brunch over and a success another 15 coming at 5 and then about 120 tonight. I will be dreaming of that cool glass of albarino.

22 for Brunch at 12.30! Ahh

Heading for a busy weekend with last night only an insight into how its going to be. Book now if you're coming!

We're currently thinking about what to call it and we'd like you're ideas. A bottle of Son Negre and a meal for two in Cava is up for grabs.

Jp and Drigin are opening a new venture soon which will highlight seasonal and local Irish produce, with an emphasis on using wild food.

Just sold my first pig's ears: braised for 3 hours, sliced then breaded and deep fried for 3 minutes. Season with salt, parsley, and garlic oil. Serve with lemon mayo. Melt in the mouth.

Cava is looking for a kp who can also help with prep. A little experience and a love of Spanish food required. 3 to 4 days per week. Call jp at 0868368851.

Happy Easter to all, open all day for Tapas and other lovely things.

First night of our nose to tail campaign. Sold all of the braised pig's head and the pork kidneys. All free range from roscommon.

Tapa del día: dry aged beef, wild mushrooms, vanilla and px sherry.

Food and wine in cava, all day. The garda have told us that food and wine is good. Good friday!

On the free range farm in Roscommon. We're doing a nose to tail campaign. Cooking the cuts that aren't used, tongue and trotters and the like.

A pig bit my shoe.

They're closing street for 6 weeks! No traffic. Hope it wont affect trade.

Buck 65 says he had the best meal of his life in Cava. Live in the Roisin. Great gig as well.

30 kids in learning about Spain and Spanish food. The future of tapas.

At the euro toques lunch in L'Ecrivain in Dublin. Everything fantastic.

Vote for Cava in the Food and Wine awards in this month's Food and Wine magazine. Thanks, Jp and Drigin.

Jam packed with dj Carlos at the helm twisted out those latino tunes for all the loved and the lonely. Feels like a summer's night in cava

We are back and the weather did not come with us.

All done and well feed and well winded. Must have tasted most of Spain in those ten courses and those ten wines.

Medium to almost rare chicken. We're in new territory. I'll let you know tomorrow.

sergi arola, a fino made from px grapes. Frogs legs and lamb sweetbread, some jummy local beans. But little, so delicately little.

Two types of flavoured salt, mix with olive oil, add bread. Seems we're doing the making:)

Eating in 2 Michelin star rest. 3 courses done and still starving. The other 6 better be more filling! Still, absolutely amazing. Bravas the size of top of your little finger!

Three bottles of wine at lunch is . . .

Madrid day 2: Off to the Camparron Vineyard outside Madrid. See how it all works.

Para Picar: Morcilla de Burgos ... Tabla de Ibericos ... Pincho de Tortilla ...

In Madrid drinking Mahou.

Ramón Freixa Madrid: Porkbelly with mixed onions:
artichokes in three ways; and chocolate with parmesan cheese. Sounds interesting.

A long day and a hard night and the fridge almost empty but at least all happy and a good day in all.

Gearing up for a big mother's day in cava. 100 booked in all day.

Crazy night in cava. Sorry to all those who didn't get any porkbelly! It will be ready tomorrow morning. 10hr in the oven from now.