From Spanish Shores to London's Tables: A Chef's Perspective
By Samuel Baeza-Jimenez, Executive Chef at The Ripe Avocado
As a Spanish chef in London, I'm often asked where to find authentic Spanish cuisine in the city. But what does 'authentic' really mean when Spanish gastronomy itself is constantly evolving? From three-Michelin-starred innovators to traditional tabernas, Spanish cuisine is showing the world that tradition and innovation aren't mutually exclusive.
The Future of Food at Aponiente
"Restaurant Aponiente, led by avant-garde Chef Ángel León, is ranked among the world's best for its groundbreaking approach to sustainable fishing. He has pioneered marine ingredients like phytoplankton and cultivated Zostera marina. His innovation has earned three Michelin stars and the first ever Michelin Green Star for sustainable gastronomy."
– Samuel Baeza-Jimenez
Imagine there's no land... and you just can live and nourish yourself from the sea. This isn't just a philosophy at Aponiente - it's a revolution in action. Nestled in the heart of the Bahía de Cádiz Natural Park, this three-Michelin-starred restaurant under Chef Ángel León is redefining our relationship with the ocean.
What fascinates me most about Aponiente's approach is their commitment to discovering new ingredients from the sea's vast pantry. They work with marine species that were historically discarded, transforming overlooked resources into culinary treasures. Chef León's work with marine phytoplankton and his groundbreaking cultivation of Zostera marina showcases how innovation can serve both gastronomy and sustainability.
The restaurant's location in the ancient salt pans of Cádiz isn't just about atmosphere - it's a statement about preservation. These salt works, dating back to Phoenician times, are at risk of disappearing. In a region where 70% of agricultural land lies fallow due to water scarcity, Aponiente's focus on marine resources isn't just innovative - it's essential.
The Evolution of Catalan Cuisine at El Celler de Can Roca
"El Celler de Can Roca, an ever-evolving project by the Roca brothers, has redefined Catalan cuisine for over 35 years. This three Michelin-starred restaurant blends tradition with innovation, with Joan leading the savoury dishes, Josep curating wines, and Jordi crafting desserts. Their commitment to sustainability and local produce earned them the Michelin Green Star."
– Samuel Baeza-Jimenez
Their commitment to sustainability runs deep, as Joan Roca explains: "We grow vegetables on our own plot, work with local producers and support a botanical project that explores cooking options for wild vegetables. We recycle waste via the Roca Recicla initiative." This dedication to local produce and environmental consciousness, combined with their innovative approach to Catalan cuisine, creates an unforgettable dining experience that celebrates contrasts, memories, and culinary journeys.
A Taste of Home at Hispania
"Hispania on Lombard Street in the City of London is one of the most authentic Spanish restaurants in London. The food, the amazing building located in a historic bank, and the atmosphere make this place unique."
– Samuel Baeza-Jimenez
While Aponiente and El Celler de Can Roca represent Spanish cuisine's future, Hispania in London's Bank district offers something equally valuable - an authentic connection to Spain's culinary heritage. Since opening in 2013, it's been my go-to spot when I'm craving a taste of home.
Housed in a stunning building designed by Lorenzo Castillo, Hispania delivers exactly what you'd hope for from a serious Spanish restaurant. Under the guidance of Michelin-starred chef Marcos Moran, they serve the classics with respect and skill - from perfectly executed ham croquettes to a proper Asturian fabada that transports me straight back to Spain.
Their wine list reads like a journey through Spain's finest vineyards - Rioja, Ribera del Duero, Galicia, La Mancha - each bottle telling its own story of terroir and tradition.
Inspiration for The Ripe Avocado
These contrasting approaches to Spanish cuisine - innovative and traditional - deeply influence our work at The Ripe Avocado. When creating menus for our clients, we draw inspiration from these various philosophies. Like Aponiente and El Celler de Can Roca, we believe in pushing boundaries and challenging preconceptions. Yet like Hispania, we understand the importance of respecting traditional flavours and techniques.
This is what makes London's culinary scene so exciting - the ability to draw inspiration from multiple sources and create something unique. Whether it's a sustainable approach to seafood inspired by Aponiente, the innovative spirit of El Celler de Can Roca, or the comforting familiarity of Hispania's traditional dishes, these influences help us create those unexpected moments that define The Ripe Avocado experience.
After all, isn't that what great food is about? Not just nourishing the body, but challenging our perceptions and creating memorable experiences. That's what we strive for at every event we cater - and that's what these Spanish restaurants, each in their own way, achieve so brilliantly.