A return to the foundational spirit of congresses with leading chefs such as Albert Adrià, Ricard Camarena, Quique Dacosta, Oriol Castro and Pedro Subijana, humbling sharing their knowledge up close and personal.
With Ramón Lertxundi in charge of the grill, the Saizar Sagardotegia restaurant (Usurbil, Gipuzkoa) takes the National Grill Competition award with Discarlux meat.
Scottish chef Isaac McHale from The Clove Club (London) is back at San Sebastian Gastronomika nine years on, to showcook two of his best recipes.
José Pizarro, Quique Dacosta and Ángel Zapata, three Spaniards who found success in London, urge their colleagues to test-drive the British experience "because the United Kingdom knows and wants Spanish produce". Pedro Subijana gets an ovation from the auditorium for his warning of the need to combat gaps and staff shortages, and calls for respect for restaurant floor staff.
At Gastronomika the genius from Dénia has represented one of the acts from his current menu, “the one that looks at this enormous larder that we have in front of the restaurant”.
Josean Alija and Paulo Airudo share with the audience in the Auditorium the keys to maintaining a successful business: accepting failure as an opportunity to learn, not being afraid of change and not losing sight of the numbers.
From the menus at the Arzak restaurant since 1969 to Azurmendi’s journey to the moon at the opening session of the congress in San Sebastián. Simon Rogan heads the delegation of British chefs who have come to share what is happening in the UK “which is really exciting”. Lucía Freitas champions the female primary sector and brings up on stage about twenty Galician “amas da terra”.
Simon Rogan, who runs L’Enclume in North west England, showed on the San Sebastián Gastronomika stage why he is one of the models for the farm to table movement in his country.
Oriol Castro presents the latest work by what is currently the world's third best restaurant (Disfrutar**, Barcelona): starches, koji and snow eaten by hand.
Alongside Toño Pérez, Polo runs the two-star restaurant in Cáceres, which has one of the country's best wine cellars.
With the slogan ‘United Kulinary’, from 2 to 5 October San Sebastián Gastronomika Euskadi Basque Country 2022 will be showing that cuisine is alive and well outside London.
Keller is one of the ultimate personalities in the history of cooking, an example for all chefs seeking excellence.
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Three of today's leading chefs in several cities in the United Kingdom will be talking at Gastronomika.
“Before Nieves Barragán and José Pizarro, a large portion of what was served up as Spanish food in London was a bad imitation".
