmH98QCHHZ8WHZj36mIfKFHY14kr2udyMJlPJ-UletvRMxlnxHbFdf6L9dvH_EKXE_ggF8A7c4HoN0C-mmhKBvDTwOhl78QSkjc8wThbY9rHdG12wcWxNp79OzWo7wJkBdTXUR/s595/DSC_2806.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="595" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4-w69xR21GhWwblk4DBjgnWmGKv00vOB3oFidw9u_0TsozmP6kSrmH98QCHHZ8WHZj36mIfKFHY14kr2udyMJlPJ-UletvRMxlnxHbFdf6L9dvH_EKXE_ggF8A7c4HoN0C-mmhKBvDTwOhl78QSkjc8wThbY9rHdG12wcWxNp79OzWo7wJkBdTXUR/s16000/DSC_2806.jpg" /></a></div>Back to the old town <b><a href="https://goo.gl/maps/jE8yfdeLzjwFTVxY9" target="_blank">Goiz Argi</a> </b>is rightfully famous for their prawn skewers (€3.30 each ) but we also enjoyed a crab dish I think. <div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-VypnWIVvTq9jEathcAVx2khzHxedebSW-QtK0J_MMssTz5L4u-1nQoqp25aHbnUS_PSlYy-KUtsVPFJ0FQalRegpRimCoT1aVngMbUGrPFhOTEV1Y5y17k2FgDbIMKrJHfzwPSWVX-D--72LUq7ELSDyJdz8GtAj0bhHyrBs05W4ACrug7khDYgI/s688/DSC_8904.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="688" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-VypnWIVvTq9jEathcAVx2khzHxedebSW-QtK0J_MMssTz5L4u-1nQoqp25aHbnUS_PSlYy-KUtsVPFJ0FQalRegpRimCoT1aVngMbUGrPFhOTEV1Y5y17k2FgDbIMKrJHfzwPSWVX-D--72LUq7ELSDyJdz8GtAj0bhHyrBs05W4ACrug7khDYgI/s16000/DSC_8904.jpg" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1peeH_U7vbbIPSlizaw9Ns4Z9-wirJBuVg39quM-E4OfB7FR8Y-IIpAZO4pQGkLsbFdpYkr-63QD7AqdCa--VLPHSxr3ta5-wbZKUaRQ4T6P81i3FM-ibwlTCxsJphYos-UpV_Y9qqJnDvbMACMKtZLFlBf2wDsyNX_0O4miV7elkuwxCmlqzwLfk/s706/DSC_0472.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>People often mention <b><a href="https://g.page/barnestor?share" target="_blank">Bar Nestor</a> </b>as one of the places on any pilgrimage here, it was finally time we did this place justice. We did, our first visit was for the amazing steak. The following day I queued up at 7pm for the most exquisite <b>Tortilla </b>whilst my friends and Mrs Bacon enjoyed drinks at a bar over the street. Of course it was worth it, probably the best tortilla and not just because I had to queue for it and wait an hour. So moist and gooey inside Nestor was never going to disappoint. I think we all enjoyed their military super organised ordering system. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHHu_APjtf_SDEH3JTt93bzBMz_Gezo3hLlXEiRVb7tA-0r4aET1py2af9uNssz6qxY5EtY4IrATeGvs5zfOX88PlR_26b84k5NZXvF0pYbJmx0wmPRC87WvOUvoibx4tkCG4X8X4w8MvGeQFfkzefHmI7-O9ue7PoKlH7I0lyiRX9QL-b10r_8I9f/s1107/DSC_8859.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1107" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHHu_APjtf_SDEH3JTt93bzBMz_Gezo3hLlXEiRVb7tA-0r4aET1py2af9uNssz6qxY5EtY4IrATeGvs5zfOX88PlR_26b84k5NZXvF0pYbJmx0wmPRC87WvOUvoibx4tkCG4X8X4w8MvGeQFfkzefHmI7-O9ue7PoKlH7I0lyiRX9QL-b10r_8I9f/s16000/DSC_8859.jpg" /></a></div>We also had some fresh seafood and oysters at <span><span><span><span><b><span><a href="https://g.page/hemeretzi?share" target="_blank">Hemeretzi</a>. </span></b><span>Off piste, we just walked in at random. Of course the food was excellent, in a modern clean setting and waiter service.</span></span></span></span></span><p></p><p><span><span><span><span><span>We went to <a href="https://goo.gl/maps/UafP9ap2UbGxvgTS8" target="_blank"><b>La Vina</b></a> twice for cheesecake, always amazing and always a must do.</span></span></span></span></span></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3vPVCqRQamD459NGTRvp2GMel11-q0GLowdXs_sQb3jL90oiuG5BYH8SD5cvff9dAJXEHnbQJ4P-gt3c9R5qr1i1kqyeoHyB6XkI8KqZx1bIt8U3CTBm3fkyPeuvsZSrkCquBEbumhyirc4KgTh7BW6zxNv9uJ1cf647qbWB9whvTbk3_4bKjVQSF/s1206/DSC_8853.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1206" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3vPVCqRQamD459NGTRvp2GMel11-q0GLowdXs_sQb3jL90oiuG5BYH8SD5cvff9dAJXEHnbQJ4P-gt3c9R5qr1i1kqyeoHyB6XkI8KqZx1bIt8U3CTBm3fkyPeuvsZSrkCquBEbumhyirc4KgTh7BW6zxNv9uJ1cf647qbWB9whvTbk3_4bKjVQSF/s16000/DSC_8853.jpg" /></a></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYBBDY-RNfLYZck6QPHr6WB5omMtUgCPOuyiA7yQhTj0274PCR0EhzhL8X1_FQhYMj_iA4c2nrxQlMQD6Gq8_WLUyfzyrL3Qx3pCkkdOXwgWERWd4f6QsSULzsdSyvexclua-2yjmvkaa8z2S9OpEHdNkP3P7fl2VTFgitdEGI21wkUIzWSPB-s58O/s865/DSC_0519.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="865" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYBBDY-RNfLYZck6QPHr6WB5omMtUgCPOuyiA7yQhTj0274PCR0EhzhL8X1_FQhYMj_iA4c2nrxQlMQD6Gq8_WLUyfzyrL3Qx3pCkkdOXwgWERWd4f6QsSULzsdSyvexclua-2yjmvkaa8z2S9OpEHdNkP3P7fl2VTFgitdEGI21wkUIzWSPB-s58O/s16000/DSC_0519.jpg" /></a></div>Sometimes you just have to go with the flow, so it was at <a href="https://goo.gl/maps/gHjsQ9LRgXiwtUVB8" target="_blank"><b>Bar Sport</b></a> one afternoon. We managed to get an early table the last one left outside and planned to have a few and leave for somewhere else. We didn't leave for several hours. On Saturday afternoon in Donostia, tables are hard to come by. Why leave? Beside the food was so bloody good, I especially remember the <b>Crab Crep </b>and<b> squid stuffed with crab and mini steak frites</b>. I don't think we've ever been here, partly put off by the name (I hate Sports Bars but it isn't one) and the fact that it always seemed impossible to get into. But it's so worth it. Chatting, drinking and eating the finest pintxos known to man. Could there be a better way of spending an afternoon?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzc8ij7bClRbOInL2PMsfKAdfr5F2aYTE4tC7_bLZujWShHSC6bzejJ2i6_fEjdsYasNO2xtwLxMgTwcs9ADP-xfGxprRGwrXWj4XjaezWwPX5TYIp9WxiBTMab5_BU6Q5R5KTH2m9l-eIwykjhPokL7AnC0vwLfr3oF5HURryiKUI9nKEeBdjPNk-/s749/DSC_3007.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="749" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzc8ij7bClRbOInL2PMsfKAdfr5F2aYTE4tC7_bLZujWShHSC6bzejJ2i6_fEjdsYasNO2xtwLxMgTwcs9ADP-xfGxprRGwrXWj4XjaezWwPX5TYIp9WxiBTMab5_BU6Q5R5KTH2m9l-eIwykjhPokL7AnC0vwLfr3oF5HURryiKUI9nKEeBdjPNk-/s16000/DSC_3007.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_hrbYfxRcf07kNK7nLh8lp9E40Ie88qU72VcPy2BxHZWZGXhO1vxRdfhhJJi597WEtmJ18kjGzrd0wZGFeSo4GZ_O7n-49sUNO79oUyDa1ShgNlJBNqFhx4sj37rbWS8o9ntbX_003JVKgUcgFmyQQF6619Tc6nS-ht1ptPf0sc2U16e01ZFCO02V/s759/DSC_0395.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="759" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_hrbYfxRcf07kNK7nLh8lp9E40Ie88qU72VcPy2BxHZWZGXhO1vxRdfhhJJi597WEtmJ18kjGzrd0wZGFeSo4GZ_O7n-49sUNO79oUyDa1ShgNlJBNqFhx4sj37rbWS8o9ntbX_003JVKgUcgFmyQQF6619Tc6nS-ht1ptPf0sc2U16e01ZFCO02V/s16000/DSC_0395.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJhbIkUF0izVLxiahmAFeQQ1ydNt_-ndxsCboEPzx5L5E7nu2Ip5Kq6B1UcwW31HeMpjPdYzoPpGx0F1p8S88_H1V40ivjCtJjsNogSY4Zi8xi6kCpYr7iRvHJR_BOBcKzx5TSY84guM_rrC2MUvh0f5M1VimCfSOX_WjZDk3hBn8SMSCxq4t9XUd4/s768/DSC_9365.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJhbIkUF0izVLxiahmAFeQQ1ydNt_-ndxsCboEPzx5L5E7nu2Ip5Kq6B1UcwW31HeMpjPdYzoPpGx0F1p8S88_H1V40ivjCtJjsNogSY4Zi8xi6kCpYr7iRvHJR_BOBcKzx5TSY84guM_rrC2MUvh0f5M1VimCfSOX_WjZDk3hBn8SMSCxq4t9XUd4/s16000/DSC_9365.jpg" /></a></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdqfhNxKtY4faYOwMtLqAJ4DvvtJif3TlMfYrVPVv3NPiDGv_x2Ej-CciHFxMnqAKfwWIRKIHRbY9nzwbN2YMjhcVydu7dvXWf8E2jkB2p13gC55RP-ymmR9106hzzuLkTWkdYRO8rqYtWObvtXWvgQGkBYPO0TGcO0IT3vdklf7L36vfL5IlvcwW4/s818/DSC_0393.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="818" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdqfhNxKtY4faYOwMtLqAJ4DvvtJif3TlMfYrVPVv3NPiDGv_x2Ej-CciHFxMnqAKfwWIRKIHRbY9nzwbN2YMjhcVydu7dvXWf8E2jkB2p13gC55RP-ymmR9106hzzuLkTWkdYRO8rqYtWObvtXWvgQGkBYPO0TGcO0IT3vdklf7L36vfL5IlvcwW4/s16000/DSC_0393.jpg" /></a></div><p>Postscript. Where is good for <b>Breakfast in San Sebastián</b>? We like <a href="https://goo.gl/maps/pNg1SX3GPzcCKmbHA" target="_blank"><b>Argitan</b></a>, an excellent café and bakery in a prime spot. Also <a href="https://goo.gl/maps/8etPMG9nHyD2tj6T7" target="_blank"><b>The Loaf</b></a><b> </b>great coffee and bread in this minimalist café .They have a few branches in the city.<b> </b> </p><p></p><br /><br />Bacon on the Beechhttp://www.blogger.com/profile/01497622246183079826noreply@blogger.com0tag:blogger.com,1999:blog-1426507870582868124.post-17343338848226901712020-08-05T20:39:00.005+01:002020-08-06T12:30:48.522+01:00Baratxuri at Escape to Freight Island, Manchester.Way back in May 2014 (I had to look it up on <a href="http://www.bacononthebeech.com/2014/05/levanter-fine-foods-ramsbottom.html">here</a>) we were stood outside the shuttered doors of Levanter in Ramsbottom waiting for it to open for the first time. We were their first customers that day and were impressed with their authenticity from the start. As I started taking photographs professionally, Fiona and Joe were amongst my first clients, especially when <a href="http://www.bacononthebeech.com/2015/10/baratxuri-ramsbottom.html">Baratxuri opened</a>. I think we were there on opening night, eating pintxos and documenting the occasion.<br />I like to think that as they have developed their restaurant business, I have developed my photography and we have worked together ever since. I've tried to repay their loyalty by always creating the best set of photos I possibly can for them.<br />I wasn't expecting a phone call from Fiona a few weeks ago as we're in the middle of a restaurant covid related shut down, only now are my clients opening up or considering doing so soon.<br />At that time <a href="https://www.escapetofreightisland.com/">Escape to Freight Island</a> wasn't on my radar, I think it had been under wraps, and I'm no longer on social media so much, so I had no expectations and no real knowledge of what it was. I should have known that if Luke and Justin of Volta another of my<font color=""> regular </font>clients <a href="http://www.bacononthebeech.com/2016/10/the-refuge-manchester.html">The Refuge</a> were involved, it was going to be a winner. <br />Fifteen years ago when I used to travel by train up to Yorkshire every day, I would park my car around these what were then run down dodgy back streets of Piccadilly near the station. Now this, the <a href="https://depotmayfield.com/">Mayfield Depot</a> has been developed to the tune of £1.4 billion. It's just the beginning of this site I believe but it's a fantastic space and there's easily enough room for social distancing too. I've been twice now, once just working and a second time to shoot a little more and eat ourselves though the fine menu at Baratxuri.<br />I think Joe (pictured below) has been inspired by the open air grill cooking found in the Basque country Asadors. <div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9IYmjdSB5A8SgBf4G4EOAL5g96AkbmB1PcRSYo8rEi9n4-F4sSqWo5Y-GI6qkOJ1vcN2tet7BDuFR_r6bTHBEJ5RKZQcmVELZGDHTb_kcfqOMyCX-lMGRmKVzRcPsLRCfBwMUAje69nQ/s3240/DSC_2146long.jpg" style="clear: left; display: block; float: left; margin-bottom: 1em; margin-right: 1em; padding: 1em 0px;"><img border="0" data-original-height="3240" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9IYmjdSB5A8SgBf4G4EOAL5g96AkbmB1PcRSYo8rEi9n4-F4sSqWo5Y-GI6qkOJ1vcN2tet7BDuFR_r6bTHBEJ5RKZQcmVELZGDHTb_kcfqOMyCX-lMGRmKVzRcPsLRCfBwMUAje69nQ/d/DSC_2146long.jpg" /></a>Restaurants like <a href="http://www.bacononthebeech.com/2018/07/etxebarri-axpe-valley-spain.html">Etxebarri</a> <span>in Atxondo</span> and <a href="http://www.bacononthebeech.com/2017/05/kaia-kaipe-elkano-getaria.html">Kaia Kaipe and Elkano </a>in Getaria have inspired our taste too. Give me this robust cooking over Michelin-style frippery any day, although I didn't always feel this way. Although seen as perhaps more traditional, I view this less is more simplicity as actually <i>more</i> modern than most over elaborate overly expensive, fussy high end restaurants, especially in <a href="http://www.bacononthebeech.com/2019/07/mana-manchester.html">this area</a>. <br /></div></div><div style="text-align: left;">Whole fish cooked over coals, BBQ'd meat, char-grilled veg, it's such enjoyable food to eat and to watch the theatre of it cooking on the flames and smoke.<br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyX8ExWFoJbE16I1fHd-_g3see54uqVOYcR8XQ6VJQOLcLMkIdUlr6RIWHQQvTAQv_WEWOwQhZpf_pRAEamcWOEk_H3AFr7y9tJh5opetmeuslw0WFbMDeJToYjy9j2sm4COstsejmSqk/s1817/DSC_1834long.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1817" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyX8ExWFoJbE16I1fHd-_g3see54uqVOYcR8XQ6VJQOLcLMkIdUlr6RIWHQQvTAQv_WEWOwQhZpf_pRAEamcWOEk_H3AFr7y9tJh5opetmeuslw0WFbMDeJToYjy9j2sm4COstsejmSqk/d/DSC_1834long.jpg" /></a></div>I work with lots of chefs in my job. Their work ethic is a constant inspiration to me. It's quite rare to keep hold of the same chef over the years. Chef Rachel Stockley (pictured below) has been at Baratxuri from the beginning. Rachel's passion and skill with Spanish food makes Baratxuri a perfect team.<div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu8jxam1WpMf96-ZxY-0o2gzxWJUvi2IpvZBPyCl4anzW22n_jLdtEqBvcG6iuF0tNFNBAc9NLhXqVSE9LV19rJ2SztGCmHOguhy1o6XvZJsLzzbEUxqBDyPDWUBq2KaJJq0xkVBcBgWc/s1220/DSC_2760long.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1220" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu8jxam1WpMf96-ZxY-0o2gzxWJUvi2IpvZBPyCl4anzW22n_jLdtEqBvcG6iuF0tNFNBAc9NLhXqVSE9LV19rJ2SztGCmHOguhy1o6XvZJsLzzbEUxqBDyPDWUBq2KaJJq0xkVBcBgWc/d/DSC_2760long.jpg" /></a>Whole Vegetable Skewers. Skewered whole red pepper, red onion and sweet potato, baked deep in the fire with chilli and garlic salsa. (£8).</div></div><div class="separator" style="clear: both; text-align: center;"><div style="text-align: left;"><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjci-Eq5w7HVdXKtRF7Zz54C52Qk586Mr-7xcoifj-yQc93sKXZDniJc8C4GaI87_23QDKMFFNeqlCpAQspx2ra3cQsUvt8rZjkt767FfS_8b0Zuwp5kDrMqg9qy3ro1-xYKImxJcy7Cu4/s1701/DSC_1608long.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1701" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjci-Eq5w7HVdXKtRF7Zz54C52Qk586Mr-7xcoifj-yQc93sKXZDniJc8C4GaI87_23QDKMFFNeqlCpAQspx2ra3cQsUvt8rZjkt767FfS_8b0Zuwp5kDrMqg9qy3ro1-xYKImxJcy7Cu4/d/DSC_1608long.jpg" /></a></div>Shell on BBQ king prawns. Whole king prawns, grilled over oak embers and served with bomba rice cooked with shrimp and clams. (£16).<br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOcONu3KhTTfqUFF44ZuwWjboIJRVFQEm3QGE2A_VQ5vSVe7JEOUVx5jNjZ9E8_YRxYT69wYC9SukF387rpcVS_jKuSEWboTB5_Z-J5JiY3DXRgwT1IHA4bYzNPQQBlo-PVqNc5jYe2Cw/s1173/DSC_1599long.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1173" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOcONu3KhTTfqUFF44ZuwWjboIJRVFQEm3QGE2A_VQ5vSVe7JEOUVx5jNjZ9E8_YRxYT69wYC9SukF387rpcVS_jKuSEWboTB5_Z-J5JiY3DXRgwT1IHA4bYzNPQQBlo-PVqNc5jYe2Cw/d/DSC_1599long.jpg" /></a></div>Whole Grilled Sea Bass charred over the fire served with roasted new potatoes. (£16).<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpqSvS4xU29FYJm3hdD9ujc9KqGZTMgd3prkmYyx7C5xJ3kIR4PnPCNL01t7-Up3exBqfoDpHY3RnKV_LO0bkhGIkhGYDXaNi40s-mYFjFrUxGhV9LyIRQzoKhcdSl7NgWK0kEBmB4wD4/s656/DSC_2454.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="656" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpqSvS4xU29FYJm3hdD9ujc9KqGZTMgd3prkmYyx7C5xJ3kIR4PnPCNL01t7-Up3exBqfoDpHY3RnKV_LO0bkhGIkhGYDXaNi40s-mYFjFrUxGhV9LyIRQzoKhcdSl7NgWK0kEBmB4wD4/d/DSC_2454.jpg" /></a></div>
Rump Steak. Herefordshire 10oz rump steak with fire salt crust served with vine tomatoes and salsa verde. (£18).<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdLwxUHi9RkA_nQ0c3ivnaP4G8nQ6Gx7xexsd2yZVmh5lBp2_GpGA9Xje5kH8yNTYXlYC-Sevb2rydbowCIjuqzpPHnuQmQFbNIEeq4l9NWfAL-gZz5ktcTzEAO0IjPuANwOZ5eoZ6JyY/s1066/DSC_2782long.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1066" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdLwxUHi9RkA_nQ0c3ivnaP4G8nQ6Gx7xexsd2yZVmh5lBp2_GpGA9Xje5kH8yNTYXlYC-Sevb2rydbowCIjuqzpPHnuQmQFbNIEeq4l9NWfAL-gZz5ktcTzEAO0IjPuANwOZ5eoZ6JyY/d/DSC_2782long.jpg" /></a></div>Fire Roasted Pork. Pork Belly slow roasted over the wood fire with smoky new potatoes and chilli, garlic and sherry vinegar. (£9).<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGK6DZrxXZYgJq_Vf1V7qVmiYQ9oobL6-yIuZNx9JR5qfSFLwU4L8unQ9GSRnWfieUthEFjnTjyFMI_rHywQDMpLfml6I8kcV-cRQO41-XrqLNnaFMnkuQsF_VpUnRvB-sowseYs5VpLM/s1380/DSC_1446.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1380" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGK6DZrxXZYgJq_Vf1V7qVmiYQ9oobL6-yIuZNx9JR5qfSFLwU4L8unQ9GSRnWfieUthEFjnTjyFMI_rHywQDMpLfml6I8kcV-cRQO41-XrqLNnaFMnkuQsF_VpUnRvB-sowseYs5VpLM/d/DSC_1446.jpg" /></a>Some shots of the site.<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRBwQ2cfvYqpGPacX180OD1RCDSkbXKo-fItyK1v1OE1SEM6HcgEEsWKK5NRPK_lApf9wv57nkp-pjcATncQ5Sg6EdENNl7RdVYbifSat85ihMNReCOsj-rKYGbiNUVt9b-Z8dYm50o4U/s2130/DSC_2331long.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2130" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRBwQ2cfvYqpGPacX180OD1RCDSkbXKo-fItyK1v1OE1SEM6HcgEEsWKK5NRPK_lApf9wv57nkp-pjcATncQ5Sg6EdENNl7RdVYbifSat85ihMNReCOsj-rKYGbiNUVt9b-Z8dYm50o4U/d/DSC_2331long.jpg" /></a></div></div>
We loved Baratxuri at Escape to Freight Island. It's an exciting space and the food is exactly the kind of food we like to eat.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTZwiqfZYcftbiJc9FQ8frvQeLBGFtBne2vV4bR7goiAJeJUxWwS8oXDM6ig48lDiU7Zo5qMzXFLLJ7gZQSlC0U_iiXiKnb35iKU_MNowL4NBl00KGEJdWgBJiNG32olkloYg4NG9_B5U/s2668/DSC_2308long.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2668" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTZwiqfZYcftbiJc9FQ8frvQeLBGFtBne2vV4bR7goiAJeJUxWwS8oXDM6ig48lDiU7Zo5qMzXFLLJ7gZQSlC0U_iiXiKnb35iKU_MNowL4NBl00KGEJdWgBJiNG32olkloYg4NG9_B5U/d/DSC_2308long.jpg" /></a></div>To see the full set of photos in high resolution have a look at my photography website <a href="https://www.bacononthebeech.co.uk/Case-Studies/Baratxuri/">here</a>.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheuI9DS5fVQ157M_6oGf03uaN3lwYG6o3Y1JiOlUGxdfyLNe2uSiBhlUhFz8w4ozBYOk6bNc5xL-j10bdg4HyJMgXJHVxeR7ko1tZNf7v2asch03pW0bccK2XWKc1Bm3dAoTb-7yLiCj8/s580/baratxuri_sql-lo.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="580" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheuI9DS5fVQ157M_6oGf03uaN3lwYG6o3Y1JiOlUGxdfyLNe2uSiBhlUhFz8w4ozBYOk6bNc5xL-j10bdg4HyJMgXJHVxeR7ko1tZNf7v2asch03pW0bccK2XWKc1Bm3dAoTb-7yLiCj8/s0/baratxuri_sql-lo.jpg" /></a></div>Bacon on the Beechhttp://www.blogger.com/profile/01497622246183079826noreply@blogger.com0tag:blogger.com,1999:blog-1426507870582868124.post-20310601477790465712020-04-29T15:05:00.000+01:002020-05-10T08:01:57.831+01:00 Pink Lady® Food Photographer of the Year 2020.I like to describe what I do as a 'restaurant photographer'. It's a little bit different from a studio based food photographer although a large part of what I do is photographing food and drink and the people who make it. As a restaurant photographer, every job and shoot location is different with its own particular challenges. Light is the main one, it's taken me years to hone a lighting technique that I'm happy with, to replace an ideal beautiful natural light set up, as good lighting in restaurants can be in short supply, especially in the dark Winter months. I'm often working quickly to strict time limitations and around customers and in tight spaces. You often have to think quickly and adapt to the working environment.<br />
I love what I do and I miss the 'buzz' of it now I don't have it, living in lock-down. We don't know when restaurants will reopen properly but they'll most likely be the last industry to get back to 'normal' again.<br />
I'm entirely self taught as a photographer, I started this blog several years ago, just for something to do and gradually found that I was enjoying taking food photos more than I was as a freelance illustrator which I was originally trained in and did for many years.<br />
Photography technique I developed by trial and error but there are times when you wonder is this the right thing to do? Is this any good? Self doubt drives me forward but too much is unhelpful.<br />
I look on old work that I loved at the time in self critical horror, every new job I work extremely hard to try to make incremental improvements, you see the progression as your work improves. <br />
Who knows if all my regular clients will reopen once all this ends? One certainly hopes so. I'm generally an optimist but hope is in short supply at the moment in the restaurant business which I consider myself a part of.<br />
Which brings me to the <span class="st"><i> <a href="https://www.pinkladyfoodphotographeroftheyear.com/events/exhibition-2019/">Pink Lady® Food Photographer of the Year 2020</a>.</i></span><br />
<span class="st">After coming second in 2019 in my bloggers category (see photo below) in all honesty I wasn't sure if I was going to enter again this year. Why not leave it on a high?</span><br />
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<span class="st"> My work is improving I think all the time but you need a striking and memorable image like this one I believe to get through the strict judging process that's needed when so many amazing talented photographers enter from all over the world. I feel that you really need a unique photo-shoot scenario, but a lot of what I do isn't really going to lend itself to this as the work and food looks really good <i>but this isn't enough,</i> it needs to be a little different to get though to make it memorable and stand out. You're competing with the best in the world!</span><br />
<span class="st">Then I got one of their final promotional emails, and a successful competitor from last year said she wasn't going to enter but did <i>and</i> ended up winning. I thought, 'what have I got to lose?' So I entered a few of my favourites shot this year, thinking I <i>may</i> just get through to the exhibition if I'm lucky. The odds were really against it I thought after last year. There's a part of me that thinks I just got lucky last time.</span><br />
<span class="st">I was extremely surprised to get an email that a few of my photos had got through to the final stage and that this photo below would be in the exhibition. </span><br />
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<span class="st">This photo was shot yet again in the kitchen in <a href="https://www.theboatinnlichfield.com/">The Boathouse in Lichfield</a>, quickly shooting chefs as they worked. I liked the simple composition of this one. Simple and beautiful is how I like to create images and it tells the story of the chef going through all the processes, laboriously making pasta properly.</span><br />
<span class="st">Again as last year, to get though to the exhibition is an amazing achievement, especially as a self taught </span><span class="st"><span class="st">relative </span>newcomer to photography. To be chosen amongst the best in the world is a real honour and huge confidence booster. It's a flag that says you're a part of the industry and <i>deserve</i> to be there.</span><br />
<span class="st">We loved our trip to London last year to the exhibition and result at having come second. Full of high spirits, we taxied to <a href="https://www.barrafina.co.uk/">Barrafina</a> on Dean Street to do what we do best, eating copious amounts of tapas , the food was so good, I recall big red <a href="https://www.bascofinefoods.com/carabinero-prawns.html">Carabinero Prawns</a> and drinking my favourite Spanish beer, cold foamy <a href="https://estrellagaliciabeer.co.uk/">Estrella Galicia</a>. It was a special night that we'll never forget.</span><br />
<span class="st">This year would be different of course because of the Coronavirus. But it really worked virtually online with pop star and cheese-maker Alex James presenting the awards again. </span><br />
<span class="st">I had seen the amazing images in my category and thought I have absolutely no chance. I couldn't believe it when my name was announced as coming second again in the bloggers category for the second year running! I was honestly astonished. This is the best food photography awards in the whole world and I'd won a prize yet again.</span><br />
<span class="st">This really means an awful lot to me, especially in these strange times when I don't know when I'll be shooting professionally again. </span><br />
<i><span class="st">See the awards in full below.</span></i><br />
<iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/IL2p3KOU26E" width="560"></iframe>
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<span class="st"><i>I received an award in 2018 for this photo of Turbot on the grill at Elkano Spain. This was my first taste of success at the awards. Seeing the print on the walls of the exhibition at The Mall Galleries was wonderful.</i></span><br />
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<span style="font-size: xx-small;"><b>CHECK OUT MY AWARD WINNING PHOTOGRAPHY PORTFOLIO HERE <a href="https://www.bacononthebeech.co.uk/Portfolio/" target="_blank">BACONONTHEBEECH</a>.<br />2ND PRIZE. PINK LADY FOOD PHOTOGRAPHER OF THE YEAR 2020.</b></span><span style="font-size: xx-small;"><b> </b></span><br />
<span style="font-size: xx-small;"><b>2ND PRIZE. PINK LADY FOOD PHOTOGRAPHER OF THE YEAR 2019.</b></span><br />
<span style="font-size: xx-small;"><b><span style="font-size: xx-small;"><b>HIGHLY COMMENDED. </b></span><span style="font-size: xx-small;"><b>PINK LADY FOOD PHOTOGRAPHER OF THE YEAR 2018.</b></span> </b></span><br />
<span class="st"><br /></span>Bacon on the Beechhttp://www.blogger.com/profile/01497622246183079826noreply@blogger.com0tag:blogger.com,1999:blog-1426507870582868124.post-28795030153707130562020-03-23T19:30:00.000+00:002020-03-24T08:54:27.632+00:00Rothay Manor, Ambleside.It seems pointless writing this review now, in the middle of the Corona Virus, where all restaurants here in the UK have closed but I have a lot of time on my hands now with my diary of all forthcoming photo-shoots inevitably and worryingly cleared but I know this is nothing in comparison to restaurateurs. In 48 hours alone, Rothay Manor owner Jamie Shail said the hotel had in the region of £30,000 worth of cancellations. Frightening and shocking times.<br />
It seems a good time to recall happier days, first shooting for Rothay Manor (cards on the table, they're a client) then visiting as customers with our dogs in tow. Unique I think in Ambleside (which has no shortage of quality dining hotels) is that you can take your dogs into a separate elegant dining room.<br />
Head chef Dan McGeorge is fairly new and makes a statement of intent along with a £1 million pound refurbishment. His food was awarded three AA Rosettes last year which is was well deserved. I'm sure the Michelin inspectors will be (back?) in when all this is over.<br />
We sampled the 9 course longer Gourmet Taster menu (£90), the photos below are a mix of what we ate and what I photographed on two different occassions.<br />
Hand Dived Orkney Scallop. Jerusalem Artichoke, Apple, Marigold.<br />
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Squab Pigeon. Faggot. Turnip, Buckwheat, Green Strawberry.<br />
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Dover Sole with Salsify, Onionm Sea Beets and Lemon. (our replacement for the pigeon).<br />
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Turbot with clams, Alexander, Haricot Blanc and Elderflower.<br />
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Skrei Cod, Cabbage, Kale Bacon.<br />
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Suckling Pig Loin Belly, Brawn, Onion, Chervil, Douglas Fir.<br />
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English Rose Sirloin of Veal with Walnut, Leek, Potato and Truffle.<br />
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The food is elegant and intricate and most importantly, the flavours are all there. We knew we were in for a good night when the first canapés were all excellent. (Cumbrian Venison Tartare pictured below).<br />
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I'd prefer a slightly faster pace on a long taster menu but I am fairly impatient.<br />
The staff are delightful and especially kind to our two dogs, and we loved the stunning huge room we stayed in with its' own patio to the beautiful gardens.<br />
When this is all over, hotels and restaurants are going to need our custom and I'm looking forward to the day that we embrace again the true joy of eating in restaurants like this one.<br />
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<i>See the full shoot <a href="https://www.bacononthebeech.co.uk/Case-Studies/Rothay-Manor/">here</a>.</i><br />
<i>To commission me for a photo shoot, email Bacononthebeech(at)gmail.com.</i><br />
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<br />Bacon on the Beechhttp://www.blogger.com/profile/01497622246183079826noreply@blogger.com0tag:blogger.com,1999:blog-1426507870582868124.post-10202781028358200542019-11-11T18:50:00.000+00:002019-11-11T18:50:50.373+00:00Erst, Manchester.I had no real intention of visiting Erst. Not because I thought it wouldn't be good but really because I had kind of given up blogging and I'm also trying to economise. So we don't really get out much these days, which I'll also put down to pure laziness. There are fewer things I like doing more on these cold wintry nights than staying in by the fire, stuffing my face and watching Netflix. More often than not, pushing the boat out can lead to <a href="http://www.bacononthebeech.com/2019/07/mana-manchester.html">huge a disappointment</a> and an empty wallet.<br />
Besides, we've been to some top small plate restaurants in London of this ilk, and in the case of say <a href="https://www.theguardian.com/lifeandstyle/2018/jun/24/st-leonards-london-not-so-much-a-meal-out-as-a-funfair-ride-restaurant-review">St. Leonards</a>, we were not blown away.<br />
So as we were invited down to Erst, we thought we'd give it a go and we were pleasantly surprised. Surprised at how accomplished the food was. We actually preferred Erst to the much rated St Leonards and even enjoyed it more than their high end neighbour.<br />
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The small plates 'modern European' menu is well designed and refreshingly small. They've honed it down, kept it simple and everything we ate as far as we're concerned actually works well. The interior is clean and modern but like many places in Ancoats, a little chilly inside in these winter months. I'm sure it warms up later on in the service. We liked the first white wine we tried, (rare for us) a 2018 Eschenhof Holzer, Gruner Veltliner Wagram from Austria. It worked perfectly with the food.<br />
We sampled:<br />
Carlingford Oyster with Apple and ginger mignonette. I mentioned at the time I'd prefer my oysters naked as for me this accompaniment is overpowering but this is really down to personal preference. The produce, lovely plump oysters are excellent.<br />
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Pickles & Ferments.<br />
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Flatbread with Whipped Lardo. I bloody loved this. You can just inject this lardo into my veins and the flat bread was perfect as you might expect from Trove bakery.<br />
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Salt Cod, Tomato, Capers and Oregano. Beautifully fresh and clean dish. The tomatoes are reminiscent of the flavoursome fragrant ones you eat abroad. A favourite. Followed by Mussels dashi and pork fat oil. This has a wonderfully rich broth.<br />
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Pork Collar, plum and rosemary. <br />
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Partridge, ajo blanco & grapes. As Mrs B said at the time, 'this is how we prefer our game, roasted and not raw'. <br />
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Finally dessert, a lovely rich Wintry Baked Apple, pecan and vanilla ice cream.<br />
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The moral of this story is never try and judge a restaurant you've not visited yourself yet. Erst is an absolute delight and good value. You could come here at least twice instead of higher end options. I'd prefer to visit here myself, the staff are lovely, it's unpretentious and everything actually works well. Highly recommended.<br />
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Bacon on the Beechhttp://www.blogger.com/profile/01497622246183079826noreply@blogger.com0tag:blogger.com,1999:blog-1426507870582868124.post-16267602095377569062019-10-21T18:24:00.000+01:002019-10-21T18:24:51.465+01:00The Crown, Burchetts Green, Berkshire.We were going to a family wedding down south so used that as an excuse to visit the much venerated <a href="http://thecrownburchettsgreen.com/">The Crown, Burchetts Green</a>. It seems impossible to write such a review without using the phrase 'a family affair', but chef <span class="st">Simon Bonwick is always in the kitchen, whilst apparently several of his children work here too. We met two of them and professional and friendly they were too, and even chef popped his head out to say hello.</span><br />
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<span class="st">It's not really a pub, although it looks like one from the outside. Nobody really comes here for a drink I'm told. It is worth the four hour journey from Manchester. We weren't messing around so just went for the taster menu as follows.</span><br />
<span class="st">Canapés and bread.</span><br />
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<span class="st">Roquefort.</span><br />
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<span class="st"> Crab signature.</span><br />
<span class="st">Duck with a rather nice elderberry and rowan sauce.</span><br />
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<span class="st">Lemon Tartlet, bramble sorbet.</span><br />
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<span class="st">Prune with heather baba.</span><br />
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Everything was all rather nice, faultless really, I especially liked the duck. I would have preferred an extra fish course over a dessert (although the desserts were very good). All in all a very pleasant lunch, it left me wanting more and eager to return next time we're down in this neck of the woods. As Michelin say, well worth a detour.<br />
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<span class="st"></span>Bacon on the Beechhttp://www.blogger.com/profile/01497622246183079826noreply@blogger.com0tag:blogger.com,1999:blog-1426507870582868124.post-86900768373504899912019-09-12T09:29:00.000+01:002019-09-12T09:46:48.434+01:00White Swan at Fence, Lancashire.Whenever I see the word 'challenging' to describe a chef's food, alarm bells go off in my head. I think, that's fine but you can do it with somebody else's money. I don't want challenging, I really just want delicious. This is the reason why we've never been to <a href="https://www.tripadvisor.co.uk/Restaurant_Review-g2213415-d988932-Reviews-Mugaritz-Errenteria_Province_of_Guipuzcoa_Basque_Country.html">Mugaritz</a> in the Basque Country. We all know that Tripadvisor is generally awful and terrible for the industry but take a look at the reviews for that particular 'challenging' restaurant, it certainly makes for interesting reading. I'm not in the market for gambling €350 each for what at least half of the customers writing reviews on TA agree is challenging but also unsuccessful and unpalatable. <br />
I am however very much in the market for two Michelin star courses for £27 or three for £35 in the Lancashire village of Fence.<br />
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I wouldn't describe chef <a href="https://www.whiteswanatfence.co.uk/">Tom Parker's</a> food as challenging. I would call it absolutely gorgeous and packed full of flavour like the wonderful style of his mentor <a href="http://www.bacononthebeech.com/2017/04/northcote-langho.html">Nigel Hawthorne</a> of Michelin starred <a href="http://www.bacononthebeech.com/2017/04/northcote-langho.html">Northcote</a>.<br />
I've been to the <a href="https://www.whiteswanatfence.co.uk/eat-drink/menu/">White Swan</a> twice now, firstly on my own when I had a spare day off <a href="https://www.bacononthebeech.co.uk/">shooting food professionally</a>. We then returned together for my recent birthday and we took our two dogs. Can you name anywhere else in Britain where you can eat Michelin star food <i>and</i> take your furry friends? * This is not a rhetorical question, I would like to know so I can visit.<br />
On this second visit first, we ordered dishes to share so we could sample as much as possible. There is also a 6 course tasting menu for £60.<br />
The excellent home made bread rolls to begin on both occasions are good and crusty, served with a richly flavoured foie gras liver paté and a lovely creamy whipped butter. <br />
Tomato Consommé. Hebden Bridge Goats Cheese Gnocchi, nocellara olives, basil and marjoram. Absolutely lovely, a warm taste of the Summer, the tomatoes explode with flavour on your tongue.<br />
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Warm Salmon Gravalax. English Wasabi buttermilk, apple and dill. I had something similar to this on my first visit and I loved both (with cucumber and radish on that occasion, picture below). Such a beautiful dish.<br />
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Suckling Pig. Garden Courgette, basil and crab apple. The crispy crunchy skin is just right, with the soft fleshy pork underneath, it's perfect. (*Note the plating was perfect before I accidentally stuck my finger in it).<br />
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Whitby Cod, Smoked Bacon, Scottish girolles and onion. I think this one was our favourites, we love the flavoursome liquid broth that accompanies the delicate fish.<br />
Veal Sweetbreads, Artichoke Madeira and thyme (pictured below) was another richly flavoured beauty from my first visit in May.<br />
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Desserts were also strong on both visits. Tiramisu. Banana Ice Cream, Michel Cluizel Chocolate, coffee bean and caramel may well be my perfect dessert. Mrs B loved her Blueberry Crumble Soufflé. Beetroot Ice Cream and white chocolate custard. It's well worth the extra £5 surcharge.<br />
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Over two visits I'm yet to eat a dish that didn't work and wasn't beautiful and I love those odds. White Swan at Fence is in my favourite three places to eat in the UK overall, it's certainly my favourite pub. It's incredible value, the food is always superb and full of flavour, it's in an unpretentious setting, they serve <a href="https://www.timothytaylor.co.uk/beer/landlord/">Timothy Taylor Landlord</a> and the staff are all absolutely lovely. Even the coffee is decent, not always the case in good restaurants. <br />
My advice is this, avoid those places that may attempt to try and 'challenge' you, they're rarely as successful as you'd hoped, (with a few exceptions) and they're rarely as good as here. You can keep your cutting edge, I'm just sticking to safe bets like this where lovely people just simply serve you wonderful food.<br />
<br />
<i>10/10. Everything was perfect over two visits. We couldn't fault anything.</i><br />
<i>* Dog Friendly tables in the bar area only not on Friday/Saturday evenings. We specify this when booking.</i><br />
<br />Bacon on the Beechhttp://www.blogger.com/profile/01497622246183079826noreply@blogger.com0tag:blogger.com,1999:blog-1426507870582868124.post-88966984525167140062019-08-28T16:41:00.000+01:002019-08-29T13:39:01.379+01:00The Black Bull Inn at Sedbergh, Yorkshire.We no longer go camping. Too many times we had to pack the tent away in the rain. It was the packing and unpacking that became tedious. So whilst most of our friends upgraded to camper vans, we'd save ourselves the 20K that we don't have, and book into the nearby pub for a weekend away with friends. The problem though was that more often than not, these places are chosen based on their proximity to the local campsite. So the pub might have some decent beers on if it were in Yorkshire or Cumbria, but the food would be average. Despite the so called 'food revolution', the food offerings at many pubs in the UK remains quite poor I think. A recent trip to The famous <b><a href="https://www.tanhillinn.com/">Tan Hill Inn</a></b> for instance, whilst a fun weekend, the food was awful and the staff were pretty poor.<br />
So I always have low expectations and have become quite good at ordering the least worst thing on the menu. I would order the pie more often than not as it seemed a safe bet. Even then, I might be presented with one of those abominations, the puff pastry lid. This is not a proper pie!<br />
<b><a href="http://www.theblackbullsedbergh.co.uk/">The Black Bull in Sedbergh</a></b> is a different kettle of fish. It's only a short drive from the M6 making it an easy journey up from Manchester. We wandered through the quaint little village past the little stalls selling local gin and artisan cheese. The sun shone on the bunting and everything was right in this lovely corner of the world. We even have time for a quick brew at<a href="http://www.threeharescafe.co.uk/"> <b>The Three Hares Café</b></a>, a place I later find out is owned by the same people, James and Nina. The bread and cakes look impressive but we're saving ourselves for lunch.<br />
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We get a warm welcome at the Black Bull too. We enjoy a marvellous lunch in the dog friendly bar area whilst our room is being prepared. The Maple Pea Hummus (£3.50) is a must order and excellent value, it comes with lovely thin, crunchy home made crackers. It seems all the things that can be home made or sourced locally are, down to the beautiful pottery. If only all pubs were like this.<br />
The Drovers Platter Served With Bread Home Cooked Ham, Artisan Cheese & Sausage Roll (£12.50) is another fine choice. Again all the elements are very good. The cheese and ham is so much superior to the usual supermarket standard and the bread that they make themselves, superb. "I love this place" I say to Mrs B. We are so impressed.<br />
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Her order, the Hot Roast Beef Sandwich, proper chips & salad (£10.50) again, is beautiful with good quality meat. The chips are perfect.<br />
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Following lunch we check into our room. It's beautiful, modern and spacious. The cute little details like the bespoke toiletries (local of course) and the dog blanket and water bowl for our dog.<br />
We returned later for dinner. The beer range looks impressive, I couldn't get enough of the unpasteurised naturally hazy Budvar beer.<br />
To start we both order the Mansergh Hall Pork Belly, Hand Dived Scallop, Date & Kohlrabi (£9.95). My pork belly is a little over. I'm looking for that almost jellied soft texture with a crispy skin. This, I think maybe had been left on the pass and dried out a little. The scallops are beautifully cooked.<br />
Also, Luing Beef Sirloin, Beetroot Ketchup, Cavolo Nero & Chips (£22.95). It is a good flavour steak with a pleasing texture. I swerved the cold Beetroot Ketchup (this doesn't work for me with steak) and personally I would have preferred the meat served on a plate rather than a wooden board. But I rarely order steak in pubs but would certainly make an exception here. <br />
Desserts are good too. Our party were taken by the home made liquorice ice cream, "more intensely liquorice than liquorice itself".<br />
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One thing I must mention, one of our party has some food intolerances and I thought it was quite telling how this was dealt with in a helpful and most professional manner. (She gave it a 10/10).<br />
Unlike a recent abysmal unprofessional experience elsewhere (both during and after the meal), here what is already a great restaurant and a wonderful hotel, is made stellar by the people working here. All the staff are professional and clearly well trained. It also helps enormously if you have natural charm as everybody does here.<br />
I think that at The Black Bull Inn, they understand that all the smaller elements are important but the people working here make our weekend from what would have been very good to one of the best weekend trips we've ever had away in the UK.<br />
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The following morning, the breakfast is excellent as we expected. The scrambled egg is perfect, made I guess with eggs from their own chickens in the beer garden in the back. All the elements, the bread and the freshly squeezed OJ are as good as they can be. They strive to make everything is as good as it can be at The Black Bull in Sedbergh.<br />
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<i>Dinner Bed and Breakfast cost us £205 for one night (including a £70 dinner allowance for two of us) plus £25 for the dog.</i><br />
<br />Bacon on the Beechhttp://www.blogger.com/profile/01497622246183079826noreply@blogger.com0tag:blogger.com,1999:blog-1426507870582868124.post-83150768275059383932019-08-05T07:00:00.000+01:002019-09-12T09:50:42.959+01:00Armeni Restaurant, Oia, Santorini, Greece.Thinking back, the most memorable meals are those that are so engrained in specific a time and place, those unique singular moments in life where there's almost magic in the air. So it was with our dinner at <a href="http://armenisantorinirestaurant.gr/">Armeni Restaurant</a>, Santorini.<br />
It was the last night of a wonderful trip away, mainly in Naxos but with a few days in Santorini before we were due to fly home. The island itself is just as breathtaking as you imagine it to be. The picture postcard white villages and blue domes hanging on to the top of a volcanic crater are already so familiar from stock photos of Greece, you can hardly believe you're actually there.<br />
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I'd pre-booked a table at Armeni as I'd got a tip from a pal on twitter. It shuts at 9pm so actually a <a href="https://www.opentable.co.uk/r/armeni-fish-taverna-oia">7.15pm booking</a> is pretty much the latest you can eat in the evening without rushing. Google maps told me it was just a short walk from our apartment in Oia. I knew it would be downhill but it was slightly treacherous in parts with a minor landslip of small rocks but nothing that can't be handled if you're fairly able. Actually the walk down the cliff face was part of the whole experience.<br />
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We arrive to a warm welcome as is usually the case in Greece. Greek people really are the most hospitable folk. The taverna is at the very bottom of the volcanic crater right on the seafront. They have sun-loungers for customers going out to the quay and kids are running round with locals cats. The whole scene is so Greek with an informal slightly scruffy sea swept charm.<br />
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We order loads of smaller plates althought they offer you a look at the catch of the day.<br />
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All the dishes pretty much came at once which we didn't expect but it was all great, anchovy, smoked mackerel, octopus, scallops and smoked eel... It's just one of life's joys to eat food like this on the seafront as the sun is setting.<br />
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After we'd eaten they mentioned to us that we could have arrived on their complimentary water taxi from a nearby port as it is easier to manage the return walk up the cliff to Oia. So we took up their kind offer of a return boat ride back around the cove.<br />
The water was choppy and a the ride a bit bumpy but right there and then was one of those moments you never forget. Fortuitously just as we turned the corner into the little port, the sun was setting on one of those famous Santorini sun sets. We couldn't have timed it better if we'd have tried. It was one of those rare moments in life when just fleetingly, life is perfect.<br />
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Thanks to <span class="css-901oao css-16my406 r-1qd0xha r-ad9z0x r-bcqeeo r-qvutc0"><span style="font-size: small;"><span style="font-weight: normal;"><a href="https://twitter.com/mmmarkos">Markos </a>on twitter for the tip.</span></span></span><br />
<br />Bacon on the Beechhttp://www.blogger.com/profile/01497622246183079826noreply@blogger.com0tag:blogger.com,1999:blog-1426507870582868124.post-77518174498643535362019-07-30T19:05:00.001+01:002019-07-30T19:23:20.279+01:00Mana, Manchester.<span style="font-size: small;">It’s 2.30 in the morning of the hottest, sweatiest night of the year and I can’t sleep. I’m thinking about our meal last night. </span><br />
<span style="font-size: small;">Mana Head chef, Simon Martin appeared to be in a massively bad mood which permeated throughout the huge dining room. He did not look happy at all. Unsmiling and and none communicative on occasions when he brought the food over to our table, it really did put a dampener on the night’s dinner. Was it something we did? I try to find a reason why it might be our fault as you do at 2.30am and you can’t sleep.</span><br />
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<span style="font-size: small;">Early on in the evening we had mistakenly ordered a bottle of white rioja but taking a sip, I immediately realised it wasn’t the right wine for us all. The highly rated Viña Tondonia White Reserva (I think) was just way too mature and sherry like for what we were looking for. We asked to change it to a different wine and were told they’d have ‘to try and sell it to someone else’. I think it was our fault in hindsight but It felt like we had really put them out and it wasn’t the reaction I had expected.</span><br />
<span style="font-size: small;">Or had we been too loud or too drunk? I hadn’t thought so, no more than usual anyway.</span><br />
<span style="font-size: small;">Was it the presence of the Guardian photographers who were there shooting for a new, yet to be published review? I also got the distinct impression that me snapping away wasn’t going down too well either. (I later ask for permission to photograph the chef).</span><br />
<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEFvKx9Aj3AiTKECjgNFxy4cUpNC6f1LXNM9slI5NsnFgHVN0TvUDzh1SCOYkSA9M6PNmB2ux6Moj319HoE2335XYZCWWJCiqHB2bg9DTrRE2S71JkU80lqE0r528S5_G92L3uiXQfejY/s1600/DSC_5045.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="902" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEFvKx9Aj3AiTKECjgNFxy4cUpNC6f1LXNM9slI5NsnFgHVN0TvUDzh1SCOYkSA9M6PNmB2ux6Moj319HoE2335XYZCWWJCiqHB2bg9DTrRE2S71JkU80lqE0r528S5_G92L3uiXQfejY/s1600/DSC_5045.jpg" /></a>The narrative of the story I‘d assumed I was going to tell, is that I’d been wrong to leave it until now to come to Mana, that it had been amazing like everybody else says it is and a fine night was had by all. It didn’t turn out quite like that for us.</span><br />
<span style="font-size: small;">Firstly, the food. It was good with flashes of Michelin star brilliance. It wasn’t the overly challenging style that I had mistakenly believed that I wouldn’t like. The flavours are generally all there. The oyster with chicken fat was beautiful, the yakitori-style eel, is now one of Manchester’s best ever dishes. That tartare, again, such a gorgeous mouthful. That bread is superb. He’s a talented chef.</span><br />
<span style="font-size: small;">It was just that we were hugely let down by the service. If they’re attempting to win a Michelin star, then on this occasion, they fell well short of that. It made me realise again that front of house and service is at least as important as the food if not more so, as it has the capacity to completely spoil a night and overshadow everything else, even if the food is good. Dining at the best restaurants can make you feel like a million dollars, this just made me feel regretful and disappointed. </span><br />
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<span style="font-size: small;">Service was slow and inconsistent. Dishes were explained on some occasions but not others. If the chef is going to bring the dishes, maybe it’d be better to smile, be friendly and chatty rather than have a face like thunder and leave the table just as one of our party is in the middle of asking you a question. This happened twice. </span><br />
<span style="font-size: small;">It just doesn’t put us, the customers at ease. Two dishes of hogget were brought out but there were three of us eating it. When we asked where the third one was, they explained two dishes were to share between three of us. This didn't seem quite right to us.</span><br />
<span style="font-size: small;">I never felt the presence of a manager who was taking care of us and was steering the ship as such. A strong character with effortless charm like the brilliant <a href="http://www.bacononthebeech.com/2015/08/the-french-manchester.html">Kamilla Plonska of the French</a> or <a href="http://www.bacononthebeech.com/2019/05/enxaneta-at-tast-manchester.html">Fernando Marques of Tast</a>. I believe they had a manager, Anthony Barnes but he seems to have left.</span><br />
<span style="font-size: small;">At one point I asked if it were possible to speed up the pace a little as it seemed an age between each course and was told that essentially this pace could not and would not be changed. That he could ask the kitchen but ‘it wouldn’t really make any difference’. Really? Is all this for the benefit of the kitchen or the paying customers? </span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-family: inherit;"><span>Earlier on
in the evening Mrs B politely asked them if it were possible to turn the music
down a little because it was quite loud. She was told, “I’ll ask the chef!” Everything seemed to be for
the benefit of keeping the chef happy and the customers were just an after
thought.</span></span></span> </span><br />
I’d like to make a suggestion that if the restaurant wants to achieve Michelin star levels of service that perhaps they take extra training by a true experienced specialist. We were saying that they need someone along the lines of <a href="http://www.bacononthebeech.com/2016/06/quique-dacosta-denia-spain.html">Didier Fertilati</a>, (manager of the <a href="http://www.bacononthebeech.com/2016/06/quique-dacosta-denia-spain.html">Quique Dacosta</a> restaurant and the greatest FOH manager we‘ve had the pleasure of meeting), to observe and give them some pointers. <br />
<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiucbkrO_NWtN0TrAfU_igUCY0OJ_BA1P1sJrWeY0xZYU4KrRgSHvmk7__vSnHNz36kbEWudfrzacp9WTvaKwFguCmevFkxHAZ4u8DBkC3QhZ1NozT6RkO6Wv0AzqROXCv-iAM3ujz9tt0/s1600/DSC_5010.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="371" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiucbkrO_NWtN0TrAfU_igUCY0OJ_BA1P1sJrWeY0xZYU4KrRgSHvmk7__vSnHNz36kbEWudfrzacp9WTvaKwFguCmevFkxHAZ4u8DBkC3QhZ1NozT6RkO6Wv0AzqROXCv-iAM3ujz9tt0/s1600/DSC_5010.jpg" /></a>I’ve asked my dining partners their views on the evening too.</span><br />
<span style="font-size: small;">Dr Dawn is a GP. She’s also the most level headed person I know. She’s been with us on countless restaurant trips to here in the UK and Spain. On this occasion she wasn’t drinking much so her memory of events are likely to be even clearer than mine.</span><br />
<span style="font-size: small;"><b><i> What were your impressions of Mana and the whole night?
</i></b></span><br />
<span style="font-size: small;"><i>Let's start on the happier part, the food. Some of my dishes were great (not amazing), the oyster, the eel, the
starter snacks. My main (none meat) was disappointing as it had no real flavour.</i></span><br />
<span style="font-size: small;"><i><b>How was the service? </b>Possibly the worst service I have ever had at any level of dining. I was made to feel uncomfortable, and there was an awkward atmosphere. I suspect this may have started at 'winegate' but at this level of dining you must be able to say when a wine is not suitable. Some wine advice should have been given at the start. This was a very expensive meal for a none Michelin restaurant and at this price the service should have been at top level. </i></span><br />
<span style="font-size: small;"><i>
</i></span><b><i>Would you return?</i></b><i> </i><br />
<span style="font-size: small;"><i>I would not return and would not recommend it. If an inspector gets a
similar experience I would not expect it to get a star, there was a 'we are
too cool to be trying to serve you' attitude and the chef rules everything.
The chef was obviously not that keen on bringing us any food and
had a pained expression of ' I have to do this' and there was
no communication. Plus 'hogget gate', were they trying
to recoup the wine money? There was no info given. </i></span><br />
<span style="font-size: small;"><i>
</i></span><style><i>
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<span style="font-size: small;"><i><b>What would you score it?</b> </i></span><br />
<span style="font-size: small;"><i>6/10 for food, 3/10 service. 3
points for the young girl bringing out the food and the nice man with the
beard and the wine man.</i></span><br />
<span style="font-size: small;"><br /></span>
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</style><span style="font-size: small;">As we left, Dawn said "I don't think the chef liked us." </span><br />
<span style="font-size: small;">Can you imagine that as a paying customer that this is even a fleeting thought you have when leaving a restaurant you’ve just paid a lot of money for? If you’re in a bad mood and in the service industry, you would probably need to be able to cover it up I’d imagine. Or does it not matter as you’re fully booked for months anyway?</span><br />
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<span style="font-size: small;"> Ms Arroz, a pharmacist, has also been on all of our restaurant based trips. Again I've asked her for her feedback.</span><br />
<span style="font-size: small;"><i><b>What were your impressions of Mana and the whole night?</b> It felt very modern in layout. There wasn’t much room for waiting, staff were Ok until the wine incident, I think this was the start of the surly service. Overall it was a great night out with friends. The food was good but not that memorable except the eel. The atmosphere was blighted by the house staff and ‘the hogget incident.‘<br /><b>How was the service?</b> As above. The front of house made too many excuses not to deal with our requests and questions. I thought it was interesting that the sommelier is leaving after only a few months. I thought the chef could have made more of an effort.. And the Hogget thing? Maybe that was payback for wasted wine....<br /><b>How was the food?</b> It felt it was trying for a Michelin, some dishes shone. I was expecting the food to be challenging but it wasn't, it was not the NOMA type food I was expecting.<br /><b>Would you return?</b> Only if another friend wanted to.<br />What would you score it? 6<br /><b>Will it get a Michelin star do you think? </b>They might if the inspectors went on a good night.</i></span><br />
<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg32_pfpIa1Wca0x8GQGJy1kJ6lIn3UQOBBp3B9e6ftlEg6UDPqXOze__gjtcQ1OZVAHeSebXPwn9rTSjdeV8HDp1I9fb6-eU0sLIJQXCVu2Gwd6vgxVDo3UULAWTAuJtekLYGowl1BecA/s1600/DSC_5107.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg32_pfpIa1Wca0x8GQGJy1kJ6lIn3UQOBBp3B9e6ftlEg6UDPqXOze__gjtcQ1OZVAHeSebXPwn9rTSjdeV8HDp1I9fb6-eU0sLIJQXCVu2Gwd6vgxVDo3UULAWTAuJtekLYGowl1BecA/s1600/DSC_5107.jpg" /></a>Pinned to his twitter page chef Simon Martin has this quote:“I’m a firm believer that the most important thing in my role is making sure every single person who walks through our door is blown away by the time they leave..”</span><br />
<span style="font-size: small;">This is a wonderful sentiment and aim but I’m really sorry but we weren’t blown away. The food was good but the bottom line is that we didn’t feel welcome and that ethos comes from the top. I can’t recall ever having such an experience in a restaurant at this level. We were sadly, hugely disappointed and nobody is more sorry than me especially as we’ve paid a not unsubstantial amount of money for the pleasure. Mana didn't feel to me like a happy place to work or to dine as a customer.</span><br />
<span style="font-size: small;">Simon Martin is clearly a talented chef but food is only a part of the experience. </span><br />
<span style="font-size: small;">I really wanted to love it but they desperately need an experienced manager who has had worked at the highest level and is able to put customers at ease. I might add that I think that we’re very easy going customers.</span><br />
<span style="font-size: small;">Despite our experience, I still hope they get a star in the new guide as they’re clearly aiming for one and the food probably deserves it. It will be wonderful for Manchester. But if a star is partly based on service as well as food (I believe it’s for food alone Michelin say) then they may be as bitterly disappointed as we were.</span><br />
<span style="font-size: small;">Food: 7/10</span><br />
<span style="font-size: small;">Service 4/10.</span><br />
<span style="font-size: small;">Mrs Bacon's Score.</span><br />
<span style="font-size: small;"><span style="font-size: small;">Food: 7/10</span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Service 3/10.</span> </span> </span><br />
<span style="font-size: small;"> </span><br />
<span style="font-size: small;"><br /></span>Bacon on the Beechhttp://www.blogger.com/profile/01497622246183079826noreply@blogger.com0tag:blogger.com,1999:blog-1426507870582868124.post-45020479015991699262019-07-10T19:23:00.000+01:002019-07-11T12:04:27.634+01:00Le Cochon Aveugle, York.<div class="separator" style="clear: both; text-align: center;">
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We're sat in one of my favourite restaurants in Britain and me and Mrs Bacon are sharing stories with co-owner Vicky about how much Anthony Bordain meant to us. As huge fans for so many years we all feel like we knew him personally. Of course we didn't but this is why his death has effected so many of us. We immersed ourselves in all of his books and TV shows so his became the most saddening of any 'celebrity' deaths. We're still not really over it. I still think of him often. We followed Bourdain to Spain to wherever he recommended, and I know Vicky and chef Josh travelled around Paris to where he ate. <br />
It's no secret that we're huge fans of chef Josh's food and that I've been commissioned to photograph their restaurant a few times but we decided to return as punters for our wedding anniversary. After a quick drink at their sister bar, the wonderful <a href="https://www.caveducochon.uk/#menu">Cave du Cochon</a>, and finally deciding on our favoured wine with Vicky, we make a start on the taster menu as follows:<br />
Crispy chicken skin, chicken liver parfait & pickled walnut ketchup.<br />
Whitby crab & wasabi tart.<br />
Ken Holland's carrots & goat's curd.<br />
Boudin noir macaron. (Pictured below). This is as good as it looks.<br />
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L'Arpege egg. Just so lovely as ever.<br />
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Oyster flamboir a lard. Gorgeous.<br />
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Homemade sourdough, cultured butter, beurre noisette & sea salt. Embarrassingly, I possibly had three or four portions (<i>servings</i> not <i>pieces</i>) of this fabulous bread.<br />
60 day-aged beef tartare, cauliflower & sauce tonnato.<br />
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Hand-dived Orkney scallop cooked 'a la ficellel in sea urchin butter. This is the finest scallop I've <i>ever </i>eaten. Even better than the one we had at <a href="http://www.bacononthebeech.com/2015/11/hedone-chiswick-london.html">Hedone</a> in London. The quality of this product is seriously impressive.<br />
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Pollock cooked over coals, smoked butter, Yorkshire asparagus & confit lemon.<br />
Fattened guinea fowl, 36 month-old Parmesan, wild garlic & Vin Jaune sauce. <br />
'Guess' Elderflower panna cotta, frais de Bois, wild strawberry sorbet & vinegar granita. I'm afraid we failed in the taste test with this one, I blame the booze.<br />
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Pain d'Epices egg. A wonderful end to a supreme taster menu from chef Josh. <br />
Le Cochon Aveugle is a seriously good restaurant with wonderful food and fine service from Vicky and the team. They deserve all the accolades they get.<br />
I'm sure Anthony Bordain would have loved it here and at Cave. There's not much more of a recommendation I can give than that.<br />
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Bacon on the Beechhttp://www.blogger.com/profile/01497622246183079826noreply@blogger.com0tag:blogger.com,1999:blog-1426507870582868124.post-44428943964921276742019-06-03T18:33:00.000+01:002019-12-28T10:20:34.726+00:00My Top 10 Pintxos Bars in San Sebastián.<div class="separator" style="clear: both; text-align: center;">
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These are my personal favourite pintxos bars from several trips to Donostia over the years but are not necessarily 'the best'. There are often occasions where one or two bars really shine (I've tried to account for that on this list) but standards in general always remain extremely high in San Sebastián. For our next trip in December it may change again and we're always on the look out for bars we've not tried before. Please let me know your favourites and I'll try to visit them if we've not already. <br />
<b><a href="http://www.bacononthebeech.com/2013/05/bordaberri-san-sebastian.html">1. Borda Berri</a>.</b><br />
A couple of times now the first thing we've done on arriving is go to Borda Berri for their supreme risotto. When those wonderful plates of brothy mushrooms and idiazabal (Basque cheese) arrive, I'm in seventh heaven. Also the beef cheeks are not to be missed.<b> Must eat: Mushroom Risotto.</b><br />
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<a href="http://www.bacononthebeech.com/2017/05/san-sebastian-pintxos-bar-crawl.html"><b>2. Bar Bergara.</b></a><br />
As we're usually staying in the old town, whenever we make a trip over the river, we always head here. It's all good (and different) but I <i>love</i> the little pintxos pastries they do at Bergara.<b> </b><br />
<b>Must eat: The Udaberri, courgette and crayfish tart.</b><br />
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<a href="http://www.bacononthebeech.com/2017/11/san-sebastian-pintxos-bar-crawl-part-2.html"><b>3. Zazpi. </b></a><br />
We always head here for a long boozy lunch. It's a wonderful place to drink the lovely Keller beer<b> </b>and eat as many of the beautiful little plates of food as possible.<b> Must eat: </b><b>Oxtail Ravioli.</b><br />
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<b><a href="http://www.bacononthebeech.com/2018/07/the-new-zeruko-san-sebastian.html">4. Zeruko.</a> </b>I'm always excited to try new and different stuff whenever we visit Zeruko and our meal at the new sit down Zeruko was<b> </b>impressive too.<b> Must eat: </b><b>La Hoguera (smoked cod). * Note Zeruko is apparently now closed for the foreseeable future.</b><br />
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<a href="http://www.bacononthebeech.com/2017/11/san-sebastian-pintxos-bar-crawl-part-2.html"><b>5. Casa Urola </b></a>was shut on our last visit, otherwise I'm sure it'd be further up our list. <b>Must eat: Scallops.</b><br />
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<b> <a href="http://www.bacononthebeech.com/2015/06/pintxos-bar-crawl-san-sebastian-spain.html">6. La Cuchara de San Telmo.</a></b><br />
We've rarely been here and it's never less than packed out<b> </b>but this place <i>has</i> to be done when in town so you must fight through the crowds.<b> Must eat: Carrillera de Ternera.</b><br />
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<b>
</b><a href="http://www.bacononthebeech.com/2017/11/san-sebastian-pintxos-bar-crawl-part-2.html"><b>7. Atari.</b></a><span style="font-weight: normal;"><b> </b>We
always end up at Atari at some point in the evening often for cream
cheese ice cream but having tried quite a few things at random here, (like the foie)
it's all so good. </span><span style="font-weight: normal;"><b>Must eat: Cream Cheese Ice Cream.</b> </span><br />
<a href="http://www.bacononthebeech.com/2017/11/san-sebastian-pintxos-bar-crawl-part-2.html"><b>8. Mendaur Berria.</b></a><br />
This more modern bar with a large TV screen showing football doesn't look that promising but I can assure you that the cooked to order pintxos are tip top. <b><span style="font-weight: normal;"><b>Must eat: Sea Urchin.</b></span></b><br />
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<a href="http://www.bacononthebeech.com/2017/11/san-sebastian-pintxos-bar-crawl-part-2.html"><b></b></a><b><a href="https://www.blogger.com/null">9. Gure Txoko. </a></b>Another must visit in Gros.<br />
<b><span style="font-weight: normal;"><b>Must eat: Soft Shell Crab.</b></span></b><br />
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<a href="http://www.bacononthebeech.com/2013/05/a-fuego-negro-san-sebastian.html"><b>10. A Fuego Negro. </b></a><br />
We always find ourselves drinking here late at night, usually worse for wear. <b><span style="font-weight: normal;"><b>Must eat: Mini Burger.</b></span></b><br />
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<b><span style="font-weight: normal;"></span>Finally my top tip. </b>I just realised looking at this that I rarely pick up pintxos from the bar tops. The best ones are always cooked to order.<br />
<b>What didn't make the list. </b>Ganbara is great but quite expensive so it's not one of my personal favourites. I know Nestor is a lot of peoples top tip for the txuleta but the timing of adding your name to the list never quite works out time wise for us plus we have a few none meat eaters in our party. There are others still I've never been to Bar Antonio, Bar Sport and loads more. Oh I just realised I never added La Viña for their cheesecake which is a must too.<br />
So what would make your Top 10?<br />
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Further reading: Another recent list I like is this one from <a href="https://www.luxeat.com/blog/pintxos-san-sebastian/">LuxEat</a>.<br />
<b><br /></b>Bacon on the Beechhttp://www.blogger.com/profile/01497622246183079826noreply@blogger.com0tag:blogger.com,1999:blog-1426507870582868124.post-27753472554480698462019-05-28T18:01:00.000+01:002019-05-29T10:29:00.856+01:00Enxaneta at Tast, Manchester.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyix8ynjFaJMwFn3-A__Jevv9CNpVUZ5ELQapueqyGmf7Eof0wq7fUefPUKkDiUUHqWvZWpr1wP3zuwtnz5ZAZ_xyHc3DM35P0Ugqg5lUIpqhGfA3r0QMsyJFGJT4E-mJSOnV948vCOxw/s1600/DSC_4147i.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="713" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyix8ynjFaJMwFn3-A__Jevv9CNpVUZ5ELQapueqyGmf7Eof0wq7fUefPUKkDiUUHqWvZWpr1wP3zuwtnz5ZAZ_xyHc3DM35P0Ugqg5lUIpqhGfA3r0QMsyJFGJT4E-mJSOnV948vCOxw/s1600/DSC_4147i.jpg" /></a></div>
On our previous visit to <a href="http://www.bacononthebeech.com/2018/08/tast-manchester.html">Tast</a>, manager Fernando Marques told us of their plans to open the upstairs room and create a high end dining experience, much closer to chef Paco Pérez's two Michelin star restaurant in Barcelona, <a href="http://enotecapacoperez.com/en/">Enoteca Paco Pérez</a>.<br />
<a href="https://tastcatala.com/wp-content/uploads/2019/02/Exaneta-More-Information.pdf">Enxaneta at Tast</a> has been open for a few months now. Just a quick look at the <a href="https://tastcatala.com/wp-content/uploads/2019/05/Menus-webside-1-1.pdf">menus</a> online, I notice for instance that the squab dish in Barcelona is described in the same way as the one we had in Manchester. So although it may not be <i>exactly</i> the same dish, I think quite a few dishes would be similar variations of those found in Barcelona and elsewhere. This can only be a good thing, we're getting tried and tested world class Michelin star dishes from a two star restaurant but here in Manchester at last. (This is one of the reasons why I believe Enxaneta at Tast <i>will</i> get a star in the next guide, more of that later).<br />
We finally sampled the 10 course menu (£95 per person) as follows.<br />
A few nibbles to start: AMANIDA CESAR (Caesar salad). PADRON PEPPER.<br />
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BUNYOL DE CAÇA (Squab Bunyol in tempura) we swapped the squab for the prawns in tempura.<br />
PESOLS PURS (Pure Peas). All these snacks were lovely and set us up beautifully for the main courses.... OU BENEDICT, MARI. (Sea egg Benedict).<br />
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XAMPINYONS EN LA SEVA DIVERSITAT (Button Mushroom Diversity). This dish is what it's all about for me. The intense woodland mushroom flavours were just so pleasing to eat, this is honestly one of my favourite dishes anywhere. It was just <i>so good</i>. <br />
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CANELÓ D’ESCAMARLANS (Langoustin Canelon). Another beautiful plate of food. We love the rich flavourful sauces Paco Perez is fond of.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkplst_FLIFn3-wXAMs6Pds7ADD6gIm6ER8fgfAXrQXDVQh_nq3W-RNvdtloKPMRM9MAcFO-OtzTdCBmYePzZY7nnLjdJaYn4Y6KsW9fMbSultCnwsWRFtUKH1cWP33IbKxfqb5xPTgvo/s1600/DSC_4222.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="781" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkplst_FLIFn3-wXAMs6Pds7ADD6gIm6ER8fgfAXrQXDVQh_nq3W-RNvdtloKPMRM9MAcFO-OtzTdCBmYePzZY7nnLjdJaYn4Y6KsW9fMbSultCnwsWRFtUKH1cWP33IbKxfqb5xPTgvo/s1600/DSC_4222.jpg" /></a>ARRÒS DE POLLASTRE I LLOBREGANT (Chicken and Lobster Rice). They've completely perfected these rice dishes. Again, it's the sheer intensity of the flavours which so impressed, and a wonderful chewy mouth feel of the sticky rice. These four dishes were our favourites of the evening.<br />
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Head chef Miquel Villacrosa in action in the kitchen (above).<br />
COLOMI, BLAT I MOLE DE 1000 DIES (Squab, corn and 1000 days Moie).<br />
Desserts: LLIMONA, YUZU I MANGO (Lemon, Yuzu and Mango).<br />
XOCOLATA I GALETES (Chocolate and Biscuits).<br />
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To conclude, we were extremely impressed with Enxaneta at Tast. The food is spectacular and the service from Fernando Marques and head sommelier Filippo Zito is stellar (we know both of them from The French).<br />
As I told the team at the time, I believe this restaurant <i>will win a Michelin star in the next guide.</i> Why am I so sure? The brilliance of the food leaves me in no doubt at all. That and the pedigree of Paco Pérez (who has several stars at restaurants in Spain and elsewhere) along with head chef Miquel Villacrosa (formerly at 1 Michelin Star Restaurant Cinco in Berlin).<br />
Enxaneta at Tast is a world class restaurant. It is without doubt the finest high end food we've had in Manchester.<br />
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<i>The photos in this review were shot quickly as I ate. </i><br />
<i>To see my proper photographic portfolio of commissioned work and to commission me please see my website <a href="https://www.bacononthebeech.co.uk/">here</a>.</i><br />
<br />Bacon on the Beechhttp://www.blogger.com/profile/01497622246183079826noreply@blogger.com0tag:blogger.com,1999:blog-1426507870582868124.post-90869283616663110802018-12-19T18:49:00.001+00:002018-12-20T13:23:14.123+00:00The Best of 2018.We don't eat out as much as we used to. So when we do, it really needs to count. I am reluctant to take a gamble on an over hyped ultimately disappointing restaurant.<b> </b>For this reason there are quite a few old favourites this year with a handful of new gems, Xu in London and Tast in Manchester amongst others.<br />
<b><a href="http://www.bacononthebeech.com/2018/07/etxebarri-axpe-valley-spain.html">Etxebarri</a>,</b> Axpe, Spain.<br />
This ultimate temple of the finest produce is always an absolute joy and even better, they let us sit on the terrace with views over to the mountains which we find to be even more special than sitting inside. The best thing I ate all year was their <b>beef chop</b> (pictured below).<br />
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<b><a href="http://www.bacononthebeech.com/2018/09/ynyshir-wales.html">Ynyshir</a>,</b> <span class="st">Machynlleth, </span>Wales.<br />
We celebrated Mrs Bacon's Birthday in style at what we consider one of the most impressive restaurants in the UK. A superb meat heavy taster menu from Gareth in an idyllic setting. <i>(Not French Onion Soup, pictured below).</i><br />
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<b><a href="http://www.bacononthebeech.com/2018/07/the-new-zeruko-san-sebastian.html"><span id="goog_992391281"></span><span id="goog_992391282"></span>Zeruko</a>,</b> <b>San Sebastian</b>, Spain.<br />
The new Zeruko a few doors down from the old branch (still there) in San Sebastian was a real surprise. It's more of a proper sit down restaurant than a pintxos bar. Presentation is often quirky as ever but everything still tastes <i>good </i>like this fabulous Pig's Snout & foie gras<i> pictured below.</i><br />
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<a href="http://www.bacononthebeech.com/2017/11/mina-bilbao.html"><b>Mina</b>,</a> <b>Bilbao</b>, Spain.<br />
Another return visit to one of our favourite restaurants is always such a pleasure.<br />
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<b><a href="https://xulondon.com/">XU Teahouse & Restaurant,</a> </b>London.<b> </b>Such a fantastic lunch in a<b> </b>fine interior.<b> </b>I knew I'd like it but it was surprisingly our favourite on a recent London trip. Everything we ate was wonderful.<br />
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<b><a href="https://www.bratrestaurant.com/">BRAT</a></b>, <b>London</b>. Inspired by some of our favourite Spanish restaurants, it was inevitable that we had a good lunch here last weekend. Some highlights pictured below, the txuleta and the grilled wild mushrooms transported us back to the Basque country.<br />
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<a href="http://www.bacononthebeech.com/2017/09/bar-fm-granada-spain.html"><b>BAR FM, Granada</b></a>. A second visit to this superb gastro bar with some of the highest quality seafood I've ever eaten.<br />
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<a href="http://www.bacononthebeech.com/2018/08/tast-manchester.html"><b>Tast</b></a>, Manchester. We enjoyed our first few trips to Tast and recently returned for more. We look forward to the high end dining room to open up in February. <br />
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<b><a href="http://www.bacononthebeech.com/2015/09/la-taberna-de-el-campero-zahara-de-los.html">El Campero</a>.</b> Zahara de los Atunes, Spain.<br />
It was an unplanned trip to Zahara as we escaped the storms in Almeria, so we had to dine on tuna in a hundred ways at this old favourite modern gastro bar.<br />
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<a href="https://www.facebook.com/pages/DeliciosaMarta/175219185833075"><b>Deliciosa Marta,</b> </a><span class="LrzXr">Las Palmas de Gran Canaria, </span>Spain.<br />
I never thought a restaurant in Gran Canaria would ever make the list but this place really impressed us. It's usually reserved for weeks in advance but we managed a last minute lunch booking. Deceptively simple and beautiful food reminded me of Sticky Walnut in Chester.<br />
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Special mention should also go to two excellent restaurants that opened in 2018 in Chorlton. Typical, you wait for years and two properly good local restaurants open at once. I hesitate to put on the list proper as they are clients of mine. (I shot for both of these restaurants this year). But we were seriously impressed by the food at both<a href="https://www.bacononthebeech.co.uk/Case-Studies/The-Creameries/"> The Creameries</a> and The <a href="https://www.bacononthebeech.co.uk/Case-Studies/The-Oystercatcher/">Oystercatcher</a>. (Both pictured below).<br />
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The Oystercatcher.<br />
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Lastly, a special mention to my favourite pizzas of the year (and another local client): <a href="https://www.pizzeriadoublezero.com/"><b>Double Zero</b></a>. I usually have a pizza of my making, four cheese and n'duja which I guess I've eaten more than anything else this year (often in my favourite bar, <a href="https://en-gb.facebook.com/strangebrewbar/">Strange Brew</a>).<br />
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I am a professional food, drink & restaurant photographer. I work all over the UK. Check out my website here: <a href="http://bacononthebeech.co.uk/">bacononthebeech.co.uk</a><br />
<br />Bacon on the Beechhttp://www.blogger.com/profile/01497622246183079826noreply@blogger.com0tag:blogger.com,1999:blog-1426507870582868124.post-5422843927102159812018-09-19T19:00:00.000+01:002018-09-19T19:02:39.489+01:00Ynyshir, Wales. We're driving through heavy rain to get to Ynyshir, I'd forgotten what time our dinner booking was and we're stuck behind a painfully slow moving tanker round narrow winding Welsh roads. Why does this always happen when you're in a hurry? Three long laborious hours later, (from Llandudno too) we finally arrive and manage to move our reservation back half an hour while we check into our room (less than 30 seconds from the main building). The room is absolutely stunning, in a separate block from the hotel and a bathroom that's bigger than our whole ground floor at home. Some accommodation is dog friendly too so we settle our two down in the hall and have a pre-dinner gin and tonic for her and an Orval for me. (A <i>great</i> beer choice from Ynyshir there). We're here for Mrs Bacon's big birthday, we couldn't think of anywhere in Britain we'd prefer to celebrate.<br />
After drinks in the room and <i>finally</i> deciding on the wine after several Goldilocks style tastings, we settle down to Menu 1 of two which is slightly more fish heavy although Gareth sends a few meaty extras out as we know each other from previous visits and me working on photos for them last year. This man is an legend as far as we're concerned, we're welcomed back like members of the family by him and the whole team.<br />
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I don't intend to take photos as recently on various jobs I'm taking and processing about 1000 photos a week but I can't resist whilst the light holds out.<br />
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Let's get straight into the taster menu....<br />
Not French Onion Soup. A strong start for this classic, even better than I remembered.<br />
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Aylesbury Duck from Fishguard.<br />
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Bread Miso Cultured
Butter, Welsh Wagyu Dripping.<br />
The bread is amazing, some of the best we've had. I love the black crust.<br />
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Mackerel Fermented Raspberry, British
Wasabi. This was insane but it works. I've recently been reading about proper Wasabi, that green paste you get with your sushi is not actually wasabi but horseradish. I think they say that this is the only real wasabi grown in the UK.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlIYhjlx65HN2pw_2bDdBOxq4r2grniZrk_WwzfwDELyVTVxr0AyWsWYQGz_A7UijACMv5VD6o0iilAsRDmL2KNmvaeMBVkMTosiXaZ5bohNmP7KCnmXazhfcnSR82FRBIrJuVZTu-cE8/s1600/DSC_3770.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="746" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlIYhjlx65HN2pw_2bDdBOxq4r2grniZrk_WwzfwDELyVTVxr0AyWsWYQGz_A7UijACMv5VD6o0iilAsRDmL2KNmvaeMBVkMTosiXaZ5bohNmP7KCnmXazhfcnSR82FRBIrJuVZTu-cE8/s1600/DSC_3770.jpg" /></a>Crab Katsu.<br />
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Pork Belly. <i>(Photos below)</i>. This is absolutely stunning. We can't remember ever having better. The meat dishes are the strongest for us.<br />
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Char Siu.<br />
Pollock Shiitake <br />
Hoisin.<br />
I can't quite detect the delicate flavour of the fish on a couple of these dishes but that's a reflection of where my own tastes are, for me simpler is better especially with fish, letting the product shine. But what you 're getting here is Gareth's unique idiosyncratic vision and kitchen alchemy. Each dish seems to have an insane amount of work and technique put into it. On the meat dishes especially it's all to one aim, to push those flavours up to eleven.<br />
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Cucumber Duck Liver Baked Potato - Eel.<br />
I.0.W Tomato.<br />
Garlic Prawn <br />
Caesar. <br />
Welsh Wagyu (aged from 05/1 2/17) British Wasabi - Fermented lettuce.<br />
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The mini Welsh Wagyu burger was wonderful. I've eaten this before but this was even better, the ultimate gourmet burger ever for me, the flavours are all there and so strong. I'm transported back to a first childhood taste of burger.<br />
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We ask for a few desserts together as we're starting to tire now but it's all so good.<br />
Tunworth Cauliflower Cheese (Optional).<br />
Fermented
Raspberry Slushy.<br />
'Bread No.2 Raspberry Jam.<br />
64% Manjari Shiitake.<br />
Blueberries & Custard.<br />
Miso Treacle Tart.<br />
Strawberry No.1.<br />
Tiramisu.<br />
Welsh Wagyu Fudge.<br />
It was a superb taster menu and evening..... <br />
Breakfast next day was excellent too. <i>See photo below.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhySQ6cPRrAkdt81i6hTYZ9Q2Pi725G7Iz4E0U-b21UZju4XCtgh3jL_jlRNjw_f6KCPln1O0hUDmTzRxeE2w9BnRhicXsiqixd3bgt4R9zJqaeA976eu5V2Ghj5Mhurg8fGV9EP7qzH1s/s1600/DSC_3911.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="859" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhySQ6cPRrAkdt81i6hTYZ9Q2Pi725G7Iz4E0U-b21UZju4XCtgh3jL_jlRNjw_f6KCPln1O0hUDmTzRxeE2w9BnRhicXsiqixd3bgt4R9zJqaeA976eu5V2Ghj5Mhurg8fGV9EP7qzH1s/s1600/DSC_3911.jpg" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfwLgLdNpOj5IXlIYntU-ReCVAQDZKgoyzgCEKkOhEvpIa8m8anXm4d867P26Hi1nFfU_juPbO6epxwy3dVTIO7QPPolTY25n9gVBLr4i5hl5_Sf5KIHmV4Ae9pCYiBzNAgnwUw1CAR0Q/s1600/DSC_3904.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfwLgLdNpOj5IXlIYntU-ReCVAQDZKgoyzgCEKkOhEvpIa8m8anXm4d867P26Hi1nFfU_juPbO6epxwy3dVTIO7QPPolTY25n9gVBLr4i5hl5_Sf5KIHmV4Ae9pCYiBzNAgnwUw1CAR0Q/s1600/DSC_3904.jpg" /></a>Recently I read an article that mentioned Ynyshir as the best value Michelin starred in the UK, I'd concur with that. It's all about the amount of courses you get (absolutely loads) and the price (great value). We loved our stay and the meal was even better than our last visit, next level stuff. Gareth and the whole team put absolutely everything into Ynyshir and it shows. This kitchen is working on a two star level in my opinion. I think you'd struggle to find better in Britain.<br />
*<br />
<i>Our weekend for two cost us £652 including dinner, wine and hotel room. It was for after all a very special occasion. </i><br />
<br />Bacon on the Beechhttp://www.blogger.com/profile/01497622246183079826noreply@blogger.com0tag:blogger.com,1999:blog-1426507870582868124.post-61501673632321722062018-08-29T18:44:00.000+01:002018-08-29T18:44:35.150+01:00TAST, Manchester.As passionate Spanish food fans we've travelled extensively across the Iberian <span class="ILfuVd yZ8quc NA6bn">peninsula,</span> eating at some of the best restaurants along the way. <a href="http://www.bacononthebeech.com/2013/07/el-celler-de-can-roca-girona-spain.html">El Celler de Can Roca</a>, <a href="http://www.bacononthebeech.com/2016/06/quique-dacosta-denia-spain.html">Quique Dacosta</a>, <a href="http://www.bacononthebeech.com/2015/07/azurmendi-bilbao-spain.html">Azurmendi</a>, <a href="http://www.bacononthebeech.com/2013/05/akelare-san-sebastian.html">Akelarre</a>, <a href="http://www.bacononthebeech.com/2017/06/martin-berasategui-lasarte-oria.html">Martín Berasategui</a>, <a href="http://www.bacononthebeech.com/2014/05/diverxo-madrid.html">DiverXo</a>, <a href="http://www.bacononthebeech.com/2018/07/etxebarri-axpe-valley-spain.html">Etxebarri</a>, <a href="http://www.bacononthebeech.com/2016/10/aponiente-el-puerto-de-santa-maria-spain.html">Aponiente</a> and even <a href="http://www.bacononthebeech.com/2012/12/memories-of-el-bulli.html">El Bulli</a> back in 2004. Although that's only half the story. You don't really have to be a Michelin star collector to eat very well in Spain. There's great food at every level. Food permeates the whole of society in a way that it doesn't here. Go to the fish section of a Spanish supermarket for example to see the huge amount of seafood everybody eats there. To eat well should be for everyone not just for so called 'foodies'.<br />
We even invited some Spanish chefs here (the <a href="http://www.bacononthebeech.com/2016/05/nacho-friends-part-1-quique-dacosta.html">Nacho & Friends</a> project) to show our city the finest food Manchester has ever seen. <span class="st">Manchester City manager <a href="https://en.wikipedia.org/wiki/Pep_Guardiola">Pep Guardiola</a> came to <a href="http://www.bacononthebeech.com/2016/10/nacho-friends-part-3-oriol-castro.html">one of these events</a>. Sadly it turned out to be the last one. He is famously part of the team behind Tast along with </span>chef <a href="http://restaurantmiramar.com/en/paco-perez/"><span id="react-root">Paco Pérez</span></a>. <br />
<span id="react-root">Pérez</span>'s restaurant <span class="st"><a href="http://restaurantmiramar.com/en/paco-perez/">Miramar</a> on the Catalan coast has been </span><span class="st">on my 'to eat list' for some time.</span><br />
<span class="st">So when I found out that he and </span><span class="st"><span class="st">Pep Guardiola </span>were opening a restaurant in Manchester, I was genuinely excited. The menu reads very well, I couldn't wait. I marked all the dishes I wanted to try. The only problem was we couldn't get a booking. </span><br />
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<span class="st"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfjPxq0cYFiG3nfxKRVvaU94oHA_Ylvp8nm1XmYAzsaOJl5KHVblEbidUJNCSwmwq13GfKVqc-TFVWGtTUIV0uIPQtCrKv1dVJM3X0GTmaTq87m7IgPn5wM9d0W3T53I55sLxSKVEk1oo/s1600/DSC_8113.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="556" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfjPxq0cYFiG3nfxKRVvaU94oHA_Ylvp8nm1XmYAzsaOJl5KHVblEbidUJNCSwmwq13GfKVqc-TFVWGtTUIV0uIPQtCrKv1dVJM3X0GTmaTq87m7IgPn5wM9d0W3T53I55sLxSKVEk1oo/s1600/DSC_8113.jpg" /></a></span></div>
<span class="st">We got a (now extremely rare for me) PR invite. Then the PR company (or the restaurant) changed their minds. A few weeks later they changed their mind again and invited us to a bloggers lunch. Lunching with strangers? Nah you're alright, not for me, these events. (I'm not sure why PR folk still think bloggers have any influence outside of London, they don't). </span><br />
<span class="st">So we finally made a (paid) booking ourselves. The advantage of making your own booking is that you can order what you want and you can be brutally honest without feeling bad that you're being critical about a restaurant who has just paid for your lunch. To be brutally honest we loved it.</span><br />
<span class="st">We were greeted by old friend Fernando Marques previously of The Midland Hotel and <a href="http://www.bacononthebeech.com/2013/09/mr-coopers-house-and-garden-manchester.html">Mr Coopers</a>. Interestingly he has bought some of his team from <a href="http://www.bacononthebeech.com/2016/06/chef-week-at-french-dan-cox.html">The French</a> too. He guided us through the menu.</span><br />
<span class="st">We've not actually eaten out for some time, I've been so busy travelling on various photo-shoots, so I was here to do it in style for a proper blow out.</span><br />
<span class="st">To start we had a few items from the <a href="https://tastcatala.com/wp-content/uploads/2018/07/Tast-Folre-Menu-29.7.18.pdf">Muntandes</a> part of the menu which are highly recommended as they're directly from two Michelin star Miramar.</span><br />
<span class="st">The highly instagramable Duck 'In Donut (duck liver, chocolate and raspberry, £3.80) I knew I would love these and I did. These foie gras bites are smaller than I anticipated, I could easily polish off an actual full donut sized one. </span><br />
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<span class="st">The Sandwich de Formatge Trufat Tou de til-lers cheese, truffle confit (£4.40) was wonderful. Essentially a melted cheese and truffle sandwich using foamy meringue as the bread, absolutely delicious. </span><br />
<span class="st">Coca de Vidre amb </span><span class="st"><span class="st">Tomàquet </span><i> </i>(£3.90) Light crunchy bread, tomato, olive oil. We've had better versions of this to be honest (<a href="http://www.bacononthebeech.com/2013/07/tapas-24-barcelona-spain.html">Tapas 24</a> in Barcelona comes to mind). The bread should be thinner and crispier to my mind.</span><br />
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<span class="st">Various croquetas (£1.70, £1.90) were good and gooey inside with a nice thin breadcrumb.</span><br />
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<span class="st">Sarsuela d’Estiu, Monkfish, red prawns, saffron mayo (£15). Liked it.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6depu5NSfJotGUQMFCgkw2DURW3KqyeX-Pxz4BvGaTRwbmig-GnixuMT_d1gwV4opxLCw0UrfiZBiwUFukI0LQhJ0yudIyJYIxPoVz6VYJHK0YZK6xZFhxwJEDzqaxrfdz0HyEXq6YzQ/s1600/DSC_8169.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="454" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6depu5NSfJotGUQMFCgkw2DURW3KqyeX-Pxz4BvGaTRwbmig-GnixuMT_d1gwV4opxLCw0UrfiZBiwUFukI0LQhJ0yudIyJYIxPoVz6VYJHK0YZK6xZFhxwJEDzqaxrfdz0HyEXq6YzQ/s1600/DSC_8169.jpg" /></a><span class="st">Tomáquet bou de Mar, King crab, tomato, basil (£11). Many of these dishes are not what you expect, this was an espuma, like a cold, fluffy crab foam, another enjoyable if surprising dish.</span><br />
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<span class="st">Pop a la Boqueria. Octopus, romesco, potato, oloroso wine </span><span class="st"><span class="st">(£11) </span>was lovely, with beautiful creamy mash that was just the right texture. One of our star dishes. </span><i><span class="st"><span class="st"><i>Below: Head chef</i> Miquel Villacrosa prepares our octopus.</span></span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_1X-4fLoF6fByGtuK80LEIpBe-LKeLpDLOfmB6ME2sxxNekO1BeIfajFvXVhBy7l8JAykz1UbcuA-cG2sbcMXa4kjl8wQ1HYVE9V4zrLgvE3kL4FLjdiLSpOlxlSvuRaO1QwNVXSvtYU/s1600/DSC_8182.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1055" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_1X-4fLoF6fByGtuK80LEIpBe-LKeLpDLOfmB6ME2sxxNekO1BeIfajFvXVhBy7l8JAykz1UbcuA-cG2sbcMXa4kjl8wQ1HYVE9V4zrLgvE3kL4FLjdiLSpOlxlSvuRaO1QwNVXSvtYU/s1600/DSC_8182.jpg" /></a><br />
<span class="st">Ou d’Ànec, Xipirons i salsa tartar. Duck egg, baby squid, potato, tartar sauce. (£10.50).</span><span class="st"><span class="st"><span class="st"> They seem to specialise in dishes like this, I do like them. Fried squid </span></span></span><span class="st"><span class="st"><span class="st"><span class="st"><span class="st"><span class="st">with a fried duck egg that you mix in all together.</span></span></span></span></span></span><br />
<span class="st"><span class="st"><span class="st"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMs4s8YxJabtRFzBUhhw5bO_sauQkccMQ4of33Zb07EcMyBRDzbiK7qPIrZjWstP5-sbP91fwaHD_Cv-nFAdcda6wktNV5XKCnCDPjasu_J2K3K1lnPsprW_rdtZLBJws3MgvVTjlxBz8/s1600/DSC_8206.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="859" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMs4s8YxJabtRFzBUhhw5bO_sauQkccMQ4of33Zb07EcMyBRDzbiK7qPIrZjWstP5-sbP91fwaHD_Cv-nFAdcda6wktNV5XKCnCDPjasu_J2K3K1lnPsprW_rdtZLBJws3MgvVTjlxBz8/s1600/DSC_8206.jpg" /></a><span class="st"><span class="st"><span class="st"><span class="st"><span class="st"><span class="st">Tempura de Llobregant (£18) Lobster, potatoes, egg, lobster mayo. I like this but expected a little more lobster for the price. Occasionally things can get a little lost in the mix. A few things would be better simplified for me.</span></span></span></span></span></span></span></span></span><br />
Anguila All I Pebre, eel, potato, red chili (£13.80) was another winner with us. I always order eel when I see it. When did you ever see eel on a menu in Manchester? Another real favourite and different from anything else in the city.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmSuVKydFVrkKXBwxsx09z77StBi5yjVh3yI5olzGYxp_pFqSd2UoDHe7CelADOlEntCiGHzP9rH9KsI9AMqphnHfcYZfMf4cwn4u6fySkXYMyIiw1F7cuHZneoD7llNy_QFOb6Mw8XtQ/s1600/DSC_8200.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="614" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmSuVKydFVrkKXBwxsx09z77StBi5yjVh3yI5olzGYxp_pFqSd2UoDHe7CelADOlEntCiGHzP9rH9KsI9AMqphnHfcYZfMf4cwn4u6fySkXYMyIiw1F7cuHZneoD7llNy_QFOb6Mw8XtQ/s1600/DSC_8200.jpg" /></a><span class="st">Bao fricandó (£7) was Mrs B's favourite. </span><span class="st">Wagyu brisket and mushrooms in a </span><span class="st"><span class="st">bao bun, a lovely biteful.</span></span><br />
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<span class="st"><span class="st">We finished off with two wonderful cocktails, Mrs Bacon had the Park Güell BCN Gin, Elderflower, Suze , Jasmine, Aloe Vera, Lemon, Tonic, Ylang Ylang (£9.50) which she described as 'mental'. I loved the Bosc Fashioned Buffalo Trace, Woodford Reserve, Ardbeg, Yellow Chanterelle Mushroom, Truffle Tincture </span></span><span class="st"><span class="st"><span class="st"><span class="st">(£9.50). In fact I might even describe it as my favourite cocktail ever, like a walk in a forest with deep woody forest flavours, it works so well.</span></span></span></span><br />
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<span class="st">And finally a very decent Crema Catalana (£4) and a Xuixo like a cross between a churro and a doughnut (£4).</span><br />
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<span class="st"><span id="goog_2082323926"></span><span id="goog_2082323927"></span></span><br />
<span class="st">To conclude. We loved Tast. It's not exactly cheap but we did order way more than most people would. Our favourite dishes were the octopus, the eel and the bao brisket along with the </span><span class="st"><span class="st">Duck 'In Donut and the </span></span><span class="st"><span class="st"><span class="st">Sandwich de Formatge Trufat</span></span>. For me, they're the next level up from neighbour <a href="http://www.bacononthebeech.com/2016/03/el-gato-negro-manchester.html">El Gato Negro</a> (although to be fair I've not returned since they first opened). The menu is interesting, uncompromising and seems to be working right now as weekend bookings are full for weeks. I'd like to see a few more simple dishes where the product is the star like some carabinero prawns for example. However they're created a restaurant that is unlike any other with truly unique dishes. </span><br />
<span class="st"><span class="st">We plan to return to have their signature rice and their planned tasting menu in the high end dining room when it opens on the third floor in a few months time. The planned top floor will, I imagine have Paco Perez's Miramar dishes in full. I hear a whisper that some famous guest chefs might make an appearance too. As his original restaurant has two stars, surely this must be nailed on for Manchester's first Michelin star since the 1970's?</span></span><br />
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<span class="st"><span class="st"><i>Our bill came to £178 but you might expect to pay about half that if you order a 'normal' amount. About the price of a ticket to see Manchester City play.</i></span></span><br />
<span class="st"><span class="st"><i>My photography website is <a href="https://www.bacononthebeech.co.uk/">here</a>. </i></span></span><br />
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<br />Bacon on the Beechhttp://www.blogger.com/profile/01497622246183079826noreply@blogger.com0tag:blogger.com,1999:blog-1426507870582868124.post-35680385410371778672018-07-18T18:21:00.000+01:002018-07-18T18:21:35.005+01:00The New Zeruko, San Sebastian.I love the buzz of a busy pintxos bar in San Sebastian but Saturday night can be a bit too manic especially the likes of La Cuchara de San Telmo. We leave <b>Borda Berri</b> at 8.30pm and people were already spilling out onto the street. Luckily we'd booked a table at the brand new<b> Zeruko</b> which is a just few doors down from the old branch, still open on <span class="LrzXr"><a href="https://goo.gl/maps/5TumrdkVaM12">Calle Pescaderia</a> in the old town. </span><br />
<span class="LrzXr"> I've always been a fan of the old <a href="http://www.bacononthebeech.com/2017/11/san-sebastian-pintxos-bar-crawl-part-2.html">Zeruko</a> which is a bit more modern in it's approach but the food to my mind is more often than not successful. <a href="http://www.bacononthebeech.com/2017/05/san-sebastian-pintxos-bar-crawl.html">'La Hoguera</a>' is a must, smoked cod, brought to you on its own little grill. We sampled that again the previous evening.</span><br />
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<span class="LrzXr">The new <b>Zeruko </b>(just open this July) has a brand new, totally different menu and it's all sit down tables and waiter service. It has a more relaxed, modern vibe. The prices remain very keen. Pintxos are around the €5 mark and friends were drinking bottles of red for €10, a very drinkable rioja I think. We were enjoying delicious cold Keller beer.</span><br />
<span class="LrzXr">We knew nothing about the food before we came here but it was fun, and inexpensive so I keep ordering, I'm on a roll. </span><br />
<span class="LrzXr">We all enjoy the <b>Stone Cooked Tuna</b>. (€7.50) You get it raw and lightly season and cook it on hot stones. A bit of a gimmick true but the tuna is good quality and it's all good fun, especially in a group of people. </span><br />
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<span class="LrzXr">Also the <b>fish and chips</b> (€5) in a little basket. Better than any fish and chips I've had in the UK, beautiful fish (a different one each day I can't remember what it was, possible seabass?) and light batter with perfect chips. I also enjoy the <b>kokotxa </b>surf and turf cheeks (€4.50) and the <b>razor clam</b> in it's own citrus and chicken broth (€5.90). You have to fish the razor clams from a jar. There's also a <b>Lamb & Potato and Tabbouleh </b>(€6) and our favourite, <b>Pig's Snout and Foie Gras</b> (€5 see pic below). This is full of </span><span class="LrzXr"><span class="LrzXr">jellied </span>fat and flavour almost too rich but so good.</span><br />
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<span class="LrzXr">The new Zeruko is a great success. Service was actually very good, the food is a little gimmicky but underneath all that it's actually very good especially for the price. Besides, I enjoy the kooky presentation, it's like being at a Michelin star restaurant for a fraction of the price. We all really enjoyed it and will definitely return on our next trip to Donostia.</span><br />
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<span class="LrzXr"><br /></span>Bacon on the Beechhttp://www.blogger.com/profile/01497622246183079826noreply@blogger.com0tag:blogger.com,1999:blog-1426507870582868124.post-38663241007920598962018-07-13T18:14:00.001+01:002018-07-13T18:17:25.461+01:00Etxebarri, Axpe Valley, Spain.We make the return journey to Etxebarri on our recent trip to The Basque Country. All the food is simple and unadorned here, it's all about simplicity and quality of the finest product cooked on the famous charcoal grill. Highlights were the sensational <b>beef chop</b> (photo below), the <b>Prawns from Palamós</b> (head sucking is an absolute must, more squeamish friends let me such their heads, that's what friends are for right?). The tomato and tuna dish was also memorable. The tomatoes were like the memory of tomatoes from childhood, they were magical.<br />
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We had the taster menu (€176) as follows* on the terrace.<br />
Anchovy, salted.<br />
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Chorizo. This is home made of course.<br />
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Butter goats milk.<br />
Buffalo fresh cheese.<br />
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Tomato spring onion, watercress & belly white tuna.<br />
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Pod razor & green pepper emulsion.<br />
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Sea cucumber & green beans.<br />
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Baby squid & its Ink and caramelized onion.<br />
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Cod kokotxa.<br />
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King bolete & aubergine.<br />
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Red mullet & peas and carrots.<br />
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Beef chop.<br />
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Milk Ice Cream, beetroot juice. Probably my favourite dessert ever. Perfect.<br />
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Pumpkin & Cherry.<br />
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There's a reason serious food lovers continue to make the pilgrimage here. Of this type of product restaurant, Etxebarri is unsurpassed.<br />
See my earlier review <a href="http://www.bacononthebeech.com/2015/05/asador-etxebarri-axpe-achondo-spain.html">here</a>.<br />
* We also ordered the oysters as an extra course. highly recommended. <br />
<br />
<br />Bacon on the Beechhttp://www.blogger.com/profile/01497622246183079826noreply@blogger.com0tag:blogger.com,1999:blog-1426507870582868124.post-76540431746746470682017-12-14T18:58:00.003+00:002018-07-13T18:28:51.242+01:0010 Best Meals of 2017.We tried to be more selective this year in choosing the very best for our budget but inevitably there will be some favourites. Here are our favourite ten.<br />
<b><a href="http://www.bacononthebeech.com/2017/11/mina-bilbao.html">Mina</a>. Bilbao, Spain.</b><br />
A sensational taster menu with electrifying food.Even better than our last visit.<br />
<b>Star Dish: Lobster & Foie.</b><br />
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<a href="http://www.bacononthebeech.com/2017/06/martin-berasategui-lasarte-oria.html"><b>Martín Berasategui.</b></a><b> Lasarte-Oria, Spain.</b><br />
In my top three meals of all time, this was a lesson in how the very best service and food come together in the finest way possible.<b> </b>Excellent in every way, a real three star experience.
<b><b>Star Dish: Red Shrimp Royale and dill with Venta del Barón oil.</b> </b><br />
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<b><a href="http://www.bacononthebeech.com/2017/09/bar-fm-granada-spain.html">Bar FM</a>, Granada, Spain.</b><br />
A temple to some of the finest seafood I've ever eaten. We were blown away and can't wait to return next year. <br />
<b>Star Dish: Sashimi de Ventesca. (Tuna Belly).</b><br />
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<b><span class="st"><a href="http://www.losmarinosjose.com/">Los Marinos José</a>, </span></b><span class="_Xbe"><b>Fuengirola, Spain.</b></span><br />
<span class="_Xbe">Another brilliant example of the simple Spanish product restaurant at its best another one we intend to return to to eat more. One of the best seafood restaurants in Spain in my opinion.</span><br />
<b><span class="_Xbe">Star Dish: Carabineros. </span></b><br />
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<a href="http://restaurantealameda.net/"><b>Alameda</b></a>, <b><span class="_Xbe">Hondarribia, Gipuzkoa, Spain.</span></b><br />
<span class="_Xbe">We had an excellent Basque taster menu at this one star in May.</span><br />
<b><span class="_Xbe">Star Dish: Butakaku (Pork Belly).</span></b><br />
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<b><a href="http://www.bacononthebeech.com/2017/11/san-sebastian-pintxos-bar-crawl-part-2.html">Zazpi</a>, San Sebastian, Spain. </b><br />
One of the most enjoyable lunches of the year and so cheap too for food this good. Our current favourite among many great pintxo bars in this town.<br />
<b><b><span class="_Xbe">Star Dish: Txuleta Pintxo.</span></b></b><br />
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<b><a href="http://awong.co.uk/">A Wong</a>, London.</b><br />
We made our own taster selection with most of the Dim Sum menu (at lunchtime). It was a wonderful and different experience, I loved everything I ate here.<b> </b><br />
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<b><a href="https://moorhall.com/">Moor Hall, </a></b><b><span class="_Xbe">Ormskirk, UK. </span> </b><br />
A superb birthday meal as you'd expect from Chef Mark Birchall.<b> </b>The service too really excelled. It inevitably gained a Michelin Star and I expect more to come too.<br />
<b>Star Dish: Retired Holstein, barbecued celeriac, mustard and shallot.</b><br />
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<b><a href="http://www.bacononthebeech.com/2017/04/northcote-langho.html">Northcote</a>, Lancashire, UK.</b><br />
We had an absolutely superb and faultless lunch at Northcote will one of the best in the North West.<br />
<b>Star Dish: Herdwick Lamb, Sour Onions, Nasturtium, Whey Reduction.</b><br />
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<b><a href="http://www.bacononthebeech.com/2017/05/kaia-kaipe-elkano-getaria.html">Kaia Kaipe</a>, Getaria, Spain.</b><br />
Simple and excllent turbot and seafood at this Basque traditional restaurant.<b> </b><br />
<b>Star Dish: Turbot.</b><br />
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<b> </b>Bacon on the Beechhttp://www.blogger.com/profile/01497622246183079826noreply@blogger.com0tag:blogger.com,1999:blog-1426507870582868124.post-43330239087782524602017-11-18T09:48:00.002+00:002018-04-17T21:11:23.160+01:00San Sebastián Pintxos Bar Crawl Part 2.This is a companion piece to my <b><a href="http://www.bacononthebeech.com/2017/05/san-sebastian-pintxos-bar-crawl.html">San Sebastián Pintxos Bar Crawl</a> </b>post from our last trip back in May. We return in October for a last minute trip, meeting up with friends who've not been here before. I am determined to show them as many pintxos bars as we can handle and some new ones (for us) too. We drive from Bilbao airport to San Sebastián, not always the easiest of cities to drive in, with an impossible tangle of one way streets. Finally rid of the car, we walk to our cheaper Pension Irune (only €60) in the narrow streets of the old town, past bronzed surfers coming off the beach as the sun sets on a clear blue sky.
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJnrJX8J9J73i34zljmKgQujMSggJ9t_ufRbQMuJ7KcdGcZesQlfh9NNI3h56EeTnYUy9P6iIWECll7nTR7Kd5GeUezoMJRN_rCkLe5P-M84_EFN5OvHbrkWrfwgaQhlsCG4G0qW75H8/s1600/DSC_2810i.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="580" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJnrJX8J9J73i34zljmKgQujMSggJ9t_ufRbQMuJ7KcdGcZesQlfh9NNI3h56EeTnYUy9P6iIWECll7nTR7Kd5GeUezoMJRN_rCkLe5P-M84_EFN5OvHbrkWrfwgaQhlsCG4G0qW75H8/s1600/DSC_2810i.jpg" /></a>We're on our own on the first night, so we head off to <b><span style="font-size: large;"><a href="http://www.casaurolajatetxea.es/en/portada/">Casa Urola</a> </span></b><span style="font-size: small;">which is about a minute away from our pension.</span><span style="font-size: small;"> </span>We're here for the pintxos bar downstairs not the Michelin star restaurant upstairs (which looks good though). We order taco chuleta (photo below) foie, scallop ajo blanco and truffled egg ravioli. We enjoyed it so much we return with our friends and eat it all again over the next few days.<b> </b><br />
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A little further down the same road <span style="font-size: large;"><a href="https://en-gb.facebook.com/mendaurberria/"><b>Mendaur Berria</b></a></span> didn't look too promising<b> </b>early on in the evening. With a giant TV showing football and few people in, we decided to give it a go anyway. I'm so glad we did. The food is very good.<b> </b>We have sea urchin, a superb truffled rice & foie <i>(pictured below)</i>, hake, 'falso risotto' and crab.<b> </b>Again we return here and eat pretty much the same<b> </b>when our friends arrive.<br />
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A few drinks into the night, we wander into<b> <span style="font-size: large;"><a href="http://www.betijaiberria.es/en/"><span class="st">Beti Jai Berria</span></a><span class="st"> </span></span></b><span class="st">as it's </span><span class="st">there</span><span class="st">. It's a small modern bar with a few bar top pintxos which we sample a few of although I can't for the life of me remember what they were as we're pissed <i>and</i> off piste now, the night disappears down the rabbit hole.</span><br />
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<span class="st">The following day with our friends, we head for a favourite </span><a href="http://www.bacononthebeech.com/2017/05/san-sebastian-pintxos-bar-crawl.html"><b>La Cuchara de San Telmo</b></a><b> </b>but as it's temporarily shut for a refurb we instead go to sister bar <span style="font-size: large;"><a href="http://www.bacononthebeech.com/2013/05/bordaberri-san-sebastian.html"><b>Borda Berri. </b></a></span><br />
The pintxos here are excellent as always, we sample the carrilleras (beef cheeks), tako de atun rojo (tuna) and a heavenly risotto <i>(pictured below). </i><br />
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<i>Note, we have a dog with us too (Rufus pictured above) and none of the bars here batted an eyelid to letting him in including Borda Berri. He got a taste for foie dipped bread. </i><br />
As I said in the last guide, the best thing really is to have a rough idea of where you're going but then the joy is always to leave that behind after the drinks start flowing and you start to wander around aimlessly. In our case, we often head for the corner for drinks around <b><a href="http://www.bacononthebeech.com/2017/05/san-sebastian-pintxos-bar-crawl.html">Atari, A Fuego Negro and Sirimi.</a> </b>We finish the night off with some cream cheese ice cream at Atari and a cocktail or two over looking<b> <a href="https://www.google.com/search?client=firefox-b&dcr=0&tbm=lcl&ei=GLAOWoO6AezNgAar-a3gCg&q=Basilica+of+Saint+Mary+of+the+Chorus&oq=Basilica+of+Saint+Mary+of+the+Chorus&gs_l=psy-ab.3..0.13215.13215.0.13878.1.1.0.0.0.0.130.130.0j1.1.0....0...1.1.64.psy-ab..0.1.130....0.mP32Fxt0Bog#rlfi=hd:;si:15793820174506667166;mv:!1m3!1d241.87795542305022!2d-1.9865347499999997!3d43.3239812!2m3!1f0!2f0!3f0!3m2!1i27!2i16!4f13.1">the church</a> </b>outside Sirimi.<b><br /></b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn9ZXNkgUXl4wPmpO_PQXo57LyfGiNyYUpQgEIH31RSC6FH3p-Kl39s9J6Cm0_acZXgzBSo-oNtkcfgheGpamzDDA87heY_l8KmZvRofEDygrhXtSfhvA5Xu8XyH7zjT9fkqs35x5Ckqw/s1600/DSC_3058.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="728" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn9ZXNkgUXl4wPmpO_PQXo57LyfGiNyYUpQgEIH31RSC6FH3p-Kl39s9J6Cm0_acZXgzBSo-oNtkcfgheGpamzDDA87heY_l8KmZvRofEDygrhXtSfhvA5Xu8XyH7zjT9fkqs35x5Ckqw/s1600/DSC_3058.jpg" /></a>Heading over to the Gros area the following evening, we stop off again at <b><span style="font-size: small;"><span style="font-size: large;"><a href="http://www.bacononthebeech.com/2017/05/san-sebastian-pintxos-bar-crawl.html">Kata 4</a></span> </span></b><span style="font-size: small;">for</span><b> </b>oysters and black squid croquetas. We also enjoy <b><span style="font-size: large;"><a href="http://www.bacononthebeech.com/2017/05/san-sebastian-pintxos-bar-crawl.html">Bar Bergara</a></span> </b>again, especially their beautiful array of pastry based pintxos, Txalupa; mushrooms & prawns, Udaberri; courgette & crayfish tart and the anchovy tortilla.<br />
A new one for us this time is <a href="https://www.facebook.com/GURE-TXOKO-833344976761961/"><span style="font-size: large;"><b>Gure Txoko</b></span></a> which is buzzing on Friday evening, with a younger crowd maybe. The food is all good yet again, we sample the bao crab roll and various croquetas all superior to the standard hit and miss affairs you get in most Spanish bars.<br />
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The following lunchtime, <a href="https://www.facebook.com/zazpijatetxea/"><span style="font-size: large;"><b>Zazpi</b></span></a> was a revelation. In the shopping area near to Ibai, we all agreed this was our absolute favourite of the weekend. We stood outside eating, drinking and laughing all afternoon. Is there a better way of spending the day? Starting off with 3 or 4 dishes, inevitably we had to reorder they were so good; txuleta pintxo (very good), crab ravioli, "green rice", oxtail ravioli, bacalao, foie, truffle egg and ham, cod, spider crab and turbot. The staff were notably friendly here too.<br />
After a few hours I was expecting a large bill but it was only €67 between four of us. Remarkable value for such lovely food.<br />
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That evening we pop into <span style="font-size: large;"><b><a href="http://www.ganbarajatetxea.com/presentation">Ganbara</a> </b><span style="font-size: small;">as it's just a few doors down from our pension. It was just opening, so we sample some of the pintxos from the attractive bar top display. They are very good although not cheap. We had some lovely mushroom tarts straight from the oven.</span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">On the road that leads down to the harbour, there's a new place called <a href="https://en-gb.facebook.com/BareBareSS/"><b><span style="font-size: large;">BareBare</span></b></a><b><span style="font-size: large;"> </span></b><span style="font-size: large;"><span style="font-size: small;"> </span></span></span></span><br />
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<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">It's a large</span> <span style="font-size: small;">modern bar with an attractive bartop display, jamón hanging and meat maturing in cold storage displays. I seem to recall a large fish tank of lobsters too. We have a few bits from the bartop and some squid in black ink and rice.</span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">Saturday night is often madly busy of course, so we had booked in at <a href="http://www.bacononthebeech.com/2017/05/san-sebastian-pintxos-bar-crawl.html"><span style="font-size: large;"><b>Zeruko</b></span></a>.</span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">I had booked via twitter DM and there seemed to be a bit of confusion with our booking but we settled at the back on a table for six (we've no idea if this is actually our table or not). They've taken a bit of a step back from the mad creations of a few years ago and it's better for it. We have "La hoguera" again (smoked cod on it's own little grill), kokotxa (cod cheeks) langostinos and some beautiful scallops. </span></span></span></span><br />
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<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">We head back to <b>A Fuego Negro </b>for more drinks and into the night...</span></span></span></span><br />
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<i><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">We're already planning our next trip. </span></span></span></span></i><br />
<br />Bacon on the Beechhttp://www.blogger.com/profile/01497622246183079826noreply@blogger.com0tag:blogger.com,1999:blog-1426507870582868124.post-2902213251020286402017-11-14T18:46:00.000+00:002017-11-14T18:46:29.886+00:00Mina Bilbao.<span style="font-size: small;">Some years ago our friends were telling us they were visiting Bilbao, "oh you must go and eat at Mina" we told them. They wisely took our advice and naturally loved it as we had expected. The thing was, our friend Mark had never really experienced 'fine dining' before. He now completely understood why we travel and spend lots of money on just a lunch. He really 'got it'. Mina I suppose was his gateway drug. In hindsight, Mina was a perfect choice. Since then our friends have been with us to the wonderful <a href="http://www.bacononthebeech.com/2017/09/bar-fm-granada-spain.html">Bar FM</a> in Granada and now we returned to Mina together, somewhat appropriately. </span><br />
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<span style="font-size: small;">If anything, it was actually better than last time. After some serious discussion, we all opt for the longer tasting menu. There was just too much good stuff to miss out on. The real draw here at Mina are the intense flavour bombs, this is what we come here for. The food is sensational with no apparent weaker dishes.</span><br />
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<span style="font-size: small;">Oyster Gillardeau, gin and a citric touch. </span><br />
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiDWwwQW5t4qd4laWsp9GK-qdkpPeuz6pMemCLTFp7CkHCGlFy0X3zPNv_-Nf4lL9g2I5aSfRFQkxIySeOkhT6Q87LuiEreUL6yEcUvs6lW1uvEW2UNiVFWtFumkiK1x382fknNZGcMIE/s1600/DSC_3107.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="610" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiDWwwQW5t4qd4laWsp9GK-qdkpPeuz6pMemCLTFp7CkHCGlFy0X3zPNv_-Nf4lL9g2I5aSfRFQkxIySeOkhT6Q87LuiEreUL6yEcUvs6lW1uvEW2UNiVFWtFumkiK1x382fknNZGcMIE/s1600/DSC_3107.jpg" /></a></span></div>
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<span style="font-size: small;">Mussels in lemongrass, coconut soup and hot tomato. </span><br />
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<span style="font-size: small;">Spider Crab topped with passion fruit emulsion. </span><br />
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8BnIWqK_pla0Ioi0wiFJiN2d-hUABegjWHCj-G4uCjRKrduORZ3b3Dq-YxZ-L2ZuchF9ipUhkQ19KME7emi-8L-wzXpPD9FhxwbANUO0AF9rjrVigVpRTT3hFJtXFDXGtEcFTBrqrwHQ/s1600/DSC_3119.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="527" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8BnIWqK_pla0Ioi0wiFJiN2d-hUABegjWHCj-G4uCjRKrduORZ3b3Dq-YxZ-L2ZuchF9ipUhkQ19KME7emi-8L-wzXpPD9FhxwbANUO0AF9rjrVigVpRTT3hFJtXFDXGtEcFTBrqrwHQ/s1600/DSC_3119.jpg" /></a></span></div>
<span style="font-size: small;">Black Cheese, mushroom and crunchy chicken. </span><br />
<span style="font-size: small;">Smoked Txitxarro, cauliflower and cider. <br />Aubergine confit with red tea served with white prawn. </span><br />
<span style="font-size: small;">The purple onion from Zalla. </span><br />
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ-uFT__Xzw4cTIpDzE5XTv_dhx7lhJTXc07Nf1xvqd-Sr19hJJjXucTnue9jbP6ojxtfRvIXMk2KPB72wNhVV6sN53HiLJwgsT7_z7D8hC04EskuptWEv4Rc-mW8aFjwzdvPq-5YqcYg/s1600/DSC_3121.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="459" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ-uFT__Xzw4cTIpDzE5XTv_dhx7lhJTXc07Nf1xvqd-Sr19hJJjXucTnue9jbP6ojxtfRvIXMk2KPB72wNhVV6sN53HiLJwgsT7_z7D8hC04EskuptWEv4Rc-mW8aFjwzdvPq-5YqcYg/s1600/DSC_3121.jpg" /></a></span></div>
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<span style="font-size: small;">Roasted scallop served with vegetal broth. <br />Smoked Bluefin Tuna belly pastrami served with herbs curry. </span><br />
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcXXR1wKuIIUUPH66h51sJSx9mI7v4rNlovqWsvo9PUwS-gGb4c3-P1HE2IXmPyr3cm9iydUGs0lFQWSsaNAka4mkUL3d-iyW6qDtLiS2qlUffAzi_YnvJedfBjPgUG3W-sk-y-y29mKM/s1600/DSC_3129.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="773" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcXXR1wKuIIUUPH66h51sJSx9mI7v4rNlovqWsvo9PUwS-gGb4c3-P1HE2IXmPyr3cm9iydUGs0lFQWSsaNAka4mkUL3d-iyW6qDtLiS2qlUffAzi_YnvJedfBjPgUG3W-sk-y-y29mKM/s1600/DSC_3129.jpg" /></a></span></div>
<span style="font-size: small;">Bone marrow cake served with spiced potato crunch. </span><br />
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIdRE9NAYieBUvHGIyaD4TETlbiV8M4Evo0sIKpYgJrMPHptXKwG0G1y8jdh22mmyJ1MREfLM5uEd_92by_o0zbMNc_ljujM4b07Ld-t688IN4E9u20QtxWZsQGhK76UVi2ja7scAgA_U/s1600/DSC_3148.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="621" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIdRE9NAYieBUvHGIyaD4TETlbiV8M4Evo0sIKpYgJrMPHptXKwG0G1y8jdh22mmyJ1MREfLM5uEd_92by_o0zbMNc_ljujM4b07Ld-t688IN4E9u20QtxWZsQGhK76UVi2ja7scAgA_U/s1600/DSC_3148.jpg" /></a></span></div>
<span style="font-size: small;">
<br />Charcoal grilled Txipiron with roasted bird broth and mushroom stew. </span><br />
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUaKKHyy3qntGK5WuAED2IZKUa57GjfsjChGcbnOXwV0bnWNZShBaIZgZQIeg3FzhlkuU40345IFSj3ShqLyHG7Wmz7Fq4NnASDsi_5-aS3DYwJDwoji7JnJkhy-iwWfxEhiODjgT4-AA/s1600/DSC_3165.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="509" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUaKKHyy3qntGK5WuAED2IZKUa57GjfsjChGcbnOXwV0bnWNZShBaIZgZQIeg3FzhlkuU40345IFSj3ShqLyHG7Wmz7Fq4NnASDsi_5-aS3DYwJDwoji7JnJkhy-iwWfxEhiODjgT4-AA/s1600/DSC_3165.jpg" /></a><span style="font-size: small;">Lobster & Foie.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguVEJcs73tAM9qcv8a1vTA7UNA0wUaSCaUdNSM_B0ltejmAPYUHnC7urlRABHKA4gdy2pSEp96Ar6EacoODWqET_BzlfSZUPNX3EctPlOqHPo9bI88pGuCs_CQzeyXejucN3tMqJ1dB2U/s1600/DSC_3171.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="544" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguVEJcs73tAM9qcv8a1vTA7UNA0wUaSCaUdNSM_B0ltejmAPYUHnC7urlRABHKA4gdy2pSEp96Ar6EacoODWqET_BzlfSZUPNX3EctPlOqHPo9bI88pGuCs_CQzeyXejucN3tMqJ1dB2U/s1600/DSC_3171.jpg" /></a></div>
<span style="font-size: small;"><br />Tamarind, Perrins and toffee. </span><br />
<span style="font-size: small;">Farmhouse milk, Ras al Hanout and persimmon. </span><br />
<br />
<span style="font-size: small;"><span class="st"><span style="font-size: small;"><span class="st">The flavours are clear and intense, like electricity on your tongue.</span></span></span></span>
<span style="font-size: small;">As I was pontificating at the meal admittedly two bottles of wine down): in all honesty, it's a bit of a joke that Mina has just the one Michelin star. I've eaten in a couple of disappointing one stars this year that can't hold a candle to this restaurant. To my mind the food is on a par with anywhere in Spain and (along with </span><span class="st"><a href="http://www.bacononthebeech.com/2017/06/martin-berasategui-lasarte-oria.html">Martín Berasategui</a>) is my favorite meal of the year.</span><br />
<i><span class="st"><br /></span></i>
<i><span class="st">Postscript. </span></i><br />
<i><span class="st"><span style="font-size: small;">When I came up with the idea of <a href="http://www.bacononthebeech.com/2016/05/nacho-friends-part-1-quique-dacosta.html">Nacho & Friends</a> at </span><span style="font-size: small;"><span class="st">Ibérica.</span></span><span style="font-size: small;"> (where we invited the best Spanish chefs to cook for us here in Manchester), </span><span style="font-size: small;"><span class="st">chef
Álvaro Garrido was the first person who I asked. He was keen to come but sadly
this is unlikely to happen due to a change in personnel at Ibérica. It
would have been amazing to have </span></span><span style="font-size: small;"><span class="st"><span style="font-size: small;"><span class="st">chef Álvaro cook for us here.</span></span></span></span></span></i><br />
<i><span class="st"><span style="font-size: small;"><span class="st"><span style="font-size: small;"><span class="st">Previous review <a href="http://www.bacononthebeech.com/2015/05/mina-bilbao-spain.html">here</a>. </span></span></span></span></span></i><br />
<br />Bacon on the Beechhttp://www.blogger.com/profile/01497622246183079826noreply@blogger.com2tag:blogger.com,1999:blog-1426507870582868124.post-2290455606225574762017-10-03T18:29:00.001+01:002017-10-04T20:56:03.471+01:00The Bacon Guide to Andalucia. We've been going to Andalucia almost every Summer for the last eighteen years. Here are some of the highlights of the restaurants and tapas bars we've enjoyed over the years. This list is not exhaustive, there are plenty more great places out there to try.<br />
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<span style="font-size: large;"><b>Málaga.</b></span><br />
<b><a href="http://www.uvedobletaberna.com/">Uvedoble</a>. </b><br />
Great modern tapas bar.
Don't Miss: Fideos Negros<b> </b>(black noodles).<b> </b><br />
<b><a href="https://twitter.com/_lacosmopolita">La Cosmopolita</a>.</b><br />
Combining innovative and traditional cuisine using fine produce.<br />
Don't Miss: The Prawns & Bone Marrow.<br />
<span style="font-size: large;"><b>Granada.</b></span><br />
<b><a href="http://www.bacononthebeech.com/2017/09/bar-fm-granada-spain.html">Bar FM</a>.</b><br />
Stunning seafood produce. Some of the best quality we' ve had. <i>(Pictured below).</i><br />
Don't Miss: Anything.<br />
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<span style="font-size: large;"><b>Jaén.</b></span><br />
<b><a href="https://www.facebook.com/BagaJaen/">Bagá</a>. </b>Brand new gastro restaurant from Chef Pedro Sanchez. <i>(Pictured below).</i><br />
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<b> </b><br />
<span style="font-size: large;"><b>Cordoba.</b></span><br />
<b><a href="http://noorrestaurant.es/">Noor</a>.</b><br />
Michelin star Moorish inspired taster menus. <i>(Pictured below).</i><br />
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<span style="font-size: large;"><b>Sevilla. </b></span><br />
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<b><a href="http://www.bacononthebeech.com/2014/09/puratasca-seville.html">Pura Tasca</a>. </b><br />
Excellent local bistro in the Triana neighbourhood. Don't Miss: The Risotto.<br />
<b><a href="http://www.bacononthebeech.com/2014/09/la-azotea-seville.html">La Azotea</a>.</b><br />
Modern Tapas. Don't Miss: The Pig's Cheeks.<br />
<b><a href="http://www.bacononthebeech.com/2014/09/la-brunilda-tapas-seville.html">La Brunhilda</a>.</b><br />
Smart innovative gastro bar. Don't Miss: The famous 'crack' burgers.<br />
<b><a href="http://www.bacononthebeech.com/2014/10/vineria-san-telmo-seville.html">Vineria San Telmo</a>.</b><br />
Contemporary tapas. Don't Miss: Squid Ink spaghetti.<b> </b><br />
<span style="font-size: large;"><b>Sanlúcar de Barrameda.</b></span><br />
<b><a href="http://www.bacononthebeech.com/2014/10/casa-balbino-sanlucar-de-barrameda.html">Casa Balbino</a>.</b><br />
Not as good as it's reputation, nevertheless you have to go for the famous Tortilla de Camarones (shrimp fritters). <br />
<span style="font-size: large;"><b>El Puerto de Santa Maria.</b></span><br />
<b><a href="http://www.bacononthebeech.com/2016/10/aponiente-el-puerto-de-santa-maria-spain.html">Aponiente</a>.</b><br />
Our favourite restaurant in Spain (or anywhere). Innovative seafood taster menus. <i>(Pictured below).</i><br />
Don't miss: Anything.<br />
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<span style="font-size: large;"><b>Jerez de la Frontera. </b></span><br />
<b><a href="http://www.restaurantelacruzblanca.com/">La Cruz Blanca</a>.</b><br />
Traditional tapas with modern touches. <i>(Pictured below).</i> Don't miss: It's all good. The waiter told us to stop ordering I got so carried away!<br />
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<span style="font-size: large;"><b>Cádiz.</b></span><br />
<a href="http://www.bacononthebeech.com/2014/10/restaurante-el-faro-de-cadiz.html"><b>El Faro de </b></a><b><a href="http://www.bacononthebeech.com/2014/10/restaurante-el-faro-de-cadiz.html">Cádiz</a>.</b> Traditional simple inexpensive tapas at the bar.
<b><a href="http://www.bacononthebeech.com/2014/12/casa-manteca-cadiz-spain.html">Casa Manteca</a>.</b><br />
More of a bar really but a visit to this old school joint is a must when in Cádiz. <i>(Pictured below).</i><br />
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<span style="font-size: large;"><b>Conil de La Frontera. </b></span><br />
<b><a href="http://www.bacononthebeech.com/2014/11/francisco-la-fontanilla-conil-de-la.html">Francisco La Fontanilla</a>.</b> Traditional restaurant right on the beach.<br />
<span style="font-size: large;"><b>Barbate.</b></span><br />
<b><a href="http://www.bacononthebeech.com/2013/09/el-campero-barbate-zahara-de-los-atunes.html">El Campero</a>. </b><br />
The superb flagship tuna outpost is the only reason to visit this scruffy town.<span style="font-size: large;"><b> </b></span><br />
<span style="font-size: large;"><b>Zahara de los Atunes.</b></span><br />
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<b><a href="http://www.bacononthebeech.com/2015/09/la-taberna-de-el-campero-zahara-de-los.html">El Campero</a> </b>also have a tapas bar here too serving pretty much the same menu.<br />
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<b><a href="https://www.facebook.com/TabernaTrasteo/">Trasteo</a>. </b>Fusion eclectic raciones. Don't Miss: The Tuna Tacos.<br />
<b><a href="http://www.bacononthebeech.com/2016/09/antonio-zahara-de-los-atunes-spain.html">Restaurante Antonio</a>. </b>Classic local seafood dishes.<br />
Don't miss: Tuna Tartare. (Pictured Below).<br />
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<span style="font-size: large;"><b>Fuengirola.</b></span><br />
<b><a href="http://losmarinosjose.com/">Los Marinos José</a>. </b><br />
Seafood restaurant on the seafront with the best product imaginable.<br />
Don't miss: Anything it's all good. The carabineros were the best we've ever had.<br />
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<b><span style="font-size: large;">Marbella.</span> </b><br />
<b><a href="http://www.bacononthebeech.com/2016/09/messina-marbella-spain.html">Messina</a>. </b><br />
Beautiful food, service and interior. One of the most impressive one stars we've dined in.<br />
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<b><span style="font-size: large;">Ronda.</span> </b><br />
<b><a href="http://www.bacononthebeech.com/2015/10/de-locos-tapas-ronda-spain.html">De Locos Tapas</a>.</b><br />
You must book this<b> </b>little<b> </b>place as their cutting edge Basque inspired tapas are rightfully popular.<br />
We plan to visit the Almeria region again next year.... <br />
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<i>Illustration and all Photos ©BaconontheBeech.</i><br />
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Bacon on the Beechhttp://www.blogger.com/profile/01497622246183079826noreply@blogger.com0tag:blogger.com,1999:blog-1426507870582868124.post-46798501604363153512017-09-20T18:42:00.000+01:002017-09-20T18:59:33.806+01:00Bar FM, Granada, Spain.As you may have guessed, I don't get much chance to blog any more let alone eat out, due to work shooting food in restaurants for my clients. The last thing I want to do with my free time is go and photograph food for blogging after spending a long week shooting and processing thousands of images. It's quite a lot of hard work. However I just have to write about Bar FM in Granada as it was <i>so good.</i><br />
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Maybe I was also influenced by the moment, it was the first night of our Spanish trip and we met up with our good friends Debbie and Mark who have only gone off to live <i>our</i> dream to exit awful post Brexit Britain and settle in an Andalucian village nearby. So we were already in very good spirits after meeting up but it seemed to me like the food here is absolutely sensational. I'll explain why.<br />
But first we begin with some prawns both 'red' (Roja, €31.50) and 'white' (quisquillas, smaller, €30).<br />
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Pulpo Seco. (€22).Dried octopus, a speciality of the house.<br />
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Puntillitias & Chopitos. (Baby squid, €14). The very best examples we've ever eaten and we order these a lot. Sampled closely together, you could tell the differences between them both. The olive oil they are using is also beautiful.<br />
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Anchoas (€2 each).
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Cocochas (€18). Different from the hake throat we've eaten before, especially in Basque country. These are less gelatinous and more fish like with a delicate texture. Again the best version of the dish we've had.<br />
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Tuna Tataki (€24) and Sashimi de Ventesca. Tuna Belly (€25). Eaten closely together again, these were superb, actually better than we've had at some favourite places (<a href="http://www.bacononthebeech.com/2015/09/la-taberna-de-el-campero-zahara-de-los.html">El Campero</a> for example). The tuna belly was unbelievable.
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Our friends had not tried either dish before and were suitably impressed.....Pulpo Gallega (€20).<br />
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A fresh tomato salad (€7.50) and Oysters (€4 each).<br />
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To finish..
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A note on the prices, (much criticised on TA). It's not cheap but the very best rarely is, and if you think more of this as a taster menu for four over typical standard tapas prices, it's reasonable. For the main part we order half portion raciones so we could eat more.<br />
As times have gone on, our tastes have changed. We seem to much prefer restaurants like this, serving simple but such high quality product over the overly fussy Michelin star style (with a few notable exceptions). The seafood is sourced from the best suppliers in Catalonia, Galicia and nearby Motril. The service was excellent and friendly too.<br />
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Bar FM is an exquisite restaurant serving the best product available. (It's been recently smartly refurbished). On first look it appears to be another one of these gastro bars that have become popular in Spain. But it is so much better than that. Rarely have I eaten seafood this fresh. The quality of the product is so high and so simply, sensitively and accurately treated.<br />
You can imagine similar quality at the likes of <a href="http://www.bacononthebeech.com/2015/05/asador-etxebarri-axpe-achondo-spain.html">Etxebarri</a>, <a href="http://www.bacononthebeech.com/2015/06/ibai-san-sebastian.html">Ibai</a> or <a href="http://www.bacononthebeech.com/2016/01/sacha-madrid.html">Sacha</a>. Yes, Bar FM is as good as those places in my humble opinion. You must eat here.<br />
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<i>I booked via twitter but if you turn up as they open at 8pm (or 1 for lunch) you'll most likely get a table as Spanish people never turn up early. </i><br />
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<br />Bacon on the Beechhttp://www.blogger.com/profile/01497622246183079826noreply@blogger.com0tag:blogger.com,1999:blog-1426507870582868124.post-7344549378451935972017-06-07T18:58:00.000+01:002017-06-08T08:14:10.109+01:00Martín Berasategui, Lasarte-Oria, SpainA short time into the meal we had at <a href="https://www.martinberasategui.com/en/inicio">Martín Berasategui</a>, the <span class="st">maître d' asked me if I was left handed. (I am. They then amend the placement of the cutlery to take this into account). This attention to detail for me encapsulates the highest level of service here, one of the best restaurant experiences we've ever had. The food too is beautiful, there is nothing here we don't absolutely <i>love</i> from start to finish. </span>Make no mistake, €225+ drinks and service is a lot of money (for us) so it is absolutely vital that we go somewhere that is perfect. In our experience not all Michelin star restaurants are worth the money. Some seem to survive on hype and a high number on the World's 50 Best. Martín Berasategui however is well worth the price. Both the food and service were up there with the best we've ever experienced, anywhere.<br />
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We opt for The Great Tasting Menu. (The dates in brackets are the year of origin of the dish).<br />
<a href="https://www.martinberasategui.com/documentos/cartas/GranMenuDegustacion_201704_EN.pdf">A selection of bread and butters: boletus, spinach, beetroot and salted</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih-Q6WzP_HZT-VPfoYkbmMbS2BgCBWtKuR5h2EMAz6xiV5_9vObQA2B8_LjcdQvjl_ir2IgBD4AAUweHUAp2QBEEMzmEaEgEHFlXvQ2vk4i4mUjn8UX-f1GvsIxaoULGGdYCMOYKouIU8/s1600/DSC_8937.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih-Q6WzP_HZT-VPfoYkbmMbS2BgCBWtKuR5h2EMAz6xiV5_9vObQA2B8_LjcdQvjl_ir2IgBD4AAUweHUAp2QBEEMzmEaEgEHFlXvQ2vk4i4mUjn8UX-f1GvsIxaoULGGdYCMOYKouIU8/s1600/DSC_8937.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJUY1a54pi0jr_VZ8hkKIbYrew-_Q2PdG9F_CVFZGle3AKJ9e7t5dP5FH1kPJVtw7ZvGF0BJor3Nao4IEt8o8BNFXIOkVYXF5J29T7z-HDi_9c87rKMiSejiC-6G9oDZuE0pxlQPVe0Lg/s1600/DSC_8953.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJUY1a54pi0jr_VZ8hkKIbYrew-_Q2PdG9F_CVFZGle3AKJ9e7t5dP5FH1kPJVtw7ZvGF0BJor3Nao4IEt8o8BNFXIOkVYXF5J29T7z-HDi_9c87rKMiSejiC-6G9oDZuE0pxlQPVe0Lg/s1600/DSC_8953.jpg" /></a><a href="https://www.martinberasategui.com/documentos/cartas/GranMenuDegustacion_201704_EN.pdf">Rhubarb crunch with “Balfegó” tuna tartar and yuzu gel.</a> (2017).<br />
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<a href="https://www.martinberasategui.com/documentos/cartas/GranMenuDegustacion_201704_EN.pdf">Mille-feuille of smoked eel, foie gras, spring onions and green apple</a>. (1995).<br />
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<a href="https://www.martinberasategui.com/documentos/cartas/GranMenuDegustacion_201704_EN.pdf">Ham and truffle 'tortilla'. </a>(2017).<br />
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<a href="https://www.martinberasategui.com/documentos/cartas/GranMenuDegustacion_201704_EN.pdf">Red Shrimp Royale and dill with Venta del Barón oil. </a>(2014). This was probably my favourite.<br />
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<a href="https://www.martinberasategui.com/documentos/cartas/GranMenuDegustacion_201704_EN.pdf">Caviar gel with pickles of asparagus and its cream, salted with Añana’s salt</a>. (2017).<br />
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<a href="https://www.martinberasategui.com/documentos/cartas/GranMenuDegustacion_201704_EN.pdf">Lightly marinated oyster with iced cucumber slush and K5, and spicy apple</a>. (2015). <br />
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<a href="https://www.martinberasategui.com/documentos/cartas/GranMenuDegustacion_201704_EN.pdf">Tarama with beetroot and sour horseradish</a>. (2017).
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<a href="https://www.martinberasategui.com/documentos/cartas/GranMenuDegustacion_201704_EN.pdf">Vegetable hearts salad with seafood, cream of lettuce and iodized juice.</a> (2001).<br />
This was quite a few of our party's favourite dish.<br />
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<a href="https://www.martinberasategui.com/documentos/cartas/GranMenuDegustacion_201704_EN.pdf">Crayfish over an aniseed sea bed and coral mayonnaise</a>. (2017).<br />
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'<a href="https://www.martinberasategui.com/documentos/cartas/GranMenuDegustacion_201704_EN.pdf">The Truffle' with fermented wild mushrooms and collard greens with 'Alma de Jerez' oil</a>. (2015).<br />
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<a href="https://www.martinberasategui.com/documentos/cartas/GranMenuDegustacion_201704_EN.pdf">Gallo Celta Galician egg and citrus chicken stock with corn</a>. (2017).<br />
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<a href="https://www.martinberasategui.com/documentos/cartas/GranMenuDegustacion_201704_EN.pdf">Grilled hake loin, coconut, red curry and liquid and crunchy razor shells</a>. (2017). We recognise the <span class="st"><i>'Tortillitas de Camarones' </i>element straight away, a variation of the bar snack from Andalucia.<i><br /></i></span>
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<a href="https://www.martinberasategui.com/documentos/cartas/GranMenuDegustacion_201704_EN.pdf">Grilled Sirloin 'luisimi' over a bed of Swiss Chard chlorophyll and cheese bonbon</a>. (2011). This was our requested replacement for the usual pigeon dish.<br />
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Desserts.
<a href="https://www.martinberasategui.com/documentos/cartas/GranMenuDegustacion_201704_EN.pdf">Lemon with basil juice, green bean and almond</a>. (2016).
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<a href="https://www.martinberasategui.com/documentos/cartas/GranMenuDegustacion_201704_EN.pdf">Almond honeycomb with brittle bits and iced cinnamon</a>. (2016).<br />
Two of our friends had the wine flight to accompany the food whilst we shared a clean and fresh bottle of <a href="http://www.bodegasmauro.com/">Mauro Godello</a> (2014). Another lovely touch was when they poured out two glasses of dessert wine " a present from your friend <a href="https://twitter.com/Bonbibendum">Fernando</a>." A pal from twitter and a friend of the restaurant had messaged them to tell them we were dining with them that day. This was the icing on the cake of a perfect meal for us.<br />
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Sometimes I question why we do this, flying abroad a great expense just to eat a meal. Restaurants as good as this one provide the answer to that. If I am paying the price I realised lately that I don't really want to be 'challenged' as a diner. I just want to eat the most beautiful food imaginable and this is what we got at Martín Berasategui. <br />
10/10.<br />
<br />Bacon on the Beechhttp://www.blogger.com/profile/01497622246183079826noreply@blogger.com5