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.
A real Niçoise salad in Palma
This week our Bulletin restaurant critic visits Palma's newest French restaurant.
The Restaurant Review
Always a scrummy surprise at Maruka
This week our Bulletin restaurant critic visits a restaurant which is ranked as a top favourite with Palma foodies.
Food & Wine
Autumn: it is red wine time
Bulletin columnist Andrew Valente shares with us how he goes about choosing his red wine when he goes to the supermarket.
Food For Thought
Foods that will keep us healthy during these difficult times - Part II
Always bear in mind that the best way to healthy eating is a diet as varied as possible — and remember that the way to a healthy lifestyle is moderation in everything.
Food For Thought
Foods that will keep us healthy during these difficult times
Do you know which foods we should be eating to strengthen our defences and keep us fit and lively? Find out with our weekly columinist Andrew Valente.
The Restaurant Review
Maca’s coca was best ever
This week our Bulletin restaurant critic visits a restaurant in central Palma whose chef has been awared a Michelin star.
Food & Wine
Golden oldies are doing a comeback
Scotch eggs that have been freshly made and arrive in a straight line from the deep-fryer are a gastronomic delight.
Food For Thought
Put wager on your pa amb oli
The choice of the pa amb oli to represent the island’s culinary culture was a good one because it is Mallorcans’ most popular dish.
The Restaurant Review
Fried yolk was a tour de force
This week our Bulletin restaurant critic visits a restaurant in Palma that has left him "astounded".
Food & Wine
Trout wrapped in bacon is scrummy
Blue fish is netted in huge amounts and is most economically priced, meaning that some of it is associated with poverty food.
Food For Thought
Garlic purée is so mellow
When garlic is well cooked it becomes so mellow its exquisite perfume and flavour are very much in the background.
The Restaurant Review
Basque taberna for good eating
This week our Bulletin restaurant critic visits a Basque restaurant in Palma.
The Restaurant Review
Super new dishes and old favourites
This week our Bulletin restaurant critic visits a menú del día restaurant in Palma.
Food & Wine
Pomegranate: the greatest autumn fruit
The removal of pomegranate seeds is one of those culinary jobs that can be messy.
Did You Know?
Words and more…
In the early 18th century, London’s Bow Street was referred to as ‘China Street’ because of its proximity to Covent Garden.
Food for Thought
Fine eating on a low budget
It is a statistical fact that as a nation becomes more prosperous the sales of bread take a dramatic plunge.
Food and wine
The fruit with inner beauties
Perhaps the quince’s greatest quality is its aroma which is very much to the forefront but at the same time delicate and with a touch of the exotic.
The restaurant review
Day the music came to a stop
Ever since Palma restaurants started to reopen on May 28, I have been seeing all kinds of welcome changes when eating out.
- Britons cash in on the outgoing Golden Visa in Spain to beat the 90 day rule
- After a holiday in Mallorca Richard Gere moves to Spain
- Laura Hamilton: “I’ve always loved Mallorca, I just wished I’d bought here earlier...”
- Russian-owned Black Pearl in Mallorca
- Noel Gallagher sold his Ibiza home because of his neighbour - James Blunt
Did You Know?
Words and more…
The Oxford and Webster’s are extremely strict when deciding on the origin of a word and never give in to popular usage. If there is documentary proof of a word’s origin, it is given. If not, the word is said to be of ‘unkn origin’.
Andrew Valente 06/10/2020 13:28