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.
Wingding meals with chicken bits
Chicken wings and livers need very little preparation and they are very economic.
Sandro´s restaurant becomes a food shop
Andrew Valente talks about the most resilient restaurant owner who is reinventing his business even in the face of bad news.
A few tips on Tipping
Andrew Valente explains everything you need to know about tipping in Spain and how restaurants work in general.
Spanish winter warmer for two
Chorizos are relatively cheap and there are several varieties to choose from.
It’s cold — and time for cabbage recipes
Our bulletin's food expert shows us some cabbage recipes to make this less loved vegetable your favourite.
No bonfires but lots of eel pies
Sa Pobla has one of the island’s most interesting cuisines and food has a major role in the Sant Antoni fiesta days with its eel pie.
Chestnuts: sweet and the savoury
Andrew Valente provides a lot of ideas about easy and tasty chestnut recipes.
Why early birds get best lechona
Today our Bulletin restaurant critic reviews a fantastic Lechona.
The Best dishes of the Year - Part 8
Here is a review of the year of the restaurants our Bulletin Restaurant Critic visited. Find out the verdict received for their dishes.
Bay leaf does not rest on its laurels
This herb adds a subtle flavour to a dish and brings out the taste of the other ingredients.
The Best dishes of the Year - Part 7
Here is a review of the year of the restaurants our Bulletin Restaurant Critic visited. Find out the verdict received for their dishes.
Crêpes: so easy yet so difficult
Andrew Valente reveals some clues about the mysterious origin of crêpes and pancakes.
The Best dishes of the Year - Part 6
Here is a review of the year of the restaurants our Bulletin Restaurant Critic visited. Find out the verdict received for their dishes.
The Best dishes of the Year - Part 5
Here is a review of the year of the restaurants our Bulletin Restaurant Critic visited. Find out the verdict received for their dishes.
The Best dishes of the Year - Part 4
Here is a review of the year of the restaurants our Bulletin Restaurant Critic visited. Find out what the verdict was!
The Best dishes of the Year - Part 3
Here is a review of the year of the restaurants our Bulletin Restaurant Critic visited. Find out the verdict received for their dishes.
The Best dishes of the Year - Part 2
Here is a review of the year of the restaurants our Bulletin Restaurant Critic visited. Find out what the verdict was!
The Best dishes of the Year - Part 1
Here is a review of the year of the restaurants our Bulletin Restaurant Critic visited and what was the verdict.
A whimper of a welcome for 2021
There’s one New Year’s Eve tradition that will still be very much in place: the grapes of good luck.
Escaldums: when the Xmas turkey is a stew
The escaldums is a traditional stew mainly done with chicken.
- Emergency declared on Ryanair flight bound for Palma from Dublin
- British tourists will be “tracked” while on holiday in Mallorca
- Mallorca ambassador Sir Bradley Wiggins has “lost” his Mallorca home
- Mallorca restaurants losing clients, tourists tighten their belts
- Mallorca hotelier - "I wouldn't go to a place where I perceived there to be animosity towards tourists"