Before any applause, someone has to choose the product. Before the perfect plating, someone has thought about which sea bass, tuna or langoustine deserves to be part of the story that a restaurant wants to tell. In Ibiza, an increasing number of chefs know that the selection starts with Bamberry Foods.
After all, it is not just about delivering quality seafood or fish. At Bamberry Foods, distribution is much more than a question of logistics, it is about commitment. Its way of working is based on getting to know each customer's cuisine and understanding each one's timing, identity and requirements. Bamberry is where the major decisions are made, i.e. when a chef hesitates between one cut or another, or when a restaurant wants to optimise its menu without forsaking excellence. Bamberry Foods is a partner that does not need to appear in the dining room, but is in every dish that reaches the table. Listening, proposing and anticipating are also part of its job.
Driving this vision is Abraham Fernández, who has been the company manager since 2019. Under his leadership, the company has drawn a clear line: specialisation in fish and seafood for medium/high-end restaurants, impeccable service and a portfolio that makes the difference. "We wanted to focus on what we were good at: fish and seafood. Fresh, quality products and working only with the hospitality industry. This enabled us to devote all our efforts to providing a truly differentiated service," explains Fernández.
San Pedro
Such a service is built with top brands: Balfegó, with the most prestigious bluefin tuna on the market; Aquanaria, with its sea bass reared in the open sea; Poget, a benchmark in French oysters; plus a few others. "We work with producers who guarantee product continuity and frequency. You can't offer customers great tuna every other day. They need stability".
We work with producers who guarantee product continuity and frequency
Nevertheless, apart from the product, Bamberry also offers criteria. "We sit down with customers, analyse their menus and study their needs. Sometimes we say no to the product they request and propose a more suitable one. What is important is that everything should work better in their kitchen".
This approach also applies to the team. "We don't recruit external sales people. We train our own. We teach them to be familiar with the product and understand how a chef works. We don't sell. We help them decide". This collaboration philosophy has made Bamberry a silent but indispensable partner for many of the island's restaurants.
The company, which is part of a group with presence in Barcelona, Tunisia and Mauritania, has been growing steadily, adding projects that reinforce its independence and innovative capabilities. Nevertheless, if there is one thing that Abraham Fernández is clear about, it is that Bamberry would not be where it is without all its staff's commitment. "There are a lot of people behind the group companies. Everyone works together to make this work. We are a very close-knit team and that is what makes us strong here".
Rotja
Among other new developments that are generating the most excitement is its collaboration with LAMARCA SEA FOOD, with whom it distributes seafood cryogenically frozen at -120°C treated with the Ikejime technique, the Japanese system that guarantees maximum respect for the animal and a perfect texture for the meat. "It is a very high quality product, designed for chefs that are looking for precision and respect".
Abraham Fernández is clear: the key to success lies in staying on track. "Ibiza has a very high standard, but also many threats if we don't take care of the essentials. Our role is to be there and be the invisible link that allows everything to flow. We don't want to cover more, we want to do better". "Doing better" is the essence of Bamberry Foods. Its work does not start when someone orders and it does not end when it delivers. Its work starts with trust, is built through conversation and is consolidated in each service that arrives on time, with the expected quality and the necessary knowledge so that a product is not just that: it is a major part of the story that each restaurant wants to tell.
