A small update folks. Life as always has its own plans which take precedence over your own imaginary ones. So the supper club moves to the 11th of May now. This length of hiatus might merit a full relaunch party
So as soon as we both return from a visit to England and Wales, and after a far too long hiatus
we will be really happy to resume the serious and pleasurable business of feeding people.
I've been itching to include the fantastic local Porco Preto, "black pork" from the Iberian black pig, a true heirloom or heritage semi-wild indigenous breed which does not lend itself to any kind of factory farming and is allowed to forage and feed on the local acorns of the cork oaks. Our superb raw dairy connection, keeps us in the best cream I've had in years and we strive to make the local produce feature large in the food.
As usual
or text 915 265 176
So as soon as we both return from a visit to England and Wales, and after a far too long hiatus
we will be really happy to resume the serious and pleasurable business of feeding people.
I've been itching to include the fantastic local Porco Preto, "black pork" from the Iberian black pig, a true heirloom or heritage semi-wild indigenous breed which does not lend itself to any kind of factory farming and is allowed to forage and feed on the local acorns of the cork oaks. Our superb raw dairy connection, keeps us in the best cream I've had in years and we strive to make the local produce feature large in the food.
As usual
or text 915 265 176
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