I just noticed that John Torode rated the sirloin steaks and marinaded pork ribs from the Ginger Pig top in his barbecue rankings in yesterday's Observer Food Monthly.
Ginger Pig? That's the bunch who taught me how to cut up a lamb.
I turned the page and Sean Key from Moro is recommending Txacoli as a summer wine. As you well know my four avid readers, I'm rather partial to Txacoli. Actually, that article is a reminder of several of my favourite restaurants... Moro, Arbutus, Club Gascon...
Posted by dompannell at June 25, 2007 8:42 AMAhh txacoli is a wonderful thing. Am heading up to Mundaka tomorrow, the land of, according to my guidebook, txacoli de guetaria. The plan is small seaside restaurants, txacoli and sunsets.
Posted by: Cathryn at June 25, 2007 2:54 PMOoh, let me know how you get on!
Posted by: Dom Pannell at June 26, 2007 1:47 PM