Sergio Sanz Blanco

What’s the most scientific piece of equipment in your kitchen?

The most scientific equipment is without a doubt dry ice. (2)

 

Are you passionate about liquid nitrogen?

Liquid nitrogen is quite popular these days in modern cuisine, but we are not using it too much in Ametsa. I believe that any technique can be used when they enhance a dish. (0.5)

 

Could you describe your cooking style for us?

Our style is directly based on Arzak in San Sebastian. We are under their instruction, and it means that they are the inspiration behind what we make at Ametsa with Arzak Instruction. (2 - Arzak is eponymous with avant garde)

 

What’s your favorite meal to make at home?

I really love to cook any kind of food. I have to confess that I spend most of my spare time at home cooking and trying to improve some of my techniques. I believe that my best dish is the Monkfish with vegetables served at Ametsa. (1 - after all, practise makes perfect)

 

Martyn Meid

What’s the most scientific piece of equipment in your kitchen?

I don't have too many but one of the favourite is the vacuum pack. (1)

 

Are you passionate about liquid nitrogen?

It's beautiful monster; I prefer dry ice and butter. (1)

 

Could you describe your cooking style for us?

My cooking style it's 3 things: raw, simple, fresh. (1.5)

 

What’s your favorite meal to make at home?

It's got to be pancakes with caramel butter fresh berries, vanilla cream and lemon juice and more butter. (0.5 because we're drooling!)

 

And the winner is...

Sergio Sanz Blanco - 5.5 | Martyn Meid - 4

Martyn just misses out on the Avant-garde title this week, but not without some fighting talk to do with monsters...