During their time outside of the kitchen of Martín Berasategui, our stages have also had the chance to have days in a small pintxo/wine bar, farm-to-table restaurants in the countryside, like Fronton, and even a bakery. In other words, they’ve been able to get a full glimpse of the range of places in Basque Country, from the highest of the high, the three-Michelin star restaurant, to the source of their first rate products. It’s a chance not many chefs ever get.
Needless to say, we’ve got some happy campers over here in Basque Country!
Keep in contact with us via Facebook and Twitter, as well as keeping an eye on the blogs of Ruth and Elisha to see what they’re up to next. Never a dull moment!
photos via Ruth Selby