Meet Chilean Hector Bracchiglione. He’s cooked in some pretty extraordinary kitchens over the years (three-starred Kichisen, El Celler de Can Roca and Bras, amongst others), developing a style of his own that’s all about simplicity, respecting his chosen ingredients and unearthing the essence of each individual element on the plate. His Barcelona-based oKupa project, conceived and run with partner in crime Linda Silva, gives Hector the creative freedom to express himself wherever the wind takes him, free from the constraints of a fixed address. Running an ‘ephemeral restaurant’ comes with its challenges, but as you’ll soon discover when they join us later this month, the end product is a joy to behold. Pure and simple.