Roberta Hall McCarron arrives in San Sebastián to showcase part of the Scottish pantry featured in her restaurant, homing in on the use of smoked produce. An expert in these preservation and cooking techniques, she will provide details of her specific method, and also apply it to Basque fish with which she has less experience.

The chef, who is behind today's gastronomic awakening in Edinburgh, will also be showcooking pigeon, which she prepares assiduously at her restaurant, The Little Chartroom. A talk on various options for cooking popular Spanish game dishes.