At the age of 76, Luis Azzilona is not thinking of retirement. His side hustle while he was working in research and development for a multinational became his full time occupation when he quit his job some years ago. But he has been passionately making corn flour for 35 years. He operates the Errotabarri mill that has worked incessantly for 350 years making corn flour in Gamiz … [Read more...]
Inside the txoko of Eneko Atxa, the Zelaieta Gane
It is nearly seven in the evening, the final guests are leaving Azurmendi, the 3 Michelin star restaurant in Larrabetzu and Eneko Atxa and his close collaborators are busy preparing food for the evening. He has invited a group of journalists to his txoko, the Txoko Zelaieta Gane, in Amorebieta-Etxano. It is one of the many closed gastronomic societies that are part and parcel … [Read more...]
Weekly roundup of great reads on food and wine #127
I Made My Shed the Top Rated Restaurant On TripAdvisor: Once upon a time, long before I began selling my face by the acre for features on VICE dot com, I worked other jobs. There was one in particular that really had an impact on me: writing fake reviews on TripAdvisor. Restaurant owners would pay me £10 and I'd write a positive review of their place, despite never eating … [Read more...]
Richard Ekkebus and the Amber philosophy to eliminate plastic from the restaurant
Chefs today can be activists promoting causes which are important for society. Richard Ekkebus, chef of restaurant Amber at the Landmark Mandarin Oriental in Hong Kong is conscious of the importance of giving back to society and has made it his philosophy to try and improve things. Ekkebus is on a mission to try and remove plastic waste from the restaurant. And it is … [Read more...]
Weekly roundup of great reads on food and wine #126
Is being a chef bad for your mental health? In October last year Andrew Clarke, head chef of the much-admired Brunswick House restaurant in Vauxhall, London, posted a picture of himself to Instagram. It’s in black and white. He is sitting at a table against a wall of distressed plaster, his straggly hair unsuccessfully tucked away beneath a ragged beanie hat, tattooed arms on … [Read more...]
