Table Talk: with Jose Pizarro

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4.4 • 785 Ratings

🗓️ 23 August 2019

⏱️ 33 minutes

🔗️ Recording | iTunes | RSS

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Summary

Jose Pizarro is a Spanish chef, writer, and restauranteur. He came to London in 2000 and opened a series of well-loved Spanish restaurants, including Jose's Tapas Bar. He is the author of five cookbooks. In this episode, he talks to Lara and Livvy about growing up on a farm in Spain, why he loves sherry, and bringing tapas to Britain.

Table Talk is a series of podcasts where Lara Prendergast and Olivia Potts talk to celebrity guests about their life story, through the food and drink that has come to define it. Listen to past episodes here.

Transcript

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0:00.0	Just before you start listening to this podcast, a reminder that we have a special subscription offer.
0:04.8	You can get 12 issues of the Spectator for £12, as well as a £20,000 Amazon voucher.
0:10.3	Go to spectator.com.uk forward slash voucher if you'd like to get this offer.
0:25.6	Hello and welcome to Table Talk with Spect Spectator's Food and Drink podcast.
0:28.9	I'm Lara Prendergast, Spectator Life's Food and Drink editor.
0:32.0	And I'm Olivia Potts, Spectator Life's vintage chef.
0:35.2	Today we are delighted to be joined by Jose Pizarro.
0:38.6	Jose Pizarro is a Spanish chef, restaurateur and writer.
0:43.1	He came to London in 2000 where he opened some of the capital's most loved restaurants.
0:46.5	Jose Tapa Spa, Pizarro and Jose Pizarro.
0:52.8	He is the author of five cookbooks, including Basque, Catalonia and Andalusia.
0:54.6	Jose, thank you for joining us today.
0:55.8	No, thank you for having me.
0:58.1	So looking forward to talk to you guys.
1:01.2	Jose, you grew up in a farm in Western Spain.
1:03.5	Can you tell us what food was like when you were a child?
1:06.5	Yeah, my family, they have a farm.
1:08.6	But we were living in a very small village.
1:12.5	Just 800 people still living there. Well, 800, up and now,
1:18.5	you know. The food was just unbelievable. You know, when you grow in a farm, almost everything is coming from there, and it's not coming from there. It's coming from your neighbors. You give me
1:23.8	milk, and if I have amazing lettuce, I give you some lettuce. That is the way
1:29.1	things work there. And still, like that. It was very simple. My man was always helping my dad
	...

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