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
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!
3 January 2023
26 November 2022
23 July 2022
Tel: 01937 845 767
Email: info@bascofinefoods.com
Unit 427C Birch Park
Thorp Arch Estate
Wetherby, West Yorkshire
LS23 7FG
First time I tried Café de Paris butter, I was a commis chef in a busy banqueting hotel in Harrogate. It simply blew my head off. The complexity of flavours, its silky richness and how well it paired with a grilled steak, made this dish one of those dishes that sticks in your mind forever. You hardly see Café de Paris butter served in many restaurants these days. Perhaps it is better that way, so it keeps its retro status. Making Café de Paris butter at home is so easy and it will pair well with your favourite steak. The butter can be made in advance and it is typically flavoured with a mixture of herbs, spices, and other condiments such as mustard, anchovies and Worcestershire sauce. On this recipe, I use presa ibérica, a shoulder cut from the Iberian black pig fed on a diet of grass and acorns. Presa pairs incredibly well with the butter and breaks the norm of using beef.