Meet the chef behind Soho Farmhouse Ibiza’s homegrown menu

Located in Santa Gertrudis – in the heart of the White Island and 20 minutes from the coast – Soho Farmhouse Ibiza is our newest outpost in the Mediterranean. Set in a working olive grove covering nine acres, the Farmhouse offers everything members need to relax and enjoy the beauty of Ibiza: 18 bedrooms and villas, two swimming pools, a Soho Health Club offering a range of wellness amenities, and plenty of comfortable club space. 

There’s also the Farmhouse restaurant and terrace, plus indoor and outdoor dining areas where members can sample the island’s best local ingredients. For chef Antoni Parisi, who leads the kitchen, that’s what the food is all about. 

‘We want to celebrate local produce,’ he says. ‘Locally produced goat’s cheese, locally caught fish, locally grown veggies… Our inspiration for the menu was really just what’s all around us at the Farmhouse. We’re celebrating the land, the sea, and the olive groves. The island has so much to offer us.’

Parisi first started working in kitchens in London during his twenties. After a few years in Tenerife, cooking at five-star hotels on the island, he arrived at Little Beach House Barcelona. Here, he prepared Soho House classics, as well as local dishes, focusing on Spanish influences and local flavours. He was also able to get to know what members love, seeing which dishes worked and which were less popular in the process.

When the opportunity to head up the kitchen at Soho Farmhouse Ibiza was presented to him, he jumped at it. ‘It was quite emotional for me. I’ve loved developing the menu, building relationships with farms in the surrounding areas,’ he explains. ‘It means we’re able to get the very best local meat, for example. The lamb and corn-fed chicken we have on the menu is very high quality. We’ve focused on keeping the menu simple to let the ingredients shine through. Each dish only has maybe two or three ingredients.’

In fact, much of the produce used throughout the menu is actually grown within the House’s grounds. Just as we’ve done at Babington House in Somerset for many years, the team will head out to the kitchen garden each morning to pick the fruit, vegetables and herbs to use in that day’s dishes. Highlights from the garden menu include shaved zucchini with rocket and lemon, fresh tomato salad, and Ibizencan potatoes with roasted pepper and parsley.  

What else does Parisi recommend you try during your visit to the House? His favourites include the ‘Terra Viva Farm’ Chicken Paella spiked with saffron, as well as the Red Prawn Ceviche, which he says perfectly encapsulates the House’s blend of Mediterranean and Latin flavours. If you’re after something sweet, try the Ensaïmada Ice Cream Sandwich, a spiral-shaped pastry filled with vanilla ice cream and apricot. ‘I just know it’s going to become a favourite with everyone that comes to the Farmhouse,’ says Parisi.

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