José Pizarro

Having recently opened his third London restaurant, Spanish chef José Pizarro tells Blossom Green what inspires his cooking, where he takes lunch and how he is one of Tom Sellers’ biggest fanboys

How did your upbringing influence your style of cooking?

My first memory is being with my dad on the family farm, drinking milk fresh from the cow. My mum worked hard but always delivered fabulous food. There were plenty of stews in winter, full of chickpeas, sweet chard and chicken. And then cold, light dishes like gazpacho in summer.

What’s your favourite country to visit?

South Africa was one of the best experiences. We went to Cape Town and the Winelands and I can’t wait to go back. Every year we do a big holiday; the last was Thailand. The food is unbelievable. I was also lucky to spend time in India, and cycled around Rajasthan. The colours, the people and the smells were just incredible – thinking about it now I get goose bumps. I am going to Canada next as I’ve never been. Then to New York, where I want to try out Thomas Keller’s restaurant, Per Se.

What’s your most memorable dish?

Atrio restaurant in the Extremadura region of Spain is somewhere everyone should go once. It’s in the middle of the old town of Cáceres. When I was there, the chef made a very simple dish, carpaccio of red Carabineros prawns, that just blew me away.

Which chefs get you excited?

Oh! Tom Sellers at Story, one of my best meals of last year. I really love that guy. And I adore Angela Hartnett. In London, you can go from Sellers with his very creative, minimalist approach to a proper French experience like the Galvin brothers. The London dining scene is crazy, there’s so much going on. I went to L’Anima recently, and there are very interesting things happening there. Its chef, Lello, is incredibly talented. And Selin Kiazim of Oklava is incredible.

What do you order from the menu religiously?

I love hake. It’s underrated in this country and I think it’s superb. Generally, you should always try something that sounds a little strange.

Do you have a favourite ingredient?

I need olive oil, it’s the base of my cooking. I get mine from Extremadura and it has to be in the store cupboard. I love saffron and pimento peppers.

What is your favourite bit of kitchen kit?

Last time I was in Spain, I spent a lot of time cooking rice and grilling meat in a charcoal oven and just loved it. The flavour is so distinctive.

You’re in Bermondsey – what local haunts should we try?

There’s a lovely Italian place, Fine Foods Locanda del Melo, where I go myself. B Street Deli is also really nice. And for drinks, you have The Hide. It does very good cocktails.

What do you love most about being a chef?

Being creative with the amazing, seasonal ingredients we have around us is of course great. But for me, this is a social job – and I love meeting new people, knowing that we have come together through a shared love of food. That’s the biggest joy.