Andrew Valente
Andrew Valente has been a journalist since he left school at 18 in Glasgow where he was on the Scottish edition of the old Daily Herald. He came to Mallorca to work as a freelance correspondent for the London dailies and Sundays, using that as a stepping stone to a job in Fleet Street. But he got involved in the Bulletin and stayed on…and on…and on…and now Fleet Street doesn’t exist. He still reads the London dailies and Sundays.
Grilled spring chicken just flew off the plate
Our Bulletin's food expert Andrew valente reviews a fantastic restaurant in Paseo mallorca.
Prunes: more than just a few laxative laughs
Prunes started to get a better press some 70 years ago when British people discovered the delights of French cooking.
Best all-rounder of potato world
Some cooks, especially in restaurants, salt the chips as soon as they are taken from the oil, but that is a mistake: they will stay crisper for longer without the salt.
Pasta menu a good deal
Eating at Sandro is always a pleasure because he believes in getting things right which means, among other things, that he uses authentic high quality products and cooks them properly.
A simple and superb Catalán bacalao dish
When I first came to Mallorca this tinplate oven dish was sold at every ferretería in Palma and also at stalls at the weekly markets.
Never fear this versatile veggie
Artichokes are in season from September to May, so we still have three months in which to make the most of them.
The Mallorcan who invented arrocerías
Paella is Spain’s best known dish and because of that many foreigners think Spanish rice is grown only in Valencia.
The return of the bagel
Bagels were a bit of a mystery for most British people until the early 1990s when there was a surge in their popularity all over the world.
Bacalao is now in the limelight
Our Bulletin's food expert, Andrew Valente, shares his secrets to cooking an amazing classic Spanish-style bacalao.
Why Basques and Cataláns are tops
They have it because cooking and eating are important parts of their cultural heritage and they start learning at an early age.
Mallorcan cheesecake is so simple and delish
Andrew Valente shares with us a Mallorcan Cheese Cake recipe and where to find the best cheesecakes on the island!
Rigours of Lent are also a feast
Today, only the first and last days of Lent (Ash Wednesday and Good Friday) are days of fasting and abstinence.
The pleasures of Spanish cooking
One comes across variations on certain themes, but food in Spain, remains amazingly true to its geographical origins.
No fireworks for Year of the Ox
The Chinese are more conscious than ever of the omens that signify good luck and happiness.
This black bean is the best of all
Today our Bulletin food expert shares two very easy traditional Spanish recipes.
Order your wine like the experts
Andrew Valente shares all the little secrets you need to know when ordering wine in a restaurant.
Endive: highly bitter but very low in calories
Andrew Valente on belgian endives, a most economical vegetable with low-cal content.
Cocido madrileño as made by a madrileña
Andrew Valente shares the real recipe for a really good cocido madrileño and five rules you must follow.
This is how an expert makes his croquettes
Andrew Valente shares with us the 10 easiest and most essential tips on how to make the perfect croquettes.
Lentils are easy tasty and cheap
Our Bulletin food expert shows us all the advantages of consuming this affordable and delicious legume.
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