Equuscapes

Spanish food is sensational, and now widely recognised around the World as a vibrant, unique and healthy culinary experience, it continues to have an ever increasing impact. In the 2025/2026 Michelin Guide, Spain now has 15 restaurants with the highest accolade of three stars, and many more hundreds of prestigious one and two stars across the country. Spain is a country that places a very high value on local, seasonal produce adding to the food journey you take, with each region having its own specialities. Hospitality is equally valued, with exceptional front-of-house service and style evident everywhere from renowned restaurants to the smallest back street bars.

With so many positives about the food in Spain, I have been surprised by how much I yearn for those English classics! So much so, every time we find ourselves in a Carrefour, my eyes are peeled for the occasional rare items you see, often tucked on a bottom shelf. My best finds to date have been Heinz Tomato soup, Cheddar cheese and Branston Pickle. Currently I love making sandwiches in English style and it just seems comforting somehow.

Two things that England does better than anyone would have to be Sunday roast and a full English Breakfast, both being pretty challenging in Spain.

Gravy is not something the Spanish are familiar with, so gravy granules and browning are nowhere to be seen. The van oven is small, so we can’t create gravy from a joint as all the potatoes and veg go in with a small joint, but luckily, Paco is a chef and can work wonders with some chicken or beef stock. The joints are a little different, but you can ask butchers for a cut you would find at home. The quality of the meat is absolutely fantastic – our best Sunday lunch so far was a chicken packed with flavour and not full of water as you find in the UK.

Breakfast in Spain is either Churros, or the absolutely delicious classic – toast (usually moyellte) with olive oil, grated tomato and salt. But if you’re after a full English, the struggle is real. Breakfast sausages are the hot dog style, and bacon is not as you know it. If you’re in La Linea, a little jaunt to Gibraltar will ease your pain on that front.

With Pace’s long career as a chef, we eat very well, extremely healthily and for little cost. It’s pretty challenging in the small space we have, so much so, we may put a little book together to help people who need some support and inspiration for van life cooking. Look out for more on this and the regional delicacies on the dedicated Andalucía Vanlife Facebook page which is independent to the main Andalucía Equuscapes page which has the photography focus.