My end of April graze across Galicia to help a friend with a bit of recon for an upcoming foodie endeavour was a delicious way to delve deep into one of Spain’s most bounteous and beautiful regions.
To help you browse all the posts in my Graze Across Galicia series, here’s a list with links to all of them:
- Graze Across Galicia with Vaca y Marela
- La Bodeguilla de San Roque
- Benboa
- Mercado de Abastos
- O Gato Negro
- Casa Marcelo
- Casa Rita
- Árbore Da Veira
- Bullish on the Best of Galicia
Vaca y Marela
I was in Galicia working with my good friend, Clifford Jones, on his new venture: Vaca y Marela. Still in concept stage, Vaca y Marela is to be a holistic agricultural project set in rural Galicia. Its components will include a farm, boutique hotel, restaurant and delicatessen, butcher shop, and food truck. Think something along the lines of The Pig or River Cottage in England or even Antica Corte Pallavician near Parma, Italy and you’ll begin to get a taste of Clifford’s ideas for Vaca y Marela. And what deliciously tasty ideas they are!
Much of our trip was spent scoping out the area for eats with Clifford filling me in on his plans for Vaca y Marela. My job was to write up a company profile for the project and give Clifford some tips on how best to spread the Vaca y Marela gospel.
The launch date for Vaca y Marela is some ways down the road. Watch this space for more details. I think Clifford is onto something brilliant, and I’ll be most keen to share the news when Vaca y Marela opens to the public.
Thanks for joining me on my Graze Across Galicia trip. Make sure to have a look at all my tikichris miniseries and special features.
