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Talleres Blanchadell en la feria de la pesca y de la acuicultura de Oran. Talleres Blanchadell deliver the fisrt of the three launch of auxiliary service for red tuna sea farm of Grup Balfegó. Report of the catamaran Vira-Lata built by Blanchadell yard published in the naval industriy magazine InfoMarine.
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Beetroot, baked, dehydrated and poached in beetroot juice and dill pickle brine. Dried dill pickle and a blob of beach rosehip paste. Draining the buttermilk from a batch of freshly churned cultured butter. Pannaged pork belly from the New Forest, dry-aged for three weeks by The Butchery Ltd. Cured rainbow trout, roe, chervil roots and leaves and butter. Barbecued leek, fermented and roasted mushroom paste, and salad of black mustard, pickled ramson buds and tarragon. BLANCH and SHOCK at ARTICHOKE MEWS.