23 February, 2017 18:03

Work is progressing on the new premises. Perhaps not as quickly as we would like, so there may be more than a little over-time this week. I did manage to do a little prep for this week’s tapas though. On the menu this week (amongst other things) is the tagene of goat, slow cooked in a marinade of goats milk yoghurt, herbs, spices and Persian Lemons…we still have a few seats open, but not many…please phone to reserve your table.

Jeanette

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