UK Kitchen

Very soon the smell of fireplaces will return to permeate the Kursaal Hall. After two years of restrictions – in 2020 with an online event and in 2021 still wearing masks – the culinary congress pioneer returns from October 2-5, faithful to one of his hallmarks, presentations with tastings. In its 24th edition, San Sebastián Gastronomika Euskadi Basque Country also intends to strengthen ties with British cuisine, under the “United Kulinary” theme, which advocates breaking boundaries when sitting at the table.

With a still fresh memory of the stars who just walked the red carpet of the film festival, the capital of Djibuzcowa is preparing for a high-profile international meeting, this time by changing evening dresses for white jackets. Chefs from all over the world will meet in an event that was not only the first of its kind in 1999, but will also go on to set the standards for the profession at the start of what is expected to be an intensive course. The entire Spanish kitchen crew will pass through San Sebastian-Inico Atexa, Albert Adria, Dani Garcia, Elena Arzac, Pedro Sobijana, Quik Dacosta, Andoni Luis Aduriz, Josiane Aliga, Aitor Arrigi or Ricard Camarena, to name a few serving as hosts of a conference honoring the traditions of Cooking is obviously different from British traditions, but we are united with them by strong historical ties.

no limits

UK chefs such as Simon Rogan, Roberta Hall, Merlin Labron Johnson, Matthew Brown or Isaac McHale will showcase their projects, pantries and traditions at Gastronomika, enriching a global culinary discourse that understands no borders or political vicissitudes. One of the most interesting moments of the programme, which will serve to show how close the relations between the Iberian Peninsula and the British Isles are, will be the discussion on Spanish gastronomy culture in London, which will be represented by three of our best ambassadors there. Quique Dacosta, José Pizarro and ngel Zapata, all three who have businesses on the banks of the Thames, will reflect the image our country presents in one of the most multicultural and gastronomic cities on the planet.

In the program of practically unfathomable conversations, competitions and activities, you can find many delicacies. From listening to the legendary Gaston Acurio recount the journey of the ceviche from an endemic recipe to a morsel of global success, to reviewing the evolution of his legendary restaurant with Elena Arzak through a tour of his menus. Or find out what Josiane Alija understands through “Basque umami” and what Quique Dacosta means in his “Allegory to the Sea” talk.

Interventions with historical perspective, others more reflective – namely what Aduriz has when he announces he will be speaking “from raw to cooked” – and other highly technical interventions, such as the conference-close meat session led by John Ayala, Matthew Brown or Pablo Rivero, the finest barbecue grills in Argentina.

In addition, every year the conference awards a series of awards to eminent personalities who stand out in various fields of gastronomy. The most significant is the honor that was awarded last year by Frenchman Alain Ducasse and this year will be received by Thomas Keeler of California, probably the most influential chef in the United States. Sommelier and owner of Atrio, José Polo, maker of one of the most sought-after wine groups in the world, who will receive the Gueridón de Oro, and British journalist Sarah Jane Evans, a big supporter of Spanish wines in the UK, will also receive the Kingdom Awards, which will receive the Pau Alborná i Torras for gourmet press.