A SHARED PASSION.
“We know that it takes everyone, from the kitchen to the front of house, to share the same passion as we do in order to create a true experience of authentic, flavourful Spanish cuisine combined with a friendly, memorable service. From the warm welcome you receive as you are guided to your table, to the dishes created by our talented chefs, we all have a part to play to create a truly Spanish experience – we’d love you to join us.”
Arantxa & Charlie.
Thriving on other people’s enjoyment, it was natural for Charlie to pursue a career in hospitality. Starting in a local pub, Charlie then joined Heston Blumenthal’s Hinds Head restaurant, in Bray, where he gained experience in a Michelin star environment and was soon voted as employee of the year. Charlie met his now wife and co-founder Arantxa, in 2012, in Buckinghamshire. From the moment they met, Arantxa and Charlie have frequently travelled to Spain, where they share the same passion for the food, traditions and culture.
Arantxa was raised in Toledo, in a small village in central Spain where her family still live. She’s grown up seeing first hand how her grandparents worked the countryside, growing their own fruit and vegetables for their traditional home cooking. Some of her fondest childhood memories are going to the vineyards to pick grapes or to watch her family working the almond fields. All of this inspired Arantxa to always use fresh and seasonal products in the kitchen. Opening a Spanish restaurant is the realisation of a lifelong dream to bring these childhood memories to her new home in Amersham, expressed through traditional cooking and warm hospitality.
Born and raised in Bilbao, Luis studied at Escuela Superior de Hosteleria in the Basque country where he met Martin Berasategui, who holds 12 Michelin Stars, and has become one of the biggest influences on his career. Although Luis’s cooking techniques have been heavily influenced by the Basque region, his desire to expand his knowledge of Spanish gastronomy took him to many other regions where he developed his culinary philosophy of respecting the product as one of the most important measures in the kitchen.