From a brief meeting with Omar Allibhoy, I am convinced that he could start a religion. Such passion and charisma, and boy, can he cook! I would join it for sure.
My interest was piqued as soon as I heard about his Tapas Revolution, and when I found out that it was a personal mission, not PR driven or commerce led (he’s not promoting his restaurant, or a book or anything like that), I had to know more.
Omar and his friend Danny, both Spanish and passionate about honest home cooked food and both chefs, Omar trained by Ferran Adria at El Bulli is head chef at El Pirata de Tapas, Danny is the head chef at a school in Elephant & Castle. They are perplexed as to why people don’t cook tapas at home.
We go to great lengths to make curries and pastas, but tapas rarely ventures beyond some fried chorizo for most. They want to change that, so they have plotted a T on the map of England, and are whizzing around it on their 50 cc motorbikes, with two African burners and barrels of enthusiasm, cooking tapas with accessible ingredients for the people on the T.
Today they are in Manchester cooking free food in Platts Fields from 12 – 4. If you are anywhere on the T, they will come to you wherever you are and cook for you, and show you how to do it in the process. All you need to bring are plates, cutlery and the liquid refreshment.
They really want you to contact them, and you really should. You can contact them by email (email@example.com), on twitter (@tapasrevolution) or check their location on FourSquare. You can even call the Tapas Hotline on 07776 294 355.
Here’s a taster of the food they will cook you, all fantastic. The Ajo Bianco (white gazpacho) is the best I have ever had, and that includes trips to Andalucia in Spain. Follow their journey on their hilarious blog (http://www.tapasrevolution.com/) and do meet them.
It’s a brilliant idea, isn’t it? I can promise that you’ll have great food, great fun, and you might learn a thing or two about tapas into the bargain. I am going to try and meet them somewhere along the way. It’s too good a thing to miss.