How Borja Marrero Will Bring The Best of Gran Canaria to Barrafina’s Next Invita
Few European chefs have approached the matter of working with the produce on their doorstep and the seasons quite as rigorously as Borja Marrero.
Presiding over the kitchen at MuXgo in Las Palmas, the Gran Canaria native’s thoughtful approach to sourcing and precise cooking makes use of the best produce from his two sustainable farms in nearby Tejeda, as well as peak produce from hyperlocal farms. The kitchen’s excellence has seen the restaurant pick up awards like a Green Michelin star in 2022, followed by a Spanish Repsol in 2023.
Marrero, therefore, was a natural choice to join Barrafina’s second Invita, taking place on June 13th and June 14th at its sleek new restaurant in Borough Yards. Here, he’ll work alongside the beloved London restaurant group’s executive chefs, Antonio Gonzales Milla and Francisco Jose Torrico, to offer a taste of his innovative approach and vision for Spanish cuisine for two days.
Part of a recurring quarterly series, Invita aims to showcase the breadth and quality of Spanish cooking from all over Spain and the rest of the world. “For me it is a great honour to be part of this series with Barrafina and to be able to bring a piece of our homeland, Tejada, to London,” Marrero says. “It is for me a great dream and responsibility.”
Resy caught up with Marrero recently to learn more about Marrero’s approach to seasonality, and how he plans to bring a flavour of Gran Canaria to London.
The cooking at MuXgo is famously local. What inspired that philosophy?
Our philosophy comes from our desire to protect and promote our produce while contributing to the growth of our town, Tejeda.
How has the food, climate and produce of Gran Canaria influenced your cooking?
Our cooking is very influenced by all these factors as our geography and weather conditions are very particular. That’s why our cuisine is very influenced by — and relies on — seasonality.
You were recently awarded a Rep Sol and before that a Michelin Green Star. How did those acheivements feel? And what more would you like to achieve?
Achieving both a Repsol and a Michelin Green Star is a dream come true, and great motivation for my team and myself. We now have realised we are on the right path.
How did the Barrafina Invita series come to take place, and how did you come to be involved?
Thanks to chef Angel Zapata who invited me to participate, prior to him leaving and being succeeded by Paco and Antonio. He has always been an inspiration to me.
Cooking in a city like London, how will you adapt your culinary approach for the Invita dinners?
We will bring our cooking and try to showcase our homeland in London. We are planning to bring some of our own produce like cheeses and wild plants from Gran Canaria.
For you, what does a restaurant like Barrafina stand for?
Barrafina is an industry leader. They take great care in the detail, create honest food and do it very well.
Borja Marrero of MuXgo will be cooking at Barrafina Borough Yards on the 13th June and 14th June. Tickets are available now.