Shop

In many ways, a book by Tom Sellers was inevitable. After all, this is the chef whose first ventures were called Foreword and Preface, and whose literary inspired Restaurant Story captured its guests’ imaginations. What nobody foresaw, however, was how…

After nearly forty years, Pedro Subijana, the three star Michelin chef and his world-famous restaurant, Akelare, is at the forefront of the New Basque Cuisine, championed in the 70s by Juan Mari Arzak. In the words of Subijana, ‘New Basque…