Sharon Reid

 

What happens when you place top flight Spanish, Portuguese and Latin American Chefs, with one of the UK’s leading Spanish restaurants? Magic happens! Ibérica have launched its ‘Great Chefs, Great Causes’ campaign, which is a specially curated menu comprising of exclusive tapas dishes. Each acclaimed chef has entrusted a secret recipe to Ibérica’s Michelin-starred Executive Chef Nacho Manzano and Group Chef César Garcia; from the world’s number one El Cellar de Can Roca’s Squid parmentier with smoked Spanish paprika through to Razor clams with yellow pepper and black quinoa from Virgilio Martinez of Central in Peru. Other participating chefs include Andoni Luis Aduriz of Mugaritz, Juan Mari Arzak of Arzak and Bittor Arguinzoniz of Asador Etxebarri.

Proceeds from the Great Chefs, Great Causes menu are shared equally amongst the chef’s chosen charities which include Fundaciò Oscobe, Unicef Spain, Action Against Hunger Peru and UK and FarmAfrica.Iberica & Purobeach, Tapas, Spanish Restaurant

To keep things interesting each tapas dish will be rotated weekly across the London branches. While a selection of the dishes will be available throughout the campaign in Manchester.Iberica & Purobeach, Tapas, Spanish Restaurant, Marylebone, London

If the yummy dishes are enough to inspire, then you will be pleased to know that an exclusive range of gourmet products are available in Ibérica’s delis. Look out for: the La Cala range by Albert Adrià featuring white tuna belly; razor clams in olive oil; and albacore belly in escabeche sauce as well as Rocambolesc Ice Creams by Jordi Roca of El Cellar de Can Roca.

Great Chefs, Great Causes – available until 23rd August. For further information please visit: www.ibericarestaurants.com