Chef Aitor Martinez Casal
Personal Chef In Southbank
Insatiable seeker of smiles through the palate.
I have studied in Galicia (Spain) and I have forged with the Atlantic diet as my way of cooking day by day.
winner of 1 michelin star for 5 years in "Pepe Viera restaurant" I have also worked under the orders of Grant Achaz in his house Alinea (Chicago 3 stars Michelin and Restaurant "Pepe Viera". 1 * Michelin. connoisseur and developer of the oriental gastronomic culture (direct collaborator of VIP services in My Concierge Ibiza). I also manage and own AlterChef which is a culinary agency.

More about me
For me, cooking is...
Cooking is like music and the arts ... a way of life.
I learned to cook at...
At home with my mother, star cook of her 8 children ... every day a banquet direfente.
A cooking secret...
Knowledge of the applied technical product and open mind
My menus
Iberian ham with bread and dry tomato
Roasted asparagus with romescu sauce
Focaccia with artichokes and parmesan
On a lime ... sea bass ceviche with sweet potato, onion blackberries and cilantro shoots
Fine sheets of bread with smoked sardines and black olives and Chinese chives
Rice of fresh prawns and lime leaves kefir
Roast beef wagyu with mustard, agabe syrup and tender almonds
Citrus ice cream with arbequina oil, red fruits and grapefruit skin
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Oyster with Arbequina oil pearls, grapefruit segments and fennel
On a file ... Sea bass ceviche with sweet potato, purple onion, coriander sprouts and tiger milk
Roasted lobster with popcorn, maize cob and butter noisette
Red tuna tataki with yuzu emulsion and fresh figs
Barramundi loin with tender peas and ham broth
Roast Beef from Wagyu with Mustards, agabe syrup, tender almonds and Daikon sprouts
Pickled strawberries and blueberries with aromatic herbs
White chocolate curd with coconut ice cream and pansy flowers
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Michelada with oysters
Soup of tortilla chips with chicken and lime skin slices
Quesadillas with pico de gallo
Ceviche Gringo mode
Pastor's tacos
Carnitas with corn tortillas
Apple roasted juice with mole juice
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Salmon tartare with iberic bacon and smoked broth
Red tuna sashimi with toasted hazelnuts and vinagrete of tomato cubes ,yuzu and soy sauce
Scallop marinated with green apple hollandaise and lime pearls caviar on tender leaves of Patchoy and red Daikon
Barramundi tataki marinated and roasted with flame, ponzu sauce, crispy radish and chili
Temaki of red shrimp infused at 40º in soy and sake and quail fried egg
Soft green tea cream, pistachio ice cream buds of crystallized green Daikon
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Quiche Lorraine with fresh spinach and reduction of raisins
Smooth steak tartare with old mustard thin crispy bread crumbs and blue cheese cubes
Delicious fresh shrimp soup with smoked broth and lime kefir
Cod slices marinated with white wine honey and miso on a fennel and pine nuts emlsion
Chocolate fluid couland with hazelnuts and camarge salt
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Very miso soup
Avocado seasoned with black salt, lime and Persian Arbequina oil
Wild asparagus roasted with romescu
Semi-dry raff tomato with snow peas with white balsamic vinaigrette
Carpaccio de portobello with tender leaves of arugula with hot oil of chilli peppers, black garlic and tender almonds
Creamy rice of a thousand vegetables
Strawberries marinated with oporo wine and grapefruit skin
Coconut and lime kefir curd
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Galician pie of squid
Croquettes of cod raisins and pine nuts
Chicken brochette with tamarind sauce cachuete and cilantro
On a lime Ceviche and sea bass sweet potato roasted purple onion and crispy corn
Smoked sardine toast and fresh burrata cream
Bloody mary tomato spiced with red prawn tartar
Beef cheek with green asparagus potato cream
Cheese cake with almond biscuit and red berries
Brownie with macadamia nuts
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Focaccia with black olives and cream of artichoke and gorgonzola
Sprouts of arugula with burrataa with smoked sardine and dried tomato
The Parmigiana
Homade tagiatelli with fruits of the sea
Steak tartar a la llama ... with a cloud of Parmesan cheese
Panna cotta coconut and lime
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Iberian ham with bread and dry tomato
Roasted asparagus with romescu sauce
Focaccia with artichokes and parmesan
On a lime ... sea bass ceviche with sweet potato, onion blackberries and cilantro shoots
Fine sheets of bread with smoked sardines and black olives and Chinese chives
Rice of fresh prawns and lime leaves kefir
Roast beef wagyu with mustard, agabe syrup and tender almonds
Citrus ice cream with arbequina oil, red fruits and grapefruit skin
View full menu
Oyster with Arbequina oil pearls, grapefruit segments and fennel
On a file ... Sea bass ceviche with sweet potato, purple onion, coriander sprouts and tiger milk
Roasted lobster with popcorn, maize cob and butter noisette
Red tuna tataki with yuzu emulsion and fresh figs
Barramundi loin with tender peas and ham broth
Roast Beef from Wagyu with Mustards, agabe syrup, tender almonds and Daikon sprouts
Pickled strawberries and blueberries with aromatic herbs
White chocolate curd with coconut ice cream and pansy flowers
View full menu
Michelada with oysters
Soup of tortilla chips with chicken and lime skin slices
Quesadillas with pico de gallo
Ceviche Gringo mode
Pastor's tacos
Carnitas with corn tortillas
Apple roasted juice with mole juice
View full menu
Salmon tartare with iberic bacon and smoked broth
Red tuna sashimi with toasted hazelnuts and vinagrete of tomato cubes ,yuzu and soy sauce
Scallop marinated with green apple hollandaise and lime pearls caviar on tender leaves of Patchoy and red Daikon
Barramundi tataki marinated and roasted with flame, ponzu sauce, crispy radish and chili
Temaki of red shrimp infused at 40º in soy and sake and quail fried egg
Soft green tea cream, pistachio ice cream buds of crystallized green Daikon
View full menu
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