The Hart Group’s legendary tapas bar, and personal favourite, Barrafina has just announced the latest of its guest chefs, Jordi Bross of two-Michelin star restaurant in San Sebastián, Mugaritz.
This is the latest in their quarterly series showcasing the breadth and quality of Spanish cooking from all over Spain and the rest of the world.
Born and raised in Mexico City, Jordi Bross moved to the culinary capital San Sebastián at the age of 22 to study at the prestigious Basque Culinary Center.
Since then, he has lived and worked across the globe, including the US, Panama, and Italy, training under the tutelage of some of the most influential chefs of our time, such as Andoni Luis Aduriz and Massimo Bottura, and contributing to culinary research projects with the Galápagos Foundation in Ecuador.
In 2020, he was recognised as one of ‘100 Top Young Talents of Gastronomy’ in Spain by Gastroeconomy.
Returning to San Sebastián at the age of 28, Jordi joined the internationally renowned restaurant, Mugaritz, where he has risen through the ranks to become Head Chef.
The tasting menu carefully designed by Jordi is described by them as “playful, ingredient-led, and innovative” with dishes including Gamba y Wagyu, Confit red prawn in wagyu fat served with a burnt sheep’s milk cream; Higo, Nata y Caviar, chargrilled fig, stuffed with a mix of herbs and green leaves, clotted cream and caviar; Kipper con Huevos, fillet of kipper, slow cooked egg yolk with cep powder and bottarga; Molleja, Pibil y Erizos, Crisp fried calves’ sweetbreads, glazed with a Pibil sauce and topped with sea urchin; and Membrillo, Sauco y Oloroso, sherry-glazed quince with a tonka-bean whipped cream, flavoured with elderflower and extra virgin olive oil.
Jordi Bross will be cooking a special set menu at Barrafina Borough Yards. Bookings are available via the Resy booking platform for the 17th October and 18th October.
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