From Llança to Barcelona and Berlin – today chef Paco Pérez holds five Michelin stars and presents his imaginative cuisine by revealing the essence of each product and the freshness of the Mediterranean in all of his restaurants.
Roasted bone marrow with kokotxas
Try this incredible recipe for bone marrow and kokotxas, the fleshly underpart of a hake's jaw, a signature dish from Michelin star chef, Paco Pérez, from the world renowned Miramar, Enoteca and 5-Cinco award-winning restaurants.
#FOURExclusive | Royal Salute launches new rare whisky
Royal Salute, the luxury Scotch whisky originally created to mark the coronation of Queen Elizabeth II, will be unveiling a new timeless, unparalleled whisky. FOUR can exclusively reveal the new edition ahead of its official release date...
Andrea Fazzari | Picture perfect
Her stunning images are now widely considered as iconic pieces and her close work alongside some of the top chefs of the world, have allowed us a sneak peak into their lives and kitchens. FOUR speaks too Andrea Fazzari about her latest book projects, her penchant for all things Japanese, and how it feels to photograph some of the best chef talent in the world...
FOURty Seconds with Ben Greeno
Ben Greeno, the chef in charge of implementing the first award-winning Momofuku restaurant concept outside of New York, namely in Sydney, Australia, speaks to FOUR after his stint in Salzburg to takeover the kitchens as guest chef at Restaurant Ikarus in Hangar-7.
FOURty Seconds with Atul Kochhar
With the imminent opening of his new Benares outpost in Madrid, FOUR speaks to award-winning chef, Atul Kochhar about his Spanish inspired dishes, why he loves the Spanish capital and what keeps him inspired...