We love publishing your reviews. They’re honest (mostly!) objective, (hopefully) unrelated to advertising (bien sûr!) and cover a wide range of tastes, prices, and places. You might not always agree, the chef might be having a bad day, your standards might be higher….or lower – but they give you an idea of what’s available.

With Elaine Koerner   SOME FASCINATING FACTS ABOUT THE CHERRY SEASON! You can’t fight Mother Nature, or so they say.  In 2013, Céret’s popular annual Fȇte de la Cerise, originally programmed for May 18 and 19,…

The word rousquille comes from the Spanish word ‘rosquilla’ meaning ‘little wheel’. Traditionally flavoured with aniseed and orange blossom, this medieval speciality started off with a biscuit texture, but has been developed over the years to become more of a cake than a biscuit.

The Tasty – a typical English breakfast sausage, great for a brunch
The Traditional – sausages like they used to be with a subtle mix of herbs and a hint of nutmeg
Cumberland – our speciality having trained in Cumbria.
Leek – no small crumbs of leek, we use great big bits
Jalapeno – mexican chillis for the strong of heart!