Hello and welcome to the September edition of My Portugal, our newsletter series dedicated to exploring Portuguese culture through interviews with friends of Portugalia Marketplace. We're thrilled to introduce our next guest:

Leandro Carreira is an acclaimed Portuguese chef known for his innovative approach to traditional Portuguese cuisine that emphasizes sustainability and creativity. Born in Leiria, Portugal, Carreira honed his skills working at renowned restaurants such as Mugaritz in Spain and Viajante in London, where he served as Head Chef. In 2017, he opened his first restaurant, Londrino, in Bermondsey, followed by the seafood-focused The Sea, The Sea in Chelsea and Haggerston. Carreira is also the author of Portugal: The Cookbook, a monumental collection of over 550 recipes celebrating the rich culinary heritage of his home country.

With its diverse cuisine and intriguing culinary history, Portugal is a top travel destination for food lovers worldwide. Portugal: The Cookbook gathers together dishes from every region of the country, including fish and shellfish dishes from the Algarve coast, hearty stews from the Douro Valley, and the famous and beloved pastries of Lisbon. Acclaimed chef Leandro Carreira has researched more than 550 traditional recipes for home cooks that encapsulate the breadth and diversity of the food of Portugal, a country whose immense culinary influence has spread far beyond its borders.

Portugalia Marketplace: Chef, we understand you’re from Leiria. Can you tell our readers what it was like growing up in this central region of Portugal? Was there anything about your upbringing that sparked your passion for the culinary arts?

 

Leandro Carreira: The region's rich history and culture have deeply influenced my love for food. I remember spending countless hours in my grandmother's kitchen, watching her transform simple ingredients into delicious meals. Her passion and skills were truly inspiring. While I never planned to become a chef, my family's love for food and my grandmother's influence ignited a spark within me that eventually led me to pursue a culinary career.

PM: Your book, Portugal: The Cookbook, is an impressive compilation of over 550 recipes. What inspired you to create such a comprehensive collection, and what was your process for selecting these recipes.

 

LC: Creating Portugal: The Cookbook was a labor of love. I wanted to showcase the incredible diversity and richness of Portuguese cuisine. My goal was to provide a comprehensive collection of recipes that represented every region of the country. The selection process was challenging, but I focused on including well-known dishes alongside lesser-known gems. I'm proud of the final result and hope it inspires people to explore the wonderful flavors of Portugal.

PM: As you explored dishes from every region of Portugal, were there any regional specialties or lesser-known ingredients that you found particularly fascinating?

 

LC: Yes, a unique fish dish from the Acores island which involves octopus and cinnamon.

 

PM: Given Portugal's historical role in global exploration and trade, did you discover any surprising global connections or influences on Portuguese cuisine during your research?

 

LC: While I was familiar with Portugal's historical role in global exploration, I was surprised by the extent of its influence on Portuguese cuisine. My research revealed fascinating connections to various cultures, including spices, techniques and traditions brought back from the Portuguese colonies. It's a testament to the country's adventurous culinary spirit and openness to new ideas.

PM: Are there any Portuguese dishes in the book that you believe deserve more international recognition?

 

LC: It’s a hard question. I think, in general, Portuguese cuisine its on the right path to gaining the recognition it deserves.

 

PM: Your restaurants and culinary style emphasize sustainable fishing practices and nose-to-tail cooking. What experiences have shaped your commitment to sustainability both in and out of the kitchen?

 

LC: Growing up in Portugal, I was exposed to a sustainable approach to food from a young age. Our culture has a long tradition of utilizing every part of an animal, which has deeply influenced my culinary philosophy. This commitment to sustainability extends beyond the kitchen. I believe it's essential to support local fishermen and farmers who prioritize sustainable practices and minimize their environmental impact.

PM: What’s next for you? Are there any new culinary projects on the horizon?

 

LC: While I'm taking a break from running restaurants, I'm always exploring new culinary projects. I'm excited to spend more time cooking with friends and family, both at home and around the world. Who knows what the future holds? Perhaps I'll embark on a new adventure, like writing another cookbook or consulting on a sustainable food initiative.

 

PM: Where can our readers follow you to stay updated on your latest endeavors?

 

LC: Instagram would be best @leocarreiraa

Tinned fish is always a reminder of when I was a kid. I had them as school snacks.

My favourite cheese.

A staple of Portuguese cooking.

Some of the best sparkling water ever.