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Paul Richardson

Paul Richardson

is the author of “A Late Dinner: Discovering the Food of Spain”. He was a guest of Hotel Miró and Bilbao Tourism

From tiny acorns

Jamón ibérico is an expensive delicacy that comes from black Iberian pigs which have feasted on acorns. Recently, cheaper versions have started appearing on supermarket shelves. Paul Richardson investigates whether you can truly taste the difference


The Basque city’s food scene is finally a match for the style and substance of the Guggenheim

The choc of the new

After centuries of exporting its finest cacao beans, Ecuador has produced a new generation of chocolatiers that is turning them into first-rate chocolate. Paul Richardson tastes the world’s best bars


A new restaurant in southern Spain offers a contemporary take on Moorish cooking