Chestnuts roasting on an open fire...

Chestnuts, pine nuts and the world’s best food market. Where am I? Did you know that Spanish pine nuts are very elongated – unmissable once you know what to look for – as opposed to the vast majority on sale worldwide resembling short teardrop-shaped kernels that are from China? Good to know.

When in Catalonia judging the European Young Chef Award on behalf of organisers IGCAT and Catalonia, World Region of Gastronomy 2025, our programme was enriched with food culture and splendid taste experiences.

After an intense day for judges – and even more so for the young chefs – we were whisked away on a mystery tour under pitch-dark starry skies, winding high into the mountains. The track narrowed through dense forest until the coach arrived at a clearing with braziers blazing and folk music playing. It was magical. We were at Castanya de Viladrau where the ancient chestnut forest is being restored and nurtured, providing a fine crop for the marron glacé market, smaller gems for roasting and educational and experiential trips for groups. We gathered round a roaring fire, shielded from the chilly darkness, and cracked open our chestnuts whilst listening to the fascinating history and rousing music. The evening was brought to a close with hilarity as we watched an intrepid few attempting to drink wine from a porrón, the famous Catalan wine pitcher pictured. With a jar of their special chestnut honey hurriedly purchased, we descended the mountain, pausing for a beautiful buffet reflecting Catalan cuisine at Xalet La Cromonia before our pillows beckoned.

After a sound sleep and a good breakfast at the beautiful Sa Voga Hotel it was off for another day’s judging (LINK for the European Young Chef Award newsletter). That evening we shared a second experience, a valuable lesson in working as a team, enabling power and strength, from the Castellers de Vilafranca , human towers recognised by UNESCO as Intangible Cultural Heritage of Humanity. Volunteers were instructed in the physics and strategy involved in tower building. A fun exploit with a serious message of the potential of collaboration. The Catalan culinary delights shared afterwards were accompanied by more fabulous musicians. The soups, charcuterie, artisan cheeses, pastries and breads were colourful, delicious and full of natural regional flavours. An authentic taste of Catalonia indeed.

When in Barcelona, a visit to Mercado de San José de la Boquería, known locally as La Boqueria, named as the world’s best market, is a must, and we were blessed with a marvellous guide who knew the market, its heritage and people inside out.

We tasted olives as never before - every size, shape, shade, flavour and texture. Anchovies to swoon for (I bought several tins of these beauties), smoked tuna and roe that were deliciously other-worldly, aromatic dried hams from the local acorn-fed pigs and pastries that melted in the mouth.

With seafood in abundance, green swathes of vegetables, glacé fruits and fresh meat, the market lived up to its title with a cornucopia of scents and flavours.

Hams from Iberian pigs fed on acorns

We may have been invited to contribute our expertise and feedback, our impartiality and professionalism to this important event in the culinary calendar however Catalonia repaid us by enriching our own gastronomy experiences, as we returned to our homelands enthused and inspired. My sincere thanks.

The beautiful boutique Sa Voga Hotel