Perhaps because I studied classical guitar I have always held an affinity with Spain and in particular that part called Andalusia which is the heart of Flamenco and the birthplace of Andres Segovia. We visited an area where the Tejeda and Almijara mountains tumble down to the Mediterranean, a land where in spring, the lilac blue Jacaranda the vermillion bougainvillea and the pink carpet of cornflowers enhance the olive green and sky blue backdrop with little pools of brilliant colour.
Perhaps Gorgon Ramsey is being a little bit hypocritical when he calls for restaurants to be forced to serve home-grown, locally-sourced produce, and fined if out of season ingredients appear on their menus. After all he has built a reputation running restaurants in the middle of London where there is a distinct scarcity of local producers, and at the moment according to one celebrity chef his own restaurants are serving 15 out of season products.
When I was a comis chef to many years ago now to think about, it was always our duty to make sure everything was cleaned after service, although in the kitchen, in which I worked we had kitchen porters, there was still a large amount of cleaning involved with the job. I fondly imagined that by the time I had reached the heady heights of head chef or even executive, these boring but very necessary tasks would fall to those lower in the food chain. Ha! As I now work alone in my own kitchen, these jobs still part of my daily work routine and without even the services of a KP to fall back on.
Ultracomida this fantastic little delicatessen and a tapas bar, was discovered for us, by I think Anthony, my wife’s brother, some time last year. Ever since then when we travel down to the Welsh coast to spend the odd day or two in the family caravan near Abereron we always try to time our trip so that we can be in Aberystwyth in time for lunch.
The name Ultracomida is Spanish in origin, ultramarina meaning delicatessen and comida meaning food.