Camino opens second restaurant

Spanish restaurant Camino recently celebrated the launch of its second venue in London at Canary Wharf – Puerto del Canario.

The expansion follows the success of the King’s Cross branch of Camino, and its sister venue Bar Pepito, which has been a key agent in helping put Sherry back in the limelight among younger generations.

Founder Richard Bigg said: “Camino is about authenticity: we have real Spanish dishes cooked by a Spanish chef, and our wine list is almost exclusively Spanish.”

When questioned on the inclusion of Amstel among the beers, Bigg explained that the Spanish were big fans of Amstel, so in order to make the experience as genuinely Spanish as possible, the Dutch beer was a must.

Camino is an example of how investing in staff pays off: all Camino employees are taken to Spain to help them fully understand the passion and the culture behind each dish and each wine they serve.

In addition, every six months Bigg hosts a wine tasting session, encouraging staff to familiarise themselves with the wines, and eventually to pick their favourites so they can confidently advise customers on different wines.

The Camino wine list boasts a strong selection of wines by the glass, encouraging consumers to experiment rather than stick to the inevitable Rioja that is unswervingly ordered by default in Spanish restaurants.

The only non-Spanish additions, other than the honorary Spaniard, Amstel, were the Champagnes. Bigg explained that, given the location, it made sense to have big hitters such as Krug and Bollinger on the list.

The menu includes a selection of locally-sourced foods cooked in traditional Spanish style, such as octopus tentacle with olive oil, mash and paprika, Serrano ham croquettes, and grilled stuffed fig with Mahón cheese, wrapped in ham with rocket and Sherry reduction to start, followed by Ibérico black pig sholder blade and Scottish ‘Mathers Black Gold’ rib-eye steak, Basque style to follow, rounded off with profiteroles with molten chocolate on top, Galician almond tart and Catalan burned custard for dessert.

The wine boasts some exciting additions, such as the Verd Albera, 2009 Moscatel and Garnacha blend, and the Moscatel, Vall de Xaló and Olorosso dulce, Solera 1847 to accompany dessert.

For more information visit www.camino.uk.com/canarywharf

Marinel FitzSimons, 05.10.2010