Andalusia Cooking Delights
7Days, 6 Nights

Day 1 (Mon)
Arrival in Seville and transferred t your hotel. Enjoy an evening meal with Roger Davies, your guide.

Day 2 (Tues)
Departure at 9.30am. Today we take you to the Sierra of Aracena in the province of Huelva, a mountainous area north-west of Seville near to the Portuguese border.
It is here that the finest hams in the world are made from the Iberian pig. These hams are cured in the mountain air for up to 3 years and are considered by many people to be the jewel in the crown of Spanish gastronomy.
This area is situated about 90 kilometres (56 miles) from Seville. We will first be visiting installations of one of the best ham producers in the village of Jabugo, a mythical name in Spain for fine ham.
An expert will show us around, explaining the processes involved in the production of ham and of other products which come from the Iberian pig.
At the end of the visit you will be able to taste the wonderful ham along with a glass of the best fino.
Afterwards, we will go on to the town of Aracena where we will be going to the finest restaurant in the area.
We will first be given a demonstration of how to make a number of local dishes. This will be followed by a gourmet lunch where you will be able to sample the finest local produce including fresh cheese, ham, mushrooms, pork from the Iberian pig, wild asparagus, artichokes etc.
Many of the dishes will vary according to the season. The meal will be accompanied by fine Spanish red wine and end with typical desserts.
After lunch we will be visiting a nearby artesian cheese maker’s. Their award-winning goats milk cheese is made in the old farmhouse set amongst beautiful countryside.
On our return to Seville you will have the evening free.

Day 3 (Wed)
Cookery day. Your teacher Ruth will collect you from the hotel at 9:30 am and take you first to one of the local markets to buy the ingredients for the dishes you are going to prepare.
Today’s cookery course will be focused on preparing a typical 3-course Andalusian meal.
After preparing the food, in which everyone gets to participate, lunch is taken on the terrace which offers spectacular views of the cathedral and Giralda.
Free afternoon to explore Seville followed by an evening tapas tour starting at 8:15. We will be taking you to four of the best bars in Seville to give you a taste of what Seville can offer. Many people consider the city to be the tapa capital of Spain.

Day 4 (Thurs)
Departure at 9;30 Today we take you to Sanlúcar de Barrameda, the second most important sherry town, unknown to the majority of foreign visitors. It is a 105km. from Seville and is a beautiful place at the mouth of the Guadalquivir estuary.
It looks across to the Doñana National Park and out on to the Atlantic Ocean Among the many styles of sherry wine produced here Manzanilla stands out as a light style of sherry with a salty hint to it.
The town is also known for very fine seafood; being one of the best places for this in Spain.
Prior to reaching the town we will be stopping to visit the vineyards of one of the bodegas (wineries) and exploring the factors affecting grape production.
Following this we will proceed to the bodega where we will be taken around what are spectacular buildings. After a detailed tour including a complete explanation of the sherry-making process, there will be a tutored tasting of the different styles of wine which includes high end wines not normally tasted.
After the bodega visit, if time permits, we will go to visit the very beautiful local market before going on to one of the fantastic seafood restaurants along the bank of the estuary where we will indulge in the best local sea food washed down with the finest Manzanilla.
On our return to Seville your evening is free

Day 5 (Fri)
Departure at 9:30 am. Today we start with a visit to a modern olive oil mill in the town of Algodonales, situated about 90 km (56 miles).
Here we will learn about how most olive oil is produced today. After a short drive we will then go on to a traditional olive oil mill which dates from 1755 in Zahara de la Sierra.
This small spectacular town is situated in the mountainous and very beautiful area known as the Sierra de Grazalema.
After being shown around the mill and having the traditional oil-making process explained and tasting the oil we will have a chance to look around the town of Zahara before heading to Grazalema along one of the most spectacular roads in Spain.
In Grazalema we will eat at one of the best restaurants in the area sampling fine local food which may include local cheese, soups, charcuturie, lamb, wild boar, venison etc. There will be time to look around the town before heading back to Seville

Day 6 (Sat)
Cookery day with the same routine as Tuesday. Today you will be preparing a number of typical tapas, some of which you will probably have tried in Seville’s bars during the week. The afternoon will be free followed by a farewell evening meal

Day 7 (Sun)
Farewell. Transport will be arranged to take you to the airport or train station.

*Prices may fluctuate due to currency rate at time of booking.

€ 2015 per person (Single supplement € 390)
~ Roundtrip Seville