Food & Beverage Education

Onsite cooking classes will draw on the bounty of the estate vegetable garden, beginning with a light aperitif to be enjoyed in the kitchen as the chef gives an overview of the menu and the process. Participants will then join the instructor and master gardener to harvest ingredients for the meal they will learn to prepare. Classes will generally be built around a 3-course meal or a collection of tapas. After preparing and cooking, the students will break bread together and enjoy the meal prepared by their hands with local wines artfully paired.

A variety of classes focused on cocktails will also be offered including classic cocktail preparation, modern mixology, and infusions. Students will enjoy a selection of tapas throughout instruction.

A series of guest chef courses will be offered throughout the year. Acclaimed chefs from the US, Spain, and the greater EU will be invited to join the program. We anticipate scheduling one guest chef per quarter.

Guided cheese and wine tastings - Cheese tastings will focus heavily on the finest cheeses of Spain with each selected cheese being paired with wine. 4 to 5 cheeses will be offered. Guest instructors will include local cheese makers and cheese mongers. Wine tastings will not only feature the local wines of Andalucia, but also wine from Spanish, French, Italian, and German DOCs. Tastings will include a selection of light appetizers for guests to enjoy. 

Guest Winemaker/Brewmaster/Master Distiller dinners - Working in conjunction with a specific winery, brewery, or distiller, these dinners will typically be 5 to 6 courses with each being paired carefully with the guest producer’s product line. Dinners will be approximately 3½ to 4 hours long.

Concierge bookings for hotel guests of inclusive experiences for group travel. Organized multi-day trips will have themes to choose from which could include - culinary, cycling, historical and cultural.