Escocesa
So in a nutshell we’ll be hi-jacking some of the best Scottish seafood on it’s way to Spain and serving it along side some of the best Spanish produce, wines and sherries. Salud!
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For your those of you interested in such things, here’s the story of how this restaurant came about. 15 years ago in my previous life as a record producer, I was sitting in a rented mid-century house in the Hollywood Hills, writing and producing a record for an aspiring artist, when I came across an article in the Guardian. The article detailed how all the best Scottish seafood would leave Scotland headed for Spain, as there was no domestic market for the more esoteric or indeed expensive catches. Now I don’t know if it was the fact that I was reading this one morning in the Californian sunshine over coffee, that perhaps fueled a little nostalgia and a yearning for the bonnie bonnie banks. It certainly evoked memories of my parents driving me, my brother and sister from Glasgow to Palamos in Catalunya in 1974, and our subsequent yearly pilgrimages.
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