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10 mins
6 people
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.
Twitter: @bascofinefoods
Instagram: @mrbasco
2hr 50 mins 4 people
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60 mins 4 people
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15 mins 2 people
3h 10 mins 4 people
1h 35 mins 4 people
2hr 50 mins 4 people
Hola! My name is Javier De La Hormaza, a Basque born, adopted Yorkshire man, trained chef but lifetime cook, lover of food without gels or froths, hospitality professional turned food importer. Hope you enjoy my blog!
28 October 2020
18 October 2020
17 October 2020
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La Gilda can be categorised as the first ever Basque pintxo. It’s strong, salty and pickled flavour bursts in your mouth like no other. A pintxo, that no matter where you go within the Basque Country, you will find it in most of bars. The pintxo was created in the 1940s by brothers Blas and Antxon Vallés in their newly opened Bar Casa Vallés in San Sebastian where wine was served with plates of olives, guindilla peppers or salted anchovies. It is down to a regular customer called Joaquín Aramburu ‘Txepetxa’, who started to combine all three together in a toothpick. The name Gilda comes from the 1946 film with the same name starring Rita Hayworth, where the femme fatale character Gilda has the same attributes as the pintxo…salty, green and spicy.