21 Monday Apr 2025
It’s been a busy – and filling! – week of serious solomillo al whisky research. All for the next Bitesize Sevilla newsletter on Substack, which should be out on Friday. Not only have I been revisiting bars to make sure my info was up to date, I have even been making the dish at home. It’s actually one of my favourite tapas but it may be a while before I want to order one again. 😅
17 Monday Feb 2025
Posted in bitesize sevilla, sevilla, spain, substack
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Another Substack guest post this week on Bitesize Sevilla. This one is by my friend Alexis Kerner, olive oil expert extraordinaire and international olive oil competition juror. I’m so happy she was willing to help answer the not so simple question I am asked on almost every tapas tour… where can I buy some nice olive oil to take home? Her tips and info apply for places outside Sevilla too.
Have a look! And if you like what you see please consider becoming a free subscriber (if you REALLY like it you might want to become a paid one).
15 Wednesday Jan 2025
Posted in bitesize sevilla, sevilla, substack
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You may remember that I somewhat frantically threw together my first Substack post in an effort to have something up there on January 1st… and just made it, phew! The whole thing – idea, name, concept – came together in just a few hours, and there hasn’t really been time to catch my breath since then. Or work on the design. I mean I grabbed that fork with an orange slice (see below pic) off the internet just to have some image up there, but it obviously needed… more. Then today I sent my friend Paul a couple of ideas and together we came up with this new look. I like it! Thanks Paul!
10 Friday Jan 2025
Posted in birthdays, bitesize sevilla, friends, gastronomy, restaurants, sevilla, spain
My third (and final) birthday lunch. Well, you never know, but at least this is the last one during Birthday Week. I need to take some time off celebrating to get some work done on Bitesize Sevilla, which has turned into quite a time-consuming project (with a steep learning curve!). But I love doing it and of course the hope is that it will eventually start becoming a new source of income (I actually have three paid subscribers now!!!).
Anyhow, I had mentioned Beirutina as one of my top new openings for 2024 (both here and on the Bitesize Substack) and so Fourat got in touch to thank me and said she’d love me to come over and try some of their new dishes. Great! I’ve known Fourat for about fifteen years and we are neighbours as well as good friends. I was thrilled when she opened her little Lebanese brunch-lunch spot just three months ago, literally a stones throw from my house (I can see it from my balcony).
We got there early to find a little window table reserved for us and, well, it was fabulous. Although I’ve been here several times now this was the first time I got to try both Lebanese beer and wine and I loved them both. Fourat knows I’m not keen on sweets so for a birthday treat at the end of our meal she brought us a couple of her nutty Lebanese biscuits (also new on the menu) one with pistachio and orange, the other with peanuts, with a small bag of them to take home as well.
We had…
casa azahar 