Overview
Beginning high in the Pyrenees with a camping burner and a local dish of broad beans and bacon, Keith Floyd goes on to sample the culinary delights of Barcelona and brave the heat of a coal-burning kitchen in a 150-year-old restaurant.
Beginning high in the Pyrenees with a camping burner and a local dish of broad beans and bacon, Keith Floyd goes on to sample the culinary delights of Barcelona and brave the heat of a coal-burning kitchen in a 150-year-old restaurant.
Comments
Be the first to comment.
Leave a comment
Your email won't be published. Comments are reviewed before they appear.