MEDITERRANEAN odyssey

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 Odyssey we will explore the unique flavours and techniques that typify each region and how they relate to the rest of the Mediterranean Rim. In addition we run regular Tapas Classes which have been very, very popular.

During each workshops you will learn to recreate, as authentically as possible, some typical and some 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 appropriate wine.

To see the recipes we cooked on a previous workshop click here (Spain) or click here (France)

Greece and Turkey.

The reputation of Greek and Turkish Cuisine has been very poorly served over the last 40 years by the low quality stuff turned out in many over developed coastal resorts. However, the region has a culinary tradition of some 4,000 year and it was Archestratos in 330 B.C. who wrote the first cookbook in history. We'll attempt to capture some of the essence of Greek and Turkish Cooking by exploring some of the dishes the locals eat rather than those served to tourists.

Tuscany

Tuscany has an unrivalled reputation both for the quality of its produce and the passion of its cooks. Tuscan cuisine is notable for its simplicity. Dishes are simply prepared, never over elaborate and make use of the best seasonal vegetables and meats. Bistecca, beef cooked on the bone, is found very widely, as are beans (fagioli) and wild mushrooms. Tuscany is also known for its schiaciatta - a celebratory bread made with grapes and raisins. The region does not suit dairy farming so there is no butter; cheese is from ewes milk rather than cows. We'll treat this cuisine with the respect it deserves and we'll eat like Tuscans.

Provence

Bouillabaisse, Ratatouille, Soupe au pistou, Salade Niçoise, Socca, Panisses, Quince cheese,
Pissaladière. The list of dishes unique to Provence goes on and on. We'll pick classics from coast and mountain as we create a Provencal feast that will transport us to the world of Jean de Florette and, dare I say, Peter Mayle.

North Africa

Morocca, Algeria, Tunisia; names that bring to mind ramantic desert landscapes, beautiful Moorish architecture and the smell on food cooking on an open fire wafting on the hot wind as you stare at the stars in a cloudless sky. Just a stones throw across the Straits of Gibraltar the cuisine changes significantly. The food is influenced by the spread of the arab world from the east and flavours reflect theMuslim culture which has dominated this part of the Mediterranean. Lentils, Chickpeas, kid, lamb, harissa, ras-el-hanout, olives, almonds, apricots, cardamom, tagines, are just some of the flavours and dishes that exemplify the region.

The Eastern Mediterranean

The Lebanon and the Eastern Med has a wonderful cuisine; koftas, kebabs, pitta breads, fattoush, and falafel are just a few of the dishes which owe their existence to the inginuity of the cooks of the region. The style of eating is also different with lots of dishes on the table at once and all eaten communally form the centre of the table.

Le Midi

The South of France is more than just Provence so this workshop will focus on some of the other great dishes of the region. The western end of the French Mediterranean coast sees much more influence from Spain and Catalonia where Provence has the more Italian feel. Patés, mushrooms, beans, chestnuts, jambon cru, brandade, soup au pistou, bourride, merguez are dishes and ingedients that occur again and again in the regions cuisine.

Spain

Spain is a real favourite of ours. Gutsy, unpretentious food but featuring fantastic ingredients such as chorizo, jamon, morcilla; paella, saffron, paprika, lemon, cardamom, every kind of fish and seafood, rice, potatoes, pasta, bread; the Spanish welcome it all into their culinary fold, a testament to their long history as conquistador and subjugate in near equal measure. Plus it's ok to drink sherry outside of December even if you're younger than 60 and they love beans of every kind, just like me.

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 £99 per person.

To use our booking form click here or call us on 01803 752943 or email