To Spain for lunch: Pazo de Señorans at El Celler de Can Roca
Clockwise from top left: Starfish made of seafood; Mackerel with fermented ganxet beans; White asparagus with mullet bottarga, demi-glace sauce, cauliflower purée, elderflower, apricot and hazelnut (no comment on the appearance); Calcots – fermented, charcoal-grilled and crispy – with eel, fava bean sauce, aioli and bay jelly If I’m really honest it wasn’t the prospect of the day’s tasting that got me out of bed at 4.20am to go to Spain for the day: it was lunch. If I say Gir