How one of the World’s best restaurants inspired a Bury St Edmunds firm

Ramon Perise, head of development at Mugaritz with Jeremy Medley at Infusions4Chefs
Ramon Perise, head of development at Mugaritz with Jeremy Medley at Infusions4Chefs

When one of the top restaurants in the World invited a leading Bury St Edmunds supplier to its creative kitchen, it could hardly say no.

Mugaritz in San Sebastian, Spain, is listed at number four in the San Pellegrino 50 best restaurants in the World.

Pebble potatoes in an edible clay

Pebble potatoes in an edible clay

It invited John Jackman, managing director of Infusions4chefs and sister firm Infusions, along with his development chef Jeremy Medley to its kitchens last month to see some of the pioneering work it is doing.

The life changing experience left the duo inspired.

“When you get a call from a man of great influence who says ‘Would you like to work in the creative kitchen at Mugaritz?’ - if you are a chef or a foodie, it’s like getting the call-up for your country. It was a once in a lifetime opportunity,” said Jeremy.

“These people have a vision and strict code, local ingredients, super fresh and intertwined with textures and flavours that evokes response.”

Flax seeds and linum pumped with air - it tastes like milk or cream

Flax seeds and linum pumped with air - it tastes like milk or cream

John said: “They are serious even down to making sure the stocks have the same refraction therefore ensursing consistency is at a level that creates purity and delivers the same result day after day. Now that’s serious cooking.”

Mugaritz uses ancestral grains for healthy inventive cooking such as flax seeds and linum pumped with air which tastes like cream or milk, or potatoes in an edible clay which makes them look like pebbles.

Infusions4chefs, supplies ingredients and technology to kitchens in hotels and restaurants around the World. It already imports and shares Mugaritz’s ingredients.

Visit www.infusions4chef.co.uk