LUX Restaurant & Bar Awards 2019

www.lux-review.com Page 105 LUX Restaurant & Bar Awards 2019 Offering international cuisine with an experienced and sophisticated touch, guests from around the world have the opportunity to enjoy expertly created cuisine with exceptional hospitality in the heart of the Costa del Sol. Steven talks about the importance of the restaurants location and how the business has flourished over the years thanks to the commitment of his wife Michele, his team and his innovative and creative cuisine. “When I was younger I owned and ran many restaurants, including The Pink Geranium, Brocket Hall and The Lowry in Manchester. I always wanted to retire to own a small restaurant and cook what I believed in, rather than be controlled by the market place. I have won lots of awards over the years, but this one brought tears to my eyes because it means so much more when it’s a tiny little place run by passion. “The little fishing village of La Cala is lovely but was known for pizza, pasta and some good tourist restaurants. Putting the Little Geranium here was a brave decision but we are delighted that we have been recognized, we have a huge loyal client following. When our visitors arrive at our restaurant we welcome them like close friends because over the last four years we have so many returning that they have become like family. New guests are always eager to return, and we are happy to welcome old friends and new alike.” A key focus for Steven is using fresh seasonal ingredients locally grown when possible. Steven emphasises the importance of procuring the best ingredients possible to be able to cook world class food. Located in the centre of La Cala de Mijas, behind the Town Hall and a short distance from Fuengirola and Marbella, The Little Geranium restaurant is a haven for foodies set in a quaint Spanish street, filled with trinkets, pictures of friends and family with geraniums and candles everywhere! Master Chef Steven Saunders talks to us about his lovely restaurant and the secrets behind its success. The Little Geranium Best Contemporary International Bar & Restaurant - Costa del Sol “Personally, I love searching for fantastic ingredients and growing a little ourselves. I procure the most amazing beef from Galicia, organic lamb from Kilkenny in Ireland and wild venison and Iberian chestnut fed pork from the Toledo area in Spain. I have to get fresh truffles from Italy and wild mushrooms from France because they are not available locally. Quality ingredients are crucial though to be able to cook great food. Our fish is local, we buy hand dived scallops, lobsters and sea bass from around our coastline but do something totally different with it all.” As a celebrity chef, Steven draws on his vast industry experience to constantly challenge himself and explore new ideas. He is proud of his combination of traditional methods and new innovations, as he is keen to highlight. ¨The new generation of chefs are incredible, and the standards are sky high. New technology and new ideas are essential for evolvement and growth. However, I firmly believe that we should not entrust totally to technology. I like to use souvide machines, Paco jets, Thermomix and dehydrators, but that’s because I get consistently good results from these machines. Alongside this technology, I also like to make my great grandmothers bread every morning using traditional methods. Taking the bacteria from the air around us to create natural yeast and then proving and kneading the dough without a machine. I love to mix traditional cooking methods with new technology, and this creates a unique range of dishes which I am proud to host on my menus.” Ultimately, Steven´s passion for food and his knowledge of global cuisines alongside his wife Michele´s welcoming personality and professional service have made the Little Geranium a must visit for anyone travelling to the Costa del Sol. Company: The Little Geranium Contact: Michele and Steven Saunders Website: http://www.thelittlegeranium.com/