The Spanish hotel brand is continuing its eco-conscious efforts with the removal of all single-use plastics from its Ibiza & Tenerife properties.
In this comforting hake recipe, two big flavours are brought together, the sage and the mushrooms, but they complement the fish very well.
José Pizarro shares his recipe for a silky civet of venison with ceps “Civet is…
Garlic prawns and chorizo are two favourite Spanish tapas snacks. We call this combination ‘surf-and-turf on a stick’ — it’s a match made in heaven!