Feedback with José Pizarro

FEEDBACK WITH JOSÉ PIZARRO

Chef José Pizarro is a leading ambassador of Spanish cuisine with a deep respect for culinary tradition.

A pioneer of Spanish cooking in the UK, José brings the regional flavours of Spain through his celebrated restaurants, acclaimed cookbooks, and regular television appearances.

What began as a necessity - learning to cook while studying away from home - quickly became a lifelong passion. From a dental lab in Seville to celebrated kitchens in London, his path to success has been anything but ordinary. Now, with one of Spain’s highest honours to his name, he reflects on the simple meals that shaped him, the power of a good tomato, and the joy of finally being allowed to cook in his mother’s kitchen—even if she does keep a close eye on what he is doing!

José's latest book The Spanish Pantry, is a collection of 100 simple, flavour‑packed recipes built around a dozen key staples of Spanish cooking, jamón, Manchego, chorizo, rice, chickpeas, almonds and more. Designed to make authentic Spanish food both accessible and irresistible at home, you can see some of the recipes from the book on our Books For Cooks page here.

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What food always reminds you of your childhood?

Very simple and comforting food. My mum was always working on the family farm so for her cooking was a way to switch off and she would never allow me in the kitchen. Good soup, great vegetables, homemade cheese, good tomatoes. Simple but wonderful.

When did you get the cooking bug?

My cooking started from the need to survive! I was studying in the city, and my father told me I needed to decide what I was going to do with my life or come home, and I knew I didn’t want to work on the farm. I was working in Seville in a dental laboratory, and I had a six-month gap, and realised it was going to be difficult for me to survive without my mum’s food, so I did a cookery course, and then I never went back to Seville. I think they’re still waiting for me 31 years later! When I think, I could have been sitting at a desk making teeth instead of being in a kitchen talking about food – this is the best thing ever.

Do you have a current favourite restaurant or type of restaurant?

It’s quite difficult to say, I love el Kano near San Sebastián, it’s mainly grilled fish the turbot there is amazing. I love D’Berto and a very simple little bar restaurant called Gato Negro, both in Galicia. We are very lucky to be living in London, there are so many great restaurants, you can eat expensively or eat cheap. But it’s difficult for me to answer, because it all depends on how I am feeling at the time.

What food or ingredient could you not do without?

I would prefer not to live without extra virgin olive oil, tomatoes are very important to me, and I have them in jars for when they are out of season. Saffron and a good egg! When you have finished working late you need good eggs to make a quick omelette.

You moved to London in 1998, how does Spanish food in the UK compare from when you first arrived to now?

I think it’s absolutely amazing, when you talk about restaurants we are in a great position, there are so many high-quality Spanish restaurants in this country. But what makes me so happy is that you can get such a lot of Spanish ingredients in supermarkets and delis and they’re good quality. People are now beginning to understand what good Jamón Iberico and a good pimentón is, and that Spanish food is not just patatas bravas and Sangría. I have noticed in my restaurant that people are demanding more - they’re not just going to a tapas bar - they want to go to a Basque restaurant. People here love Spanish ingredients and its cuisine and they’re beginning to see there is more to offer than the holiday areas. They love Cádiz, Galicia and know that sherry is not just something their granny drinks.

In 2024 you were awarded one of Spain’s highest honours, the Royal Order of Isabella the Catholic, for exceptional services to Spain. What did you think when you found out you were to receive it?

I didn’t know until the moment it was presented to me, I thought the Ambassador was just going to give a nice speech, but when he opened the letter and announced it, I just couldn’t believe it. My mother was there; she was 90 years old and had come over from Spain. To have almost everyone you love around you at that moment was amazing. I couldn’t sleep that night – and I kept remembering all the effort I have made to promote Spanish foods, and to be the only chef to receive the medal was fantastic. It was one of the best things that has happened to me in my life.

Did you cry?

Of course! I’m very easy with that, I’m quite an emotional person and I cried quite a lot.

After all your achievements – are you now allowed in your mother’s kitchen?

Yes, I am – she is 92 now and not only does she let me in the kitchen she also lets me cook, but she still watches me while I do it and says, “That is wrong”.

Is there a memorable meal you remember eating?

We are very lucky to be able to eat in the best restaurants, but I have to say my memories go back to the farm and sitting by the river with my mum and dad after looking after the animals. We’d have a very simple tortilla, chicken escalope and a tomato salad. I think that moment is what represents my life.

Is there something in particular you always keep in the fridge?

Anchovies are always there, Jamón Iberico, mustard and the food for my dogs.

What would be your last supper if anything was available to you and where would you eat it?

I would eat it somewhere where I could see the sunset. I will have lentils with chorizo – when I was a child I hated lentils so much, now I have lentils with chorizo for breakfast lunch and dinner. Definitely the baby goat stew my mother makes with fried potatoes green salad and tomato salad. For dessert Leche frita or maybe the Santiago cake that my partner Peter makes which is very good, served with roast peaches with orange honey and lavender, that is a very good combination. To drink I will start with a nice Oloroso sherry, then a red Rioja and to finish a medium sherry. I’d eat it with Peter and our two miniature schnauzers, Conchi and Pie

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