Encounter on the palate Winterhalter

Winterhalter Ibérica is organising an “Encounter on the palate” during San Sebastián Gastronomika (SSG) 2018.  During the event, you will be able to enjoy a masterful wine tasting of “Jerez-Xéréz-Sherry” Designation of Origin wines given by José Ferrer Morató, the ambassador of Jerez Wines for Gastronomy. The wine tasting will be paired with a tasting of 100% Iberian acorn-fed ham from La Dehesa de los Monteros.

At this exclusive event, a selection of different types of wines from Jerez will be paired with different cuts of ham from 100% Iberian pigs reared in the Valle del Genal (Serranía de Ronda, Malaga), all explained in detail by José Ferrer and José Simón, the commercial director of La Dehesa de los Monteros.

“The Great Aquanaria Atlantic Sea Bass by Yugo the Bunker”

Julián Mármol, chef of the restaurant and private Japanese cooking club Yugo The Bunker in Madrid, presents his concept in which the raw material is preserved and prepared in the most Japanese style, seeking perfection and excellence in each dish to provoke unique sensations.


25 CONCEPTS FOR UNDERSTANDING THE FUTURE based on management-strategy-technology-talent-digitisation

4:15 pm Opening ceremony of the Forum presented by Manu Balanzino (5 minutes)

4:20 pm RAMON DIOS

The magic formula: innovation + management + team

There are no magic formulas! Only constant action leads us to achieve the objectives we want for our restaurant. That is, if you will, the real magic formula. We usually confuse efficiency (doing things well) with efficacy (doing things that get us closer to our goals) so we can spend thousands of hours in our restaurants without making any progress. To get out of this “hamster wheel” in which most hoteliers find themselves, we need to stop and regain a 360º view of our business, with a system to focus on four critical areas. Innovation, as it is the origin of everything; an effective marketing plan, as marketing is the “loudspeaker” of our innovation; proper management and a team, which gives us the system for transmitting all of the above. And when the four legs of our system are aligned and running, what do we do? Start over, as the cycle of focus has to be permanent. If not, one of our competitors will be doing that instead of us.


Strategy and innovation as ingredients for success

In an environment as competitive and changing as catering, no one questions the need to drive growth and make a significant difference in the marketplace. It is necessary to find a different way to compete in the markets: avoiding competition in order to find an environment in which a restaurant has value for the customer. It is time to look at and understand the sector in which you compete in order to know how to improve your position in it, understanding the power of the customer, the supplier, the entry barriers and the business threat that can displace you in the customer’s preferences, measuring the rivalry between you and your competitors – which are the factors that define the true potential of a business and its profitability – and involving you in innovation in the corporate culture, the development of new competitive advantages and the generation of relevant changes in the organisation. In this talk, I will share an easy analysis methodology for taking the first step towards strategically managing the restaurant.


Smart Employer Branding: the new vision for attracting and retaining talent

Today’s restaurateurs are obliged to make the most of their human capital; it is their biggest expense item. Attracting profiles that allow us to quickly achieve the desired productivity and ensuring that they stay with us is a difficult challenge. In addition, restaurateurs are faced with a new labour market where everything changes profoundly and at a furious pace. If we want to compete for the best, we need to think about creating a Smart Employer Branding strategy for our business. I will show you how to take the steps required in this talk.


On demand technology: transformation of the food service industry

In this talk, I will analyse the technological trends that are impacting or have the potential to impact the HoReCa sector. Artificial intelligence, virtual assistants, mixed reality formats, even robotisation, are entering different areas of a restaurant’s business and have the ability to improve business efficiency, create new user experiences, foster employee loyalty or even generate new business models. An increasingly aware population and the emergence of increasingly affordable methods and technologies are opening up the way to concepts such as personalised and precision nutrition.  New mobility may shake the foundations of the travel channel and, moreover, open up a whole range of new opportunities for the on-the-go consumer experience. The boom in new alternative foods to meat, dairy products, eggs and even seafood is coming with the aim of crossing the border of specialised concepts (vegan-healthy) to find its way onto all kinds of menus. Behind this boom, we find technologies and production methods that are increasingly sophisticated and accessible to all types of producers.  The challenge: how to make these new lifestyles compatible with a sustainable, cost-effective and consumer-friendly restaurant service.


5 keys and trends in digital management

Technology has entered restaurants in the areas of  facilitating orders, pricing, evaluating wastage, managing inventories, preparing reports, calculating the theoretical consumption of your restaurant and comparing it to real consumption, identifying the reasons for unjustified losses of raw materials, with detailed reports on purchases, price variations, stock differences with an immediacy unknown until now… and all that, from your smartphone. This is just one part of the new emerging ecosystem of companies that are taking advantage of technology to help improve profitability and that we will analyse in this talk, where we will discover the 5 keys and most relevant trends of this digital back-front office transformation, your new ally in management.

6:50 pm Closing ceremony of the Forum presented by Manu Balanzino (5 minutes)

“Lamb, possibilities for sustainable, natural meat”

In a society that is increasingly concerned about preserving the environment around us, one of the keys is to consume sustainable products. In the case of meat, although we have different options in our nearest markets, not all of them contribute to caring for the environment. Therefore, we invite you to find out more about the meat of the future: healthy, tasty and sustainable.

Burgers, lamb chops, lamb kebabs, lamb tournedos and much more…

Thanks to these new ways of presenting meat, we can now eat lamb and kid any day of the week, both for lunch and dinner. Medallions, tournedos, leg steak, skirt steak, fillet steak, neck fillet, neck, chops, kebab, shashlik and burger… these cuts meet the needs of today’s consumer as they are more accessible as part of our daily diet and shopping basket.

Enjoy lamb and contribute to caring for the environment!

The EU recognises sheep and goat meat as sustainable meat that is environmentally friendly. This must be true, because, if you go out into the countryside, in virtually every corner of Spain you will find these livestock continuing to graze as they did centuries ago. And this millennia-old way of doing things not only results in exquisite, natural meat, but it also provides enormous environmental benefits.

Private kitchen: Gulam Qureshi with J.P. Singh

Traditional Indian cooking

An exclusive encounter with two very different Indian types of cooking: that of Gulam Qureshi, the Dum Pukht of Indian royalty, a little spicy and very complex, but as seen from the modern age; and the spectacularly traditional master, J.P. Singh, with his great meat and surprising use of spices. We reveal all of the secrets…

Break for lunch

Break for lunch

Cooking with Fran López

Delta cuisine at Villa Retiro

Villa Retiro (Xerta)*

Chef Fran López, who has rediscovered a contemporary take on the rich cuisine of the Ebro Delta, will offer a master class with some of the most emblematic, updated and reinterpreted recipes from its ecosystem, which include wild boar with rice, marrow and truffle, slow-cooked cod with eels from the delta, moorhen in a reduction of its own jus with potato gnocchi and a carob dessert. It is a unique opportunity to learn the secrets of an unknown but fascinating cuisine.

Private cooking sessions: Francis Paniego and Miquel Brossa

Francis Paniego. El Portal del Echaurren

The ‘Desde las Entrañas’ (literally: ‘From the Entrails’) menu offered by Francis Paniego since 2013 at El Portal del Echaurren is the epitome of cuisine canaille, and has turned his restaurant into a Mecca for all lovers of this particular brand of cooking. And, of course, it has turned this great chef from La Rioja into one of its main prophets.

His star dish is ‘lamb heart tartar with frozen foie gras and vegetable fat powder’. A delicacy without euphemisms, as well as an aesthetic marvel.

Can offal be eaten raw?

Well, heart tartar is definitely offal, and it’s definitely raw. So, yes, offal can be eaten raw.


Canaille‘ dishes

Miquel Brossa presents an essay about gastronomic taboos throughout history, with offal at the very heart. He also talks about semi-drys, those gastronomic impostors.

‘Over and above what is technically considered offal in the culinary field, ‘CANAILLE’ dishes are becoming increasing popular thanks to contributions from academics such as Miquel Brossa, one of the most important gastronomes in our country and a true advocate of this type of cooking. In this work, Brossa, along with a set of top-tier collaborators, presents an extraordinary compendium of the best offal and ‘canaille’ cuisine, understood in the broadest possible terms. The essay helps define certain concepts and offers both a retrospective overlook and a modern account of the presence of these dishes in chefs’ kitchens. It also contains a hidden treasure: a series of recipes donated by renowned chefs from our country.’
Details and press articles at www.locanaille.org