Presa & Pomal!
March 23, 2017
Presa AND Pomal – that’s definitely two things you need in your life on a Saturday! Dine at Broadgate for lunch or dinner & you can get Cinco Jotas Presa Ibérica + a 375ml carafe of Vina Pomal for £29.50.
We know how to help you get your weekend off to a great start & this isn’t just a one off special – this is available EVERY Saturday. Book a table online or call us on 020 7256 5333
Jamón Ibérico – #joséstories
March 22, 2017
Here is our second story to share with you – a deeper look into José’s influences, favourite ingredients & dishes.
Jamón Ibérico is one of the treasures of Spanish cuisine with Cinco Jotas Jamón a signature dish on José’s menus. Found in the Spanish region of Andalucía, the pigs age over a period of 18-24 months after which the ham needs to cure for around four years. That’s a lot of curing time!
We’ve been lucky enough to visit the meadows of South West Spain with Cinco Jotas, the Jamón experts who have also trained our staff the art of carving, something that José believes only a few can master.
CEO COOK OFF
March 10, 2017
Jamie Oliver’s first ever UK CEO CookOff is here on the 21st March! This fundraising event has business leaders swapping their suits for aprons & partnering up with some of the greatest chefs in the UK.
José has designed a menu & will partner up with a CEO (M&S, John Lewis & McDonalds have already signed up!) to cook for everyday heroes who work in the UK’s schools & hospitals. All proceeds from fundraising go to UKHarvest, as well as food education schemes across the UK.
Up to the challenge? Sign up to cook, or if not, you can donate here!
It’s a TAPAS celebration!
March 2, 2017
On Wednesday 8th March 2017, José will be joining fellow renowned chef Peter Gordon at The Providores & Tapa Room for a collaborative dinner. Looking to showcase their unique approaches to tapas & small plates, tickets are £58 per person & include a welcome cocktail!
Indulge in mixed platters of Confit duck leg croquettes with plum & ginger sauce from Peter & Calamari bocadillo with aioli from José. The larger plates of Peter’s mackerel with black garlic & lime yoghurt plus José’s Presa Ibérica with piquillo peppers, oil mash & garlic chips are a DREAM….
Peter’s Coconut tapioca & basil sorbet with vergus rhubarb & Marcona almond praline, & José’s Red wine torrija with bitter orange ice cream round off a great collaboration. If that’s not enough, The Providores & Tapa Room’s premium New Zealand wine list will be available for the entire evening, alongside a selection of Spanish wines selected by José.
This isn’t a battle, but a celebration of all things TAPAS! To book – email The Providores & Tapa Room now
February 27, 2017
We’ve got a set of stories to share with you – a deeper look into José’s influences, favourite ingredients & dishes.
“I am attached to ingredients”, says José, as he explains his passion for food and the importance of cooking with good ingredients, and how this is reflected in the dishes that he offers at his restaurants.
José was born and raised in Extremadura, one of Spain’s seventeen regions, known to be very rural and traditional. He grew up in a town in which his grandfather was the mayor for twenty-five years, living in a farm surrounded by “many flavours”, as he says, and was lucky enough to be able to enjoy homemade food from the freshest ingredients. He recalls how every day his parents would go to the farm in the morning and come back with produce from the farm, which varied from milk to vegetables, and cooked dishes that were so flavourful that he can still remember the way that they smell.
One of these dishes is his mum’s lentejas dish – lentils – which is still to this day an ingredient that he can’t live without. He states that they are very versatile, easy to cook and full of flavour, and his favourite way to prepare them is with chorizo. Another ingredient that cannot be missing in José’s kitchen and that also brings back memories from his childhood is pimentón de la Vera – smoked paprika – which adds a unique flavour to any dish! José says that he makes sure that both of these ingredients are always included in his menu. You can even buy his pimentón from the restaurant!
The three José Pizarro restaurants were opened after José decided to follow his grandfather’s steps, who owned “Café Bar Pizarro” back in Extremadura, bringing to the streets of London a true representation of traditional Spanish cuisine.
Tonkotsu x José Pizarro
February 7, 2017
We are still so excited that we’re currently collaborating with Tonkotsu! The restaurant, named after the typical dish from Kyushu, but found all over Japan, creates its smooth ramen by cooking the pork bones for up to 18 hours. Since February 1st, and for the next 5 weeks – they have put ‘5J Ibérico Pork Ramen’ on the menu at every site (apart from Selfridges).
Be sure to share your pics with us using the hashtag #tonkotsuxjosépizarro and tagging @JosePizarroRest & @tonkotsulondon
Who’s Cooking Dinner?
January 30, 2017
‘Who’s Cooking Dinner?’ has been a part of the London restaurant world since 1998 and is a highlight of the hospitality calendar, supported by many in the industry, and has since become one of the most renowned dining occasions. It is the brainchild of two men, both of whose lives irrevocably changed in 1994.
Chairman of Leuka and Who’s Cooking Dinner?, Peter Gordon says: “Who’s Cooking Dinner? is a celebration of what can be achieved when an industry comes together to make a difference. For one night only, a team of the best chefs in the UK will delight a single room with unforgettable menus. There is real camaraderie in the kitchen but there’s also intense heat – these chefs are out to impress!”
This year, José will be joining 19 other celebrated chefs (they have 15 Michelin stars between them!) including Tom Kerridge, Mark Hix MBE, Ruth Rogers & Angela Hartnett at the Four Seasons Hotel on Park Lane for the 18th Annual Who’s Cooking Dinner? Event. Held on Monday 6th March 2017, 200 lucky diners will enjoy this exclusive evening, with the event raising funds for research and treatment for leukaemia. Guests are randomly assigned to their chef’s table on the evening using a draw – and following this are able to bid for the experience of having the chefs’ cook at their own home!
José’s menu features his signature dishes with a twist – all expertly paired with some of his favourite Spanish wine:
Jamón Ibérico 5J, 100% acorn fed & Pan con tomate
Fino en Rama Rey Fernando de Castilla, Boutinot
Fideua, grilled squid and carabinero, alioli
Pazo de Señorans Albarino 2015
Slow roast leg of Castilian lamb, red cabbage, baby potatoes and green salad
Viña Tondonia Reserva 2004
Tarta Alicia, blood oranges and blue cheese
Tintilla de Rota de Finca Moncloa 2012
To book a table for you and your guests, please contact Camilla Doyle on 020 7487 3401. Tickets for the event cost £7,000 for a table of 10. See you there!
Chocs for Chance!
January 26, 2017
José is delighted to be part of 2017’s ‘Chocs for Chance!’ auction, where he has designed a bespoke box of chocolates to auction for Galvin’s Chance. The auction goes live tomorrow (January 27th) and lasts for 10 days, so keep bidding! José has also donated a box for the raffle where you can purchase as many tickets as you like for £5 each from the 7th. That’s TWO chances to get your hands on these in time for Valentine’s Day……
Strawberries with PX sweet wine & white chocolate
Apple, cinnamon & smooth caramel
Baked chestnuts with smooth caramel
Grapes with Moscatel wine & white chocolate
Cranberries with milk chocolate
Black olives, white & dark chocolate
Galvin’s Chance is a charity working to offer disadvantaged young people industry-led training and opportunities for a front of house career in some of the most prestigious hotels, restaurants & food service management organisations in London.
Happy bidding! #ChocsforChance
José Pizarro talks Christmas in Spain!
December 15, 2016
We had a quick chat with José over some cava, & quizzed him about his best Spanish Christmas traditions. Feliz Navidad!
What are your childhood memories of Christmas?
When I woke up on Christmas Day and my Mum & Grandma were in the kitchen cooking the goat’s stew and the smell coming through the kitchen. All my family together around the table, talking, drinking and eating until the lunch is ready.
What will you be having for Christmas lunch this year?
We normally start with pica pica, Jamón, charcuterie, seafood, black pudding with tomato sauce. Our starter is fish soup and octopus with potatoes, clams with garlic & thyme, and then for main it’s my Mum’s baby goat stew. We also have some sherry and for dessert turrón, pineapple & Brazo de Gitano
Sprouts : love them or hate them? Top tip for making them delicious
Love them any way as long as they’re cooked perfectly al dente. I always cook with chilli, garlic & anchovies and a splash of lemon juice, delicious!
What’s the traditional Christmas dessert in Spain?
A variety of turrón, fried custard made by Mum Isabel, and also Roscón de Reyes ( Epiphany cake) for the Three Wise Man, it’s a round cake with some decorations
Finally, will you be in the kitchen or do you get elbowed out by family & friends?
Normally I spend Christmas with family back in Spain, so my Mum is the one who always cooks and doesn’t allow anyone to step into the kitchen.
Go Basque for Christmas!
December 8, 2016
We’ve got Christmas Gifts at José Pizarro – so go on, spoil someone you love! (or pick one up for yourself….)
A signed Basque cookbook & a bag is just £20 – or pick up two for £35. PLUS: Buy a book in December & receive 25% off at Broadgate in January. We can’t think of a better way to beat the Christmas blues than with tapas!
We’ve also got gift vouchers available at all restaurants for that extra special treat.