10 years cooking in and owning two Time Out nominated gastropubs in London. 2 years as Caravelle’s tired old chef and co-owner.

Web: Caravelle
Facebook: facebook.com/CaravelleBCN

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[gdl_icon type=”icon-chevron-right” color=”#222″ size=”12px”] ¿Cómo te llamas?
Zim

[gdl_icon type=”icon-chevron-right” color=”#222″ size=”12px”] ¿Cuál es tu estilo culinario?
American/mexican/smoky/taqueria

[gdl_icon type=”icon-chevron-right” color=”#222″ size=”12px”] Nombra tu plato estrella y quizá uno o dos platos más que preparas a menudo:
• Smoked duck chilaquiles style poutine
• Salt beef, home made sour pickles, fried brioche
• Fried fish tacos, smoked tomato alioli, pickles, tomatillo guac

[gdl_icon type=”icon-chevron-right” color=”#222″ size=”12px”] ¿Te preocupa lo ecológico?
Yes. We use as much KM0 as possible. Fruit and veg especially. All our milk, yoghurt comes from a farm 30 Km’s away. We make our soft Persian feta cheese from this source. We are on the endless quest for Catalan organic chooks for our spit rotisserie.

[gdl_icon type=”icon-chevron-right” color=”#222″ size=”12px”] ¿Por qué te interesa el movimiento street food?
I like how it blends the authentic with the trashy. One thing, done really well.

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casero

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