MY STORY

Guillermo emigrated to England a few years ago to work, but on English soil he found a business vein in the form of "traditional Valencian paella", the claim he uses

in 'Riceminster'.

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Its history, which arose from the need of this young man born in Valencia to reinvent himself, has meant that there is practically not a single grain of rice left every day on his paellas.

 

What he does, in essence, is "cooking on the street", something that he likes very much, because it is done to do it very well, and he ends up making a first class product that is served in situ. that you do not normally see at home.