Presentation
Sabor by Nieves Barragán
Sponsored by ICEX
The grande dame of Spanish gastronomy in the United Kingdom could not miss this year's Gastronomika.
The Spaniard-turned-Englishwoman will be explaining the principles of the cuisine that have helped her make a name for herself on Great Britain's gastronomy Olympus. She will be cooking a number of recipes to demonstrate what "Sabor" is and how she runs this restaurant she has been operating after consolidating her craft as executive chef at Barrafina.
Related talks
Presentation
.jpg)
Primary cutting-edge
11:10 - 11:40 HRS
Lucía Freitas
Chef at A tafona* (Santiago de Compostela, Galicia, España)
Presentation
The transformation of Arzak through its menus
11:45 - 12:15 HRS
Elena Arzak
Chef at Arzak*** (San Sebastián, Spain)
Presentation
The new journey of Enigma
14:05 - 14:35 HRS
Albert Adrià
Chef at Enigma (Barcelona, Spain)
Presentation
Disfrutar 2022: creativity, technique and concept
17:55 - 18:25 HRS
Oriol Castro
Chef at Disfrutar** (Barcelona, Spain)
Eduard Xatruch
Chef at Disfrutar** (Barcelona, Spain)
Presentation
Efficient creativity
19:20 - 19:50 HRS
Ricard Camarena
Chef at Ricard Camarena Restaurant** (Valencia, Spain)
Presentation
The essence of the Atlantic in El Bierzo
10:35 - 11:05 HRS
Samuel Naveira
Chef at Mu.Na* (Ponferrada, León, Spain)
Presentation
Uses and applications of collagen in cooking. Beef tendon
11:25 - 11:55 HRS
Javi Estévez
Chef in La Tasquería* (Madrid, Spain)
Presentation
Scotland's pantry
12:00 - 12:30 HRS
Roberta Hall McCarron
Chef in The Little Chartroom (Edinburgh, United Kingdom)
Presentation
The world of lobsters in Formentera
12:35 - 13:05 HRS
Nandu Jubany
Chef at Can Jubany* (Calldetenes, Barcelona, Spain)
Presentation
Akelarre post-pandemic
13:25 - 13:55 HRS
Pedro Subijana
Chef at Akelarre*** (San Sebastián, Spain)
Presentation
High-voltage cuisine
16:35 - 17:05 HRS
Enrique Pérez
Chef at El Doncel* (Sigüenza, Guadalajara, Spain)
Presentation
Constructing paths from Amelia
19:00 - 19:30 HRS
Paulo Airaudo
Chef at Amelia** (San Sebastian, Spain)
Presentation
Bases from ice cream made from roots, tubers and vegetables
10:00 - 10:30 HRS
Presentation
Tenerife's sweet revolution. Two avant-garde chefs
12:35 - 13:05 HRS
Jesús Camacho
Pastry chef in Restaurante Donaire (Tenerife, Spain)
Laura Suárez
Pastry chef in Habatonka (La Orotava and La Laguna, Tenerife, Spain)
Presentation
600.jpg)
Bardal, beyond de kitchen
10:50 - 11:20 HRS
Benito Gómez
Chef at Bardal** (Ronda, Málaga, Spain)
Presentation
Ceviche's trip
12:00 - 12:30 HRS
Gastón Acurio
Chef at Astrid & Gastón (Lima, Perú)
Presentation
The (re)evolution of red tuna: gastronomy, sustainability and health
16:00 - 16:30 HRS
Ekaitz Apraiz
Chef at Tunateca (Barcelona, Spain)
Hideki Matsuhisa
Chef at Koy Shunka* (Barcelona, Spain)
Paco Roncero
Chef at Paco Roncero** (Madrid, Spain)
Presentation
Shared innovation
16:00 - 16:30 HRS
Diego Guerrero
Chef at DSTAgE** (Madrid, Spain)
Jorge Bretón
Lecturer at the Basque Culinary Center
Edorta Lamo
Chef at Arrea! (Santa Cruz de Campezo, Álava, Spain)
Juan Carlos Arboleya
Lecturer at the Basque Culinary Center
Eneko Izcue
Lecturer at the Basque Culinary Center
Presentation
Maritime Allegory
19:35 - 20:05 HRS
Quique Dacosta
Chef at Quique Dacosta Restaurant*** (Dénia, Valencian Community, Spain )
Presentation
Mutation of conceptual and technical influences in the United Kingdom
10:15 - 10:45 HRS
Miguel Ángel Mayor
Chef at Rioja (Glasgow, United Kingdom)
Presentation
Promising crops and fungi
17:20 - 17:50 HRS
David López Carreño
Chef at Local de Ensayo (Murcia, Spain)
Presentation
Basque umami, simplicity and concept, cookery constancy
18:10 - 18:40 HRS
Josean Alija
Chef at Nerua*, (Bilbao, Spain)
Presentation
The Eneko World
12:55 - 13:25 HRS
Eneko Atxa
Chef at Azurmendi*** (Larrabetzu, Bizkaia, Spain)
Presentation
The Lakes on a plate; 20 years of inspiration from Cumbria
18:45 - 19:15 HRS
Simon Rogan
Chef in L’Enclume*** (Cartmel, United Kingdom)
Presentation
Summum
10:00 - 10:30 HRS
Rubén Campos
Chefs at El Rincón de Diego* (Cambrils, Tarragona, Spain)
Presentation
Regenerative livestock. Recreating the natural order
17:10 - 17:40 HRS
Pablo Rivero
Owner of Don Julio (Buenos Aires, Argentina)
Presentation
.jpg)
Cellarium: conservation in evolutive cuisine
10:35 - 11:05 HRS
Cristóbal Muñoz
Chef in Ambivium* (Peñafiel, Valladolid, Spain)
Presentation
It's all smoke
12:20 - 12:50 HRS
Dani García
Chef at the Dani García Group (Marbella, Spain)
Presentation
.jpg)
Daniel Clifford
16:00 - 16:30 HRS
Presentation
The Clove Club. Where ideas come from
13:40 - 14:10 HRS
Isaac McHale
Chef in The Clove Club** (London, United Kingdom)
Presentation
The "txuleta" and its muscles
16:00 - 16:30 HRS
Jon Ayala
Chef at Laia Erretegia (Hondarribia, Spain)
Presentation
From raw to cooked
18:05 - 18:35 HRS
Andoni Luis Aduriz
Chef at Mugaritz**, (Renteria, Gipuzkoa, Spain)
Presentation
Mundu bira
18:40 - 19:10 HRS
Aitor Arregi
Chef at Elkano* (Getaria, Gipuzkoa, Spain)
Presentation
 600.jpg)
How to cook the perfect steak
16:35 - 17:05 HRS
Matthew Brown
Executive chef at Hawksmoor Group (United Kingdom)
Presentation
Landscapes of Osip and Somerset
14:00 - 14:30 HRS
Merlin Labron-Johnson
Chef at Osip* (Somerset, United Kingdom)
