Everand Logo

Welcome to Everand!

  • National Geographic Traveller Food

    SPANISH SPARKLE

    Dec 02, 2021 2 minutes
    Words: Fiona Beckett

    istorically, cava has been starved of affection in the UK, having been eclipsed by prosecco and never been seen in the same league as champagne. But why haven’t we taken to it more? Partly, it’s a question of price — it’s often almost too cheap, which has diminished the perception of quality. But taste is a factor; at times, I admit,

    You’re reading a preview, subscribe to read more.

    More from National Geographic Traveller Food

    National Geographic Traveller Food2 min read
    Floating Restaurants
    The Cheese Bar’s Paddington outpost —a 96ft doubledecker barge moored on the Regent’s Canal —serves up a menu of cheese dishes that change with the season: expect small plates such as tartiflette and curried cheese curds, plus The Cheese Bar’s signat
    National Geographic Traveller Food5 min read
    The Pioneer
    “I specialised in fish and meat and could break down any whole animal,” says Zineb ‘Zizi’ Hattab. This isn’t perhaps what you’d expect to hear from the chef behind Switzerland’s first Michelin-starred vegan restaurant, but Hattab is full of surprises
    National Geographic Traveller Food6 min read
    Shellfish
    A morning’s mackerel fishing in Wells-next-the-Sea, Norfolk with a skipper called Nigel had me hooked —and he’s never been able to get rid of me. He asked me to come and work for him, so in 2018 I jacked in my office job to become one of the UK’s few

    Related