Discarded, not forgotten: a plea for responsible pet ownership
Sterilisation is the key to preventing unwanted litters April was a confronting month for our team at Cadela Carlota. In the space of a few weeks, we were called to
Cinema: Thunderbolts*
Marvel Studios assembles an unconventional team of antiheroes – Yelena Belova, Bucky Barnes, Red Guardian, Ghost, Taskmaster and John Walker. After finding themselves ensnared in a death trap set by
Cinema: Old Guy
An aging hitman is forced to train a young prodigy when his employer moves to replace the old guard. But when they learn they are being betrayed, the unlikely pair
Epicurean Encounter brings Michelin-starred chef to Tivoli Carvoeiro
Epicurean Encounter will see Bruno Augusto and Rodrigo Castelo team up at The One The Tivoli Carvoeiro Algarve Resort is set to host a new culinary initiative, the Epicurean Encounter,
Michelin-starred dinner to support culinary education in Algarve
Gusto by Heinz Beck will host ‘Six-Hand Charity Dinner’ Conrad Algarve resort will host a special charitable event at Gusto by Heinz Beck on Tuesday, May 6. The ‘Six-Hand Charity
Survival of the fittest …
“If we don’t take care of the helpless, less fortunate, who will?” – APAA The RSPB (bird conservation charity) had put out a heart-warming report that turtle doves border-lining on
Algarve Wine Society goes East
Members taste Alentejo’s Herdade da Mingorra wines Herdade da Mingorra, in the Alentejo, has a long-standing connection with the Eastern Algarve, with the owners, the Uva family, owning a well-known
Two gentlemen looking for a home: Thor and Fjord
Both are ready for a fresh start and a loving home This week we’d like to introduce two special boys at the Cadela Carlota shelter in Lagos – each with
To skinny or not to skinny… one jab at a time…
Considering the amount of sometimes conflicting articles in the popular press recently, I thought I’d weigh in (pun intended) on the subject of the skinny jabs… what exactly are they,
Food: “Sin Maiz No Hay Pais”
No Corn, No Country* It is with great excitement that I am opening a series of publications about Mexican cuisine. Having recently spent three weeks in this amazing country, I