SUBSCRIBE

World's 50 Best Restaurants 2013: El Celler de Can Roca video interview

By Luke Nicholls & Peter Ruddick , 09-May-2013
Last updated on 09-May-2013 at 11:17 GMT2013-05-09T11:17:18Z

The El Celler de Can Roca brothers met BigHospitality the day after The World's 50 Best Restaurants 2013 to talk about its potential impact

The El Celler de Can Roca brothers met BigHospitality the day after The World's 50 Best Restaurants 2013 to talk about its potential impact

Joan Roca, the co-founder and head chef of El Celler de Can Roca, has told BigHospitality he expects the impact of his restaurant being named number one on The World's 50 Best Restaurants list to be 'huge' - bigger than the effect of other accolades such as Michelin stars.

The trio of Roca brothers celebrated at The World's 50 Best Restaurants Chefs' Lunch at Sushisamba

The Girona restaurant knocked René Redzepi's Noma off the top spot when the list of the world's best restaurants was revealed at the London Guildhall less than two weeks ago.

The next day the cream of the restaurant world gathered in Sushisamba at the top of the Heron Tower for the annual Chefs' Lunch and BigHospitality took the opportunity to catch up with El Celler de Can Roca's enigmatic head chef.

In an exclusive video interview, Joan Roca said winning the title put the team behind the restaurant in a position of responsibility.

"We don't think we are the best in the world," he said. "We are flattered for the recognition that being on the list brings; what it represents and for the recognition from our industry colleagues.

"We must continue to work to the highest possible standards and not think in any way that we are the best restaurant in the world."

Worldwide recognition

Topping The World's 50 Best Restaurants list can have a massive impact on a restaurant's fortunes. Heston Blumenthal has claimed the title helped save The Fat Duck when the Bray restaurant was threatened with closure.

As BigHospitality recently reported, the award also led to a peak of interest in Noma, the Copenhagen venue which topped the list for three years prior to El Celler de Can Roca's success.

Joan Roca said he expected the title to have a similar impact on the Spanish restaurant which has been a mainstay in the top 50 for the past eight years.

"We expect the impact to be huge, even though Michelin is a recognised guide around the world," he added. "The difference is that the Michelin Guide gives many restaurants a star rating but Restaurant magazine narrows it down to recognise one as the overall world's best.

"This is why the effect of the media coverage around the world is so much wider and important to us."

Stills photography: Rob Lawson

Watch:Richard Kirkwood at Wright Brothers preps Thai-inspired seabass

Watch: Richard Kirkwood at Wright Brothers preps Thai-inspired seabass

The head chef at oyster, seafood and fish restaurant Wright Brothers Spitalfields Market, demonstrates...

In Operation with...White Brasserie Co

In Operation with...White Brasserie Co

What happens when you take the menu of an established French restaurant group and...

Chefs' Secrets of Success: Benoit Blin

Chefs' Secrets of Success: Benoit Blin

Benoit Blin is chef patissier at the two Michelin-starred Belmond Le Manoir Aux Quat’Saisons,...

Restaurant Eats Out: Shuang Shuang

Restaurant Eats Out: Shuang Shuang

As part of its inaugural Restaurant Eats Out food tour, Restaurant takes a group...

Restaurant Eats Out: Bo Drake

Restaurant Eats Out: Bo Drake

As part of its inaugural Restaurant Eats Out food tour, Restaurant takes a group...

Chefs' Secrets of Success: Ashley Palmer-Watts

Chefs' Secrets of Success: Ashley Palmer-Watts

In the latest in our Chefs' Secrets of Success series, we caught up with...

Restaurant Eats Out: Bao

Restaurant Eats Out: Bao

As part of its inaugural Restaurant Eats Out food tour, Restaurant takes a group...

Restaurant Eats Out: Anzu

Restaurant Eats Out: Anzu

As part of its inaugural Restaurant Eats Out food tour Restaurant takes a group...

Chefs' Secrets of Success: Nuno Mendes

Chefs' Secrets of Success: Nuno Mendes

In the first of our Chefs' Secrets of Success videos of 2017, we ask...

Cooking with beer: How to make IPA-marinated sea trout

Cooking with beer: How to make IPA-marinated sea trout

Beer and food pairing is having a moment. Purecraft Bar & Kitchen head chef...

Back in business: Hospitality property market outlook

Back in business: Hospitality property market outlook

As the new year gets rolling, now is the perfect time for hotels, restaurants...

Digital restaurant: How to extend your reach with online innovations

Digital restaurant: How to extend your reach with online innovations

The likes of social media, online advertising and mobile loyalty apps allow businesses large...

How to use Twitter for restaurants

#SocialRestaurant: How to use Twitter effectively

They’re all on it. Big national chains, high-profile chefs and small emerging brands across...

Dietary requirements: Terre à Terre’s top tips

Dietary requirements: Terre à Terre’s top tips

In the third part of our Dietary Requirements special feature, BigHospitality takes a trip...

How to become a hotel manager: Masterclass with Glion

How to become a hotel manager: Masterclass with Glion

What skills do you need to be a hotel manager? Following a special media...

Budget 2013: What it really means for your hospitality business

Budget 2013: What it really means for your hospitality business

Now the dust has settled on George Osborne's fourth Budget speech, the race is...

UK pub industry pledges more than 400 work placements in just one week

UK pub industry pledges more than 400 work placements in just one week

Long hours, unskilled work and few career development opportunities: the hospitality industry, and pubs...

UK team 'disappointed' by ninth place at the World Pastry Cup

UK team 'disappointed' by ninth place at the World Pastry Cup

Martin Chiffers, president of the UK's Coupe du Monde de la Pâtisserie club, has described...

Every hospitality business must make job creation pledge, says Ufi Ibrahim

Every hospitality business must make job creation pledge, says Ufi Ibrahim

Ufi Ibrahim has told hospitality businesses across the UK that they must ‘walk the...

How to market your hospitality business better using photo and video

How to market your hospitality business better using photo and video

A picture might tell a thousand words but getting the right photo and video...