At the Phoenicia Hotel they take luxury and food very seriously. Nick Harman goes into their garden to meet the head chef and to taste the Maltese difference.
Saul bounds away up the vegetable patch like a puppy in an apron, still talking to me over his shoulder. Then, after grabbing a few tomatoes off the vine, he comes hurrying back. ‘The freshness is fantastic,’ he said biting into one ‘and with the kitchen just over there it gets straight to the plate.’ Saul could be any keen cook enthusing over his vegetable plot, but this particular patch is a massive seven and a half acres in size. It’s the back garden of the Phoenicia Hotel, Malta and Saul’s the Head Chef. Read more…
A mastery of Swedish, gained from watching TV crime dramas, means Nick Harman is well prepared for a great food weekend in Gothenburg
I’m using it all the time since arriving in Sweden; ‘tack’ means ‘thanks’ in English. It’s the only Swedish word that TV has taught me and it’s coming in handy as I try to eat in as many places in Gothenburg as I can.
There is great food to be found all over when wandering the streets of Sweden’s second city, just under two hours flight from the UK. No longer is it all about the herring and the meatballs, although those are still done very well.
At lunchtime in a small square I come acrossStrömmingsluckan(Magasinsgatan), a food truck dispensing fried herrings served with parsley butter, mash and lingonberries, to people of all ages.
It’s a traditional dish, the young man at the fryer, Thomas, tells me from behind his high counter, and much beloved by all. I stand eating and talking to him as he serves fast and efficiently, the sweetly sharp lingonberries cutting the oiliness of the fish perfectly, while the mash is a billowy sponge for all those juices.
It’s not fine dining but it is fun dining. For a taste of something special I head off that evening to Kock & Vin(Viktoriagatan 12). Here there is no menu, you only get what’s in season with a focus on the region’s superb fish and shellfish. The West Sweden themed cooking here from Head Chef Johan Björkman is artistic and creative and it’s no wonder it’s one of Gothenburg’s premier Michelin starred restaurants, but of course it has prices to match.
For something cheaper there is the ‘Fish Church’Feskekôrka(Rosenlundsvägen). Inside this ancient fish market is the small Restaurang Gabriel run by Johan Malm who took over the restaurant founded by his father.
Johan is an imposing presence with his bushy hipster beard and big boots, but he’s a friendly giant and while we drink bitter, powerful espressos and the kitchen sets up for lunch, he explains that with all the remarkable fish stalls downstairs he can always give his customers the freshest of the day’s catch, all cooked with beguiling simplicity. ‘The cold water around Sweden really develops the flavour of local fish,’ he says and swallowing a local oyster I find he is absolutely right.
Of course all this fish can get a bit much so I head over toGourmetkorv (Södra Larmgatan 6). This tiny hole in the wall sells over fifty kinds of sausages to be greedily eaten on the spot with mash, sauce and rather curiously, a slice of baguette that’s been squashed in a sandwich toaster. The average price is £7, including a can of soft drink, and it’s a bargain in this town, especially when you consider that all their sausages are made locally and contain between 85-95% meat and no additives.
Needing some art therapy I found the Art Museum was well worth a visit, especially as the handyGothenburg City Card I was rocking gives entrance to this and many other museums and galleries, as well as travel on buses, trams and ferries.
The restaurant next door to the museum, Mr P (Gotaplatsen 6) was the real masterpiece though. I expected the usual tatty museum café bad food and screaming children, but instead found a wonderfully modern place full of cool locals serving inventive fusion food from a terse small plate menu. Steak tartar with trout roe strewn with a crisp layer of sliced radish was a textural and taste delight and the local impossibly sweet squid with tomato, chilli, lime and avocado was stunning.
In Sweden afternoons are always ‘fika’ time, a coffee break taken very seriously. Over in the pretty old Haga district with its grid of streets of ancient wooden houses and bohemian shops, there are a myriad of coffee houses serving the cinnamon roll that it’s almost obligatory to eat at fika time. At Café Kringlan, (Haga Nygata 13) the home made roll is a welcome sugar rush which, combined with the heavy caffeine hit, had me ready to take on even more walking and eating.
By the time I’d reluctantly left town I had also feasted on superb saltwater and freshwater crayfish, had my fill of quality meatballs, dodged death from a really quite unbelievable number of Volvos, and yet barely scratched the food surface. So tack you Gothenburg for all the food, I’ll be back to dive deeper soon.
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San Sebastian may be the unofficial food capital of the world, but for three days this year it went more than a little London. Nick Harman gets a taste of Gastronomika 2013
Jose Pizarro is three rows in front, Fergus Henderson appears to have nodded off in his seat in the middle, Nuno Mendes is peering pensively past his fringe and out the window, Junya Yamasaki of Koya is with the bad boys at the back, Bubbledogs/Kitchen Table lads are all chatting excitedly and the Clove Club are members of the happy band. On board are plenty of other brit chefs who are bywords in the blogs, plus a couple of food writers and at least one of those is desperately trying to remember if he’s been rude about any of these chefs recently.
We’re barreling through the darkness en route to a mass dinner at Elkano, a restaurant in the seaside fishing village of Getaria about 24km from San Sebastian (Donostia). We’re going to eat turbot-rodaballo. It’s a simple dish, a whole turbot, or in this case about twenty turbots, cooked on enormous oakwood fired grills outside the entrance.
Nothing more than salt, cider vinegar and oil is added and the fish is served in three defined parts – the bottom side that never sees the sun, the top half with its dark skin and, on the side, a rack of gelatinous bones. The texture and taste contrasts are clear and defined and you drag the local bread through the glorious mess your plate soon becomes and you greedily suck the skin off those bones. Outside, roasting in the heat from the grills ourselves, we gather for cigarette breaks and agree that it is possibly the best fish we’ve eaten anywhere
It’s certainly a long way in style from tweezers and Thermomix cooking; it’s basic Basque and the assembled chefs lap up the simplicity, so refreshing after a day of food art. We’re all in town for Gastronomika 2013, three days of learning and lecturing and this year there’s a strong Brit presence because the festival is flying the London flag, literally, because London has come to Spain, innit.
You’d think San Sebastian, a city that has become a byword for great food would be too cool to like London grub, but far from it. Outside the conference center, a modern structure next to the old town and perched like a giant bathing hut just a few yards from the beach, James Knappett has set up a food truck selling his eponymous Bubbledogs. Within a few hours it proves so popular they have to create a zig zag queuing system and locals and attendees of all ages happily stuff hot dogs into their mouths while dribbling sauce on their shirts just like any London food blogger.
Inside they’ve seen Heston open the show and heard from Jonny Lake of the Fat Duck and Ashley Palmer-Watts of Dinner, they will go on to see Anna Hansen(The Modern Pantry) cook fusion, smell the spices of Atul Kochar (Benares), marvel at the erratic Lundun accent of that man Knappett and watch Jose Pizarro (Pizarro’s) and Cesar Garcia (Iberica) demo. Over the next few days Nuno Mendes (Viajante) will also demonstrate, as well as Fergus Henderson (St John) and Tom Kerridge (Hand & Flowers), the latter to be found wandering about backstage hugely happy with the success of his book, TV show and now UK’s Best Restaurant Award.
Attending these events is both fascinating and frustrating. You get to see, and smell, some remarkable dishes being created but you never get to taste any. The hall is hot and a bit stuffy and during the Spanish chefs’ performances you wear translation headsets which make your ears hurt and sometmes deliver Spanglish. For the chefs it’s about seeing what could be on the menu stylewise next, to see heros in action and go out on the lash in the evening. For me it’s work and pleasure combined but you can only watch so many demos.
Luckily there is the food Disneyworld of San Sebastian to explore. So many tabernas, so little time, and picking the right ones isn’t easy. You peer in and try to judge by spotting who are locals and who are tourists. The latter are easily identifiable, they are taking endless pictures and are filling large plates with pinchos as if at a wedding buffet. With a shudder you withdraw.
Some bars in the beautiful old town have got lazy and serve bad food but get a good guide, and I recommend John Warren of San Sebastian Food, and you will be steered right. In San Sebastian the good and the bad and the ugly are not fixed, so you need the most up to date info if you’re not to blow your euros on the wrong pinchos.
John is scathing about some tabernas and waxes eloquent about others, particularly in the Gros area of town an area little visited by tourists. Here he deftly steers me from place to place, drinking the sparkling txakoli wine, very dry and pleasantly low in alcohol, as we go, while I wonder how much more food I can take before exploding like Mr Creosote.
I also wonder if I am going to get scurvy. John assures me that in their homes the locals eat as many green vegetables as anyone else, but in the tabernas the closest you come to green veg is an olive. If it’s not fatty or fried or both, the Spanish don’t want it. Here in Spain it’s best to forget about your five a day and just concentrate on trying to get just one a day.
Back at the conference centre it’s good to see London being hailed as the most exciting food city in the world. The talk is all of our multi-cultural melting pot and how, having never really had much of a cuisine to defend, we have been omnivorous in our welcome to everyone else’s. Yes we fall for crazes rather too easily, and fall prey to silly hype occasionally, but we keep our eyes open as well as our mouths.
Maybe next year we’ll be the ones holding our own Gastronomika, that’s if all the chefs made it back safely home of course.
Photos taken with the HTC One Mini
Tenerife has always been overshadowed by a reputation for out of control young Brits heading for A&E as fast as cheap beer can take them. But stay away from those spots and there’s an island with history, culture, wine and of course food. Nick Harman splashes down
Who needs a gym? I’m working up quite a sweat in Bodegas Monje restaurant, furiously pounding green peppers, garlic, chili, coriander and almonds and I’m sure my right bicep has perceptibly grown in the last five minutes.
I’m making Mojo, a classic Tenerife sauce, under the watchful eye of the chef and also, I’m guessing, his mother. Her clucking and tutting is interspersed with bursts of terse Spanish and I mutter ‘si’ and ‘bueno’ through teeth clenched with effort. I have absolutely no idea what she’s saying but whatever it is I think the safest thing to do is agree.
I’m told Tenerifians are tough but friendly people, but then living on a volcano probably does that to a person. At 3.718m high the witch’s hat of dormant Mount Teide looms over the island and can be seen from almost everywhere, it’s tonsure of cloud contrasting against the black rock and the blue sky. Travel by cable car to its highest reachable point and it’s cold and getting colder. In winter the slopes will have snow and it’s possible to sunbathe and ski in the same day.
The volcano slopes aside, there are just two seasons in Tenerife: hot and not so hot, which is why Bodegas Monje can grow excellent wine like their unique Monje Tacoronte-Acentejo Tinto Tradicional from grapes grown on vines that were never affected by Phylloxera. It’s also why the island’s tourist trade benefits all year round from hordes of Germans, Dutch, and of course Brits, looking for virtually guaranteed warmth and sunshine.
And booze. You can’t deny that some parts of the island have become synonymous with tattooed lads auditioning for Channel 4 documentaries. But why go there? Literally why? There’s plenty more of the island to explore and you don’t have to see a single St George’s flag fluttering over someone’s belly.
I’m staying in the capital Santa Cruz. The Iberostar Hotel Grand Mencey is what a hotel should always be; it’s not a bland block of concrete but a kind of castle. It’s cool marble interior bathes you in fresh air as soon you walk in, the central courtyard acting as a kind of chimney funnelling hot air up and out just as the architects no doubt intended when they designed this hotel in 1950 and before the advent of ubiquitous air conditioning.
Not that the hotel hasn’t moved with the times. A recent full refit has kept the old school charm, but modernised where it matters. There’s a state of the art gym for guests and a plush spa too. The rooms are large but restrained and contemporary, the WiFi is powerful and you can plug your MP3 player into the room system for tunes while you shower. Balconies vary from standard size to ones you could hold an after-party on and most look out over the pretty gardens and pool. I couldn’t find a kettle and tea making kit in my room, though. Perhaps it was just an oversight or perhaps the Lipton’s bag on a string has gone forever.
Tea and mojo apart, and I think I may have lost the latter up in that restaurant, I’m here to also try Iberostar’s latest culinary wheeze. They’ve built a smart cooking classroom and are inviting top chefs to show and tell food fans how it’s done. Then in the evening, as part of the deal, the chef cooks a full tasting menu with paired wines for the private room.
The demo is fascinating stuff; headphones deliver non Spanish speakers a fluent simultaneous translation. A good selection of Michelin starred women chefs are lined up to appear here into 2014 and today’s chef, the ebullient holder of two Michelin stars at her Galician restaurant El Stacion, Beatriz Sotelo, is a natural teacher. She talks about her beloved Galicia and its superb seafood and sends out tasters as she works and we fall upon them greedily and get even hungrier for the evening meal.
Which turns out to be very good. Highlights for me were the razor clams, fiercely grilled until open and dressed with citrus and olive oil, and a clever dish of wataki beef and wasabi cream. Add to that a plate featuring Galicia’s shellfish crown jewel, the strange looking percebe, and it was a meal to really remember.
The next day, from Iberostar’s central location, I set off to wander the town of Santa Cruz. It’s a port and has no beaches as such, but it does have the shady Garcia Sanabria parknext door to the hotel with its impressive fountains and sculptures, as well as a preserved old town with colonial buildings and tempting restaurants that reassuringly have no English menus on display.
Food here is much as you would find in any part of Spain, but some dishes are special such as Canary Island potatoes. These grow all year round and are cooked, barely covered in water and piled with salt, until the pot is almost dry. With the salt only slightly penetrating their skins, and topped with red or green mojo sauce, they are simple and delicious.
Another treat and which can be found in Mercado de Nuestra Señora de África, Santa Cruz’s busy food market a place well worth an hour or two’s browsing, are the fish that the locals are nicknamed after, the Chicharrero, as well the local salty, strong cheeses which partner with the local wines very well.
A short ride from Santa Cruz is Puerto Santa Cruz with its beaches of black sand. It’s a more touristy area but pay to enter the Lago Martianez and you’ll find interlocking pretty pools perfect for swimming and sunbathing and all child friendly.
But that really is the only sight you might want to avoid in Tenerife; from wide views to small delights, from whale and dolphin watching to mojo making, from wine tasting to walking in the Teide National Park, the island has plenty to interest and excite those not on an In Betweeners kind of holiday.
And with winter coming up in the UK, just four hours travel in a plane will have you annoying everyone back home with pictures of blue skies, black beaches and your muscular mojo.
Foodepedia were guests of Iberostar. Rooms start from €40 pp per night for a double basic, to €113pp per night for a garden view suite.
Easyjet, Monarch and British Airways all fly to Tenerife.
For further information on Tenerife go to www.webtenerife.co.uk
Tenerife Market 2013, a set on Flickr.
16B, New Street London EC2M 4TR www.fishmarket-restaurant.co.uk
The D & D restaurants are all a bit different in style, but all seem to aim at being somewhere to rely on, whether it’s towards the high end at Cog d’Argent or a little bit touristy like the Butlers Wharf Chop House. Fish Market seems to be swimming right in the middle.
Occupying a part of the last of Devonshire Square’s ancient spice and storage warehouses to be converted, Fish Market is one of the more recent additions to the D & D portfolio of restaurants. There are at least twenty five of these in London, which must make them one of the most successful groups around, that is if you don’t count all the burger bandwagons.
It’s nicely placed to catch people passing down the lane to Devonshire Square’s main entrance and offers a menu that navigates unsurprisingly toward the fish side. But if you wanted a steak you wouldn’t have sat down in the first place.
Some rather steep stairs; there is a lift for the differently abled, lead from the patio to the main room which is decked out in a way that may resemble a trawler’s dining room, if I knew what one looked like. It’s certainly semi-industrial, as befits an old warehouse, and thankfully does not have any nets on the wall containing badly painted wooden fish or glass floats.
We decided to sit on the terrace though. D&D have covered this in large umbrellas, figuring not unreasonably that rain is never far away. This is fine but the clouds have gathered a bit and together with the black umbrellas have drained so much light from the area that I can’t even see J across the table, let alone the menu. The clouds soon move on though and it becomes visible.
There’s rather a lot to choose from and to make matters more difficult, there’s a specials board too. The latter is a good idea as fish availability can change so rapidly, but even so it’s from the main menu that we decide to eat with its range from fish finger sandwiches to a big old seafood (s) platter.
Salt and pepper squid, roast garlic and chilli catches my eye. It’s a dish I love, and while I know it won’t be as good as you get in Vietnamese restaurants, I want it still. As it turns out, and turns up, this isn’t a bad stab at all with the squid crispy and a decent mayonnaise to dunk it in. The bit that fails is the chili, instead of being fresh it’s semi dried and gets caught in the teeth. It doesn’t deliver the crunch and burn it should.
J has the Kedgeree Scotch egg, toasted almond and rocket salad which he reckons is fine, the egg golden and not grey and the fish assertive but not looking for a fight. It’s a good dish for this kind of place, reasonably filling, reasonably just behind the trend and reasonably priced.
We’re trying hard to not have battered cod and chips for mains, as it seems everyone else already is, but it looks so good resistance is getting a bit futile. Ever mindful of my svelte figure I do something odd and order steamed haddock. Now steamed fish is something that forever cries out ‘hospital food’ to me, but the mention of a poached egg on top drugs me into ordering it.
It’s much better than expected; the very fresh fillet has been curled onto its side to give it more plate appeal and the steaming has plumped it like a hospital pillow. When the perfectly cooked egg breaks over it there are good mouthfuls to be had with silky, subtle chives in a cream lapping at the base. I actually feel pretty virtuous eating it, not a feeling one normally gets in a restaurant.
J has also beaten the battered cod craving but has cheated by going for roast cod instead. It’s a mighty hunk of fish with the skin fried before it went into the oven so it has a good golden glow and crispness. Pea puree has been ‘skidded’ onto the plate, which makes it look as if the fish only narrowly avoided shooting off the far side, but pea and cod go together well that this slightly retro presented dish is no car crash.
New potatoes for J and chips for me, the latter to undo any good work that eating healthily steamed fish has done. Not bad chips either, not as crispy as they could be despite being fashionably thrice cooked, but very edible nonetheless. When did chip shops ever serve crisp chips anyway?
And so to pud, but in fact we didn’t have any. Sometimes even we feel a little full. Verdict? No nonsense, sound cooking and well-priced especially the set menu. It feels a bit like a chain place and it isn’t fine dining, but it’s still smart and relaxed. It’s busy and certainly suits local office workers and those on lower budgets who don’t want to go somewhere where they have to eat artery-busting blogfood. Overall Fish Market maintains D&D’s rep for getting it right and being reliable and I make it my catch of the week.
Photographs from D&D website
I never ate at elBulli; I’d hazard a guess you never did either. The clientele seemed to be almost exclusively food writers for glossy consumer magazines and the trade press. And yet you almost certainly have eaten something inspired by a dish or technique that originated at elBulli. Like Vivien Westwood dresses, few people actually wear them but they do wear the clothes that derive from them.
elBulli wasn’t always a gourmet Mecca (by the way if you want to have real food cred you should know it’s pronounced El Buwee). Back in the 1960s it was just a bar serving drinks for patrons of the local golf course and run by a German, but a German with characteristically, a master plan.
He wanted a great restaurant and he hired good people and in 1984 Ferran Adrià, until then just one of the staff, was promoted to joint chef and the elBulli story began proper. It was a story that would lead to domination of the World’s 50 Best Restaurant Awards.
Adrià would perhaps be still winning except he chose to close, perhaps recognising that everyone gets knocked off their perch eventually and it’s always best to jump. Nowadays the cooking of Scandinavia tends to dominate those awards, with the focus not so much on the laboratory as what chef can find in a skip or under a stone. Fashion in food is fickle and journalists need new things to be the first to discover and champion.
But with this major London exhibition, Adrià has his place in history assured. His maxim of creativity, not copying, can be seen in its gestation and finally its triumph as you wander through the rooms, with food becoming a concept and experience.
The way elBulli is talked about can all be a bit pretentious but anyone who has sat through Adrià’s conversation, he always says far too much and in far too long bursts for the translator to ever keep up, knows that he has more of a sense of humour than the curators of this show are prepared to admit, although they do include Matt Groening’s, the creator of The Simpsons, portrait of Adrià which raises a much needed laugh.
The artefacts from elBulli are in glass cases, as if they were flint headed arrows from the Bronze Age. Kitchen tools like Pacojet are exhibited, but as you can buy such things in the shops, their value comes from where they have been. And did those hands in ancient times walk these machines?
You can see elBulli’s collection of plasticine ‘food’, used to design the presentation and to be referred to for consistency. The strange and wonderful serving plates which, placed under glass and without food, begin to have the rather macabre look of instruments from a Victorian hospital.
It’s a well curated, imaginatively laid out exhibition with excellent use of audio visual. The sombre lighting and the glass cases however can make you forget that this is actually about food, something which should be joyous and flooded with light and laughter.
This can be remedied by going afterwards to the terrace where you can drink the beer of one of the sponsors, Estrella, who have teamed up with Ferran and brother Albert to have their recipes on the side of 4 packs of bottles of Estrella Damm.
It seems an extraordinary tie up, one that if done by Gordon Ramsay would earn him hisses and boos from the food community, but in this case they seem to be politely averting their gaze. Adrià still has a lot of clout and is rumoured to have a new restaurant in the pipeline and no one wants to be on the black list for that.
elBulli: Ferran Adrià and The Art of Food runs at Somerset House until 29 September 2013