Tag Archives: Michelin star

Streets of Spain coming to London

24 Apr

Streets of Spain La Boqueria Chef

As the weather here in London finally gets warmer, more and more of us will likely be frolicking out in the sunshine, stocking up on our vitamin D supplies after such a long winter.

And for the upcoming May bank holiday weekend, Londoners will be able to enjoy a few days off and indulge in a dose of Spain, without shunting to airports and listening to Ryanair advertisements for the plane ride.

Instead, to get some Spanish fever, I’ve found out you can head to South Bank from the 3 to 6 May and take in La Boqueria. The famous Barcelona food market will be sending its stallholders from Las Ramblas for the Streets of Spain festival in conjunction with Campo Viejo. I’m already drooling at the pleasurable prospect of tender tapas and flowing red wine.

Masterclasses will be held with Campo Viejo wine, who will also be running a pop-up restaurant with Michelin-starred Spanish chef, Angel Pascual.

I had a chance to speak to festival general manager Oscar Ubide to get some more details about the festival.

Here’s what he said:

Streets of Spain Oscar Uribe Director of La Boqueria 2Why have you decided now is the right time to bring the Spanish spirit to London by partnering with Streets of Spain?

 The UK is heading into spring and hopefully we can bring some Spanish sunshine with us. We are also really excited as this is the first time we are coming over to London on this scale. Some of the stall owners have made trips to the UK before and the visits have always been very successful. Now that times are quite difficult back at home, it is a great opportunity to see the appetite for Spanish produce outside of our country.

What are you most looking forward to about this festival?

We hope that the festival will be an explosion of feelings, food, wine and colours to represent true Spanish culture. I’m looking forward to passing our passion for good food and quality produce to Londoners.

Why is London a good place to host an event such as this?

For the last few years the knowledge of Spanish food and our market has been constantly growing across the UK. British people currently sit at third on the list of visitors to our website. We think that there’s a nice rapport between the UK and Barcelona but also Boqueria. We are very grateful to Campo Viejo for giving us the opportunity to make our dream of bringing the market over on this scale real.

Why should Londoners come to the event?

When I visit London I always go to the Borough Market to buy the best Black pudding and Haggis from my friend Peter from Sillfield Farm, as I can’t buy those products in my city. We want to do the same for Londoners by bringing our best goods to their city, hopefully making them a little happier.

What are some of the most interesting products people can look to try and sample at the event?

Without giving too much away, we’re bringing black leg ham, the best jamon of the world, Shepherd cheeses, dried fruits, Catalan cooked dishes, excellent olives and oil and Catalan chocolates. This is only a snapshot of why Londoners should visit the festival and we still have plenty of secrets to surprise visitors with.

For more information on the festival, events, masterclasses and the pop-up restaurant, visit: http://www.streetsofspain.com

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Art meets Coffee

25 Jul

An alluring poster in the Nespresso shop

Standing in front of a giant window display with pods formed into a shape like a London bus, the shiny white walls reflecting the summer sunlight and whispered speech echoing delicately around me, I feel as if I could only be in a museum.

But I’m not. Instead, I’m standing in the new Nespresso store on Regent Street – a flagship among flagships.

The new major storefront, which launched this month, did so with much fanfare, even pulling Phil Howard (of Michelin star restaurant, The Square) on board to integrate espresso into a tasting menu for a few lucky folk.

This is the latest step for the company which is pushing the idea of in-home, high-quality coffee ever further into consumers’ minds. While on our screens George Clooney swoons over the creamy-topped liquid emerging from his favoured machine, the brand seeks to reach consumers’ minds by creating an “experience” which brings together art with the love of the bean.

The new shop is impressive. Situated at the bottom end of Regent Street, the immense space is designed to the esthetic favoured by loft-livers and Banana Republic, clean-cut clothed coffee sippers. Throughout, white cubed tables feature the latest pods and shiny cups and saucers. One whole side is dedicated as the ‘Accessory Collection’ harkening to the latest fashion trends in coffee culture. It is, after all, seemingly attempting to capture today’s dedication to a proper cup of alluring caffeine that many of us lust after with ever greater focus.

After taking in the new space, I sat down to a meal with the master chef himself, Phil Howard. This is the first time in 21 years he has partnered with a brand, his declaration summing up the idea he was in full support of Nespresso. While he said he considered the task of working with coffee beans to create distinct dishes “fascinating” he added it was not always easy.

“In savoury cooking, it only works well with dishes that have a sweet element. As long as there’s some sweetness in the dish, it seems to work,” he explained, saying fish was by far the most tricky thing to partner with coffee.

In making his creations, he added he learned to appreciate how many subtleties there are in various versions of coffee, each of which can pair in different ways with myriad foods.

I tried his roasted granola with coffee, Greek yoghurt and honey (the recipe for which is below); a smoked venison and pork Scotch egg rolled in coffee grounds and served with an espresso brown sauce; and, a duck liver parfait with port, cherry and currant chutney and coffee nougatine.

The first was highly delectable – a crunchy, spicy morning kick that I would happily make at home. The Scotch egg, meanwhile, was deeply flavoured, with a delightfully gooey yolk and just enough espresso bite on the crust and in the brown sauce to make it stand out. The final dish was my favourite however. The creamy duck and sweet and sour chutney did a merengue in my mouth with the Rosabaya de Colombia coffee nougatine. Muy excelente!

While Phil won’t be on hand to cook for those patrons who find themselves tip-toeing around the vaulted Nespresso store space in future, I can confidently pass on the details that his creations (more of which you can view on the Nespresso site, here) will make you rethink how coffee can be used in dozens of delectable dishes.

For now, I invite you to give the granola recipe a go – and let me know if it delights you too!

Roasted Granola with coffee, Greek Yoghurt & honey:

  Ingredients:

  • 225g jumbo oats;
  • 60g sunflower seeds;
  • 60g white sesame seeds;
  • 90g apple puree;
  • 1/2 tsp mixed spice;
  • 60g agave syrup;
  • 30g honey;
  • 50g muscavado sugar;
  • 125g nibbed almonds;
  • 1 tsp salt;
  • 2 tbsp hazelnut oil;
  •  20g Dulsão do Brasil grounds
  • Greek yoghurt
  • Runny honey

Place all of the ingredients except the coffee grounds into a large bowl and stir them thoroughly until they are evenly distributed.

Place the mix into a large baking tray and bake for 15 minutes, stirring every 5 minutes.

Add the Nespresso Dulsão do Brasil grounds and continue baking until the contents of the tray are golden brown – no darker.

Remove from the oven, set aside to cool and store in an airtight container.

To serve: place the yoghurt into a small bowl, drizzle with the honey and finish with a covering of granola.

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