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Marisco’s chef, Sergio, grew up in Chile, a country with one of the world’s longest coastlines. The icy temperature of the water might seem like a waste of a sea, accessible to only the hardiest of swimmers, however its supply of oxygen-rich waters from the Humboldt current makes it the perfect home for a variety of marine life. After developing his love of seafood in Chile, Sergio has been perfecting his seafood recipes and acquiring new ones throughout his travels in Asia, the Mediterranean and South America, and will introduce them to you over the coming months at Marisco’s pop up nights.

His cooking background is not one from fancy restaurants but one from hosting, entertaining and cooking for friends and family.

Seafood for many Chileans is “shellfish fresh from the sea, seasoned with a squeeze of lemon and nothing more”. Most seafood dishes still have their origin in this simple idea, lemon being a staple flavour of the fish world. Sergio will present you with something more sophisticated, but his favourite food in the world is still “piure”, scraped off the rocks, doused with lemon and downed in a flash.

Seafood in Chile is more often than not accompanied with Pisco Sour. Pisco is one of Chile’s national treasures. It is made from grapes grown mostly in the magical valley of Elqui. Pisco is the alcohol distilled from wine, and Chilean pisco is the best Pisco in the world as it distils off all the impurities and gives you only the pure spirit that remains, which is why Pisco Sours are one of the few cocktails you could drink all night and will kindly leave you with zero hangover. Try it and see for yourself.