The three-Michelin-star chef on innovation and why he's turned to economics as a survival tactic Every year, at the end of the season, a team of chefs from el Bulli would leave their kitchen in the hills above the bay at Cala Montjoi in Catalonia and repair to Barcelona for six months of intensive research and development at el Bulli Taller, the restaurant’s state-of-the-art ‘laboratory’.
Since Spain entered lockdown in March, the Taller, located in an old townhouse off La Rambla, has been the temporary home of chef Ferran Adrià and his wife Isabel who have moved in for the confinement. “I wake up at 4.30 every day and work straight through until nine at night,” says Adrià via Skype. “I’ve been working through my foundation
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