Thursday, 21 November 2024

Llangollen: Dee Valley Part 2

This is a new post though it covers the events of the 6th of September 2023.
It will be moved to its appropriate chronological position shortly.

Now Home to the International Eisteddfod and Formerly to the Ladies of Llangollen


Wales
Denbighshire
With almost 4,000 inhabiatnts, Llangollen is a small town in Denbighshire, North Wales, that sits beside the River Dee. It has been a tourist destination since at least 1811, the date that ‘tourist’ first appeared in print describing people traveling for pleasure.

The town’s name has two of those pesky double ll sounds. Visitors pronouncing Llangollen as Thlan-gothlen will at least get credit for trying (though this advice is of little use to speakers of the many languages lacking a ‘th sound.’)

Llangollen in Denbighshire

06-Sept-2023

Llangollen International Eisteddfod

The Dee Bridge and Llangollen Railway

We had arrived yesterday afternoon (see Pontcysyllte and Chirk Castle) so we were already orientated and decided to stroll up to the Royal International Pavilion, though the events there in July are more interesting than the structure itself.

We crossed the River Dee…

Crossing Llangollen bridge

...over the four-arched bridge built in 1345 to replace an earlier wooden structure. It has been much modified, and its origins are hardly visible in the picture above, though a side view shows the typically medieval pointed arches.

Side View of Llangollen Bridge

Turning left after the railways station we strolled down Trevor Road.

Llangollen Railway Station

The Llangollen Railway starts at the bridge and follows the lush, green Dee Valley, terminating at Corwen, 15km away. The old-style signals, and the steam engines – not that I caught one in the photo - indicate this is a Heritage Railway, run by a charity and manned by volunteers.

A pair of quavers set into the flagstones told us we were on the way to the Pavilion.

Two quavers show the way, Llangollen

Looking up we could see dwellings in the green hills that define the Dee Valley.

The green hills of the Dee Valley

Llangollen Canal and the Royal International Pavilion

Where the road veers close to the Llangollen canal, here navigable by nothing bigger than a kayak, we moved across to walk back along the towpath…

Llangollen canal

…paused to enjoy the reflections in the water…

Reflections, Llangollen canal

…and soon reached the Royal International Pavilion.

Royal International Pavilion, Llangollen

It may not be that impressive from this angle, but could accommodating the whole population of Llangollen, should that ever be required. More importantly it is also the main stage of the Llangollen International Eisteddfod, which for some raises the question…

What is an Eisteddfod?

An Eisteddfod (pronounced eye-steth-vod) is a Welsh cultural festival involving poetry, music (especially harp and choral music), storytelling and dance. Although festive in nature, Eisteddfodau (the plural is pronounced eye-steth-vod-eye) are competitive, with prizes (usually just a certificate) awarded for different disciplines and age groups. Singing and spoken word competitions are in the Welsh language.

There are many eisteddfodau every year, some small and local, others of national significance. Major eisteddfodau culminate with the chairing of the bard (the winning poet) with ‘druidic’ ceremony. This version of Welsh culture, inspired by the writings of Iolo Morganwg in the 1790s and formalised in the 19th century by people like William Price (see Manchester, Llantrisant and Beijing) is largely romantic nonsense, though at the time an understandable reaction to the increasing anglicisation of Wales. There are two major events The National Eisteddfod of Wales, first held in its modern form in 1861 has a different venue every year, while the other major event is….

The Llangollen International Eisteddfod?

Held every year since 1947 (Covid-blighted 2020 apart), the festival was established after the war to promote peace and cultural understanding by bringing together singers, dancers, and musicians from around the world to compete and perform. They also have major international guests like Anoushka Shankar, Rolando Villazón or Sir Bryn Terfel (an international star and a local) and, diversifying from the festival’s folk/classical roots, Nile Rogers and Van Morrison.

Heading back into town

Plas Newydd and the Ladies of Llangollen

Crossing back over the river, we walked south through the town…

Walking south through Llangollen

…to Plas Newydd.

Plas Newydd Llangollen

‘The Ladies of Llangollen’ – locally ‘The Ladies’ - were two aristocratic Irish women who lived at Plas Newydd for 50 years from 1780.

They were:-

Lady Eleanor Butler (1739-1829), daughter of the Earl of Ormonde of Castle Butler, Kilkenny. Educated in France, her family thought her ‘an over-educated bookworm.’

and

Sarah Ponsonby (1755-1831), daughter of an MP in the Irish Parliament. Orphaned as a child, Sarah lived with relatives in County Kilkenny.

The two women first met in 1768 and formed a close friendship. Over several years they developed a plan to seek a rural retreat where they could live an unorthodox life together. To avoid being forced into unwanted marriages they attempted to leave Kilkenny together in 1778 but were soon found and forced to return home. Some months later, accompanied by Sarah’s maid Mary Caryll, they left again, this time with their families’ acquiescence, if not blessing.

They crossed the Irish Sea and toured Wales, reaching Llangollen in 1780 where they bought Plas Newydd.

A bedroom Plas Newydd

Despite spending their days improving their home, walking in its grounds, planning their garden, reading and writing, but rarely going out, they somehow caught the public imagination.

The Ladies collected fireplaces and other dark wood carvings from all over the region

Visitors began to arrive. There were poets including Keats, Shelley and Byron; Lady Caroline Lamb (a distant cousin of Sarah’s) came separately from Byron; Josiah Wedgwood visited, as did his son-in-law Robert Darwin with his son Charles; the Duke of Wellington called to see them and so did Anne (Gentlemen Jack) Lister, from Halifax.

Stained glass window, Plas Newydd

Visitors were entertained and (mostly) charmed by the ladies, and in the evening sent off to stay at The Hand Hotel in Llangollen.

Servant's bedroom, Plas Newydd

For a remarkable insight into their lives, I recommend The Ladies who were Famous for Wanting to be Left Alone by American writer/academic Patricia Hampl. It can be found on Longreads by clicking the link. (it is not a very long read - 20 minutes well spent, I thought.)

A magnificently carved something, Plas Newydd

Most accounts tell upbeat tales of two women overcoming difficulties to find happiness together. There is, however, an aspect to the story Patrica Hampl mentions but briefly and others ignore. Most reports give dates of birth and death, but the eye easily glosses over those numbers. Wikipedia says the two women first met in 1768 but Butler was 29, Ponsonby only 13; two women did not meet, a women met a girl.

They left Kilkenny in 1778 to avoid being forced into unwanted marriages. For the 22-year-old Ponsonby this may have been a real concern, but at 39 Butler had probably already won that battle.

It seems The ladies kept a good table and dined well at Plas Newydd

Finally, Butler died in 1829 aged 90 whilst Ponsonby died just two years later aged 76, as though she could not cope without the woman she had depended on for so long.

On the other hand, although Eleanor was apparently the dominant partner, she was not so dominant it disrupted the ‘deep mutual respect and affection that characterised their life together.’

This signed card shows them in the riding habits top hats they affected.
Though comfortable and practical, they were undoubtedly eccentric

Today same-sex relationships are accepted, but the start of their relationship would raise ‘safeguarding issues.’ Most would agree such ‘grooming’ should lead to interventions, and their lives may then have taken very different courses. I wonder, though, whether it would have made them happier. As Danish philosopher Søren Kierkegaard observed, Life can only be understood backwards, but it must be lived forwards.

National Eisteddfod of Wales

Within sight of Plas Newydd is a stone circle. Over a thousand stone circles survive in Britain and Ireland from the Neolithic and early Bronze Ages, but this is not one of them.

Not an ancient stone circle, Llangollen

Eisteddfodau are as old as Wales, but the cod druidic ceremonial surrounding the Chairing of the Bard at the National Eisteddfod is a romantic 19th century notion of the past. The ceremony requires a stone circle, so one is built for the occasion, and usually left behind as a memento. Llangollen held the event in 1908, We saw another one in 2018 in Beaumaris on the Island of Anglesey. That post also has a bigger and grander 'Plas Newydd.'

St Collen’s Church

It is a short walk from Plas Newydd…

An old man taking a short plod in Llangollen

… to St Collen’s Church.

St Collen's Church, Llangollen

Llangollen means ‘the church of Collen’ a monk who allegedly arrived by coracle sometime in the 6th or 7th century and built a church. It is the only church dedicated to St Collen, though, Colan in Cornwall has a church of St Colanus, and there is a village of Langolen in Finistère, Britany. He was well-travelled monk.

In the 13th century, a new church was built on this site in Early English Gothic style. It was altered over the centuries and heavily restored in the 19th. A Grade I listed building, its hammerbeam roof is of particular note.

Hammerbeam roof, St Collen's, Llangollen

Mary Carryl died in 1808 and The Ladies buried her here with a fulsome eulogy. What Mary Carryl gained from this relationship, during her long and loyal service is unknown, but they treated her with great respect after she died.

Mary Carryl's stone, St Collen's, Llangollen

They followed in 1829 and 1831, sharing the plot and the memorial.

The graves of The Ladies and their servant

Unlike the Church of England, the Church in Wales was dis-established (hence the ‘in; rather and ‘of’) in 1920. A century later, they took advantage of being an independent member of the Anglican Community to permit the blessing of same-sex partnerships, thus dipping a toe (maybe more) into the 21st century while the C of E continues to vacillate. Appropriately the first such blessing was conducted in St Collen’s Church in 2021 by the Bishop of St Asaph. It was not conducted but the Vicar of Llangollen as he was half of the partnership being blessed.

Lynne’s Birthday Dinner

In the evening, we made the short walk to The Three Eagles in Bridge Street where we started with crusty bread, olive oil and balsamic vinegar. Such things were once unknown in rural Wales but times have changed.

A gin, some crusty bread and something to dip it in

We had chosen the Eagles mainly because it offered Stanley Jones Butchers 28-day aged Welsh rump steak. We both like an occasional steak, and two have stuck in my mind as nearing perfection. In Madeira, festa syle steak was utterly lovely (see Madeira: Eating and Drinking) while in 2007 the Abercrave (sic) Inn in Abercraf at the other end of Wales, served a rump of Welsh Black that looked bog-standard pub steak, but was actually sublime. The Jones Family raise Welsh Blacks just 4 miles from Llangollen.

I ordered my steak rare, but by altering the 'saturation' I can make it look anything from well done to raw.

And very good it was, too, though it did not quite squeeze into my very short list of Platonic Ideals. I am not sure the confit cherry tomatoes were the best accompaniment, but the chips (there are always chips) were fine and the meat was (almost) as good as it gets.

07-Sept-2023

Llangollen lacks a castle of its own, but during our wanderings we had a clear view of Castell Dinas Brân (Crow Castle) to the north of the town.

Castell Dinas Brân from beside the Dee in Llangollen

It seemed a good idea to take a look before heading home. As the crow flies, the castle is little over a kilometre from Llangollen Bridge, but the walking routes were not designed by or for crows. Also, the castle is almost 300m (980ft) above the town and the last section is very steep.

Fortunately, a minor road burrows into the hills, rounds the castle to the less steep side and passes a footpath only a 100m (330ft) below the summit.

The easy path to Castell Dinas Brân, though it is till over the hill and out of sight

Leaving the car in the parking space beside the Offa’s Dyke footpath we struggled upwards. Cameras flatten out slopes, but that does not make them easier to walk up.

Lynne struggles up towards Castell Dinas Brân

We looked down on the car, but although it is on the line of Offa’s Dyke there no dyke to see here.

Cars are parked on the left, two thirds of the way up photo. There is no sign of a dyke

Approaching the castle we passed through a gate appropriately crowned with a crow.

Fine crow, Castell Dinas Brân

The Kingdom of Powys once ruled most of what is now East Wales. There is an unbroken regnal list from the departure of the Romans in 430 up to 855, though some of the earlier rulers are ‘semi-legendary’ and their dates are best guesses.

Made it to the top! Castell Dinas Brân

Offa built his eponymous dyke around 780 to protect his Kingdom of Mercia from marauders from the west. In the 9th century Mercia was absorbed by Wessex and then became part of a newly united England in 937. In 855 Powys was annexed by the Kingdom of Gwynedd.

Llangollen from Castell Dinas Brân

While England united Wales fractured. The 11th century saw the return of not one Kingdom of Powys but two, one northern, one southern. Unity is strength, and it was the Welsh kingdoms that now needed to defend themselves from marauders from the east. A wooden Castell Dinas Brân, built around 1200, was rebuilt in stone in the 1260s by Gruffydd Maelor II, Prince of Powys Fadog.

Edward I became King of England in 1272. After resolving hangovers from the Barons War, and some frustratingly pointless Crusading, he decided he needed to add to his portfolio. Already King of England, Lord of Ireland and Duke of Gascony, he thought Wales and Scotland looked attractive additions.

Lynne among the ruins, Castell Dinas Brân

Edward was not a pleasant man, but he was an efficient administrator and ruthless warrior. He took Wales by 1289 and would probably have taken Scotland, too, had he not died of dysentery marching north in 1307. Edward gave Castell Dinas Brân and surrounding land to John de Warenne, (who would later make such a rickets of the Battle of Stirling Bridge - see Stirling post - when Edward sent him to deal with William Wallace). De Warenne did not want a war-damaged a castle on a hill, so he left it to crumble.

Me marching through the ruins, Castell Dinas Brân

Denbighshire Council erected a board (now rather weather-damaged) showing how the castle might have looked, but making sense of the crumbling masonry as we walked among it was beyond me.

Helpful information for the visitor

There is now little left of Castell Dinas Brân, but it is certainly an atmospheric ruin.

Atmospheric ruins

Valle Crucis Abbey

Driving back round the hill and a little way north on the A452 brought us to the Abbey Church of the Blessed Virgin Mary more usually known by its Latin name Valle Crucis (in Welsh Glyn yr Groes) or in English, Valley of the Cross. The abbey was built around 1200 and the site name comes from the Pillar of Elisedd, a cross erected by Cyngen ap Cadell, King of Powys in memory of his great-grandfather, Elisedd ap Gwylog some 400 year earlier. The pillar still stands in a field beside the Abbey.

The Pillar of Elisedd, Valle Crucis

The Abbey was built by Madog ap Gruffudd Maelor the father of Gruffudd Maelor II who built Castell Dinas Brân.

Eastern end of the Abbey Church, Valle Crucis

It is tempting to think the rulers of these petty kingdoms on the far western edge of Europe, far from the centres of civilisation, were barbaric and uncouth. In some ways they were, but Valle Crucis Abbey is a fine building.

Western end of the Abbey Church, Valle Crucis

Once completed it housed sixty brethren and 20 choir monks. There were also 40 lay-members who worked in the fields and carried out the day-to-day duties.

A cloister sits next to the main church.

Cloister, Valle Crucis

Between them is what might be termed a Chapter House….

Chapter House, Valle Crucis

….from where a flight of stairs…

Stone stairs, Valle Crucis

…takes you up to a loft where they have a magnificent collection of carved gravestones.

Carved Gravestone, Valle Crucis

The finest of them bears a faded Latin inscription round the lion shield: + HIC IACET : MA/DOC’ : FIL’ : GRIFINI : DCI : VYCHAN – here lies Madog son of Gruffudd also called Fychan. Gruffudd Fychan II, as he appears on the regnal list, was the great-grandson of the founder of the abbey and the last ruler of the Kingdom of Powys (1283-c1309), by then very much a vassal state. His was also the great-grandfather of Owain Glyndŵr whose long if ultimately unsuccessful rebellion led to him claiming to be Prince of Wales from 1400 to 1415.

The Abbey dissolved itself in 1537 when Henry VIII did not think it rich enough to bother with. After that it had a chequered career, as a ruin, a manor house and a farm before finally being rescued by CADW.

And having seen Valle Crucis, we went home.

Lynne's Birthday Jaunts

2018: Harrogate

2019: Forest of Dean

2021: Liverpool

2022: Newtown

2023: Dee Valley

2024: Caernafon

Caernafon and Seguntium (coming soon)

Friday, 15 November 2024

Eating the Algarve 2024

Originally posted in 2011, Eating the Algarve had a major rewrite in 2022 and since has been updated yearly.

Introduction


Portugal
For me food ranks high among the pleasures of travel and 'eating local'is important. In a very few countries eating local is a chore, endless mutton in Mongolia (there is no choice) or two kebabs a day in Iran (I hear menus have diversified since 2000) leap to mind, but I have a much longer list of lands, from China in the east to Cuba in the west where dinner is a delight. Portugal ranks highly amongst them.

We first visited the Algarve, Portugal’s southernmost region, in 1982, returned several times in the 1990s and have not missed a year this century (except 2020, the Baleful Year of Covid). Since 2005 we have based ourselves at Carvoeiro, one of the smaller seaside resorts. I admire the way the locals accept that, for a part of the year at least, they are a minority in their own town, yet deal calmly and honestly with the invading hordes. I love the October warmth, the sunshine sparkling on the sea, the colours of the bougainvillea trailing across freshly painted white villas, but most of all I love the food.

The Algarve (Carvoeiro underlined) and its position in the Iberian Peninsula (shaded red in inset)

Portugal is often thought of as a Mediterranean country. Portuguese is a Latin language, the climate, particularly in the Algarve is Mediterranean as is the food. Tomatoes, garlic and peppers are important while olive oil is the essential cooking medium, condiment and salad dressing. All it lacks is a Mediterranean coast.

Warm(ish) and blue, but definitely the Atlantic Ocean, not the Mediterranean Sea

The Algarve is a tourist region and thus prey to foreign influences - tapas and sangria from Spain, salmon from northern Europe and, more recently ceviche from South America. Carvoeiro also offers Chinese, Indian, Thai and Nepalese cuisine – and all-day English Breakfast should that be the limit of your horizons. There are an increasing number of tapas, Italian and ‘Mediterranean’ restaurants, but the majority could still be described as 'tipico', where fresh, local ingredients are treated with respect.

Carvoeiro

I have nothing against Indian restaurants or ceviche, but this post is about Portuguese food with am Algarve accent. It is not fine dining (though the Algarve has its Michelin starred restaurants), nor exclusively about restaurant food, it is about good food at everyday prices – something Portugal does supremely well.

Breakfast

We do not go out for breakfast, and there is nothing special about a Portuguese breakfast, but I must crowbar in a mention of presunto. Portuguese has two words for ham, fiambre is wet cured ham, pink, flaccid and forgettable while presunto is air cured – very like the Spanish Serrano Ham. Of the many ways to enjoy presunto, none is better than smeared with a warm, runny egg-yolk.

Presunto, a sadly broken fried egg and an over-large breakfast

Although we eat presunto for breakfast regularly, this is not a regular breakfast, this is the final day, 'clear the fridge' breakfast - well, that's my excuse and I'm sticking to it.

Morning Snacks

Coffee and cake! A section of I Don’t have a Sweet Tooth but… is dedicated to Portuguese coffee and cake. I shall not repeat myself here, but I cannot resist a picture of café com leite with a pastel de nata, my absolute favourite.

What eleven o'clock is for

It does not look much, but melts away leaving a legacy of lovely, lingering flavours. It’s like Portugal, not always showy but full of depth and richness.

Light Lunch

As will become obvious in the 'main courses' section, we do go out for lunch, but not for a 'light lunch' - keeping it 'light' would be nigh on impossible. But to control a regime noticeably leaning towards over-indulgence, light lunches are a necessity. We need salad - lettuce, tomatoes, peppers, garlic, a sprinkle of herbs, a dash of vinegar and a drizzle (or downpour) of olive oil - and in the Algarve what better accompaniment than locally produced sardine paté...

Salad and sardine paté

…or maybe some cheese. The Portuguese tend to eat cheese at the start of a meal, but visitors can do as they please. The Algarve produces a little, but most eaten in the region comes from the Alentejo, the next district to the north, or from the Azores, 1,000km out in the Atlantic.

Two cheeses

On the left is an Alentejo sheep cheese. It is close textured with a gentle flavour, but a pleasing tang in the finish. (For more on Alentejo cheese see Eating and Drinking the Alentejo). On the right an Azores cheese made with mixed cow, goat and sheep milk – I don’t know of anywhere else that mixes milks. It is soft and creamy with a delicate flavour but a sumptuous texture.

Main Courses

Fish

Some 100km West to East and 50km North to South, the Algarve is a roughly rectangular with the Atlantic Ocean on two sides. Unsurprisingly, it is blessed with the freshest of fish.

Dourada e Robalo. Sea Bream and Sea Bass are ubiquitous. The tourist-driven fashion of late is to fillet them, but they used to be plated whole....

Robalo, Casa Palmeira, Carvoeiro 2023

....and still are at Casa Palmeira in Carvoeiro.

Dourado, Casa Palmeira, Carvoeiro 2023

...while at the Restaurante Atlântida on the beach at Alvor, Lynne’s Dourada was filleted at the table by the waiter.

Dourada, Restaurante Atlântida, Alvor 2022

Linguado Sole used to be on most menus, then disappeared and is now making a come back.

Sole, Bela Rosa, Carvoeiro 2024

My sole at Bela Rosa in Carvoeiro this year was minimalist, to say the least. I enjoyed a sole that had not been drowned in butter and pebble-dashed with capers.

Sardinha. Sardines are available in (almost) every restaurant in the Algarve and are often the cheapest main course.

Sardines, Dona Barca 2024

Since 1982 we have been making what has become a pilgrimage to the Algarve’s second city of Portimão to eat sardines. The scruffy trestle tables on the dock have long been tidied up, but ducking under an arch from where they used to be brings you to a small square where Dona Barca, an old-style restaurant with communal tables, grills fish in the open air. Since we discovered it with Brian and Hilary in 2001(ish) we have never felt the need to go anywhere else for our sardines. 

Dona Barca 2022, with Brian and Hilary
Sardines, salad and boiled potatoes, so simple, so satisfying

It is a treat we have often shared with friends, usually Brian and Hilary. Dona Barca is inexpensive, the food is excellent (they have a full menu, it’s not just sardines) and it is one of very few restaurants we visit with as many Portuguese customers as tourists. Sadly, the long communal tables disappeared two years ago – more victims of Covid?

Espadarte. I like an occasional swordfish steak. At lunch at the Atlântida they offered an Espadarte Algarvia. There is no agreed definition of ‘Algarvia’ or ‘Algarve style’ but I expected something with tomatoes, peppers and garlic. What I got was different.

Swordfish with orange and almonds, Restaurante Atlântida, Alvor 2022

Oranges and almonds are important local products, but I was not prepared for a slab of fish to be doused in orange (juice and pulp) and sprinkled with toasted almonds. ‘Oranges and fish!' I thought, 'No! No! Thrice No!’ But, believe it or not, it was the best thing I ate all week. Like Lister’s triple fried egg, chilli, chutney sandwich it was all wrong, but perfect.

Perhaps there is a fashion growing here. In 2023 I spotted a restaurant offering 'swordfish with coconut and passion fruit'. After discovering the pleasures of black scabbard fish and passion fruit in Madeira I thought I might try it, but then I read the restaurant's review.

We lunched at the Atlântida at the suggestion of my (distant) cousin Ricky, long- time Algarve resident, fluent Portuguese speaker and now a Portuguese citizen. See Finding a Long Lost Cousin.

Ricky and me, Restaurante Atlântida, Alvor 2022

Ensopado de Enguia (Eel Stew). The restaurants we use in Carvoeiro and along the coastal strip describe themselves as 'tipico' but their clientele is largely tourists and however tipico they want to be, they all have an eye on what will appeal to the north European palate.

In 2023 Ricky took us to the restaurant in her village. She told us they feed local workers on weekday lunchtime and on Sundays (when we visited) people drive up from Portimão (the nearest city) for 'country food'. Wherever the clientele came from they were overwhelmingly Portuguese

A Oficina, Mexilhoeira Grande

A Oficina gave us access to several dishes that do not make it onto the tourist menus and I could not resist trying ensopado de enguia, eel stew. Disks of perfectly cooked eel floated in a somewhat rustic sauce consisting largely of blitzed tomatoes strongly flavoured with coriander. It was accompanied by a plate of chips and fried bread, which would have been perfect if I spent my day labouring in the fields, but for an idle so-and-so like me, was more carbohydrate than I needed. The eel, though was delicious, the white, delicately flavoured flesh falling willingly from the spine.,

Eel stew, A Oficina, Mexilhoeira Grande, 2023

Bacalhau. The Portuguese love affair with salt cod started over 400 years ago and continues to this day, even in the Algarve. However, for me the Algarve is about fresh fish, and Bacalhau feels more at home in the Alentejo, which has far less coastline and a different culinary tradiition. So, for Bacalhau dishes visit The Alentejo: Eating and Drinking 2024.

Other Denizens of the Deep

Lula. Squid has long been a favourite of both of us. They were disappearing from menus a couple of years ago, but I am glad to see they are now making a recovery. In 2022, 2023 and (for Lynne) 2024. We have eaten our squid at the Bela Rosa in Carvoeiro.

Squid at the Bela Rosa, Carvoeiro, 2022

Perfecting squid is tricky and Bela Rosa are doing well enough to encourage our repeated return, but the very finest squid we have eaten was served at Maria's, a breath of fresh air, proper Portugal and sensible pricing on the beach beyond tourist wonderland of Vale de Lobo/Quinta da Largo. After several decades of sterling service Maria sold up. The restaurant is still there, the name is unchanged, but the prices have soared under management fully invested in the creeping Californication of the Algarve.

The good old days at Maria's, Quinta do Largo, 2011
Fish is always best eaten within sight of the sea

There is another style of cooking squid which I have encountered in Portimao and Monte Clérigo on the wild west coast. We both unwittingly ordered it this year at Cozinha da Avó (Grandma's Kitchen) in Carvoeiro.

Squids, Cozinha da Avó, Carvoeiro

The pile of tiny squids, each one stuffed and blackened with squid ink did not please Lynne, but I was happy enough.

Polvo. We regularly ate ate Octopus, more precisely, Polvo à lagareiro in Martins Grill in Carvoeiro. Sadly Jan (Martins) Zegers died some months before this photograph was taken and Martins's Grill has since changed hands, name and style.

Polvo à lagareiro, Martin's Grill Carvoeiro 2019

Lagareiro is a style of cooking often applied to octopus, cod and more in which the grilled or roasted fish is brushed with olive oil.

Arroz de Marisco. Seafood rice usually comes as a dish for two. A large earthenware bowl is placed on the table and, after the waiter has given it a judicious stir, you spoon out the contents, rice, langoustine, crabs, prawns, mussels and anything else that might have been in the market that day. Fingers are required to liberate tasty morsels from shells and it all gets wonderfully messy (bibs are normally provided).

Arroz con Marisco, Casa Palmeira, Carvoeiro, 2023

In 2022 we tried out the Marisqueira Portugal in Carvoeiro. It is, I think, new and is trying to be a touch more elegant and inventive than the opposition.

Marisqueira Portugal, Carvoeiro

They fiddled with a classic, the broth was subtly changes and apart from the clams and mussels the seafood was served separately.  They also used a much shorter grained rice. They almost got away with it, the flavours were good, the crab legs were very fine indeed – and they helpfully provided crackers to provide easy access to the sweetest of meat in the spindly legs – but if you mess with a classic, you really have to nail it, not just be a bit different.

Lynne and a langoustine, Marisqueira Portugese, Carvoeiro

Amêijoas. Clams have always been important in Portugal but the last twenty years have seen serious over-fishing. Amêijoas à Bulhão Pato, clams in a garlicky broth, was once a cheap starter, it still appears on menus but now costs more than most main courses.

You can still find a bag of fresh clams at a reasonable price in a supermarket and cook them at home. I have never essayed Amêijoas à Bulhão Pato, but I do a fair Amêijoas marinière to mess with a classic and mix languages.

Clams marinière frites
Yes, I messed with a classic, but I only had to please my resident food critic and she had no complaint.

Cataplana Dishes

A cataplana is a cooking vessel unique to the Algarve. It consists of a pair of hinged copper shells which enclose the ingredients sealing in all the moisture and all the flavour. It can also be put on the heat either way up. A fish cataplana, usually serving two, will contain several pieces of fish - whatever is available that day - and, typically, prawns and mussels. The smell when your cataplana is opened at the table is memorable.

Cataplana, Vimar, Carvoeiro 2011

The cataplana in the picture was expertly cooked, but I doubt the slab of salmon among the fish is local, and nor are the New Zealand green-lipped mussels at the front. Local produce is excellent and promoting it is even more important now than it was in 2011.

Another dish traditionally cooked in a cataplana is pork and clams, and in 2022 I enjoyed this in an individual cataplana at the Casa Algarvia in Carvoeiro. This apparently strange combination was made in the Algarve, but undoubtedly designed in heaven.

Pork and clams in a cataplana, Casa Algarvia, Carvoeiro. 2022

As that last cataplana involved pork, it is time for the meat.

Meat

Borrego. Throughout the Algarve there are patches of scrubby land with a few sheep and a shepherd. The shepherds are uniformly the sort of old men who feel they still need to do something useful (an affliction I have never suffered from). Lynne felt that as they went to so much effort it was rude not to eat some lamb.

Lynne’s rack of lamb at the Casa Algarvia was top quality meat, perfectly cooked. It was marred, though, by a squirt of commercial mint sauce at the side of the plate, partly over some salad. I suspect unimaginative British tourists have for years been telling Portuguese restaurateurs that ‘we always eat lamb with mint sauce’ and this is the result. Mint sauce has its place in a British-style ‘roast dinner’, but it is just inappropriate here.

Rack of lamb, Casa Algarvia, Carvoeiro, 2022

Frango Piri-piri. Chicken piri-piri was on (almost) every menu in the Algarve long before Nando’s existed. Nandos was co-founded in South Africa by Fernando Duarte, a Portuguese Mozambiquan who gave the dish the fast-food franchise treatment and aligned himself with the gastro-criminals of KFC, MacDonalds and the rest. There are mercifully very few fast-food franchises in Portugal (though there is a Burger King with a ludicrously large sign in Lagoa) and chicken piri-piri is cooked individually by each restaurant in their own style. It is traditionally our lunch on our last day in Portugal.

Chicken piri-piri, O Barco, Carvoeiro 2022

Portugal and the chilli: a small digression

The chilli pepper was first cultivated in Mexico some 10,000 years ago. Several millennia later It was taken to Asia by Portuguese traders, arriving in India in the late 16th century and recasting the whole cuisine of south-east Asian. Vindaloo, the ultimate test of British diner's machismo, originated in the Portugal's Indian colony of Goa, as an example Portuguese/Indian fusion.

They took the variety that would become piri-piri to Africa and it made its way to the Portuguese mainland from their colony of Mozambique. Chilli does not appear in traditional Portuguese cookery but sausages (chouriço piquante) and sardine paté with piri-piri are widely available, as is piri-piri sauce, suggesting it is much used in home cookery.

Desserts

Dessert menus usually involve a large glossy folded card produced by a manufacturer of synthetic desserts and ice creams. Stuck somewhere on the card there will always be a small, sometimes hand-written, list of the grown-up desserts, many of them made in-house. Ever present is pudim flan, a rich eggy caramel custard, which is perfect when you have too little room for anything heavier. Sometimes it is just perfect.

Lynne and a pudim flan, Martin's Grill, Carvoeiro 2019

If you have a little more space left, there are bolos (cakes) and tartes (translation unnecessary) made from local produce including (but not limited to) almonds, figs…

Fig and almond roll, Atlântida, Alvor, 2022

… carobs, oranges…

An amazingly light yet full flavoured orange cake, and an affogato of sorts
O Barco, Carvoeira, 2022

and apples. The cakes are usually made with one egg more than would be normal elsewhere and are universally wonderful.

And there is always the mysterious little package known as Dom Rodrigo.

Dom Rodrigo, Marisqueirra Portugal, Carvoeiro, 2022
Very enjoyable, but rather small once you get in there

Extroduction

I have omitted nibbles and starters, and the mandatory eating of olives that precedes every meal, but I have already gone on too long and should stop now.

Bread, olives and white port - well why not?