A hands-on class with the Spanish maestro, executive chef and co-founder of Brindisa Tapas Kitchens in London, and now his Sherry Bar - Jose - in London's Bermondsey Street.
Jose will be preparing some of his favourite recipes, incoorporating gastronomic treasures from his own larder for use in the dishes that he cooks.
OLA!
Geographically and climatically diverse, bountiful, traditional and often inventive, Spanish gastronomy has gained widespread international recognition in recent years as a new generation of chefs from regions as diverse as Catalonia, The Basque Country, Galicia, Andalusia and Extremadura have helped to place a spotlight on regional Spanish produce and styles of cooking. Amongst this confraternity of chefs, is José Pizarro from Extremadura and now resident in London where he has won plaudits as Head Chef for Brindisa’s tapas kitchens. Bordering Portugal, land locked and resplendent with chestnut, cherry and oak trees, this vast and often lush landscape may not be well known as the gastronomic haven that it is, home to the Iberico pig, paprika from Vera, beautiful olive oils and soft sweet goats’ cheeses from Serena and Casar. José will share with us some of his favourite dishes from his homeland, explaining their cultural importance and sharing stories of a childhood spent in one of Spain’s least visited and most unspoilt regions.