There is a man in Logroño’s Calle Laurel who makes garlic mushrooms. It’s the one and only thing on the menu, not that there is a menu. Griddled mushrooms, served on toast, drowning in garlic butter with a small slice of prawn on top. They are miraculous. I think about him and this bar often, as I lurch between life crises, as I think he may possibly have discovered the ultimate secret to a life of happiness and contentment. For me, this dish in this place is

Summary The best wine regions never stand still, and Rioja is such an interesting clash of old meets new. Join us for this fascinating webinar from one of the world’s leading experts in the region, to understand how it’s positioned itself at the forefront of change and get to grips with the evolving landscape of modern,