“The country is out in all aspects,” the cook concluded illustratively. “Decorations are everywhere. You go into a big shop, into a small shop… and you see the British flag as a symbol of celebration and celebration,” he explained in a telephone conversation sprinkled with a few expressions in English.

This Saturday all eyes will be on the capital city of the River Thames, which is hosting a historic event -70 years ago since the last coronation- and it is driving extraordinary numbers, though not as large as those registered at Elizabeth II’s coronation, which took place in 1953 There were 2,200 guests at the ceremony, 11,500 police officers were deployed to ensure security, the parade was 4,200 meters long, and the budget ranged from 50 to 100 million pounds.

Due to his schedule and professional commitments, Pizarro will not be in London today. Although he had been able to soak up the atmosphere during the previous weeks, the chef is in Spain, where he is an ambassador for a group of British journalists, which he has shown to Seville, Jabugo, Granada and Malaga.

And this Saturday, in particular, he’s in the town of Cadiz in the Zahara de los Atunes, where he has a spectacular ocean-view house that’s also accepting reservations. Here he plans to record a cooking show with a British colleague for ITV, the UK’s first commercial channel.

But between takes, carry on, they’ll be well aware of everything that’s going on in London. «We had a party because English friends came to our house. And we also invite local friends,” he explained. Therefore, he commented, he will also be living in Great Britain.

“Is a celebration. What the British really love is to celebrate and, above all, in the neighborhood, in the homes… Whether you are a monarch or not, it is something to celebrate, get together and have fun,” he illustrated .

Business impact

José Pizarro believes that in this way of celebrating at home and in British circles, following step by step, everything that happens in Westminster and Buckingham will be noticed in business. Although the reservation volume at his venues is good, he thinks there will be fewer public than usual.

“This is not going to be the best weekend for business. Very clear. We have a good job. But I think a lot of people will stay home for the televised ceremony. It’s the kind of celebration where people like to be with friends, with family and not go out too much,” he explained.

«After 70 years – continues the cook – Carlos’s turn. It’s a visible piece of history, it’s a very arrogant ritual with a lot of history behind it. It was very interesting to read it and know what happened before seeing the celebration like that. I feel so cool. It’s a shame it can’t be there, but it’s showing up like it is. Carlos III would not last on the throne during the 70 years that his mother served. I think we’ll know another coronation but let’s hope it’s not too soon: Long live the King!” he proclaimed.

Menu

Pizarro didn’t have to plan any lunch the Windsors would provide after the coronation. “It must have been made by a cook from the Royal House,” he had said a few days ago. So done. The main dishes on the menu are signed by Mark Flanagan, personal chef of Carlos III and head chef of the Royal Household. While Queen Elizabeth chose chicken in curry sauce, her son chose a vegetarian quiche made of spinach, string beans, cheese and tarragon.

This choice did not escape criticism because the origin of this dish is French. The Royal House has shared the recipe on social networks and on its website so that Brits can make the same dish at home.

The menu also includes eggplant marinated with yogurt accompanied by chutney with fried onions and lamb roast with Asian spices. The sweet note will fall, this time, on very British desserts: snacks made with a sponge base and filled with pastry cream or fruit, for which British chef and restaurateur Adam Handling will be in charge.

“There is considerable support for the coronation. This is quite good support”, concludes José Pizarro about the echoes the local press gets from ceremonies like the one this Saturday. He, miles away and immersed in the television footage, had no thought of losing it.

By the way, this man from Extremadura didn’t just bring Spanish cuisine to Great Britain. Since the beginning of the year, he has been running a restaurant in Abu Dhabi, in the United Arab Emirates. Her career has not stopped growing -she has published four cookbooks-, never stopping looking at Talaván, where her roots lie.