syrup, salsa criolla, lucuma purée (Martin’s Andina signature)
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Paella Valenciana – Chicken, rabbit, Garrofó beans, veal and herb stock
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Tarta de Santiago – Lucuma custard, chocolate, coffee dirt (a co-created dessert)
Vegetarian and dietary menus will also be available.
Two Culinary Pioneers
Quique holds seven Michelin stars across his restaurants in Spain. Revered for turning haute cuisine into an art form, he has earned recognition as one of the world’s leading chefs, with his flagship in Dénia regularly featured on The World’s 50 Best list. In London, his restaurant Arros QD is known for its theatrical fire cooking and signature Valencian paellas.
Martin first made his name with the acclaimed restaurants Ceviche and Andina, introducing the UK to modern Peruvian food. His bestselling cookbooks, Sunday Times awards, and recognition as GQ Food & Drink Innovator of the Year cemented his reputation as a cultural force in hospitality. Today, he serves as CEO of the Institute of Imagination, which has already helped over 100,000 children unlock their creative potential.
Martin added: "Leaving Ceviche broke my heart. But seeing children grow up without the freedom to imagine breaks it more. At the iOi, we’ve helped 100,000 children unlock creativity. Now, with Quique, I’m stepping back into the kitchen to raise hope and vital funds.”
written by abi kinsella
