Series 2
Series Overview:
In this new series of Neven’s Spanish Food Trails, popular chef Neven Maguire explores the spectacular Northern regions of Cantabria, Asturias and Galicia.
Just like the landscape, the food varies greatly in each region, from the mountainous Picos De Europa National Park, to the cities of Santander, Gijón, A Coruña, Santiago De Compostela, and the stunning coastal Rías Baixas.
Neven’s new six part series highlights the local cuisine as Neven enjoys a huge range of produce, from Cabrales blue cheese matured in mountain caves, to Galician veal, octopus pie, grilled sea bass, clams, traditional Spanish Cider, and Albariño Wine.
Neven also creates a new recipe every week, inspired by the food he has discovered in each location.
Programme one: Santander
In the first episode of this second series of Neven’s Spanish Food Trails, Neven Maguire heads to the spectacular region of Cantabria in Northern Spain. His first stop is the historic city of Santander, situated on a stunning bay overlooking the Cantabrian Sea. Neven heads to the Cañadío restaurant where Chef Pedro Román shows him how to make a selection of local tapas or ‘pinchos’, including Smoked Salmon topped with a Poached Egg and fired with a blow-torch for a finishing touch.
Neven takes a ferry trip across the Bay Of Santander with Irish journalist Pamela Cahill who has made the city her home, and she shows Neven Santander’s impressive landmarks – from the city’s twelve beaches, to the Magdalena Palace and the Centro Botín Arts Centre renowned for its impressive contemporary architecture. Back on dry land, they visit Santander’s most famous ice-cream shop “Regma”, established in 1933 and specialising in unusual flavours such as Toasted Cream and Cream Cheese.
Neven then joins one of Cantabria’s top chefs Sergio Bastard on his daily trip to the Mercado De La Esperanza, Santander’s most famous food market, celebrated for its vast array of fresh fish and local delicacies. Sergio invites Neven back to his restaurant “Casona Del Judio” and shows him a recipe for Squid cured in Anchovy Brine with Ink.
Heading inland, Neven takes a short drive South West of Santander to the Monte Castillo caves, a UNESCO World Heritage Site famous for its ancient cave art. The cave paintings of horses, deer and even human handprints are thought to be 25,000 years old. Neven is also offered a glimpse of an area of the caves not normally seen by the public featuring paintings of pre-historic symbols.
To the east of Santander is Santoña, one of the most important fishing and canning ports in the Bay of Biscay. After attending a fast-paced fish auction, Neven visits Conservas Catalina, one of the region’s best known fish canning companies. He meets the highly skilled women who painstakingly prepare each individual anchovy by hand to be preserved in jars and cans.
Back in Santander, Neven’s final stop is La Caseta de Bombas a grill restaurant typical of Northern Spain. He meets owner Carlos Zamora to learn all about the local cuisine and samples Rabas, a traditional fried squid dish in which every part of the squid is used.
Inspired by his trip to Cantabria, Neven’s own recipe this week is a Grilled Marinated Chicken Caesar Salad with Anchovies.
Neven’s Spanish Food Trails is produced and directed by David Hare for InproductionTV and is sponsored by FLOGAS
Press enquiries:
TVPR: Ann Coughlan 00 353 87 6778045
Pauline Cronin 00 353 87 2629967