Abel Lusa, a Spanish pioneer in London

12/05/2012

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The question of Sherry is somewhat unique. Aside from the traditional form of Sherry drinking in the UK, wine journalists are stirring up a lot of interest in the subject and consumers are desperate to find out more. Abel admits that: “Sherries need to be explained in order to understand them. At ‘Capote y Toros’ we get a lot of people who don’t really have a clue but who have heard a lot about them, as well as real experts who are looking for something new”.

Abel is very aware of the importance of wine in a good restaurant. The wine list at ‘Cambio de Tercio’ includes wines from almost every single Spanish DO and Vinos de la Tierra. The only wines not from Spain on the wine list are a few Champagnes, which complement the Cava range. Furthermore, many of the Sherries and a selection of reds, whites and Cavas are served by the glass.

In fact, Abel Lusa was recently named a ‘Caballero de la Gran Orden del Vino’ (Knight of the Noble Order of Spanish Wine Knights), which recognises his role in promoting the quality and diversity of Spanish wines in the UK. “I wasn’t expecting it but it’s been a source of great satisfaction for me. It’s logical that individuals from the hospitality sector have started to be recognised by the Order. At the end of the day we are the last and very necessary link in the chain”, he stated.

Experts believe that this is just the beginning, and that the culture surrounding Spanish cuisine is set to play a very important role on the London hospitality and restaurant scene, as well as expanding beyond the capital. A point to note is that according to some food blogs, traditional Spanish ‘bocadillos de chorizo’ (chorizo baguette-style sandwiches) are starting to pose a serious threat to the well established and traditional ‘fish & chips’.