Salty and packed with umami, these tiny fish add an intense meatiness to a variety of dishes. To taste a truly exquisite anchovy though makes the supermarket equivalent pale into insignificance. El Capricho produce just such anchovies in Santoña, Cantabria – a small town on the coast of northern Spain…

When thinking about the world’s most luxurious and sought-after products, Iberico Ham must surely come close to the top of the list. In part of our series on the finest products from different countries around the globe, Luxeat editors have the pleasure of speaking with Ricardo Sanchez, who is gradually…

The spanish coast has a long tradition of canning sardines, and the quality of these salty little parcels of joy can vary hugely. Rosa Lafuente is among the best, having operated in Galicia for over 100 years. We sat down to talk to Francisco Lafuente, who is the fourth generation…

By Pascale Migozzi Oliu Di E SERRE is the name of my olive oil. Before telling you more about it, I will go back in time to tell you my story, because there are no new adventures without big changes. As part of Luxeat’s series on outstanding produce from around…

ByPhoebe Hunt The Spanish region of Valencia is one of the best known areas for citrus in the entire world. Oranges, lemons, grapefruits and limes are exported by the tonne from this fertile corner of the Mediterranean, bringing a taste of Spanish sunshine to our supermarkets. But this is the…

French chef Alain Passard may not resemble a radical vegetable lover on a mission to change the way the culinary high-brow consider produce, yet he has, completely. A green superpower? As he confides, “I’m a different man when I’m in the vegetable patch”. Passard sees a world of creative possibility…

Tiny, old school and always packed with locals, La Merendais a hidden gem in Nice run by former Michelin-starred chef Dominique Le Stanc and his wife Danielle. I absolutely love Niçoise cuisine and it’s always a pleasure to come back, especially during this time of the year when the vegetables…

Born in Israel in the sixties, Erez Komarovsky is considered one of the true pioneers of artisan bread-making in Israel. The celebrated chef and baker takes inspiration from his time spent in France, California, but above all draws on the rich melting pot of flavours and ingredients in his native…

Rice, as we’ve discovered in researching its value across various corners of the world in this special issue, is a staple in many billions of peoples’ diets around the world. In West Africa, the Indian subcontinent, large parts of East and Southeast Asia and even parts of Europe, it’s integral…

As part of a special issue about rice, we talk with Kayama San, who comes from five generations of ancestral Japanese farmers in Northern Kyoto. Beyond continuing the family legacy, he feels a sense of mission and purpose in protecting Japanese food culture, as well as helping maintain the beautiful…