Our new series of 'Recipes' opens with the secrets behind goat curd mousse with pomegranate, walnuts and honeycomb brittle.
Everybody loves a steaming hot pan of paella, but few know how to make a truly authentic one. Our Executive Chef, Nacho del Campo, recently hosted a cooking masterclass, and luckily for you we were there to document his secret recipe.
We support Action Against Hunger and Children’s Health Fund, two amazing charities that aim to put an end to child hunger and improve children’s health.
Since our contributions began we’ve proudly raised tens of thousands of pounds used to benefit less fortunate children around the world, and with your help we are dedicated to continue.
Day in and day out we get requests from our hungry Camino customers asking how our Executive Chef, Nacho del Campo, makes his famous Gambas al Ajillo (garlic prawns). This dish has been on our menu since Camino opened in 2007, and still remains one of our most loved tapas. Whether enjoyed as a bar snack, or part of a tapas dinner feast, it’s an unmissable and delicious dish.