Marta Yanci's crab and mango salad with avocado cream; she says sourcing ingredients is a challenge but it is possible to find substitutes for some.
LA: Dubai is ideally located and it is easy to source products from all around the world. We are very lucky to have access to so many high quality products.
AS: Our supply stream is actually quite good. We use local suppliers for certain things but also source products from Spain and Catalonia — for instance olive oil and other traditional ingredients. I cannot cook without my olive oil.
OP: The product quality on offer has certainly improved over the past few years. Spanish products are in high demand in the region, which means we can work closely with suppliers to obtain the best in what we need. Spanish suppliers are increasing globally as Spanish food becomes more popular.
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What challenges to do you face?
MY: From a catering perspective, I sometimes find myself trying to convince clients to experience a true tapas night. People think the food might not be sufficient, but it always is. Sourcing certain ingredients is also a challenge.
JJ: The most important issue is consistency in the quality of ingredients. Dubai can be a difficult place to ensure regularity, and I find that you have to work with the bigger suppliers if you want consistency.
SN: Importing some of our products can be challenging because everything needs to be fresh. We have had to carefully select our suppliers. Qualified Spanish chefs are also rare in Dubai — it can prove difficult to convince them to relocate because of their attachment to Spain. We have been lucky to find a wonderful chef.
AS: For some items, the lead time for procurement can be quite steep. Certain things can take quite a while. The prices too are sometimes higher than they could be.
OP: Fresh products coming from Spain, and indeed all Mediterranean countries, are seasonal and subject to four different seasons per year. It’s inevitable that some ingredients won’t be available at certain times of the year. So it’s important to have good suppliers who are consistent in delivering excellent quality. It would also be nice to have more Spanish chefs in the UAE.
What does the future for Spanish cuisine in the Middle East look like?
JJ: The future looks fantastic. Spanish hospitality in general has been doing a great job over the past eight or nine years, and the results of that hard work are being seen now. But there will always be room for improvement.
LA: I believe Spanish cuisine and culture are set to become even more popular in this region. Celebrity chefs are on the rise, and the likes of Ferran Adria are true ambassadors of Spain. People have gotten to know Spanish cuisine thanks to him and his innovative techniques.
AS: Spanish cuisine has gained a lot of popularity all over the world in the last decade, with amazing chefs like Ferran Adria and Martin Berasategui being great ambassadors of our traditional flavours and grandmother’s re-invented recipes. I am proud to bring a bit of this culture here in Abu Dhabi, and I believe, based on the feedback I have received until now, that our guests really like our food. Spanish cuisine definitely has a promising future in the region.
OP: Spanish cuisine and tapas are proving very popular as a business concept all over the world, and in the region. I have come across figures indicating that around 100,000 new tapas bars and restaurants are set to open across the world.
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