The Daily Mail's Online piece has been a fantastic endorsement for our growing business.  While the majority of clients are from USA, Australia, Scandinavia, Canada and Ireland, they are starting to find more interest from the English market.  In part, this must be thanks to the significant press coverage happily received in recent months including mentions in Financial Times (December 2011 - see press section) and Conde Nast Traveller (February 2012 see press section).  

San Sebastian Food, which became the Spanish equivalent of a Limited company in January, are finding a growing demand for specialist corporate breaks to San Sebastian for businesses in the UK.  For anyone interested in further information, they are welcome to contact us by email or phone on our UK landline +44 203 286 7777 or Spanish office +34 943 421 143.  

Pollara, an experienced travel journalist originally from Italy, who fell in love with San Sebastian on this first visit, was keen to praise San Sebastian Food for their knowledge, quoting their founder Jon Warren as the 'go-to man for better understanding this culinary delight':

"Jon Warren, a former London-based City worker, is the go-to man for better understanding this culinary delight – as well as others. From the charming city he runs San Sebastián Food, a company which hosts gastronomic tours, educating visitors in the subtleties of Basque cuisine and market-shopping habits and helping them to fall in love with the numerous pinxto (that’s pin-cho) taverns dotted around the city."

She further talks about the company's network of contact and knowledge, underpinning the highly rated food and wine experiences they offer.  

"Warren’s web of contacts, boundless knowledge, appreciation for top notch, wondrous food and the very evident enjoyment he still receives in learning about the endless trivia which constitutes the vibrant San Sebastián – even after having made this city his home several years ago - makes him the perfect guide.  His favourite and best-hidden taverns shall for now, and on here, remain a secret. But each and every one is characterised by its own speciality."

To read the article in full, click here