An Evening of Basque Cooking

Thursday 16 May
6.30pm - 9.00pm
The Triggerfish Cookshop


Basque cuisine  is the heartland of Spanish food. Come and spend an evening learning how to cook its most classic dishes. We will cover dishes from the gastronomic societies, homes and restaurants and pintxo bars. We will prepare squid in its own ink with rice, hake in green sauce, chickpea cream with ham crackling, Riojan potatoes with chorizo and chile and baby cos lettuce with burnt garlic vinaigrette. For the dessert the classic pantxineta (pastry cream tart with almonds). All served with the classic Txakoli wines from the region.

About your host

Blanca Valencia is originally from Bilbao in Northern Spain and trained at the Cordon Bleu in London with a Diploma in Pastry and Cooking. She has worked at cook schools in Madrid, Chicago and London and has lived and worked across Latin America, China and Europe, exploring their cuisines and food cultures in depth.

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