creative course: Gastronomy

Our creative course in gastronomy is an exploration of regional, traditional and cultural flavours and tastes. We explore and make slow food that is both seasonal and local. We celebrate the sovereignty of food, ecologically produced and sometimes unique to this specific region.

Los Gázquez is an evolving organic farm and this creative course explores the relationship with specific arid regions and how people have created and preserved food from the land. We investigate food both foraged and farmed and the cultural celebrations that surround its production, preparation and consumption.

Expect an enthusiastic and congenial group of people passionate about what we do.


Day 1:

  • Collection at Granada Airport
  • Once everyone is assembled we set off for Cortijada Los Gázquez across the ‘alto plano’, the high plains between the sierras.
  • We arrive for lunch followed by an introduction to Los Gázquez and the unique way of life lived ‘off-grid’.
  • Evening, your first regional meal whilst getting to know each other.

Day 2:

  • Los Gázquez is in the Parque Natural Sierra María – Los Vélez so today we see visit one of the four villages that make up the region. María, at 1300m (4265 ft) is famous for the production of Jamón Serrano and embutidos (cured sausages). We will visit an artisan ‘secadero’ and ‘curing house’, and meet the people who so proudly create these products.
  • For lunch we visit the restaurant of family friends to sample the simple local fare from the ‘cocina pobre,’ or peasant kitchen, to see how and what people produced from these dry mountains.
  • We arrive for lunch followed by an introduction to Los Gázquez and the unique way of life lived ‘off-grid’.
  • Return to Los Gázquez for a rest before beginning to make a traditional ‘cocido’ cooked on the open fire to enjoy as our evening meal.

Day 3:

  • Visit Vélez Rubio and it’s busy market sampling some of the local fare and looking at the fresh produce from the region.
  • Lunch will be a short trip out of town to the dramatic Moorish Castillo Xijena. After a short walk and an exploration of the countryside and it’s ancient irrigation systems we enjoy an ‘al fresco’ lunch.
  • Return to Los Gázquez to prepare a North African evening meal (so closely associated with Andalucían cuisine) including preserved lemons and aromatic flat breads.
  • Before supper this evening we have a classical guitar recital.

Day 4:

  • Today at Los Gázquez a local friend joins us. She is an environmentalist and keen forager as well as having a vast knowledge of local food culture. She will take us all on a short walk in the area looking for wild foods growing naturally in the hills.
  • Or, Tapas workshop. (Depending upon the season)
  • After lunch preserving and flavouring olives with a multitude of local recipes and techniques.
  • Supper will be a dish Los Gázquez has made from the foods that you foraged earlier in the morning.

Day 5:

  • A practical class in making some of Los Gázquez’s favourite ‘chilled’ soups, ‘salmorejo’ and ‘ajo blanco’. These are two very regional and unusual dishes.
  • Cheese making class, the results of which we will discover later in the week.
  • After lunch, Los Gázquez’s ‘mezze’ class. This is fun and improvisational and will slide seamlessly into supper.

Day 6:

  • In the morning we visit the local museum for a guided tour. You will be introduced to the history of food production in the area via the techniques used to grow, harvest and process local produce. You will be shown the customs and feast days and the food made to celebrate each and every event.
  • For lunch we have a dramatic drive over the Sierra María to an ‘open air’ restaurant very popular far and wide in the region. Here we will taste our favourite ‘chuletas de cordero segureño’, mountain lamb, a regional speciality, cooked in the open on the embers of oak.
  • An evening paella demonstration. Don’t be mistaken, paella is not just a yellow concoction of rice with chicken and seafood, it is much more as you will see.

Day 7:

  • Journey to Granada. If you wish to visit the Alhambra please book your tickets well in advance via your hotel.

Things you need to know

  • Six nights accommodation.
  • All meals with wine (apart from optional lunch on Day 7).
  • All vehicle transfers in organised itinerary (not flights).
  • All cooking classes and excursions.
  • All cooking ingredients and equipment.
  • Late afternoon drinks and aperitifs.
  • Los Gázquez guide on hand throughout the trip.
  • Refreshments in the tour vehicle.
  • You will need to bring a sun hat, sun glasses, sun cream, stout shoes and depending on the season warm clothes for the cooler evenings in the mountains.

Dates & Prices

Holiday Start Date End Date
Creative Food course 12th May 2016 18th May 2016
Creative Food course 26th May 2016 1st June 2016
Creative Food course 1st September 2016 7th September 2016
Creative Food course 13th October 2016 19th October 2016
Creative Food course 10th November 2016 16th November 2016
Price on application using our Contact form. Transfers to and from Granada are included.