Tag: food

  • 130th ANNIVERSARY GALA DINNER WITH ALEX CRUZ

    On Tuesday 6th December we held our 130th Anniversary Gala Dinner, which took place at the Merchant Taylors’ Hall, one of London’s traditional Livery Halls and one of the oldest still in activity. On such a special occasion, we welcomed nearly 200 guests who did not want to miss the opportunity to be part of the last corporate event of the year.

    In fact, the Gala Dinner was the cherry on the top of a busy calendar of events our institution has organised during 2016 to celebrate its 130th years of activity during which it has paved the way for Spanish businesses to thrive in the British market and vice versa.

    This black-tie dinner was presided by the Ambassador of Spain, H.E. Mr. Federico Trillo-Figueroa and we counted on the attendance of Mr. Álex Cruz, Chairman and CEO of British Airways, as our Guest of Honour.

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    From left to right: H.E. The Ambassador of Spain, Mr. Álex Cruz, Mrs. Mª José Molinuevo and Mr. Javier San Basilio, President of the Spanish Chamber of Commerce.

    The proceedings began with a drinks reception, allowing guests to interact with each other while enjoying a glass of cava or wine, both of which were kindly provided by our Patron Codorníu Raventós.

    After the reception, guests were ushered to the Great Hall where dinner would be taking place and went on to take their seats. The proceedings of the dinner started with H.E. the Ambassador of Spain leading the traditional loyal toasts in honour of the King of Spain and the Queen of Great Britain.

    Speeches began after dessert was cleared with the President of the Spanish Chamber, Mr. Javier San Basilio, taking the stage to welcome guests on behalf of the institution and thanking them for their outstanding support on the celebration of our 130th Anniversary.

    He went over the achievements of the year, which have included the gaining of new members and Patrons, and warmly thanked our Guest of Honour for having accepted our invitation before giving the floor to H.E. the Ambassador of Spain.

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    Attendees enjoying the warm atmosphere.

    In his speech, the Ambassador recalled the longstanding relationship between Spain and the UK and how the two countries should aim to strengthen their links. These words are of special relevance in a year that has been marked by the outcome of the British referendum in June and its potential implications for countries in the European Union with significant commercial links with the UK.

    After the Ambassador, it was the turn of our Guest of Honour, Mr. Álex Cruz, Chairman and CEO of British Airways. In his address to our guests, Mr. Cruz highlighted the different challenges he has faced throughout his career in the changing landscape of the aviation sector, which has undergone an unprecedented overhaul since the appearance of low-cost carriers.

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    The President of the Spanish Chamber of Commerce, Mr. Javier San Basilio, during his speech.

    In fact, Mr. Cruz mentioned that in the 9 months he had spent in his current post at British Aiways he had incorporated his know-how in order to make the Heathrow-based airline more competitive whilst ensuring a great level of customer service. Mr. Cruz also announced the ambitious plans of British Airways, which include new routes from Gatwick to New York, and new connections with Spain, which is a key destination for British travellers.

    In his final remarks, he went on to explain the impact Brexit could have on the industry, and reminded attendees that British Airways had opted for a neutral position in the run-up to the vote in June. He hoped the negotiations to leave the EU would not harm a sector that has already been affected by the depreciation of the sterling and which is at the core of the British economy.

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    Our Guest of Honour, Mr. Álex Cruz, Chairman and CEO of British Airways.

    When speeches ended, our guests could engage in further networking and greet Mr. Álex Cruz and the rest of attendees. The atmosphere was vibrant and relaxed as our Patrons, members and their guests mingled and exchanged their impressions of the evening.

    We would very much like to thank our members and their guests for joining us on the occasion of our 130th Anniversary and for sharing such a special evening for our institution. We are truly grateful to our kind sponsor Codorníu Raventós for their contribution with the wines and cava that were served throughout the event.

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    The event gathered nearly 200 guests, who could enjoy the impressive atmosphere at Merchant Taylors´ Hall.

    Please click here to access the complete gallery of pictures of the 130th Anniversary Gala Dinner. For a short video on how the evening went, please click on the following link 130th Anniversary Gala Dinner Video.

    For further information about events in 2017, do not hesitate to visit our Upcoming events section at www.spanishchamber.co.uk or subscribe to our newsletter to receive weekly updates in your inbox.

  • TAPAS – THE DEFINING INVENTION OF SPANISH GASTRONOMY

    If there is something for which Spanish food is recognised world-wide that is the invention of tapas. These little portions of food have made Spanish gastronomy popular in almost every corner of the planet, but there’s still much confusion about what a tapa is (or even isn’t). We have asked our member Mariscal & Sarroca, experts on fine food products, to shed some light on the topic. Here’s their view on the subject.

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    A tapa is truly an essential element of Spanish gastronomy. A tapa is defined as ‘any small portion of food that accompanies a drink’. Tapas bars can be found all around the world, and London is no exception. Experts do not agree on how the concept of tapa was created. Some people attribute its invention to the King Alfonso X, and some others to King Alfonso XIII.

    Legend has it that Alfonso X, who was King of Castile and Leon in the 13th c. had weak health, and he ordered that all the inns throughout his land had to always serve wine with a bit of food, so that the wine would be easier to digest. Cervantes, the great novelist from the XVII talks about this custom.

    However, there are those who think that the origin of tapas and the name must be attributed to Alfonso XIII. It seems that the King was visiting the province of Cadiz where he ordered a glass of sherry. It was very windy that day, often the case in this area, and to stop the beach sand from flying into the King’s glass, the waiter covered it with a slice of ham.

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    The King thought this was a fantastic idea, and he ordered all the next rounds of sherries to come with a ‘tapa’, word which in Spanish means ‘lid’ or ‘cover’. The concept quickly spread throughout the country, and as you know, going out for tapas and drinks is a very popular tradition in Spain, a fun way of tasting an array of different flavours, but not getting too full.

    The products from Mariscal & Sarroca are prefect to prepare the best quality tapas in no time. Do not take our word for it and give our products a go trying to reproduce the classic ham croquetas, an all-time tapas winner.

    HAM CROQUETTE (CROQUETA) RECIPE

    Croquetas are small, lightly breaded and fried fritters. They are a sure hit as an appetizer or an afternoon snack with a beer or a glass of wine. They are creamy and smooth and very tasty. You can make the dough ahead and freeze it. A very popular Spanish tapa!

    Ingredients (makes about 25)

    – 250 g Iberico ham Mariscal & Sarroca

    – 4 tbsp extra virgin olive oil Mariscal & Sarroca

    – 120 g unsalted butter

    – 115 g plain flour

    – 1 l full fat milk

    – ½ tsp nutmeg

    – Salt and pepper for seasoning

    – 3 eggs, beaten

    – 250 g breadcrumbs

    – 1 l oil for deep frying

    Directions

    Cut the ham into small pieces, heat the olive oil and butter in a large, heavy-bottomed pan and gently fry the ham for about 10 minutes until any fat has been largely rendered off. Stir in the flour and continue to cook, over a low heat, for a further 10 minutes, stirring frequently.

    Put the milk into a pan and gently warm to just below a simmer. Gradually beat the warm milk into the ham and flour mixture, stirring all the time to form a smooth béchamel. Continue to cook and stir for a further 10 to 15 minutes. Add the nutmeg and season with salt and black pepper.

    Remove from heat, transfer mixture to a container and leave to cook slightly, cover with cling film, pressing it down to the surface of the béchamel to prevent a skin forming. Put in the fridge for a minimum of 4 hours.

    To make the croquetas, have the beaten eggs in a shallow bowl, followed by the breadcrumbs in another shallow bowl, and a tray where to arrange the finished croquetas.

    Using your hands, form a golfball sized sphere with the béchamel. Dip it into the egg, coat well with the breadcrumbs and leave to rest on the tray. Repeat until all the mixture has been used.

    Heat the oil in a large pan or deep fryer and fry the croquetas in batches for about 2-3 minutes until heated through and golden brown. Remove from the oil, drain on kitchen paper and serve at once while still hot.

     

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    The content of this post has been sponsored by Mariscal & Sarroca, member of the Spanish Chamber of Commerce in Great Britain. If you would like to find out more about Mariscal & Sarroca, learn other delicious recipes or simply order the products to reproduce at home some tasty croquetas, please visit their website gourmetfoodspain.co.uk/ or click on the image below.

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    Mariscal & Sarroca will be taking part in the Speciality & Fine Food Fair, the quintessential trade event for fine food, that will take place from 7th – 9th September in London.  If you would like to drop in to visit them, please visit www.specialityandfinefoodfairs.co.uk for further details on how to attend.

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