How to Make Tapas, Pintxos and The Food of Spain | Thursday 11 October | 6.45pm to 9.15pm

How to Make Tapas, Pintxos and The Food of Spain 

Date: Thursday, 11th October
Time: 6:45 pm to 9:15 pm 
Location: Level Minus 1 at the Triggerfish Cookshop.

In this class, Blanca Valencia will take guests on a culinary tour of her native Spain. From the rich heritage of Andalucian cooking in the South, all the way up to the Pintxo culture of the Basque North. She will showcase regional dishes, their history, their ingredients and their flavours. Guests will learn how to prepare and cook everything, where they can buy the very best ingredients locally and of course, will get to taste every tapa, pintxo and racíon....enjoyed with a tasting of wines from the Navarra Region of Spain. 

A sample of some of the dishes, pintxos, tastings:

  • Spanish Omelette and its variations
  • Grilled Shrimp with Romesco sauce
  • Stuffed Piquillo peppers with goat cheese and capers
  • Gilda pintxo (anchovy, olive and piparra pepper)
  • Manchego Plantxa (grilled Manchego)
  • Salmorejo (tomato & bread soup) with Iberico Ham
  • Caramelised Oranges with Olive oil

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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