Cookery Course Itinerary | Cookery course in Spain | Spanish cookery course Andalucia

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.

SpringCookery Holiday: 10th -14th April (4 nights)

Cooking at Finca Buenvino

April is the time of year for early wildflowers. Weather is of course mixed, with blue skies and sunny days alternating with spring showers.  

We would advise guests who are interested  in the gaiety of Andalusian life, to stay on in Sevilla after the cookery course, and enjoy a day or two at the famous April Fair (Feria de Abril) which starts at midnight 24.00Hrs, with the switching on of the lighting in the fairground on the night of 14/15th.

Day 1. We will meet up in Sevilla with our cooks at 12.30 am on the first morning (10th April)  at the Triana Market, just across the Isabel II bridge.  It’s a good place to meet as if we are a little late you can have coffee or beer and tapas there! It's an easy place to get to by taxicab. It's advisable to arrive in Seville the night before, and stay at a hotel in the centre of the town. 

We will head for the hills, to arrive at the finca in  time for lunch. Then, perhaps a walk  on the property or just have a rest after your journey. Cooking supper begins at 7pm with a glass of wine to hand and we will sit down to eat at around 8-8.30pm.

On our first morning, the 11th, we will be leaving the finca late morning to visit the 5J  jamón curing cellars, have a tasting and return to the finca around 14.00 for lunch. Cooking supper begins at 7pm with a glass of wine to hand and we will sit down to eat at around 8-8.30pm.

Most days will start with breakfast at 9am and cooking will start at 10- 10.30. and finish in time for a glass of wine before lunch. In the afternoon there will be a chance to visit some of the local villages.  In the evening, after tea and cakes, there is time to relax before we start cooking again at 7pm.

We will be visited by Alexis Kerner who will be giving us and Olive Oil workshop. Details are on the main cookery courses page.

We will eat out at a restaurant in Aracena, famed for its Iberian pork dishes.

We will be cooking daily from the Buenvino Cookbook by Jeannie Chesterton.

In the afternoons between lunch and the evening, students can make a choice of their preferred afternoon activities; touring the villages of the area, shopping or taking a walk.

On the last morning guests are driven to Seville at, after breakfast. Drop-off is at the Triana Market once more, unless you want to be run straight to the airport or train station. 

If for any reason you are not able to come with us at that time - perhaps you have a pre-booked train or ‘plane that requires you to leave early in the morning -then please let us know in advance and we will book you a cab. This is not included in the cost of your stay.

We advise at least a day and night in the city to see the Reales Alcázares and the cathedral, as well as to have a feel of the city.

Rates €950 per head

Rates for the four night Spanish cookery holiday are €950  per person. Non cooking partners €400  if sharing a room. Single room occupancy €50 extra per night

All prices include:

  1. Transport from Seville to Finca Buenvino and back.( *Unless you require separate transport)
  2. All food and wines consumed at the finca during the stay.
  3. Lunch at a restaurant in the mountains
  4. Tuition
  5. Tour of a local ham factory.
  6. Olive oil workshop with Alexis Kerner
  7. A "Cooking at Buenvino" apron, folder pen and notebook.
  8. A signed copy of “The Buenvino Cookbook, recipes from a farmhouse in Spain.”
  9. Supper in Aracena on the last night.

We will be preparing dishes from the book itself and students can decide which recipes they would like to attempt. Any recipes not in the book, such as those for bread-making, will be on loose sheets which you can add to your folder as you go along.

(Days will vary in small ways; you may already have prepared a dessert the day before if there was time....much depends on weather, on how many cooks are on the course and so forth)


      • This is only a sample schedule and is liable to change depending on flight times, weather/restaurant/ham cellars opening times etc. It is possible that some of the days will be changed around.