We have great news to share! Chef Ricardo Pimentel is once again elevating Spanish gastronomy in London.
If you've been following me for a while—whether on Facebook, Instagram, or Twitter (X)—you already know how much I admire Chef Ricardo's work. I’ve spent years visiting the restaurants where he’s worked and witnessing his professional growth through his outstanding dishes.
Chef Ricardo, with his signature humility, often emphasizes that his dishes are rooted in traditional Spanish recipes, enhanced with his personal "twist." Whether it's a nod to Portugal, his native land, or adaptations tailored for success in London's competitive culinary scene, his creations never fail to impress. After his time at Carme Fitzrovia, where he expertly combined his skills with the flavors of the Eastern Mediterranean, Chef Ricardo has returned to the group where I first met him years ago: Salt Yard Group.
Today, I want to talk about one of my favorite ingredients—an absolute star product in Spanish cuisine. (You can read another post about Presa Ibérica on this blog!).
What is Presa Ibérica?
Presa Ibérica is one of the most prized cuts of the Iberian pig, celebrated for its juiciness, deep flavor, and tenderness. It’s a premium ingredient in Spanish gastronomy, highly valued by both professional chefs and food enthusiasts. This cut comes from the upper shoulder area (between the loin and the paleta) of the Iberian pig. Its exceptional marbling—intramuscular fat—gives it a unique juiciness, flavor, and a wonderfully soft texture.
The Dish: Grilled Ibérico Presa at Ember Yard
On my recent visit to Ember Yard, Chef Ricardo Pimentel's latest kitchen in Soho, I had the chance to rediscover Presa Ibérica in a rendition that truly showcases its exceptional qualities. The dish? Grilled Ibérico Presa, baby artichokes, romesco, and guindilla salsa. Simple in description, but it delivers an exceptional experience.
Every component of the dish plays a role in enhancing the natural richness of the Presa Ibérica. Grilled to a perfect medium—leaving the center beautifully pink—the meat retains its juiciness and bold flavor. The romesco sauce intensifies the savory notes of the meat, while the fresh baby artichokes and green guindilla peppers add contrast, texture, and balance.
The result? An elegant, well-balanced, and beautifully presented dish that highlights the superior quality of the Presa Ibérica.
Price and Experience
At just £16.50, this dish offers fantastic value. Whether you choose to enjoy it as a main course for yourself or share it to explore other options on the menu, you won’t regret it.
I must emphasize that I don’t sell the product myself, but I can confidently say that the quality is exceptional. If you’re a fan of Presa Ibérica , a visit to Ember Yard in Soho will be well worth your time. Don’t forget to say hello to Chef Ricardo—he’s not only a talented chef but also a great person.
Enjoy the experience, and let me know what you think!
