MEDITERRANEAN JOURNEY

The Mediterranean basin is a melting pot of traditions, races, cultures, and religions. This has given rise to an amazing cross fertilisation of culinary styles in which there are many similarities yet still distinct differences as you travel from country to country. In our Mediterranean Journey we will explore the unique flavours and techniques that typify each region and how they relate to the rest of the Mediterranean Rim.

During each workshops you will learn to recreate, as authentically as possible, some typical and less well known dishes of each region. and at the end of your hands -on cooking we'll sit down to a long lunch with a glass of wine from that region.

Saturday 3rd May - Southern France

France is unique in that it can count itself as both a Northern and Southern European Country. The cuisine of the South is influenced not only by the Mediterranean but also by the great culinary traditions of the rest of the whole of France and that differentiates it from the rest of the Mediterranean. However, local produce is key; the abundant herbs of the Provencal Hills; thyme, rosemary, oregano, bay;along with fresh, Mediterranean vegetables and, of course, many varieties of fish for bouillbaissea dn other dishes. In Languedoc the abundant pork, goose, duck and beans come together in classic cassoulets.

Saturday 7th June - Spain

Just an exploration of the varying cuisines of Spain's Mediterranean coast could provide an extended series of workshops: fried fish and gazpacho from the Andalucian coast along with jamon from the mountains; paella and citrus in Valencia; fresh vegetables and cod dishes in Catalonia, beans, rice, chorizo, and, of course, olives and olive oil. Moorish influences are evident but intertwined with Jewish and Christian traditions.

Saturday 27th September - North Africa

North African Cuisine is all about the abundant trade routes of the historic Arab world, bringing all manner or spices, dates, and apricots from the Middle East, as well as Arab Culinary traditons. No pork here of course (for religeous reasons), and no beef (lack of grazing), but lots of lamb and goats meat. Cous cous is everywhere, along with spiced dips served with flatbreads and rich, slow cooked, meat dishes.

Each workshop will start at 9:30 with coffee available from 9:00. We will spend the morning preparing and discussing the food of each region which will take us through to a late lunch at 2:30. the day will end around 4:00.

Cost £85 per person.

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