Barrafina Chefs spent a day in Bristol with our friends at Mevalco for the first edition of their annual “Local to Local” event. Revolving around the theme of sustainable seafood, the day offered a unique opportunity to explore and learn about the origin and cooking techniques of a variety of seafood from some of the best producers in Spain.

In addition to a series of masterclasses hosted by exceptional guests throughout the day, we tasted an array of delicious mariscos, highlights including Rooftop Smokehouse anchovies in smoked butter (used in the fish sauces at Barrafina) and tender El Viejo Pescador Cantabrian octopus.

World leader in bluefin tuna, Balfego, provided hand carving and presentation techniques, showing us how to sustainably make use of the whole fish, from melt in the mouth O-toro sashimi and grilled collarbone and cheek or ‘steak of the sea’. Edu Torres, head of Molino Roca, then demonstrated how to perfectly socarrat (caramelise and crisp) arroz.

The team were also treated to a masterclass from third-generation family business and suppliers of Barrafina’s wild caught prawns, Hispamare. Showcasing how best to prepare and enjoy their produce, we started with carabinero carpaccio, drizzled with olive oil and lime zest, and to finish, shell-on grilled carabineros and gambero rosso – with a recommendation to suck on the head for an umami bomb.

Thanks so much to David and Mevalco for the most inspiring day – we can’t wait to come back next year.