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An amazing evening as guests of Campo Viejo and Decanter Maagzine, enjoying a fascinating selection of Riojas, both classic, and experimental! To accompany the wine, a wonderful dining experience at Ametsa with Arzak Instruction - definitely somewhere I'd love to come back to for the full menu. Thank you so much!
Just a little calamari (just the tentacles, my favourite!) to have with done smoked garlic aioli and champagne for my birthday! #calamari #flavourcraver
A follow up to the fantastic Persiana, Siricco continues to blend the ingredients and recipes of the Middle East with some more familiar local touches. I feel another order of Persian ingredients fast approaching!
The final product! 6 hours smoking 14 or so hours in the oven, low & slow. The meat juices have been added back in to the pulled meat, along with more spice rub, and we have something as juicy and delicious as I have ever made. I hope the locals enjoy it! #pulledpork #lowandslow #flavourcraver
This, ladies and gentlefolk, is how you fit 25Kg (over 50lbs) of pork shoulder into a regular Weber Smokey Mountain. Pulled pork for a large crowd tomorrow! #wsm #weber #pulledpork #flavourcraver
Preparing for some serious bbqing - feeding nearly 200 people on Friday! #bbq #flavourcraver
A selection of excellent #coffees from hotnumbers in #Cambridge - looking forward to tucking in to these. #flavourcraver
Exam day for WSET level 2... #wine #flavourcraver
