It was 10 year old dry aged Galician beef (60 days)
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What was the cut and weight Simon? It looks massive.
dont know the cut but it was 800g - had a bone
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Nice starter
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You or the beef?
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I caught the end of a show on BBC2 a couple of weeks ago. They were in San Sebastien and they were using the same sort of steaks. They’re elderly retired dairy cows. They grow slowly and the fat marbling is better as a result.
Although, it was a bit different as they don’t age the steaks and eat them fresh close to the slaughter date. The guy said ageing them dries them out. They challenged him on this and he said I’ve been cooking them for 25 years and can categorically state they’re better fresh.
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cheese
the two blues at bottom left, will blow your brains out. Louise accused me of trying to poison her!!!
from 9 o’clock
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I can smell them from here.
I think something weird has happened to my taste buds
When you wake up tomorrow, you will still taste it. Open the windows in your hotel room…
I have to say a great place to eat, thanks @clap for the recommendation. Way better than the Spanish places we’ve eaten at in London, and better than many in Spain.
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Ha, that cornichoned one looks highly weaponised.
Do you mean quinnelled?
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How much did that come to for a two course + cheese for two Simon? ( I’m assuming you didn’t have desert)
Yes, what fuck was I even thinking? Gib coffee.
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This morning I was so in need of coffee I nearly forgot how the fuck to make it.
it was, the wedge of blue was actually the strongest…it did something weird to my tastebuds…the beer we had back at the hotel tasted of blue cheese
thankfully they have recovered for a full English
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Any chance they’ll open one in the south? I have the want for some suckling pig
I doubt it - the owners are based in S.Wales I think.