We’ve taken this simple classic (obsessed over in Spain) and made it our own with a house made tonic syrup.
Get the recipe for the tonic here…
Chef Vidal celebrates the tradition of roasting calçots over open flamed grills in the Catalan countryside with a market menu dish of roasted spring vegetables and hazelnut romesco.
Fire up the grill…
Chef Vidal shares his recipe for Escalivada; fire roasted vegetables served over labne yogurt with fresh herbs, olive oil and house-made flatbread.
Get the recipe…