Dining at Finca Buenvino
Our food comes highly recommended by chefs and journalists including Thomasina Miers, Darina Allen and Sikke Sumari. Sample the best of Andalusian produce at Finca Buenvino near Seville.
Our Kitchen
At Finca Buenvino, we cook with what the land and season offer, using local, thoughtfully sourced ingredients whenever possible.
Much of our produce comes from the garden: tomatoes, aubergines, courgettes, beans, lettuces, garlic, and herbs in summer; root vegetables, brassicas and greens in the cooler months. From the orchards come figs, plums, cherries, quinces and apples, along with walnuts and chestnuts in autumn.
We bake bread with organic flour from Albacete, collect eggs from our hens, and cure our own jamón ibérico from pigs raised on acorns here on the estate. Meats include Iberian pork, mountain lamb, and occasionally wild venison or boar. Fish comes from the nearby Huelva coast. Honey is gathered from hives scattered across the hills.
In autumn, wild mushrooms appear in the woods, and chestnuts are roasted on the fire—best enjoyed with a glass of dry Oloroso.
The cooking at Buenvino is simple, generous, and rooted in place.
Our Cooks
Jeannie already had almost 20 years of culinary experience when we first settled here in 1983, and she has brought her knowledge and experience to Spanish and Mediterranean cooking. Her personal style incorporates the pounded picadas of Catalonia – a mixture of garlic, bread, spices or even chocolate added to a dish at the end of cooking – as well as the use of fruit and spices in savoury dishes that is typical both of Andalusia and of the Maghreb.
Charlie, Jeannie and Sam's younger son, has grown up with the house style of cooking, and having completed the three month diploma course at the Ballymaloe cookery school in Ireland, he worked in professional kitchens in Scotland and London for 7 years, before returning to join the team here, five years ago.
