Two minutes with Robbie Jameson, Executive Chef of MAD Restaurants
What excites you most about Spanish cooking, particularly from the Navarra region?
It's the bold and direct flavours while keeping a simple, humble approach. I'm also a huge fan of a dining experience revolving around the company that you are in. Small plates in the middle of the table, shared by family and friends, are what turns a meal into a memorable experience.
What dish best represents you and the ALTA experience?
Our extra-large prawns, which are inspired by the classic 'Gambas al ajillo'. We peel wild Atlantic prawns, leaving the head attached, then cook them over roasting coals, before topping with confit garlic oil, lemon and a sheet of lardo. Some things are meant to be eaten with your hands, and we recommend squeezing the head of the prawn over the body like a sauce, then lift by the tail and enjoy.
As the Executive Chef of MAD Group, how do you find balancing different cuisines and venues?
To balance different cuisines, it's important to find inspiration from as many different places as possible - travelling and learning from others. I also think it's very important to surround yourself with passionate people to help develop new ideas.