Visitors who bring rosè are always welcome. It goes extremely well with fish and chips – my culinary skills know no bounds! Actually, it wasn’t even my culinary skills, but rather those of the local chippy – everything cooked fresh to order, delish! I think the reason I like chip-shop chips is the vinegar they use. I can’t seem to find anything like it in the supermarket. I am convinced that its source is the same as the suds oil that is used in machine tool shops.