January is a time for reflection and also to turn bad puns into actual food.
Presenting the GILDOG, homage to our favourite basque bar snack, the Gilda π π« π«
A pork and beef chistorra stuffed with anchovies, padron peppers and manzanilla olives in hot dog skin for that all important snap. Masterfully made reality by @pipersartisansausage , topped with a guindilla ketchup, anchoiade and nestled in a @thedepotbakery baguette thatβs been pre bathed in a tapenade butter.
On specials now at @bonsheffield until we run out but we are making more of these for our apero nights coming up π
