Cookery Courses | Cookery course in Spain | Spanish cookery course | Andalucia | Spain

Find out more about the popular cookery courses at our Bed & Breakfast near Aracena, Seville, Andalucia, Spain in the Sierra de Aracena National Park. Set amongst a chestnut and cork-oak forest we operate as a family B&B and self-catering holiday cottages. We run cookery courses, photography courses, creative writing retreats and fitness retreats. Hiking trails and stunning views.

Finca Buenvino Cookery Courses with Jeannie Chesterton

Our renowned cookery courses in Aracena, Andalucia, Spain, are an eye-opening introduction to southern Spanish cooking, with plenty of eating, drinking, and good fun!

We run several cookery courses per year, for small groups of 4–8 persons. It’s a fun way to spend time with friends, and learn about Andalucian and Catalan dishes, try out some local restaurants, and perhaps• visit a sherry bodega. The finca lies at the heart of the Jabugo D.O. area, which produces the finest Iberian acorn-fed ham, and the village of Jabugo itself is only 8Kms from the finca. There, we will visit the impressive curing cellars of the famous 5 J's brand of fine jamón and learn about this delicacy and its production.   Afterwards we will have a5 J's jamón-tasting, accompanied by Osborne sherries.

Mediterranean cooking goes beyond the well-known French and Italian influences and at Finca Buenvino we often use traditional Southern Spanish recipes, which are a legacy of the Caliphate of Cordoba. North African Mahgrebi influences can also be felt in the use of spices and nuts and the interplay between sweet and savoury.

We will be preparing dishes from the our own cook book,  and students can decide which recipes they would like to attempt. Other recipes, such as those for bread-making, will be on loose sheets which you can add to your folder as you go along.

We learn to cook with pulses and nuts, with recipes such as ‘Spinach and Chickpeas with Cumin’, ‘Butter Beans and Clams with Tomato”, ‘Iced Garlic and Almond Soup’.

We learn to cook the hearty roasts, cocidos and game dishes of winter, and the light cold soups of summer. We learn how to use a picada of ground and roast nuts, spices and bread fried in olive oil for thickening stews. Fruit is used in savoury meat dishes such as 'Rabbit with Apricots and Spinach and Pinenuts' or 'Quails with Quinces'.

We cook the traditional 'Paella' and the less well known 'Black Rice', made with Squid Ink. We put a new twist on the refreshing Mediterranean desserts such as 'Panna Cotta with Saffron', 'Rosemary Sorbet', or 'Cardamom and Honey Ice cream'. Come and share the fun!

•Visit to sherry bodega is not included on every course as we are around 2.5 hours drive from Jerez.







Courses for  2017

We shall be running several courses this Autumn, and foraging for mushrooms if the weather is right!

 Dates are 13th October- 18th October, and 27th October - 1st November.

 We will be cooking with vegetables from the organic gardens and meats and fish from the market. We hope (weather permitting0 to be able to forage for wild mushrooms; Boletus (porcini), Amanita Caesaria (Ovuli/Caesar's mushroom), parasols, lawyer's wigs or chanterelles.
Since October is a time when the seasons are changing, we shall be preparing a mixture of light summer dishes and some hearty winter dishes. Iberian Pig’s cheeks in wine, for example or clams with butter beans, onions and tomatoes. Papas en Amarillo, which is a dish of potatoes and cod with turmeric; and of course rabbit with dried fruit (apricots or prunes) and various stews using pulses which can be served as tapas or as a main dish; spinach and chickpeas, or lentils with pimientón de la Vera and sweet onion cooled with the addition of a little yoghurt.
We shall also be tasting Olive oils in Seville.

Our prices for this course includes all food, excursions, drink and tuition as well as lodging in own private room with bathroom at Finca Buenvino, as well as our pick-up and drop-off service from Sevilla.

Price is €950 per person


            Jamón Iberico de Bellota and Fresh Iberian Pork               14th - 18th November, and 12th 16th December 2017. (Four nights)

From early November through to March, when the acorns are falling from the cork oaks and holm oaks (encinas, in Spanish), the pure Iberian pigs are set free into that wonderful countryside which is the dehesa. It is a beautiful park-like landscape, where venerable oaks are spaced out among green grass and wild flowers, resembling some  pastoral idyll, perhaps  painted by Claude Lorrain.

Finca Buenvino lies at the heart of this Iberian pig country. Although our chestnut forest is not the typical dehesa, we are surround by it a few kilometres away. (The village of Jabugo itself, which is where some of the finest hams are cured, is only 20 minutes distant from our B&B.)

We will learn about the unique landscape of the dehesa, created over the centuries through the symbiotic relationship between farmers,  holm-oaks,  wild grasses, the Mediterranean scrub and fungi and of course the Iberian pig and the Retinto cattle farmed for so long in this corner of Spain.

We will visit a local farm for lunch, and see the pigs wandering free. We will visit the 5 J's top-class jamón producer and learn about the Iberian pig and it's free-range life in the dehesa. We will taste different types of jamón and other Iberian pork products. We will also cook with fresh Iberian pork, and learn about the different cuts of meat.

As you may know, the Iberian pig is unique in that it metabolises its body fat in the muscle tissue; which makes for more succulent meat. The animals live out in the wild and beautiful landscape and gorge on the sweet acorns of the holm oaks.

Our prices for this course include visits to farms and producers, tastings at producers, all food, drink and tuition as well as lodging in own room with bathroom at Finca Buenvino, and our pick-up and drop-off service from Sevilla.

Price is €1200 per person