I first wrote this review for The Mancunion but liked it so much that I thought I'd post it here. I'm trying to develop my "voice" as taught by Karen Barnes (editor of delicious. magazine) on the All Hallows Farmhouse food writing course I went on back in October. What do you think? Have I struck the right note or would my report card say "could do better"?
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There’s a little hotel tucked in the hills near Ronda in Southern Spain that my parents have been going to since before I was even a thought. In fact, my grandparents stayed there the first year Molino del Santo opened. We returned last Easter for some much needed R&R and to enjoy their phenomenal food. It was there that, for the first time, I ate secreto ibérico, a succulent cut of shoulder from acorn fed pigs.
