|Class description:||Baked whiting in white wine, Jamon and parsley crust served on fried olive oil bread and with Mojo Verde (Perfect for little entrée or tapas)
Twice cooked Patatas with spicy Bravas sauce. ( Crispy Spanish Potatoes with Paprika spiced Tomato Sauce)
Warm salad of Cider grilled chorizo, Olive Oil savoury biscuits and smoked paprika and hazelnut dressing.
Spiced chicken escabeche with Peas, Jamon, caramelised onions and Manchego (Chicken thigh browned then kept in a marinade of Olive Oil, sherry vinegar, honey, spices, green olives and parsley).
Spanish Prawn & saffron fritters ( Tortillas de Camarones) with Sofrito and baked Calasparra rice (Arroz al Horno)
Chef Gwen Le Chendadec|