{"id":10318,"date":"2022-03-25T13:09:58","date_gmt":"2022-03-25T13:09:58","guid":{"rendered":"https:\/\/theartoftastingportugal.com\/uncategorized\/george-mcleod\/"},"modified":"2023-02-22T18:59:12","modified_gmt":"2023-02-22T18:59:12","slug":"george-mcleod","status":"publish","type":"post","link":"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/george-mcleod\/","title":{"rendered":"George Mcleod"},"content":{"rendered":"\n
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\n \t\t\t\t\t\n\t\t\t\t\t\t \"George\t\t\t\t\t\n\t\t\t\n\t <\/div>\n \n <\/div>\n\n\t <\/div>\n\t \t<\/div>\n\t\t
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\n George Mcleod <\/h1><\/div>\n\n\n
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\n\tFor George McLeod and his partner Lara, food and sustainability are inextricably linked. Together, they created SEM, a restaurant that uses only regenerative food from Portuguese producers. They also don\u2019t have a bin, and thrive on creating dishes with undervalued ingredients. Passionate for foraging and bringing what has been forgotten about in nature onto a plate. The creative mind behind the food and with an extreme passion for the future of the world, George likes to create dishes which look simple but have great depth and complexity of flavours. Without pre-established notions of tradition, George is having a great time creating dishes that are not typical with incredible Portuguese ingredients. <\/div>\n<\/div>\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t\t\n\t
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\n \n\t\t\t\t\tChef Dishes\t\t <\/span>\n \n\t\t\t\t\t\t\t <\/span>\n <\/h2>\n<\/div>\n\n\n
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Cuttlefish Tartare, Smoked Yolk, Plums and Spinach<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Cuttlefish Tartare, Smoked Yolk, Plums and Spinach. The dish by George Mc Leod, from the SEM restaurant, features cuttlefish from the Atlantic, New Zealand spinach – a variety that abounds in Portugal -, Portuguese plums and smoked egg yolks. This combination is as surprising as delicious!<\/p>\n\t\t\n\t\t\t \n\t\t

Read more<\/a><\/p>\n\n\t\t\n\t \n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\n\t<\/div>\n\t\n\t\n<\/article>\n\n <\/div>\n <\/div>\n\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t\t\n\t

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Cuttlefish<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Its presence in Portuguese waters is abundant, and the species does not have, to date, any restriction for capture.<\/p>\n

Grilled, fried, or as the protagonist of a \u201cfeijoada\u201c (bean stew); here are the three most common ways to eat cuttlefish in Portugal. An inhabitant of the seabed, the mollusk can measure up to 50 centimeters and live to a maximum depth of 200 meters. During the day, it remains buried in sandy bottoms and only becomes active at dusk. Despite its harmless appearance, it is a cunning and efficient predator. Its presence in Portuguese waters is abundant, and the species does not have, to date, any restriction for capture.<\/p>\n\t\t\n\t\t\t \n\t\t

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Center<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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The centre of Portugal is proof that virtue (or, in this case, the virtues) is in the middle. From the highest mountain in mainland Portugal to the world\u2019s biggest waves, there is a little bit of everything, without forgetting priceless monumental and human heritage. Schist villages, castles that look like they have emerged from fairy tales, one of the oldest universities in Europe, and even a Portuguese-style Venice.<\/p>\n\t\t\n\t\t\t \n\t\t

Read more<\/a><\/p>\n\n\t\t\n\t \n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\n\t<\/div>\n\t\n\t\n<\/article>\n\n <\/div>\n <\/div>\n\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

For George McLeod and his partner Lara, food and sustainability are inextricably linked. Together, they created SEM, a restaurant that uses only regenerative food from Portuguese producers. They also don\u2019t have a bin, and thrive on creating dishes with undervalued ingredients. Passionate for foraging and bringing what has been forgotten about in nature onto a plate. The creative mind behind the food and with an extreme passion for the future of the world, George likes to create dishes which look simple but have great depth and complexity of flavours. Without pre-established notions of tradition, George is having a great time creating dishes that are not typical with incredible Portuguese ingredients.<\/p>\n","protected":false},"author":3,"featured_media":10272,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[346,311,859],"tags":[],"acf":[],"yoast_head":"\nGeorge Mcleod - The Art of Tasting Portugal<\/title>\n<meta name=\"description\" content=\"Entusiasta do foraging, George gosta de criar pratos que parecem simples, mas t\u00eam grande profundidade e complexidade de sabores.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/george-mcleod\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"George Mcleod - The Art of Tasting Portugal\" \/>\n<meta property=\"og:description\" content=\"Entusiasta do foraging, George gosta de criar pratos que parecem simples, mas t\u00eam grande profundidade e complexidade de sabores.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/george-mcleod\/\" \/>\n<meta property=\"og:site_name\" content=\"The Art of Tasting Portugal\" \/>\n<meta property=\"article:published_time\" content=\"2022-03-25T13:09:58+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-02-22T18:59:12+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/theartoftastingportugal.com\/wp-content\/uploads\/2022\/03\/iYl-SuLE.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"1080\" \/>\n\t<meta property=\"og:image:height\" content=\"1080\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"artoftasting\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebSite\",\"@id\":\"https:\/\/theartoftastingportugal.com\/#website\",\"url\":\"https:\/\/theartoftastingportugal.com\/\",\"name\":\"The Art of Tasting Portugal\",\"description\":\"The Art of Tasting Portugal\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/theartoftastingportugal.com\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/george-mcleod\/#primaryimage\",\"url\":\"https:\/\/theartoftastingportugal.com\/wp-content\/uploads\/2022\/03\/iYl-SuLE.jpeg\",\"contentUrl\":\"https:\/\/theartoftastingportugal.com\/wp-content\/uploads\/2022\/03\/iYl-SuLE.jpeg\",\"width\":1080,\"height\":1080},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/george-mcleod\/#webpage\",\"url\":\"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/george-mcleod\/\",\"name\":\"George Mcleod - 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Together, they created SEM, a restaurant that uses only regenerative food from Portuguese producers. They also don\u2019t have a bin, and thrive on creating dishes with undervalued ingredients. Passionate for foraging and bringing what has been forgotten about in nature onto a plate. The creative mind behind the food and with an extreme passion for the future of the world, George likes to create dishes which look simple but have great depth and complexity of flavours. Without pre-established notions of tradition, George is having a great time creating dishes that are not typical with incredible Portuguese ingredients.\n<h2>Chef Dishes<br\/><\/h2>\n<h2>Products used<br\/><\/h2>\n<h2>Regions<br\/><\/h2>","post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/10318"}],"collection":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/comments?post=10318"}],"version-history":[{"count":4,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/10318\/revisions"}],"predecessor-version":[{"id":12911,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/10318\/revisions\/12911"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/media\/10272"}],"wp:attachment":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/media?parent=10318"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/categories?post=10318"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/tags?post=10318"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}