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Wednesday, November 30, 2022

British and Spanish cuisine go hand in hand at Gastronomica

British and Spanish cuisine go hand in hand at Gastronomica

Three of the best ambassadors of Spanish cuisine in London spoke about countries and opportunities at the Kursal Forum on the second day of Gastronomica. Jose Pizarro, owner and chef of Jose Pizarro; Quique Dacosta, who manages Eros Cudi in London, and ngel Zapata, chef at Barafina*, share the opinion to agree that “London loves Spain and its products”, so they have shared the opinion that “London loves Spain and its products”. Invited the restaurant to open business there. “There’s a hole there,” he says.

This is because “the British have an open mind, they love to try and learn, and they love our culture”, explained Jose Pizarro, the great godfather of Spanish cuisine in London, who says from his own experience. are that the knowledge about our product has increased. “At first I showed him a ham and he told me ‘Parma Ham’ is good…”. “But this is normal,” Dacosta said. The Italians had arrived first”.

The need of the hour, which “many restaurants and distributors are now taking advantage of”. Convinced of the good moment of the Spanish product and concept, the trio went on to point out existing opportunities, although “London’s gastronomic level is very high. You eat great”, Zapata explained in front of a frying bar with Michelin stars. “And Seville is not…”, Dacosta indicated. In short, London is London.

Not in London, but in the United Kingdom, Roberta Hall McCarron (The Little Chartroom, Edinburgh) has her own business, a chef who is consolidating Edinburgh as one of the country’s gastronomic capitals, having hunted by cooking. has shown his passion for The stage of the gastronomica is a pigeon and a smoked fish. “Scotland is mountains and coast,” he explained. “The game starts on August 12th and since then I only serve the game as a main course in restaurants.” For this reason, Hall McCarron has made a pigeon live and cut and served and cooked it with beets and blackberries, “because these flavors combine with the strong flavor of the game”, and agar made with beets and berries. Ketchup “Faux Texture” “

Resume Created by Pedro Subijana and Spielberg

One of the fathers of New Basque cuisine couldn’t miss an appointment. “Every year I think it will be the last, but they always bother me,” he joked before cooking and expressing his concern about the problem of staff shortages. “You get resumes that look like they were created by Spielberg, but when it comes to pushing, not half. We have to combat this shortcoming with training”, he says of his new tasting menu. Claimed before detailing the recipes. Among them, cubes of checkerboard, bacon and cabbage are wrapped in obulato and panned with other cuts of pork or a sauce made from potato torrezno.

One from Ekelre said goodbye to the stage with a message: “We have to make sure, as if it is proudly said that there is a cook, no one can say ‘I am a waiter’ by sticking their chest out”. . Another proclamation from Subijana: “Customers have to learn to respect the rules of waiters, every house. It is true that we are not paid by the company but by the customers, but this is a profession that is forgiven in others.” Doesn’t forgive him. If you go to the bank ten minutes before it closes and they don’t show up in your presence, you don’t complain. Well that’s it. We ask for more respect.” Standing auditorium.

Alija. perennial essence of

Joseon Alija from the second Basque province came on stage. A cook from Nerua* (Bilbao) is known for the apparent simplicity of his dishes, which he also gives personality. “We have gained momentum over the years and we continue to use what nature gives us in every season. With them we create our own story. Taste, texture are important… and we work with simplicity as we try to touch the product as little as possible.”

He evidenced this with a plate of shrimp from Motril and candied leeks, with anchovies and a French omelet, to which he added garam made with anchovies and vegetables with green chili sauce and roasted razor clams. . Alija was finishing off one of the dishes from her next menu: Candied Iberian Pork Castornet Verdina with Lentil Juice.

best apple pie and best salad

This Tuesday the V National Championships of Russian Salad-San Miguel was held, the winner of which was not from Málaga for the first time in the past three years. The prize has traveled to Asturias, in the hands of the restaurant Castu Geteru di Sellorio (Llanes, Asturias). Its secret is that it’s made with oven-roasted potatoes to which mayonnaise is added while it’s hot, along with roasted peppers and olives, and crowned with tuna belly and spicy pipera. For its part, the Spanish Apple Cake Championship by Asturias was won by La Carpinteria de Vigo.

The Bar de Beres Keller 2022 award has also been presented, which has gone to Vermuteria Rio de Pamplona, ​​a counter to its star tapa-scrambled eggs since 2015—and Monica Linton, Brindisa’s general manager of Food & Food. Wine from Spain Award “for being an exceptional ambassador of Spanish products to the United Kingdom, the first to import them”. Those were the words of ICEX, an organization that promoted an award that reinforced the image of the quality and variety of Spanish products.

tour of spain

Congressmen have known Great Britain, but they have also visited Spain to ascertain the state of national gastronomy. In addition to Subijana or Aliza, Paulo Airoudo (Amelia **, San Sebastian), Rubén Campos (El Rincón de Diego *, Cambrils), Samuel Naviera (Mu.na *, Ponferrada), Javi Estevez (La Tascaria *, Madrid) , Enrique Pérez (El Doncel*, Siguenza) or Nandu Jubani, who however is the star Can Jubani de Caldetnes regent, has taken to the stage representing his restaurant in the Formentor (es codol foradat) to show that he is the lobster on the island. How to cook In addition, several professors from the Basque Culinary Center have spoken about innovation together with Diego Guerrero (DSTAgE**, Madrid) and Adorta Lamo (Area!, Kanpezu).

The day has been kicked off by Quique Dacosta, who has reviewed the dishes of one of the acts of their current menu, the shrimp engrossed in the dish, always steamed with sea water. “Cooking it this way changed our view of it, he remarked. In total, “we have been able to make about 50 shrimp dishes, always red from Denia, and always from a contemporary perspective”.

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