Tom Kerridge talks tapas at Estrella Damm Gastronomy Congress

By Elliot Kuruvita

- Last updated on GMT

Related tags: Chef, Culinary art

Tom Kerridge on stage at the Estrella Damm Gastronomy Congress
Tom Kerridge on stage at the Estrella Damm Gastronomy Congress
Top chef Tom Kerridge was among chefs who took part in the inaugural Estrella Damm Gastronomy Congress in London.

The event, at the Hurlingham Club in Putney, was organised by the PMA’s​ sister title Restaurant​ magazine and explored the art of modern tapas.

Kerridge, who runs two Michelin-starred pub the Hand and Flowers in Marlow, Buckinghamshire, spoke of his love for creating modern British tapas and the success of the Hand and Flowers. Two chefs from the Hand & flowers, Nick Beardshaw and Chris Mackett, created a range of dishes using British ingredients.

Ferran Adrià, formerly of el Bulli and the world’s most awarded chef, delivered the keynote speech on the art of modern tapas and narrowing the gap between Michelin starred restaurants and casual dining outlets.

“You can now get incredible food all over the world and a lot of it is coming out of more informal establishments,” explained Adrià.

Modern tapas

Chefs Fran Agudo and David Gil from Tickets Bar in Barcelona, run by Adria and his brother Albert, demonstrated their creative culinary skills whilst talking through the evolution of modern tapas.

Jose Pizarro, founder of both Jose and Pizarro tapas bars in Bermondsey, South London, spoke of London’s need for more quality tapas bars and how the appreciation and knowledge for Spanish cuisine in the capital has grown over the last few years.

Estrella Damm export director Guillem Castellà said: “The inaugural Estrella Damm Gastronomy Congress represents a huge step forward in Estrella Damm's commitment to the world of Gastronomy. We are incredibly excited to have five of the world's best chefs as part of the line-up for our first Congress in the UK, a market where we are proud to be present in many leading restaurants."

The event was capped off with a tapas reception where guests were served whitebait, beef charcuterie and liquidised ham shots.

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