Going out for tapas is a social event and this class aims to recreate the vibe of a Spanish ‘tapeo’ or moveable feast where we’ll visit regions of the country, whilst hands-on cooking and grazing the speciality tapas of the areas as we go. You’ll learn how to cook and present a wonderful spread of small-plate tapa, pintxos and ración dishes to recreate easily at home.

With a glass of sherry or perhaps a gin & tonic in hand, we’ll cover some familiar tapas plates including patatas bravas, croquetas, romesco sauce, tortilla and the Basque Country favourite pintxos, the Gilda. We’ll make some less familiar ones too, depending on the season. A minimum of 9 dishes.

Head chef Tania will guide you through the recipes, cooking processes, knife-skills, timings and serving tips. Spanish native Virginia will also be on-hand to walk you through some of her regional favourites.

At the end of the class you will have learnt how to serve and eat tapas the authentic, Spanish way and take home and enjoy the dishes you have created.

Meat, fish, shellfish, gluten and dairy are used in this class.

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