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La Cathedral,Valladolid

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Plaza De La Universidad, Valladolid

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Dessert in Trigo restaurant

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Dessert in Trigo restaurant

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Starter in Trigo restaurant

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Noisy peacocks in the Campo Grande, (park) Valladolid

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Plaza de San Pablo in Valladolid

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Entrance to Pacos home (cave)

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Inside Alcazar Segovia (castle)-throne room

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Segovia famous aquaduct

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A picture I took of the coloured glass in madrid airport, this was on the way to the gates of our flight. Our flight was delayed by an hour or so but we got home safe in the end. I had a great trip to valladolid but I can not wait to see some friends and family again.

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When in Madrid airport on the way home, we could see the stadium of atletico madrid. I wish I had more time to maybe visit madrid as it has many nice things to see.

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On m’y last day of work, it was a very chill day. We did some prep and it wasn’t too busy so it was nice for my last day. I bought my co workers some Irish whiskey, Irish toffees and a few souvenirs that I bought in the airport on the way. They were very happy with them. I was kind of sad to be leaving as I was just starting to get used to it. They told me I was welcome to come back and work one day if I wanted and this is a great opportunity for me in the future. All in all it was an amazing trip and I had such a good time. Going forward I would like to keep up and learn the Spanish language.

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After long bus journey and getting through security we are finally in the airport waiting until it is time for our flight. I have enjoyed my experience in valladolid but look forward to going home and seeing friends and family

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For my main, I ordered the bbq smoked pork ribs. This was served with a side salad, potatoes and pepper sauce.

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This is popcorn chicken, served with a garlic mayonaisse and a bbq honey mustard sauce.

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Loaded potatoes, with onions, garlic, bacon and cheese, these were one of my favourites.

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Later on Tuesday night, we visited an American grill restaurant. This is a picture of one of the starters we got which are mix of pulled pork, chorizo and smoked brisket. These were really good. I will post some following pictures of more starters/ mains I got. This place is definitely a recommendation from me but Is a little more expensive than tapas etc.

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One of my favourite dishes is the Spanish omelette, I have had many of these inside and outside of work. Pictured, is the one that I got at the food market in Salamanca.

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Last day in alquimia. I have very much enjoyed my time here and working with the people in there. I got to finish early today and alvar invited me to try his new tasting menu. We had Thai fish salad and morrocan empinadas as well as other dishes. I will probably go back tonight to have a last drink with the people I have been working with. They have been very friendly and hospitable. Not looking forward to all the travel tomorrow but look forward to seeing people at home again and get back into my own work

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On tuesday, we visited the city of Salamanca. We traveled by train. The weather was beautiful  on this day aswell so it was nice. We visited a food market while we were there and i seen these escargot. Willie thought me that the classification for snails is molluscs, something I had never even thought of questioning! It was a really nice day and I’m glad we were able to go!

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Myself, Gavin and Elaine met at an Indian restaurant called “king Delhi” on Sunday night. I had the butter chicken, rice and garlic Naan bread.  It was very tasty. I would definitely recommend  this place!

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Last night we met up with Willie at lá cotorra. This is one of my favourite places to eat. We got tacos, and potato bravas that is served on a plate shaped like a painters pallete. We had a few drinks and then headed back to the apartment trying to dodge the rain. Today in work I feel I didn't perform great, probably the most stressful day but everyone was getting a bit tense, luckily by the end of service it had eased up and I have a day off tomorrow to recoup and go back in better on Wednesday. It had been thunder and lightning today during work but has brightened up now.

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When I was out walking today I caught the lightening on video! The thunder was also extremely loud. Luckily I did not get caught in the rain.

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Today in my spare time I went on a walk around the city. The weather was beautiful. My favourite place to see is this piece and the fountain which is beside it.

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Yesterday, we all went back to “la cottora” a tapas bar that we love and I would definitely reccomend going to! The food is lovely. Pictured above is there twist on potata bravas. And in the small “paint tube” that you see there is more sauce to go with them I feel like this is great presentation with the plate being a palette etc.

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As you can see, over the past few days the weather had not been too good. On Saturday during siesta it heavy downpour started with thunder and lightening aswell, but it did clear up quite quickly.

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On Saturday in work, it was one of the busiest days I’ve seen yet, both morning and evening shift. We seem to be doing a lot of large functions etc as there are a lot of baptism and communion party’s going on at this time of the year. Luckily when we get groups so large we have a set menu. This photo is an example of a started that we sent out, it has guacamole, crème fresh prawns and picked red onions.

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This is an example of how the meatballs look after mixing both meats, adding eggs and lots of seasoning.

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In this picture, my colleague is mincing pork, we use pork feet for this and remove all bones before mincing. Once finished, we do a 50/50 pork and beef meatball.

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This is a sardine dish that we have on the menu that I plated. It includes tomato purée and coriander mayonnaise which we pipe onto the plate. We then cut the sardine place it on and garnish with saffron sauce and some micro herbs.

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In work, i roasted some red peppers tomatoes and garlic, removed the skin and blended to make a sauce. We serve this with prawns on a stick wrapped in “spaghetti pastry” it is delicious.

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Today outside of work I took it chill. I did my usual prep of stones, olives and snack plates in the morning then did a fairly busy morning shift. Luckily there was 4 of us working. Later on in the day it is the busiest it's been while I'm here, I worked faster then before but still could improve on my technique in some of the smaller snacks and desserts. I am now enjoying food and drinks with the staff while writing this. I enjoy the company of staff and have good laughs with them even with the language barrier

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First shift in work I was on my usual prep but I worked in the fridge making 'stones'. This is a pate that is shaped chilled and dipped in white chocolate to make the appearance of a small stone. It is presented on larger stones to again give off that impression. Later on in the day for my second shift I worked alone with the head chef in the tasting menu, I think I worked well but could have been faster. When I got home we all played uno.

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This was the burger that I got as my main. It had guacamole, double bacon, mezclum (greens) and caramelised onions. It then came with a cheese sauce which they poured on top for me. It also came with potato cubes which were very tasty. All in all the bill was great value for money and I plan to return before I leave next week 😁

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Yesterday gavin and I, visited an American food restaurant called “grilled chef” these are the starters we go to share. It is minced lamb and veg wrapped in dough 50%hot 50%lemon and they were very tasty

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10 days in, have done full proper week in work in alquimia. I have gotten use to my position and feel I am able to help and use initiative to not stand around. I have been assigned to the tasting menu area. In the morning I help prep and make the snacks and then prepare the plates for the tasting menu. I work on this section with Adrian for the day. I have Tuesdays off and today, on Wednesday, I have a short day because the place isn't very busy. I get on well with the people I work with even with the communication barrier and they feed me well. I am to meet Angel later as he is checking the apartment to make sure we're not a mess. Luckily we're fairly clean and swept, mopped and wiped down everything before. I look forward to continue my placement over here as well as enjoy the weather and food. I hope this has been satisfactory information for today.
Kind regards,
Gavin

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Now that we are 10 days into the trip, I have a bit more knowledge of valladolid. The apartment that we are staying in is, small in size, but very practical and well equipped. Also only 10 min walk from almost everything! In my free time, I am trying to try as many restaurants and places to eat and exploring the town. I will say the language barrier is very tough and I feel it definitely would have helped to have at least the basics before coming here as even in work, people talk very fast and little to no English.  But other than that I am enjoying my time so far and I can’t wait to see even more😁

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Pulled pork tacos with red onion, coriander and chipotle mayonnaise.

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Tuna tacos, and chorizo stuffed pasta.

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Ham & cheese croquettes that we shared as starters.

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Teriyaki wok that I had for my main course.

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I then visited “Gastro bar sabores” this restaurant was a bit more on the expensive side but was definitely worth the visit, the food was delicious.

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This is the beach in Valladolid. , they also have a bar just on the “beach”

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On my day off work, I explored Valladolid. On my way to the beach I seen this building and I loved the arches.

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The view from the boat trip we did in the river flowing through Valladolid. This trip was only €13 for a round Trip. It was very enjoyable

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We had lunch at sabores last night. We had Croquettas and tacos and an award winning tuna tar tar taco.

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Boats and boating--Equipment and supplies

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I thoroughly enjoyed & learnt a lot on my Erasmus trip despite having to leave earlier due to a family bereavement. It was interesting in the restaurant how much preparation was done in advance & the many various elements that went into making each starter/dessert which applealed to all the senses. There were mainly 2 set menus which required much attention to detail & were beautifully presented on stone & ornate plates/dishes. Often, with short notice dishes had to be amended to accommodate the various food allergies & dietary requirements. Overall it was a wonderful work experience under the ever patient & calm Ena & Pepe who tutored me through a mixture of Spanish/ English/gesturing & without uttering a cross word-as far as I understood! Everyday we had a communal lunch which help bond together a very special team which I was very lucky to be briefly part of.
Our apartment was centrally located in a university area about 10 minutes walk from our work places/city centre- when we eventually stopped getting lost/taking the longer route home! Nearby were shops, bars, eateries & the "Lupo" supermarket. Villadolid is a very walkable city with many small streets, apartment blocks within older buildings, plazas & a man made beach situated along the river front. However the weather wasn't as warm as we thought it would be- fleeces were more useful than shorts but seemingly in Villadolid coats stay on until 15/5- take heed!    Finally a big thanks to the Trigo restaurant staff & owners Victor & Noemi & to Angel & his team who coordinated everything on the Spanish side. Also an even bigger thanks to BIFE & all who helped to organise this Erasmus trip & provided us all with such a great opportunity & wonderful experiences in Villadolid-muchas gracias y hasta la vista!

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Did a boat tour on the lake, it was €13 and you can buy drinks on board. It was all in Spanish but it was still really enjoyable especially since the weather was so good. You find it by the beach and the boat says Cafe Bar on it.

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Went in a walk around town and made a stop at this lovely ice crème shop called Heladería Regma. They are near the old bank ‘Banoco De Santander’.

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Crouquettas, which we make with Parmesan and spinach and then use a pane system to cost them in breadcrumbs.

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During my break from work, I went and tried taco bell as we do not have this in ireland. I thought it was delicious

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This is lemon sorbet served with fresh berries, mint and berry coulis. It is served in an edible “bowl” that we make from almond.

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This dish is very similar to a chicken gyoza with sour cream and pickled red onions on top & chives for colour.

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Cooking off the mushroom and the onions for the ravioli.

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Lunch in alquima

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Working with fish, deboning and frying in alquimia. These are set to be plated with a crumbed fish dish for presentation

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The outside of the restaurant that I am working in.

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Deboning fish in work.

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Thé new tapas that my restaurant are putting on the menu

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Making the ravioli in work

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Steak on a hot plate

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Taco Tuesday tapas, one with pulled pork, crispy onions guac and sour cream. The other with goats cheek, apple and goats cheese.

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Tacos for lunch at lá cotorro

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Presentation in pacos

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After the tour, and the shop they brought us here for tasting of some of the products. They included duck pate, lamb pate and duck ham.

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Selection of some products they had available after visiting the farm

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The stairs in the cave we visited today.

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Free concert! Every Friday / Saturday they have free things like this to attend

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Performance by Paco Diaz in his home. An underground wine cave.

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Removing feet, wing tips and insides.

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Ducks after slaughter with insides, wing tips and feet removed

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Open air fruit market at Plaza España held every day from around 9am - 1pm

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One of the performances from last night. They have free concerts almost every night in the square.
14th May

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They had a festival one of the first days we got there. It was to celebrate a saint. They has different stalls selling food and different crafts.

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Being shown around the foie gras factory/farm

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Award winning chicken gyoza tapas

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One of the desserts I made in work, 5gustos.

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Some sculptures of places around the city, all made from sugar.

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One of the ceilings from inside the castle. Painted with real gold leaves.

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One of the sugar work sculptures at an old bakery near Mayor Plaza. Made only of sugar water paste and painted with some food colouring.

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Castle that was inspiration for Walt Disney

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12th May

Served 6 week old sucking pig. Tender enough to be cut with a plate.

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1st order for the tasting menu on my first day training in alquimia

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Alcazar Segovia- castle we visited in Segovia

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My view from the plane on the way to Madrid

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I’m Dublin airport boarding the plane

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Old bakery near plaza Mayor, this is their kitchen

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Suckling pig in the oldest restaurant in spain