Why This Iconic Basque Restaurant Wants You to Treat Fish Like Meat
“We usually think of the fish as a whole thing, and don’t pay attention to the different flavours of the meat closer to the the spine or the tails, for example, or how jelly-like and sticky its head can be.”
Meet the Chef Bringing the Basque Country to a London Basement
Michelin-starred Spanish chef Eneko Atxa recently opened his first London restaurant on the lower ground floor of a Covent Garden hotel. “It’s like a party where everyone in London is welcome,” he says.
How a Pro Surfer Spends Their Day Off in the Basque Country
With its endless beaches, the Basque Country in the South of France is a paradise for surfers. We headed over to see how they stay sane when the seas are calm.
The Best Turbot Is Grilled in a Basket and Smothered with Olive Oil
“The advantage of cooking the turbot whole in a basket is that the skin keeps all the juices inside,” explains Damian Surowiec, chef at Lurra, a London restaurant recreating traditional Basque cuisine.