Shame 
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Izzy, Graham has a problem recognising any type of humour that isn’t exactly the same as his own.
It is a bit odd that site, there are no prices! And how I wonder are they able to sell sausages made in England???
I think you have to log in to get the prices, which, if yoyu have to do that, are prob ably prohibitive.
And, they don’t sell sherry!
Can’t you buy sherry here??? Isn’t it Spanish?
We’ve never found anything other than sweet sherry, which to my taste is horrible!
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@captainendeavour mentions in another topic Indian chai tea which served cold with bag loads of sugar is an equally acceptable alternative 
Not if you like Manzanilla.
Have you not noticed that the French don’t drink sherry, they drink port.
I can buy Williams and Humberts Dry Sack in Cluny at an exorbitant price.
Ahhhh not a sherry drinker so have never looked nor tasted
I was once asked to bring jars of these to Port of Spain, Trinidad. 2 jars of each - heavy. I put them at the bottom of a box of books, hoping that would evade detection. Trini Customs just waved me thru '.
After couple of trips to the world’s worst s/mkt, HiLo, I asked The High Maintenance Blond if there was another s/mkt chain in PoS. “Yes. But it’s more expensive”
We went there. Arranged like Guardsmen on parade on the top of the deli chiller were serried ranks of - Heinz Salad Cream and Branston Pickle.
On of the world’s great drinks -Tio Pepe ‘Palomino Fino’ by Gonzales Byass.
Note the condensation on the bottle. Serve out of the fridge.
Please don’t do this! It’s like the Scottish habit of whisky with Coca Cola.
Wasted on ice cream. A fab pour-on for ice cream - got to be a really good cream vanilla - is raisens soaked in Madeira. The longer the raisens soak, the more Madeira they absorb until they become Madeira bombs, going off in your mouth as you crunch them. Any similar licor would do, or a vermouth. The key is giving the raisens weeks to absorb the licor.
I went to a talk by a chap from Harvey’s of Bristol about sherry. He made the point, which has certainly been the case with me, that as one gets more familiar with sherry, ones taste moves from ssweet to dry. And Tio Pepe is wonderfully dry but full, like a Sauv de Tourraine.
And by coincidence, The High Maintance Blond was sent to live with the Gonzales Byass family as part of being ‘finished’. As happened to young gels back-along …
I did drink this occasionally in the UK years ago as they were a client for the promotional distribution company I worked for!
Lucky you!
A friend worked for the PR co that was involved in th launch of 1664 lager in UK. He arrived for the w/e with his boot packed with the stuff …
When I worked as assistant to an advertising photographer who specialised in ‘table top’ photography, shots of drinks were carefully lit and then, in the case of a drink with a head, like a beer, half syphoned out, topped up for another shot, another head.
We moved studios. He got the Kronenboug campaign. 10"x*8" trannies of a glass of Kronenboug. Trouble was, in the move we lost the syphon so guess who had to keep drinking half a glass of Kronebourg for the top-up and the next shot?
Rat-arsed in the line of duty, contstabule 
.
We also did Old El Paso and Haagen Daaz - always had my freezer chock a block with the little tubs of ice-cream that were a day out of date! Dad had a case of Tio pepe for Christmas that year, he as very happy!!!
Does anyone know where to buy All-Bran in France?
If not wheat bran to sprinkle on other cereal.
Unfortunately ‘healthy’ cereals without honey and or sugar coating seem to be few and far between here! Even ‘Cheerios’ only come in the honey coated variety now. You used to be able to get a good fake variety from Lidl but disappeared a few years ago.
I checked in Leclerc this morning - all with added chocolate.
Our Super U stocks it. Surely others do as well?
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Good job you weren’t the focus puller: “Which glass would you like in focus, guv?” 
It is because breakfast cereals are newfangled, relatively. (You can easily get non-rubbishy muesli though). I think we should never have countenanced importing them, they aren’t something we ate, historically. There is no need for them, particularly the ghastly sugar and godknowswhat ones.
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