Basket
020 7091 4800
For all enquiries call us on the number above Call us Monday - Friday 9:30 - 17:30

The Rouxte Less Travelled


Elizabeth Lloyd-Owen30 January 2017

The endlessly dreary days of January have turned our thoughts to travel. For all of us at Cactus Kitchens, the edible treats to be found at our holiday destination are quite as important as the weather and the scenery. Knowing that you can take the chef out of the kitchen, but you can’t take a chef far from good grub for long, we asked some of our favourite cooks where to take a foodie break.

Chris King Executive Chef of The Langham London (host of Cooking The Roux Way) is sweet on Spain.

"Don't go to Barcelona go to San Sebastian. Because it has a REAL market, in a basement under a supermarket - think strip lighting, concrete, tear off numbers on the floor. La Bretxa is a chef's dream - the very best fish from the bay out front, market-garden vegetables (always with a sprig of parsley thrown in) from sweet cebolleta (spring onions) to the teeniest tear-shaped peas and beautiful wild mushrooms from the woodlands behind. Oh, and Basque dairy cow steaks, suckling pig and the babiest of baby lambs.

¿Tienes hambre? 😜 #Repost @spain ・・・ Tag whoever you would like to take "de pintxos" today! One of the best things of San Sebastián is just a bite away ;) Great pic by @piabehm, now we're hungry! . . #SanSebastian #Donostia #Donosti #Euskadi #PaisVasco #BasqueCountry #visitspain #spain #igersspain #igerseuskadi #igersdonostia #pintxos

A photo posted by Visit San Sebastian (@sansebastiantourism) on Nov 15, 2016 at 4:19am PST


Go because food and wine are in the soul of San Sebastian from the traditional pintxos (Basque tapas) to be found in the old town to the dazzling cooking at restaurants Arzak, and Mugaritz out in the hills and the for very best cheesecake at La Viña.

Go because cod is a key ingredient in Basque food and the Basques, intrepid sailors and excellent shipbuilders may have been fishing the cod banks off North America before Columbus arrived there.”

Parisian, Didier Quémener (host of Stocks & Sauces - The Roux Way) suggests you venture beyond his home city.

Don’t go to Paris, go to Bordeaux for its wine! Stay at Hotel Yndō, take a ride to Saint-Emilion and Pomerol, and do as many wine tastings as you can!

La blogueuse @camilleinbordeaux trinque en haut du belvédère de @laciteduvin pour fêter son inauguration 🍷 #BDXLive #Bordeaux #Bordeauxisbeautiful #igersgironde #igersbordeaux #Aquitaine #MagnifiqueFrance #guardiancities #guardiantravelsnaps #picoftheday #wine #winelover #french #frenchie

A photo posted by Bordeaux Tourisme (@bdxlive) on Jun 2, 2016 at 8:29am PDT


Don’t go to Paris, go to Lyon for its food! Visit the covered market, Les Halles de Lyon - Paul Bocuse and the local bakeries for pink praline brioche!

Don’t go to Rome, go to Palermo for its markets, local street food, grilled fish and seafood at dusk and its legendary Pane con la Milza (spleen burger)!

Emily Roux is another fan of Lyon where she spent three years studying at the city’s Institut Paul Bocuse.

"Go to Lyon for the small bistros and bouchons which serve the most delicious and authentic Lyonnaise dishes. Aux Trois Cochons is the place to eat grilled Andouillettes with mustard or a salad de museau (pig's head salad).

Stroll around the cobbled streets of Le Vieux Lyon (the old town)...great for shopping and ...patisseries selling Lyon's famous Tarte aux Pralines Roses (a sugary pink delight). And if pig's head doesn't always take your fancy, you can feast on wholesome burgers and listen to live music at the St James’ Irish pub."

#Repost @somewhere_in_between 🎶Bob Dylan - It Ain't Me🎶 . #igerslyon #igersfrance #lyon #onlylyon #monlyon #villedelyon #canon #canon_photos #architecture #ig_france #streetphotography #super_france #all_shots #vsco #hello_france #photooftheday #picoftheday #bestoftheday #master_shots #ig_shotz #instamood #loves_france_ #jj #city #igers #igaddict #igdaily #topfrancephoto

A photo posted by ONLYLYON (@onlylyon) on Jan 28, 2017 at 7:15am PST

For more tips from our chefs, subscribe to our Rouxletter