Business
“The moment Marco Pierre White steps on the gangway he has time for people until the moment
he gets off” Matt Howard
The Sixth Street Diner is a 1950s American
diner concept and another Arvia exclusive, offering guests brunch, dinner and sweet treats accompanied with fun jukebox music and cocktails. While on the other end of the scale is the Epicurean fine dining restaurant with a menu of classic British ingredients with a
Q&A with José Pizarro
What drew you to working with P&O? P&O is a big, quality company, which was very important to me. But really, it was about the people who are going on P&O cruises and having a chance to expose them to Spanish food. People from every part of the UK take their holiday on a P&O cruise and my motto is to try and take Spanish food as far and wide as I can, so this gives me a chance to teach people about Spanish cuisine and ingredients. The guests might try my tapas at the Glass House on board and then, not just come and try my restaurants, but other Spanish restaurants more locally to them.
What does your role involve? I’ve been working with P&O for around five years and I develop the menus for my restaurants on board and teach the crew how to prepare and serve my food. It’s really important for me to spend time on board the ship with the crew who might not be used to Spanish flavours – a chef can cook anywhere, but they need to spend time understanding different cuisines and flavours and test various olive oils, for example. My role is really not to just do the menu and
run – I like to go there and work with them. We’re preparing to change the menu in the New Year so I’ll go on board again, greet guests and use the time the best I can to receive feedback.
Where do you get your inspiration for the Glass House? A lot of the dishes are my favourite tapas plates and the value for money is absolutely amazing. The restaurant on board has a casual approach – I wanted it to feel like you’re in a bar in the Mediterranean. I love the tempura king prawns, which are spicy served with patatas bravas and aioli dip. I want to offer classic dishes, but also things
26 | The Caterer | 10 November 2023
that people might be trying for the first time, so I work with the front of house so they can communicate my philosophy to guests around simplicity and amazing quality.
How closely do you work with Olly Smith? Tell us a little bit about that relationship? Olly is my brother! I’ve been living in the UK for 25 years now and I’ve known him for 20 years, so we’ve worked together. We go a long way back, from working at Spanish food and drink festival Tapas Fantasticas and Saturday Kitchen. It’s so easy to work together, I love wine and he loves Spanish food. And he’s my friend, that’s the most important thing.
From the Glass House menu O Spiced lamb skewers, bulgur wheat
tabbouleh and sumac yogurt O Tempura king prawns, patatas bravas,
aioli dip O Peppered cheese polenta chips,
romesco dip O Curry-spiced seared scallops, mango
salsa, onion pakora O Crisp pulled pork black pudding gateau
www.thecaterer.com
Green and Co Feat. Mizuhana kombucha-infused beetroot
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