Latest news with #SpanishCuisine
The Sun
28-05-2025
- Business
- The Sun
Top chef who appeared on MasterChef suddenly closes former Michelin restaurant – just a year after it lost its star
A former MasterChef star has had to close his once Michelin-starred restaurant with immediate effect just a year after it lost its accolade. Peter Sanchez-Iglesias Bristol has now closed its doors for good. 2 2 The former MasterChef star opened Paco Tapas in 2016 as a more casual pizza joint and cavernous tapas bar to his family's other Michelin restaurant, Casamia. It was named after Peter's father who helped him design the menu, and was a nod to his heritage by specialising in tapas and sherries. A statement from the Paco Tapas team, including Peter, Paco and mother Sue, said: 'It is with heavy hearts that we share the news that Paco Tapas is closing with immediate effect. 'This decision has not come easily, and it marks the end of a chapter filled with incredible memories, dedicated teamwork, and the joy of sharing our passion for Spanish food and hospitality with all of you. 'Though this is goodbye for now, the spirit of Paco lives on in every memory made around our tables. "We are deeply grateful for every one of you who has walked through our doors." Paco Tapas was a restaurant idea formed by Peter with his late brother Jonray who he lost to skin cancer in 2015. It gained a Michelin star within a year of opening over seven years ago. Peter appeared in the 2023 series of amateur MasterChef as he guided contestants through a cooking challenge. He also owns the Spanish-Mexican restaurant Decimo in London's King's Cross. Britain's retail apocalypse: why your favourite stores KEEP closing down The city of Bristol has now been left with just one Michelin-starred restaurant. Closure of Paco Tapas also means Peter no longer has a presence in the city where he made his name, as Casa and the family's other Pi Shop pizza restaurant also closed. What is happening in the hospitality industry? Food and drink chains in general have been suffering as the cost of living has led to fewer people spending on eating out. Businesses had been struggling to bounce back after the pandemic, only to be hit with soaring energy bills and inflation. Multiple chains have been affected, including The Browns Bar and Brassierie which closed one of its 26 venues across the country earlier this month, as well as popular French style chain Bistrot Pierre which closed eight of its 18 sites. A number of other celebrity chef and Michelin-star holders have faced a tough year of restaurant closures. Their sites include those fronted by celebrity cook Gordon Ramsay, and renowned French chef Anne-Sophie Pic. Trade challenges for restaurants have been linked to cost pressures and declining consumer confidence. Experts predict some 6,000 restaurants could close down this year.
Telegraph
06-05-2025
- General
- Telegraph
Pork fillet with crushed peas and mange-tout salad
Here, I'm using pork neck fillet instead of the more commonly known tenderloin. Neck fillet is a highly prized cut in Spain. It's beautifully marbled and, while not as tender as the tenderloin, packed with flavour. I highly recommend asking your butcher for neck fillet – it's a cut well worth seeking out. Ingredients 4x 1in-thick pork neck fillet steaks (150-180g each) 1 tsp crushed fennel seeds vegetable or corn oil 120g frozen peas 120ml vegetable stock 2 sprigs of mint 2 good knobs of butter ½ tbsp red wine vinegar 2 tbsp rapeseed oil 4 handfuls of salad leaves preferably with some pea shoots 150g sugar snap peas and mange tout, trimmed and halved into lozenges Method Step Season 4 x 1in thick pork neck fillet steaks with 1 tsp crushed fennel seeds and some salt and pepper. Step Heat and oil a ribbed griddle pan (or heavy duty pan) and cook the pork over a medium heat for about 5-7 minutes on each side. Cook the pork for a few more minutes if you prefer it a little more well done. Remove from the griddle and set aside to rest for a few minutes. Step Meanwhile, in a saucepan cook 120g frozen peas with 120ml vegetable stock for about 2 minutes. Add a couple sprigs of mint and cook for 1-2 minutes more. Drain, reserving 1-3 tbsp of the stock. Step Add the drained peas with a couple of knobs of butter to a processor and pulse briefly to crush the peas and create a rough puree – adding a little stock if necessary. Season to taste and transfer to a pan to warm back up. Step Mix ½ tbsp red wine vinegar and 2 tbsp rapeseed oil with some seasoning. Step In a large bowl, add 4 handfuls of salad leaves with 150g sugar snap peas and mangetout and toss through the dressing to coat.
