A meeting of 2 great chefs
Last night (Tuesday 3 June), Albert Adriá, recognised by TIME Magazine as one of the 13 most influential people in the world of gastronomy, owner of 4 renowned restaurants in Barcelona and author of the award-winning book The Desserts of El Bulli, presented a selection of dishes from his tapas restaurant Tickets.

The event, which took place in the newly opened Ibérica in Farringdon, was supported by Nacho Manzano, of 2 Michelin starred Casa Marcial, 1 Michelin starred La Salgar and Executive Chef of Ibérica Restaurants.  

Dishes included watermelon infused in sangria, Bloody Mary oysters, truffled brioche with mozzarella and provolone cheese and white chocolate and black sesame lava rock.

Enotria, one of the UK’s best specialist wine distributors, supplied wine for the night, with Gonzalez Byass treating guests to limited edition Tio Pepe Fino En Rama.

Gourmet Spanish Preserves
Guests enjoyed a selection of premium Spanish produce, including traditional preserved fish from Jose Pena, such as sardines with black truffle, caviar hake, natural scallops and oysters marinated with Modena vinegar. Today, Spain is a leading producer of preserved food, with gourmet Spanish preserves experiencing a surge in popularity in the UK due to the quality of the raw ingredients used, the health value of the preserves, as well as the diversity that has evolved thanks to modern interpretations of the traditional products.

Ibérica Farringdon
This exclusive evening took place in the newly opened Ibérica Farringdon, just moments from Farringdon tube station. The restaurant offers guests an original dining experience with a fresh design, impressive cocktails and casual Spanish cuisine created by three-Michelin-starred chef Nacho Manzano.

Those wishing to sample Albert Adriá’s exceptional culinary creations from his Barcelona based restaurant Tickets can enjoy a special tapa this month in three London based Ibérica restaurants. The dish pork ribs in salmorejo sauce is a traditional recipe that originates from the region of Andalucía in Southern Spain. Salmorejo is a purée consisting of tomatoes, bread, oil, garlic and vinegar. The recipe, along with a video of Albert cooking it, will also be included in Ibérica’s recipe club, allowing food fanatics to make this stunning Spanish dish at home.