journal

Back in March, Nieves and the team travelled to Segovia – the hilltop town north of Madrid famed for its dramatic Roman aqueduct, fairy-tale Alcázar, and one of Spain’s most iconic dishes: cochinillo asado, or roast suckling pig.

In Segovia, cochinillo is more than a meal – it is a ritual. Prepared in traditional clay dishes and roasted in wood-fired ovens, the meat becomes meltingly tender while the skin turns golden and shatteringly crisp. The dish is often carved at the table using the edge of a plate rather than a knife, a gesture that proves just how delicate and perfectly roasted the pig has become. It is theatre, tradition, and craftsmanship rolled into one unforgettable experience.

Our hosts on this journey were Tabladillo, one of the region’s most respected producers of suckling pig. Their expertise represents generations of knowledge, from careful rearing to precise roasting, and it was a privilege to witness their dedication firsthand. At Legado, we are proud to bring their cochinillo to London, where it takes pride of place as one of the centrepieces of our menu.

The trip was an immersion into the history and traditions of Castilian cooking. Segovia’s approach to food is rooted in respect: for ingredients, for the fire of the oven, and for the rituals that have been handed down through centuries. That ethos is one we carry with us at Legado.

While we may not be smashing plates as they do in Segovia, we honour the spirit of the tradition in our own way – with hand-built asadores in our kitchen and a deep commitment to cooking cochinillo with the same care, reverence, and celebration it receives in its homeland.