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WORLD’S BEST CHEFS CREATE DISHES
EXCLUSIVELY FOR IBÉRICA
Last week saw the publication of the annual list of the World’s 50 Best Restaurants and if you don’t
already have a reservation at the number one eatery El Cellar de Can Roca then it’s probably too
late. Big thanks then to Ibérica who have gathered some of the most celebrated Spanish, Portuguese
and Latin American chefs, the majority of which are fresh from recently being named as one of the
World’s Best, to create an exclusive collection of signature tapas dishes.
For Iberica’s ‘Great chefs, Great Causes’ campaign (8 June – 23 August), each acclaimed chef has
entrusted a secret recipe to Ibérica’s Michelin-starred executive chef Nacho Manzano and group chef
César Garcia; from the world’s number one El Cellar de Can Roca’s squid parmentier with smoked
Spanish paprika through to razor clams with yellow pepper and black quinoa from Virgilio Martinez
of Central in Peru (No.4). Other participating chefs include Andoni Luis Aduriz of Mugaritz (No.6),
Juan Mari Arzak of Arzak (No.17) and Bittor Arguinzoniz of Asador Etxebarri (No. 13).
Dishes start from just £7 and all proceeds of the profits from the menu will be shared equally
amongst the chefs’ chosen charities, which include Fundaciò Oscobe, Unicef Spain, Action Against
Hunger Peru and UK and FarmAfrica.
Each tapas dish will be rotated on a weekly basis throughout the London restaurants; find the full
menus below. A selection of the dishes will be available throughout the campaign in Manchester.
Also in a UK first, Ibérica will exclusively stock a range of gourmet products in their delis from the
end of June. Products include the La Cala range by Albert Adrià featuring white tuna belly; razor
clams in olive oil; and albacore belly in escabeche sauce as well as Rocambolesc Ice Creams by
Jordi Roca of El Cellar de Can Roca.
Ibérica Restaurants
195 Great Portland Street, London W1W 5PA // 89 Turnmill Street, London EC1M 5QU
12 Cabot Square, London E14 4QQ // The Avenue, Spinningfields Manchester M3 3HF
All London reservations T: 020 7636 8650 // Manchester: T: 01613 581 350
www.ibericarestaurants.com
@IbericaLondon / @IbericaMCR
For further information please do not hesitate to contact Francesca Smalley or Gemma
Matthewman at Roche Communications on T: 020 7436 1111 or [email protected]
Notes to editors:
•
The ‘Great Chefs, Great Causes’ menu will be available from June 8th until 23rd August at the following restaurants, London: Marylebone,
Farringdon and Canary Wharf in addition to Manchester, Spinningfields
•
The exclusive signature tapas menu was showcased at an after-party of the World’s 50 Best Restaurants for Spain, Portugal and Latin
America at Ibérica, Marylebone on Monday 1st June
•
Nacho Manzano, Ibérica’s executive chef has three Michelin stars (two stars at Casa Marciel and one star La Salgar, both located in
Asturias). Ibérica’s group head chef is César Garcia
•
Award-winning Ibérica continues to bring only the very best in Spanish gastronomy, wine and culture to the UK throughout their restaurant
MARYLEBONE
8TH JUNE - 23RD AUGUST
One dish will be showcased each week in the following order:
Helena Rizzo / Daniel Redondo | MANI (Brasil) |
Oysters with cucumber & lychee
Ostra con pepino y perlas de lichi
Enrique Olvera | Pujol (México) |
Avocado toast with bone marrow salsa & cucumber
Tostada con salsa de tuétano, aguacate y pepino
Eneko Atxa | Azurmendi (Spain) |
Caipiritxa
Caipiritxa
Albert Adriá | Tickets (Spain) |
Watermelon infused in sangria
Sandía impregnada en sangría
Virgilio Martinez | Central (Perú) |
Razor clam, yellow pepper & black quinoa
Navajas, Ají amarillo y quinoas
Bittor Arguinzoniz | Asador Etxebarri (Spain) |
Fresh chorizo tartar
Tartar de Chorizo Fresco
Joan Roca | El Celler de Can Roca (Spain) |
Squid parmentier with red smoked Spanish paprika
& squid stock
Parmentier de calamar con pimentón rojo ahumado
y caldo de calamares
Juan Mari Arzak | Arzak (Spain) |
Mango, beer & black pudding
Mango, cerveza y morcilla con manzana
Dieter Koschina | Vila Joya (Portugal) |
Beef tartare with vinaigrette & anchovies
Quique Dacosta | Quique Dacosta Restaurant (Spain) | Conos de tartare con vinagreta y anchoa
Foie Cuba libre with lemon frost
Cuba Libre de foie con escarcha de limón
Andoni Luis Aduriz | Mugaritz (Spain) |
Rustic bread with fresh pancetta & spring herbs
Tosta rústica de panceta fresca con el verdor de hojas
carnosas
FARRINGDON
8TH JUNE - 23RD AUGUST
One dish will be showcased each week in the following order:
Dieter Koschina | Vila Joya (Portugal) |
Beef tartare with vinaigrette & anchovies
Conos de tartare con vinagreta y anchoa
Bittor Arguinzoniz | Asador Etxebarri (Spain) |
Fresh chorizo tartar
Tartar de Chorizo Fresco
Helena Rizzo / Daniel Redondo | MANI (Brasil) |
Oysters with cucumber & lychee
Ostra con pepino y perlas de lichi
Andoni Luis Aduriz | Mugaritz (Spain) |
Rustic bread with fresh pancetta & spring herbs
Tosta rústica de panceta fresca con el verdor de hojas
carnosas
Joan Roca | El Celler de Can Roca (Spain) |
Squid parmentier with red smoked Spanish paprika
& squid stock
Parmentier de calamar con pimentón rojo ahumado
y caldo de calamares
Eneko Atxa | Azurmendi (Spain) |
Caipiritxa
Caipiritxa
Juan Mari Arzak | Arzak (Spain) |
Mango, beer & black pudding
Mango, cerveza y morcilla con manzana
Albert Adriá | Tickets (Spain) |
Watermelon infused in sangria
Sandía impregnada en sangría
Virgilio Martinez | Central (Perú) |
Razor clam, yellow pepper & black quinoa
Navajas, Ají amarillo y quinoas
Quique Dacosta | Quique Dacosta Restaurant (Spain) |
Foie Cuba libre with lemon frost
Cuba Libre de foie con escarcha de limón
Enrique Olvera | Pujol (México) |
Avocado toast with bone marrow salsa & cucumber
Tostada con salsa de tuétano, aguacate y pepino
CANARY WHARF
8TH JUNE - 23RD AUGUST
One dish will be showcased each week in the following order:
Andoni Luis Aduriz | Mugaritz (Spain) |
Rustic bread with fresh pancetta & spring herbs
Tosta rústica de panceta fresca con el verdor de hojas
carnosas
Joan Roca | El Celler de Can Roca (Spain) |
Squid parmentier with red smoked Spanish paprika
& squid stock
Parmentier de calamar con pimentón rojo ahumado
y caldo de calamares
Helena Rizzo / Daniel Redondo | MANI (Brasil) |
Oysters with cucumber & lychee
Ostra con pepino y perlas de lichi
Albert Adriá | Tickets (Spain) |
Watermelon infused in sangria
Sandía impregnada en sangría
Enrique Olvera | Pujol (México) |
Avocado toast with bone marrow salsa & cucumber
Tostada con salsa de tuétano, aguacate y pepino
Eneko Atxa | Azurmendi (Spain) |
Caipiritxa
Caipiritxa
Quique Dacosta | Quique Dacosta Restaurant (Spain) |
Foie Cuba libre with lemon frost
Cuba Libre de foie con escarcha de limón
Juan Mari Arzak | Arzak (Spain) |
Mango, beer & black pudding
Mango, cerveza y morcilla con manzana
Dieter Koschina | Vila Joya (Portugal) |
Beef tartare with vinaigrette & anchovies
Conos de tartare con vinagreta y anchoa
Virgilio Martinez | Central (Perú) |
Razor clam, yellow pepper & black quinoa
Navajas, Ají amarillo y quinoas
Bittor Arguinzoniz | Asador Etxebarri (Spain) |
Fresh chorizo tartar
Tartar de Chorizo Fresco