Last night was the turn of Juan Mari Arzak, the grand maestro credited with bringing Basque cooking to world attention. Andoni and Francis learnt their craft with Arzak at his restaurant in San Sebastian, Basque Country. Without him, Mugaritz and Tondeluna probably wouldn’t exist.
Arzak spoke about everything from his first restaurant to the lunch he served for the Queen of England. And his best tip? It doesn’t matter how good the food is or how exquisite the recipe, if it’s served on a cold plate at the wrong temperature, it’s no good.
I’ve put a gallery with more photos here.