Spain – The Catalonian Revolution

Over the past two decades, Catalonian chefs have been responsible for an extraordinary revolution in Spanish cuisine. The region has also led a renaissance in artisan cheese making, which virtually disappeared during the Franco era. Will visits the captivating city of Barcelona to meet food expert and author Enric Canut, before travelling to the hills to learn about the revival of traditional Mato and Tupi cheese, and a relative newcomer called Garrotxa. After a demonstration from several chefs on ways to use the local cheeses, Catalonian-style, he heads to Menorca, the island of cheese, to see how traditional Mahon is made.