The now well-established restaurant fashion for lots of little dishes instead of the more conventional 3 courses has its roots in the mezze and tapas traditions of Southern Europe. Tapas are not smaller versions of a main course but are designed to be experienced just as‘little plates’, small enough to eat with your fingers, balanced and perfectly -seasoned. You'll cook three or four dishes from a menu that includes classics like tortilla espanola, ceviche, brochettes a la plancha, crispy calamari with alioli, chorizo with red peppers & red wine.
All classes include tastings throughout and supper. You are welcome to bring your own wine, beer or other drinks. All recipes cooked by you or demonstrated will be sent on to you by email following the class
6.30 - 9pm, £45