Friday, March 29

Gastronomika 2022 lights up the kitchen


Matthew Brown, Merlin Labron-Johnson, Simon Rogan, and Roberta Hall-McCarron. / GASTRONOMY

The new edition will pay tribute to the cuisine of the United Kingdom, under the slogan ‘United Kulinary’

COLPISA

«A new sample of evolution of the congress that has shown us the way». “An opportunity to exchange knowledge and insights and continue to grow.” These are phrases from the director of San Sebastian Gastronomika Euskadi Basque Country, Roser Torras, and the chefs and members of the Technical Committee Martín Berasategui and Eneko Atxa, who together with their colleagues Andoni Luis Aduriz, Josean Alija, Hilario Arbelaitz, Karlos Arguiñano, Elena Arzak or Pedro Subijana have outlined a congress that begins this Sunday and “that will once again transmit enthusiasm and desire”, in the words of the Akelarre chef.

From Monday the 3rd to Wednesday the 5th of October, there will be a total of more than 70 chefs (32 of them starred) and restoration professionals who will go up to the different stages of Gastronomika to illustrate in some of the programmed activities. «This edition supposes, first of all, the total consolidation of normality. And I say this because this year, San Sebastian Gastronomika returns to recover one of its great hallmarks: the tasting in the auditorium of the preparations that are made on stage in each of the presentations. And this is great news,” explains Torras.

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This year, with the slogan of “United Kulinary”, Gastronomika pays tribute to the gastronomy of the United Kingdom, which will be represented in San Sebastian by some of its best chefs, such as Isaac McHale, The Clove Club** (London); Simon Rogan, L’Enclume*** (Cartmel); Roberta Hall-McCarron, The Little Chatroom (Edinburgh), or Merlin Labron-Johnson, Osip* (Bruton). Through them we will be able to know the current and plural state of a thriving gastronomy. “A clear reference when we talk about non-transient trends in gastronomy”, reasons Andoni Luis Aduriz. «An elegant kitchen, perhaps an unknown point. A cuisine with a classic base but open to the world, with a lot of game and birds, of which I am in love”, in the words of Josean Alija. Both are part of the Gastronomika panel of speakers, which will also include chefs from other corners of the planet this year, such as the Peruvian Gastón Acurio or the Argentine Pablo Rivero.

Full session dedicated to the grill

Precisely Aduriz and Rivero will be protagonists of one of the most anticipated sessions, the one that will close the congress, on Wednesday afternoon, with a set of presentations on the world of coals. Up to five masters of the kitchen of fire will take the stage to show their magic and share styles and points, from the Basque Country to Argentina passing through London. Along with Aduriz and Rivero will be Aitor Arregi (Elkano*, Getaria), Jon Ayala, (Laia Erretegia, Hondarribia), best barbecue 2015, and Matthew Brown, recognized as one of the best meat restaurants in the world (The Hawksmoor, London, UK). To complete the day of fire, the XIII National Grill Contest will also be held. Gastronomika ends this edition red hot.

Gastronomy, a symbol of unity

“United Kulinary” will be a meeting point for these new British cuisines. A motto that wants to be the symbol of the unity that has always been and is exemplary in the gastronomic sector. And more if we talk about the rural territory or far from the big metropolises. “With the slogan ‘United Kulinary’ we also want to highlight that there is a great wave of British chefs who, beyond London, in territories far from the capital, are generating a new gastronomy that is less known, but no less exciting for that”, argues the Director of Gastronomika.

Identity and territory are the two common axes in most of the talks on the Gastronomika 2022 program. This edition looks at all those chefs who, from common life philosophies, work, pamper and value proximity. This year, in addition, Basque chefs have a special role, chefs who have always been aware of the importance of their land. And, of course, colleagues from many corners who will describe the taste of their geographies, such as Quique Dacosta (Quique Dacosta***, Dénia), Ricard Camarena (Ricard Camarena**, Valencia), Oriol Castro and Eduard Xatruch (Enjoy** , Barcelona), Paulo Airaudo (Amelia**, San Sebastián), Benito Gómez (Bardal*, Ronda), Lucía Freitas (A Tafona*, Santiago de Compostela), Dani García (Smoked Room**, Madrid), Albert Adrià ( Enigma Concept, Barcelona), Nandu Jubany (Can Jubany*, Calledetenes) as well as the same members of the Committee. An open United Kingdom that will also bring the two Spanish chefs who have made the most progress in the British idiosyncrasy, José Pizarro (José Tapas Bar, London, UK) and Nieves Barragán (Sabor*, London, UK).

chef x one day

As usual, Gastronomika 2022 will open the doors of the Kursaal on Sunday morning for the popular event. From 11:30 a.m. to 1:30 p.m., the Sala de Cámara will host the Chef x un día event, where the winners of a raffle held by Super Amara (two adults and two children) will cook with four Gipuzkoan chefs or with a restaurant in the province. A playful day open to the participation of anyone who wants to, encouraged this year with the raffle of gifts among the attending public.

The official congress will begin on Monday, which can be followed online from the congress website as in the last editions, in which connections have been made from more than 100 different countries.


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