Tapas, small portions of delicious dishes served hot or cold, are a way of life in Spain. Communal, convivial and a perfect way to showcase gorgeous ingredients, these small plates have become popular the world over.
Their sheer versatility means there are literally hundreds of variations, from the classic tortilla a la patata or shavings of Serrano or Iberico hams to chorizo with fino sherry, salt cod fritters with piquillo peppers, meatballs or albondigas, to Bonita with anchovies and prawns with chilli and sea salt. For this course, Ballymaloe Cookery School founder Darina Allen has chosen just some of her favourites that are easy to recreate at home and packed full of flavour.
What you get:
Step-by-step instruction in how to create a tantalising selection of tapas dishes
A guide to sourcing the best ingredients for the best results
Tips in forward planning and saving time
An introduction to tapas trends from around the world
Professional secrets to perfect presentation
All the tapas you can eat!
A buffet lunch will be served before the cookery demonstration
All demonstrations are given in our professional kitchen, with overhead mirrors and live-action monitors for close up work.
A pack of all the recipes demonstrated is provided as part of the course fee
Interested but timings don’t work? Don’t worry, we run this course several times a year so please check back for further dates, or sign up to our newsletter and we will notify you of the next one.
Terms and Conditions
All bookings for a course or event at Ballymaloe Cookery School are subject to our standard Terms and Conditions.