“Mackerel pâté and soda bread sits alongside the jamón. Instinctively, we keep it Spanish and are rewarded with silky cured Iberico pork tongue laid out like shingles on a roof, gorgeously sweet-smoky roast piquillo peppers with almonds, and punchy cured sardines with catch-your-breath pickled shallot.”

“Main dishes…braised pig cheeks work brilliantly with an Oloroso sauce and crushed hazelnuts.”

“More Oloroso adds a sharp complexity to a chocolate tart…the filling doesn’t half go well with a glass of sherry”