In addition to presentations by British chefs and a very large attendance of journalists from that country and from trader In this sector, there will be room for Spanish chefs based in the UK to explain their experience and the success of Spanish products in the UK.
The XXIV edition of Gastronomy has opened an inscription to attend directly to the presentation program and follow the rest of the activities that will be held in the exhibition area of the fair. In addition, this year also means returning to the exclusive auditorium area to sample the proposals presented by the speakers on the main stage.
British cuisine, which has historically been enriched by relations with countries that are part of the Commonwealth, such as India or Pakistan, or by contributions from French, Chinese, Italian or Turkish cuisine, continues to absorb cultures, cuisines and techniques from around the world. The United States, Mexico, the Middle East or several Caribbean countries are also already part of this new mestizo configuration of British gastronomy, which will be represented at San Sebastián Gastronomika Euskadi Basque Country 2022 by some of its most interesting and disturbing chefs.
“United Culinary” It will be the meeting point for this new British cuisine, embracing diversity and the philosophy of sharing and collaborating, with the Basque Country kitchen, represented in the San Sebastián Gastronomika Euskadi Basque Country edition by chefs such as Andoni Aduriz, Paulo Airaudo or Josean Alija; and with other Spanish cuisines such as Quique Dacosta, Ricard Camarena, Oriol Castro and Eduard Xatruch, Benito Gómez, Lucía Freitas, Nando Jubany, Begoña Rodrigo or Albert Adri cuisine.
But also from many other cuisines in the world, such as one of the other big names in gastronomy, Gastón Acurio, the Peruvian chef who convinced the whole country that gastronomy was the instrument that would lead him to restore pride and identity and that lit the fuse that eventually launched the Latin American kitchen. to the challenges of the new age. Or Pablo Rivero, the Argentinian chef who turned a humble grill restaurant in Buenos Aires into the best restaurant in all of Latin America on the 2020 list of the “World’s 50 Best Restaurants”.
Moreover, in this twenty-fourth edition there will be a presence of prominent Spanish chefs and entrepreneurs who in the last 20 years have led their kitchens to conquer the UK, opening up a venue that has positioned itself as a benchmark in British diners’ preferences. . Chefs like José Pizarro, Spanish food ambassador in the UK, based in London for over 20 years; Nieves Barragán, responsible for the only Spanish restaurant with a Michelin star in the United Kingdom; or Quique Dacosta, Nacho Manzano and Dani García, who run their own business on British soil and who have turned London, Europe’s most international and universal capital, into a city in the world with first-class Spanish restaurants.
One of the aims of this congress is to promote avant-garde culinary and gastronomic knowledge and discover trends and processes of change in haute cuisine. The twenty-fourth edition will also host the National Salad Championship, the Cooking Contest with Beans, the World Grill Championship, the Tenerife National Tropical Fruit Dessert Contest and the Spanish Apple Pie Championship by Asturias.
This year, in addition, “Chef del Aceite” was added, a contest in which oil is the protagonist and which is obtained from “The Best of Gastronomy”, the germ congress of San Sebastian Gastronomy.
This edition will also be broadcast live through the official website of the congress where in the last two editions connections have been made from more than 100 different countries.
“Entrepreneur. Internet fanatic. Certified zombie scholar. Friendly troublemaker. Bacon expert.”