{"id":194269,"date":"2025-10-08T14:22:49","date_gmt":"2025-10-08T20:22:49","guid":{"rendered":"https:\/\/errr-magazine.com\/?p=194269"},"modified":"2026-06-09T05:17:49","modified_gmt":"2026-06-09T11:17:49","slug":"the-lamb","status":"publish","type":"post","link":"https:\/\/errr-magazine.com\/english\/the-lamb\/","title":{"rendered":"The LAMB"},"content":{"rendered":"

How did this place come about and what made it different from the start?
<\/strong>Un homenaje a la regi\u00f3n de Somerset, UK<\/strong><\/a>, de donde la esposa del chef Federico Pati\u00f1o es. En una era de tanta competencia, el abrir un concepto diferente era algo que hacia sentido sin embargo sabiendo del tab\u00fa de la comida brit\u00e1nica siendo un obst\u00e1culo eso siendo la motivaci\u00f3n principal en mostrar la calidez y comfort que esta gastronom\u00eda ofrece.<\/p>\n\n\n\n

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What part of the day, space, or creative process do those who work here enjoy the most?
<\/strong>Los momentos donde todo el staff podemos platicar ideas sobre men\u00fa, especiales, tragos, eventos, y ver la sinergia que sea crea entre todos y ver c\u00f3mo poco a poco el tema brit\u00e1nico empieza a envolverlos e intrigarlos.<\/p>\n\n\n\n

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If someone is coming in for the first time, what should they not miss?
<\/strong>Alguno de nuestros pays o el sticky toffee pudding.<\/p>\n\n\n\n

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What has been an interesting challenge that has made you rethink something about the project?
<\/strong>El tab\u00fa de la gastronom\u00eda brit\u00e1nica.<\/p>\n\n\n\n

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What influence, idea, or reference continues to shape the way you work today?
<\/strong>Los gastropubs en Inglaterra que empiezan a hacer ruido, emocionando a los amantes de la comida, y ver c\u00f3mo comienza poco a poco ser protagonista en la tendencia gastron\u00f3mica.<\/p>\n\n\n\n

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What place, project, or person has inspired you recently and why?
<\/strong>Lord’s, The Pelican, The Bull, The Hero W9, The Old Pharmacy at Bruton, St. John, muchos chefs que admiramos e influyen en el proyecto, pero sin duda Gill Meller<\/strong><\/a> siendo el principal.<\/p>\n\n\n\n

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If your space could invite someone to collaborate for a day, who would it be and what would you do together?
<\/strong>Gill Meller, un asado, un evento en la naturaleza.<\/p>\n\n\n\n

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Is there an object, corner or detail of the place that has a story that few people know?
<\/strong>El cordero del logo es el \u201cspirit animal\u201d de los chefs Poppy<\/strong><\/a> and Federico<\/strong><\/a>. El logo fue ilustrado por Angelo Vasta<\/strong><\/a>, amigo y conocido de los chefs, y se quer\u00eda reflejar un lado jovial, con colores del campo que comunicara la energ\u00eda de Poppy.<\/p>\n\n\n\n

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If this project were a city, a book, or a record, which would it be and why?
<\/strong>Somerset o el disco de Chris Brain, Bound to rise<\/em><\/strong><\/a>.<\/p>\n\n\n\n

Answers by Federico Pati\u00f1o<\/a>, chef propietario de The LAMB<\/a>.<\/strong><\/p>","protected":false},"excerpt":{"rendered":"

The lamb in the logo is the spirit animal of chefs Poppy and Federico. 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