“Batter man or something. I don’t know what they call me.”
Tequeños are similar to cheese sticks. Luis Jorquera and Saul Rondon are experimenting with some extra heat, too.
It’s trying to kit out the premises in a way that emphasizes a zero-waste and packaging-free approach, says Sam Toland.
Romica Stingaciu stands for a few moments in the doorway of his bakery in Coolmine Industrial Estate and breathes in the cold damp air before stepping back inside, into a muggy atmosphere of rising dough and preheated ovens.
Methods of serving periwinkles have changed over time. Traditionally, though, they are boiled in seawater and the fleshy meat is pulled out with a pin.