Daniel is more of a sculptor than a hairdresser, he uses scissors and a comb like an artist uses a brush, with a delicate touch and dedication to detail.

He turns to his cutthroat razor to take hair off back of your neck and only uses electric trimmers to tame your sideburns.

“It’s a shame that hairdressers today only use trimmers to cut people’s hair, but that is what they are taught at college,” said Daniel.

“They have no knowledge of how to use scissors and comb to cut hair, they might as well be shearing sheep.”

At back of shop is a collection of wooden mushrooms, walking sticks and canes – other passion in Daniel’s life.

He enjoys going out into Dordogne forests around village with his dog and camera to take pictures of mushrooms that he uses as basis for his woodturning.

And it is clear to see skills he has developed as a barber come out in his hobby again touch of a sculptor is evident.

“I enjoy mountains,” Daniel said as he pointed to a large poster of Alps on wall.

“But I can’t get to see them as often as I would like

“I am hoping to retire soon, but there is no one to take over running of shop as yet.”

As my cut was coming to a finish another man dropped in to shop, said bonjour, and shook both Daniel’s hand and mine.

He said weather was about to turn and as I got up to pay, he took his place in barber’s chair.

Another tip I have been told, on more than one occasion, is to gently fry rice for a few minutes before adding stock, ensuring that it is well-coated in oil. I think all Spaniards would agree that, once cooked, it is best to leave your paella to stand for a good five minutes before serving.

Perhaps most important ingrediant for making that perfect paella, is to use lashings and lashings of love whilst preparing it - for surely, that is something we can all afford - and to enjoy to full marvellous company of those who will share it with you.

I shall now have to choose a paella recipe to offer you as an example! I think I will opt for a seafood paella, typical of region of Valencia, where I live. The ingrediants are for a hearty four servings. If you are not a hefty eater, or on a diet, then reduce amount of rice/stock slightly.

Paella Valenciana - Paella From Valencia

Ingrediants:

- 4 cups rice. - 8 cups fish stock. - 8 king-sized prawns/langoustines. - 8 mussels. - 200 gr shrimps. - 200 gr peas (fresh or frozen). - 2 tomatoes, skinned and chopped. - 2 cloves garlic, thinly sliced. - 3 strands saffron, crumbled. - Olive oil for frying.

Method:

1. Sauté garlic in a paella-type pan.

2. Add tomatoes, peas, shrimps and saffron.

3. Cook for a few minutes.

4. Add rice and stock.

5. Simmer for approximately 20 minutes.

6. Decorate with prawns and mussels.

7. Cover paella with a lid.

8. Poach seafood for a few minutes.

9. Decorate paella with lemon quarters.

10. Enjoy!