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The Repsol guide gives a sustainable sun to El Duende del Fuego, by Pedro Hernández, Example of good use of the proximity and control product of intolerances
Repsol guide defines Pedro Hernández Castillo as “One of the kitchen flag solids conceived in front of intolerances and a fabulous use of the proximity product”. And that delicate treatment of the not traveled food has just been worth no less than a sustainable sun, Recognition of effort and commitment to sustainability, In the fields of climate change and product.
This Thursday 27 February the awards have been announced Sustainable Sun #foodspaña in Tenerife. Angel León (‘Nummy‘, The port of Santa María. 3 Soles Repsol Guide), The brothers Ignacio and Carlos Echapresto (‘Sale Moncalvillo‘, Rioja Daroca. 2 Soles), Jordi Esteve (‘Nectar‘, Barcelona. 1 Sol) y our Pedro Hernández (‘THE DIRED OF FIRE‘, THE LLANOS DE ARIDANE, The Palm. Recommended) They have collected their award in the presence of the Repsol Guide Director, María Ritter. Ana Rodríguez Castño, General Secretary of Agrarian Resources and Food Security, and the general director of the food industry, Jose Miguel Herrero, They have accompanied the winners by the Ministry of Agriculture, Fishing and food.
The four sustainable suns #foodspaña have explained their projects, in which a strong commitment to practices more respectful of the environment and in the fight against climate change in a transversal way prevails. And it is that restaurants are key to raise awareness among the sector of the importance of focusing the business towards sustainability, As Ángel León says: "Our obsession must be to open the mind to the future". Los this year awards stand out, among other aspects, Research and dissemination for sea care from ‘Aponiente’, responsible agriculture as a way of life of ‘sale Moncalvillo’, The firm commitment to clean energy and the inclusion of ‘Nectari’ And the militancy to stock up only the surroundings of ‘El Duende del Fuego’.
Sustainable fishing in the celebration cocktail
The Palacio de Isora Hotel has been the place chosen for this Cook meeting, which journalists and institutions have also attended. Nature was another of the protagonists of the event, which has also been very present during the appointment due to its impressive location: in the face of the immensity of the Atlantic and the skirts of the imposing Teide. In this spectacular enclave south of the island, Rodríguez Castaño has emphasized the relevance of spreading the values that this distinction that was launched in 2021: “Repsol Guide, his suns and, in particular, Sustainable Sun Awards #foodspaña represent recognition of identity, to excellence and commitment to social responsibility, environmental and economic of Spanish restaurants. In coherence with the strategy ‘Food from Spain’, We support and make us proud to name sustainable soles”, He has affirmed. The Secretary of Agrarian Resources and Food Security has also claimed the contribution of gastronomy and food to the national economy.
During the act, conducted by the gastronomic journalist Tisnerife Fran Belín, Ritter and Herrero have been in charge of announcing the awards for chefs chosen by the Repsol expert committee. "We are very happy because there are more and more conscious restaurants, that with their example they encourage society to value and commit to the conservation of the environment. There is also a client who prefers to sit in rooms that show a job in that regard, either in the center of the city or in the middle of the countryside ", María Ritter has celebrated, Repsol Guide Director. For your part, José Miguel Herrero, involved in these awards since its origin five years ago, has congratulated the winners.
Already with his prize in his hand, Sustainable Nuevos Sol have been able to chat about their projects with the journalists attending during the posterior cocktail, Organized by Jorge Peñate, From the ‘La Terrasse’ restaurant. “The marine product comes from sustainable fishing from La Graciosa, La Palma and La Gomera ", The chef explained to Repsol Guide, in whose restaurant is committed to exclusively marine dishes, in which it also uses proximity raw material such as potatoes and avocados. This celebration cocktail "part of the height concept above sea level". So, includes from dishes with ingredients to 160 meters above sea level, like green banana gnocchi with sheep cheese, even elaborations with fish to 500 meters under sea level, Like the Canarian patudo tartar. Rock fish such as crab in Ravioli and Rojos, As the Peje dog with Calamar Tapioca will also be accompanied by wines from the island and, To finish the celebration: Canarian cheese cake, "Lemon Limon" and salt chocolate.
