Spanish firm’s beef

Tulkinghorn was looking forward to meeting Cuatrecasas, Spanish newcomers to London, for lunch in their Tower 42 offices. But images of succulent cured hams, olives and chorizo were soon blown away to reveal the bog-standard beef and potatoes of England.

Never shy, Tulkinghorn asked resident partners Enric Picanyol and Florentino Carreño where they kept the good stuff.

“We want to know!” cried Picanyol. “We just can’t find a good Spanish caterer.” The pain on their faces was evident – six weeks of English food had taken its toll.