Marty Martindale

Why do we write of Chegworth Beets & Spenwood Cheese or Damon & Ginger Pudding with Organic Cream in London — Beetroot-Guinness-Liquorish Mousse in Africa — Singapore’s Ivory Kitchen’s special Lalla Mussa Dal – the Ying and Yang of   Lobster at the Park Hotel Weggis in Switzerland or dishes like  Pork Pulp with Damask Chutney in Chile?

We do it because we think it is exciting to learn what people, when they are in far-away places and out for a nice evening,  what choices they Continue reading