It’s a busy Monday for sure – Today I’m off to put down the bass for our new single – it’s called Sleeping Giant and should be out in the spring 
Some of the Manley equipment
It’s part of a really interesting experiement – we’re recording digitally, then being mixed and mastered in pure analogue by the hugely talented Stephen Anders – should give us a real rootsy feeling, that echos some of the great 70′s country greats… For those musically inclined reading, there’ll be lots of Manley equipment on the go!
A lovely chap called Daniel has interviewed me and Jon for the Independent Music News blog, you can read it here.
That’s it for today – more Dimes news tomorrow…
Ever drunkenly broken one of your wineglasses? That’s a Stupid Tax of a couple of quid. Forgotten to change out of your decent pair of jeans when decorating? Ouch, that can be a fair bit of Stupid Tax on a new pair. Bought something that needs batteries, bought the batteries, then realised it came with batteries anyway? Yep, that’s a couple of quid more.
It’s the big Foxes and Convicts Christmas Bash!
The opening of Fazenda injected warmth and and vibrancy to an icy cold winter night in Leeds. The gas torches on entry were a welcoming sight to the guests as they arrived, and the restaurant itself is beautifully decorated, mixing brickwork with dark wood panelling, red carpets and candles together with vibrant music, you feel both comfortable and energised at once.
However, the truly distinctive element of this restaurant is the meat. There is a selection of 15 cuts, which are carved and served from the kebab skewer at your table. I wasn’t sure how this would work in practice, and whether I would find it interruptive, but it was a really exciting way to dine, and allows you to take time over your food, and sample an incredible selection of meats, which are all cooked to perfection. The star of the show for me was the fillet mignon. It was cooked exceptionally well, and was perfectly tender. I also tried the rump steak, chicken thighs and cured sausages, which were all amazing, and there were all set off by the explosive chimichurri sauce that you find on every table.
The gaucho chefs roast the cuts of beef, pork, lamb and chicken using traditional techniques that have been used for centuries, and this restaurant is a fantastic way to share these with us. A simple method of having a card showing red or green tells the chefs whether you’d like to be served or not, so they never disturb you if you have enough and would like to be left to dine in peace. The staff members were all terrifically welcoming and friendly, providing such a great atmosphere that I didn’t to leave at the end of the night.
