Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.
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With plenty of wild garlic around at the moment, nothing beats a fragrant arroz made with a few handfuls of wild garlic and what better way to pair it than with a melt in the mouth piece of crispy pork belly that has been previously braised for 3 hours in white rioja.