The Fire
The chef is the bridge between the soil and the table, often the one who brings it all together: visiting the farmers, choosing the producers, ordering from the sources that deserve to survive.
Themes we follow:
- how chefs source and cook with regenerative and heritage ingredients
- why the kitchen is the final link in the chain, not the start of it
- how hospitality can benefit from regenerative farming
Heroes in this pillar
The people behind The Fire
The Fire
Pep Romany
Chef-activist, Dénia
His cooking begins in the field, with a forgotten wheat variety that he brought back to life, three days of sourdough patience and real fire.
The Makers
Carolina Pateman Ivars
Keeper of a living Roman winery, Xaló
At Maserof, wine is still made by foot and candlelight. There has never been electricity here, yet the food prepared on fire is an amazing experience.
Related stories
Reportage from the field.
3 May 2026The season nobody films
August is the month when the least is happening in the fields here. The vines are waiting. The olives are small and green and months away. The citrus is invisible. The rice is standing in water doing nothing anyone can see. It is hot enough that sensible work stops at noon.
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18 May 2026What you are actually driving through
I have done that drive hundreds of times. Out of Xàbia, past the shoulder of the Montgó, inland through Pego, then either north towards the Safor or west into the mountains where the road narrows and the villages get very small.
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25 September 2026The man who calls his oven a Maserati
Five minutes. That is how long a coca spends in the oven at Pont Sec, and Pep Romany times it the way a man times things when he used to work in physics and hospital computing before he ever ran a kitchen.
Learn moreExplore the other pillars