Programme five:
Neven starts the fifth episode of his new series in the Port of Soller and takes the tram from the port to the historic town of Soller, just 5km away. The tram line, and the tram Neven travels in, both date back to 1913.
In Soller, Neven meets Barbara Martí from the Ecocirer Hotel to cook a lemon cheesecake. Tomato tasting, an al fresco lunch on a farm, and dinner at a tapas bar are on the menu. This week Neven cooks his own dish of Glazed Pork Chops with Apricot and Red Onion.
Overview:
Neven Maguire returns with a fourth series of ‘Neven’s Spanish Food Trails’, and this year the popular series sees Neven exploring the Balearic Islands of Mallorca and Menorca. “I love making the Spanish Food Trails series as there are so many new things to see, dishes to try out, and chefs, cooks and producers to meet. And of course I love the opportunity to share the places we visit with the viewers,” Neven says.“The variety, as always, is amazing – we visit city centre tapas bars, wine and brandy bodegas, a really cool bakery, and meet world class chefs and producers. We also visit a Mallorcan Black Pig farm, a 200-year-old gin distillery, and an almond grove.”This brand new series of Neven’s Spanish Food Trails takes Neven to many stunning locations, including the Majorcan capital of Palma, the pretty village of Deia, the historic towns of Soller, Mahon and Cuitadella, and the Tramuntana mountains.“I enjoy creating and adapting recipes on location, having been inspired by what I’ve seen,” he says.
Neven’s Spanish Food Trails is produced and directed by David Hare for InproductionTV and is sponsored by FLOGAS
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