An Oasis of Spanish food, drink and culture in the heart of Wales.

Owen, along with his brother and sister, Tom and Nathalie, opened Bar 44 in September 2002. Now they run five restaurants and bars, still running a family business model. They will celebrate eighteen years working together in September.

Owen’s passion for food and his understanding of ingredients, always with his tradition and the Spanish “essence” on his mind, gave him the tools to create incredible recipes and reinvent the restaurant business.

Our philosophy on olives within the food industry has always focused on the idea of ​​transmitting that the olive is an ingredient, with an incredible range of possibilities that must be exploited .

We as producers, must focus on the process (from the olive tree to packaging) 

The rest is due to the imagination, knowledge and passion of the chef.

Owen’s work elevates our idea to its finest.

“ We serve modern Spanish food with many variations, without losing sight of tradition and culture or history in our recipes “

“ Our philosophy has always been the same: take advantage of quality products from Spain, along with local seasonal ingredients, to create a vibrant and modern take on regional Spanish classics. “

“Dishes that are creative and vibrant, fun, yet simple. This is still the food that people want to eat, that amuses them, but is still accessible”.

“ A big part of our philosophy is pairing. Our wine and beverage list is as important as our dishes. Pairing dishes with extraordinary sherry wines, vermouths and all kinds of Spanish wines, is why we have become famous in the United Kingdom “

“We started using Losada products in 2011 …

and the olives changed our lives“

“ Boneless Gordales are a guaranteed success. We consume large quantities in all of our restaurants. We are also using other varieties such as cornicabra, verdial and empeltre.”

About Losada

 “The quality of the product is incredible. After doing a tasting comparing with other brands we are talking in terms of quality of the best we have ever tasted “

 “  We normally reject 95% of the producers of most of the products for Quality criteria“  “  Losada wins by far“

“ From the varietal range to the curing process, everything is carefully treated and it is what makes that difference. Your brand image is also an advantage “

Do you think your customers appreciate our “farm to fork” philosophy? This concept integrates the local product, the importance of the origin, the concern to know who is behind each ingredient …

“Of course, and I also personally make sure that it is known by our team, so that our staff knows how to transmit it and therefore our clients realize that they are enjoying an impressive product.

We are not talking about one more olive, there is a lot of love, work and knowledge to get a product like this “

Our olives, their recipes

“The menus vary from restaurant to restaurant, but each one comes from one of the brothers’ trips to Spain, with specialties ranging from Carmona olives to Galician beef or Sanlúcar prawns. Hand-chopped ham and sausages and Spanish cheeses are the cornerstones, but you can also order appetizers (toasted beans, house pickles, salted almonds) in addition to various toasts: Iberian sobrasada and Catalan rosemary honey on toast , for example, or bread with tomato and garlic.”

SQUAREMEAL

“ I was visiting Carmona during the harvest in 2013 and it was fascinating .

Seeing the work that goes on from harvest to our table was amazing.

Understanding the family business and getting to know the whole team is also very important to us, and it makes a big difference..

We have to like the producers we work with.

You must be in love with the product but also with the people who work it  “

Thanks Chef Owen !!!