There it is. Nose-to-tail eating! And chef Jordi Herrera's rock'n'roll approach to the nasty bits would be just as groundbreaking as those at St John in London, except the Spanish have always liked a bit of nose-to-tail eating.
So here in the Example Dret Herrera ramps up his already highly skilled techniques with a self-styled “cooking with fire” that involves blow torches, high voltage lamps, a drill, and a naked flame. An inveterate rule-breaker, Herrera pushes the envelope by taking traditional dishes one step further – trotter with a cap i pota (head and innards) of crayfish for example – and is all the more exciting for it.