So, Christmas came and went. This reminder – Mr Wells’ present to Mr Fernandez (left) and vice versa.

At last we have found a manchego we can be proud to serve – from Dehesa de Los Llanos, a 10,000 hectare farm in La Mancha, this Gran Reserva (aged no less than 9 months) is made of raw sheep’s milk and contains absolutely no nasties; even the rind is edible. The colour of bright straw, it has a flaky texture and slight spicy taste. A great match for the jamon – and a glass of suitably robust red.

At last we have found a manchego we can be proud to serve – from Dehesa de Los Llanos, a 10,000 hectare farm in La Mancha, this Gran Reserva (aged no less than 9 months) is made of raw sheep’s milk and contains absolutely no nasties; even the rind is edible. The colour of bright straw, it has a flaky texture and slight spicy taste. A great match for the jamon – and a glass of suitably robust red.

And here he is, at work. Domantas, creating the chocolate that ends up in our cups at F&W. The current blend is from Cuba and Ghana.

Above, the beautiful countryside of the Lithuanian ‘lake district’, where he lives.

The New Year gets underway. Sunny mornings still – and a reluctance to get back to work. There’s still comfort to be had however in some F&W treats; a slice of panettone made by the Ulcigrai family, father & son, in Trieste – simply the best; a classic ‘pasteis de nata’, Portuguese custard tart; and/or a cup of our rich hot chocolate made by Lithuanian dairy farmer, Domantas Uzpalis.

The New Year gets underway. Sunny mornings still – and a reluctance to get back to work. There’s still comfort to be had however in some F&W treats; a slice of panettone made by the Ulcigrai family, father & son, in Trieste – simply the best; a classic ‘pasteis de nata’, Portuguese custard tart; and/or a cup of our rich hot chocolate made by Lithuanian dairy farmer, Domantas Uzpalis.

The New Year gets underway. Sunny mornings still – and a reluctance to get back to work. There’s still comfort to be had however in some F&W treats; a slice of panettone made by the Ulcigrai family, father & son, in Trieste – simply the best; a classic ‘pasteis de nata’, Portuguese custard tart; and/or a cup of our rich hot chocolate made by Lithuanian dairy farmer, Domantas Uzpalis.

And over on the Strand, morning light streaming in through the large windows at Somerset House.

And over on the Strand, morning light streaming in through the large windows at Somerset House.

And over on the Strand, morning light streaming in through the large windows at Somerset House.

And over on the Strand, morning light streaming in through the large windows at Somerset House.

And this is where these wonderful products are consumed most nights of the week!

And this is where these wonderful products are consumed most nights of the week!

I am pleased to say that F&W have now joined the growing list of enthusiastic purveyors of Evin’s beers from the Kernel Brewery, also in Maltby St. The Pale Ale and Porter being on the list at Somerset House. Clearly there are many who simply make the trip for a drink on a Saturday morning.

I am pleased to say that F&W have now joined the growing list of enthusiastic purveyors of Evin’s beers from the Kernel Brewery, also in Maltby St. The Pale Ale and Porter being on the list at Somerset House. Clearly there are many who simply make the trip for a drink on a Saturday morning.

And just along the way. Our supplier of fabulous Tuscan cured meats, Elliot and Alison.

And just along the way. Our supplier of fabulous Tuscan cured meats, Elliot and Alison.

A visit to Maltby St on Saturday morning – Jack Coleman striking a pose behind the Linea. Top notch coffee as ever.