We are two young chefs, both trained in Catalunya. We met at culinary school and, once we finished, went our separate ways — passing through the kitchens of Michelin-starred restaurants and a long list of the Catalan and Spanish houses that continue to shape the way we cook.

What we care about is honest food, cooked properly. Produce chosen the same week you sit down to eat it, technique that respects where a dish comes from, and a table that feels generous. At the centre of it all are our paellas — a modern, gastronomic take on a tradition we grew up with.