Please note that since writing this blog post, Fa. Speijkervet has closed down
Any restaurant that features “Het Beest” (the beast) in different guises every day of the week is the kind of restaurant I’m going to get on with. My cookbook editor clearly got on with it too, since it was he who recommended Fa. Speijkervet to me – so perhaps it’s a writer thing… Even better, the beast in question the week I went was Porky the Pig – did they know I was coming?
But before that, we ordered two Lillets (yummy French aperitif, not to be confused with Lil-Lets tampons) and two starters: an intriguing terrine of goat confit, and a decadent-sounding combination of veal marrow and langoustine. This place was just getting better and better…
