



The long drive back up to Tripoli went smoothly and as a farewell David took what was left of the team (others flew back last week for teaching commitments) for a slap up meal. A fleet of taxis whisked us out of town to a collection of fish stalls and open barbecues with restaurants behind them. The deal was you selected a few fish, they were weighed and you were given a table number. Once seated - we waited about 20 minutes as it was busy, there was a salad buffet to keep us amused, whilst the chefs gutted and grilled the fish. Being within feet of the Mediterranean and busy it all looked fresh. I shared a big Gilt Head Bream, in the middle of the picture, with my pal Ian. Delicious. Just lacked a glass or two of Chablis, but that’s not far away now.



















