Flavours of Spain

ITS TIME TO LET OUT THE BEAST (London E1) #BEASTOFAFEAST

Wed, 01 May 2013 15:44:00 +0100

Our 9th June, London E1 supperclub is going to be something quite unique - as we’ll be serving up...

The Flavours of Spain Supperclub travels to Ickham, Kent The...

Fri, 19 Apr 2013 20:24:26 +0100

The Flavours of Spain Supperclub travels to Ickham, Kent

The beautiful village of Ickham was the venue for our March 16^th supperclub and wine tasting. We’d never included a wine tasting before but thought it a great idea since we’d recently sourced some incredible small producer wines during a trip to Spain.

For this supperclub we wanted to create a 6-course menu that was as exciting as it was tasty, mixing different textures with different flavours. Its very important for us is to use good raw ingredients so we always spend time sourcing the best we can find. We’re lucky enough to work with an incredible butcher named Phill, aka @GrumpyButcher and Jacobs Ladder (traditional farming and butchery), jacobsladderfarms.co.uk. So we know exactly where our meat comes from, always with 100% provenance and from organic and bio-dynamic farming. This is the meat we use for our supperclubs.

Ox cheeks were on the menu and the abattoir we used was really small, so we had to collect the ox cheeks a few at a time, over a number of weeks. Another dish was Pulpo a la Gallega (Octopus, Galician style) we sourced the octopus from Galicia, Spain, renown for its incredible fish and seafood. Morcilla (black/blood pudding) was something we’d been sourcing for over a year, and were more than excited that we’d found the one we wanted and just in time to include it on the menu!

The night of the 16^th came round very quickly and we were buzzing in the kitchen. The tables were laid and there was a great atmosphere around the whole venue. We were preparing the wines for tasting when chef Corinne Rowe aka @chefthymeplace thymeandplace.co.uk and Emma Wilcox aka @emwilco emwilco.wordpress.com popped their heads around the kitchen door to say hello, which was really nice as we’d only known them via twitter! Always nice to put a face to a name.

We kicked off the evening with an informal tasting of three wines, a superb, limited production Albariño, ‘Tabla de Sumar’, 2011 by Jose Antonio, a very small wine producer in Galicia. Followed by a Bobal, ‘Signo Bobal’, 2009, a stunning red by Finca Sandoval, a wine highly regarded by leading wine critic, Robert Parker. We finished up with a superb Rioja, ‘Señorio de Villarica Reserva 2007’ limited Edition by Bodega Villarica. It was a great start to the evening and arms soon went up for orders.

Whilst the wine tasting was taking place, we were feeling less chilled back in the kitchen, as the thermometer needed for our first dish, an aperitif of Slow-cooked egg had decided it wasn’t going to work any more. The one thing you need when cooking 51 slow-cooked eggs is a thermometer! So we immediately made the decision to change the order of the menu. We cracked on with the next dish, which was Boquerones (fresh anchovies) with piquillo red peppers and a fresh mint, parsley, and Cabernet Sauvignon vinaigrette dressing, this was sered in a brown paper bowl with a pinxto skewer.

This was follwed by Pulpo a la Gallega, Galician octopus served with potatoes, drizzled with a punchy extra-virgin olive oil and a finished with a sprinkling of sweet-smoked paprika. This dish we presented as three pinxtos.

Following the octopus dish was the Morcilla with pine nuts, served with a lemon, mint and onion dressing.

Next came the much anticipated slow-cooked egg with a light smoked cheese foam, now dish four instead of dish one. A mixture of experience and instinct (and a couple of test eggs later) ensured all 51 eggs turned out a lovely soft texture (phew).

The main dish of slow-cooked ox cheeks went down really well with everyone and was also one of the most popular dishes of the night.

The last dish to go out of the kitchen was the dessert of ‘Torrijas’ (traditionally an Easter dessert that dates back more than 2000 years) this was served with home-made ice-cream. I think its safe to say everyone really enjoyed the dessert, judging from the comments coming from the dining room! Back in the kitchen, we were also enjoying dessert - we made sure we had a portion each to celebrate the end of the evening and the fact we’d served no less than 300 dishes. What a great night it was.

What came next was a complete surprise to us. We were invited back into the dining room where one of the guests stood and said some lovely words on behalf of everyone, to express how much they had enjoyed the evening and how impressed they were, considering the limitations of the kitchen. We even got a round of applause!

We still talk about that day, the friendly people we met, the welcome and support we got from everyone in the village. On the back of that, we’d like to say a HUGE thank you to Helen for all her support, hard work and organisation, to Pat and Alan too. Also to our good friends in the kitchen, Ni and Gill who are just amazing and also to Alex, as without you all, the event would not have been.

We hope you’ll have us back again soon

Ana y Teresa

Pintxo

Tue, 09 Apr 2013 17:10:00 +0100

One of our pintxos: Piquillo peppers revuelto with Cantabric anchovies

JOIN US IN OUR FIRST LONDON-BASED SUPPERCLUB Lunch of 2013 -...

Mon, 04 Mar 2013 13:14:00 +0000

JOIN US IN OUR FIRST LONDON-BASED SUPPERCLUB Lunch of 2013 - (SOLD OUT)

We’re back in the kitchen and loaded up with ideas to share with you. Tapas, pintxos and regional dishes with a twist, all to SPOIL YOU, and believe us when we say, you won’t be disappointed!

So join us for a very Spanish and lazy Sunday afternoon, with good food and good company.

Sunday 7th April - we will start 12:30 - 13:00 with a welcoming Spanish Cocktail

We will be serving 4 courses

MENU

- Morcilla with pinenuts, with a lemon, mint & parsley dressing

- Octopus, served with potatoes, smoked paprika and olive oil

- A hearty dish of Slow-cooked pork with provenance, served with pancetta (Leon), chorizo (Leon) and Asturian fabes

- Dessert: Minguela’s Flan (a luxurious ‘flan’ from a family recipe that dates back more than 80 years)

Places are limited to just 20 for this event, so BOOK early to avoid disappointment. For booking click SOLD OUT

Please let us know if you have any allergies or dietary requirements via email when booking.

If you would like to bring along a bottle Cava, wine, beer or Champagne to have with your brunch or lunch, please feel free.

***Cancellations: If you need to cancel, please do so 4 days before the event otherwise we won’t be able to refund your ticket.

Hasta pronto!
Ana y Teresa

SPANISH SUPPERCLUB AT THE DEAF CAT, ROCHESTER Join us in our...

Tue, 26 Feb 2013 10:22:00 +0000

SPANISH SUPPERCLUB AT THE DEAF CAT, ROCHESTER

Join us in our first Supperclub at The Deaf Cat on Thursday 21st March 2013 - We’ll be bringing the flavours of Spain to Rochester once again with a menu that is both rich in authentic flavour and character. It will start 18:30 - 19:00pm until 10:00pm

The tickets at £32 are for a 4-course set menu and are very limited. You can PURCHASE these directly through us SOLD OUT or at The Deaf Cat.

The menu

Morcilla with pine nuts (La Mancha) served with Padron pepper and a lemon, mint, and onion dressing
Octopus (Pulpo a la Gallega) with potato, hot-smoked paprika, and organic extra-virgin olive oil
Slow-cooked beef cheeks (with provenance) on a parsnip mash with Spanish white beans, caramelised shallots, and seasonal vegetables
Dessert: Flan de Minguela
Coffee

Please note, this is a B.Y.O. event. If you are interested to purchase wines from us, (which are from small vineyards), including our new Rioja Alta crianza 2007, please contact us directly at enquiries@flavoursofspain.co.uk before the event.

Please let us know if you have any allergies or dietary requirements via email when booking.

Places are limited, so book early to avoid disappointment.

***Cancellations: If you need to cancel, please do so 4 days before the event otherwise we won’t be able to refund your ticket.

Nos vemos pronto!
Ana y Teresa

Flavours of Spain will be providing a superb selection of cured...

Tue, 29 Jan 2013 10:56:00 +0000

Flavours of Spain will be providing a superb selection of cured meats, artisan cheeses, nuts and olives for the 3^rd February Westgate Hall fundraising concert, Canterbury

As a small kent-based business we were delighted to have been asked to provide the food for this exciting event and will be offering artisan produced charcuterie and cheese boards so that nobody goes hungry along with extras such as nuts, olives and picos (see below)

Charcuterie board - a selection of award-winning cured meats served with a dish of olives, picos (breadsticks made with extra virgin olive oil) and a dish of almonds that have been roasted with oak and olive wood. £10

Cheese board - a selection of our artisan produced cheeses, varying in texture and strength and including a super gold winner at the World Cheese Awards. The board will also include three dishes of picos, almonds and olives, plus a fig and almond slice which goes well with our cheese selection. £10

Artisan bread and extra virgin olive oil. £2.50.

Please note that food orders will need to be paid in cash.

Not only is there a tasty food offering but there’ll be a great selection of local beers, ciders and other drinks too, by Canterbury Brewers who run a microbrewery at the Foundry just up the road from the hall.

This is shaping up to be an evening to remember! Advance tickets are available at £10.15 via this link, and there will be tickets available at the door too at £12.

Doors will open at 7pm. The venue is the Westgate Hall, Westgate Hall road, Canterbury CT1 2BT.

See you there!

Our website www.flavoursofspain.co.uk

Private Supperclub in East London This night was so much fun!...

Wed, 05 Dec 2012 19:34:34 +0000

Private Supperclub in East London

This night was so much fun! Great venue, great crowd, great food, great team… if you’d like us to host a private supperclub for you and a group of 20 or more people? get in touch!

A snapshot of our pop-up shop in Rochester, Kent, (top of High...

Wed, 21 Nov 2012 13:27:00 +0000

A snapshot of our pop-up shop in Rochester, Kent, (top of High Street near Strood bridge) where you can find a wide selection of our Spanish produce. Including artisan cheeses, charcuterie, Galician fish and seafood, saffron, olive tapenades, raw honey and more. We’ve also put together some lovely Spanish hampers/food boxes that make great gifts for Christmas or any occasion - perfect if you’re looking for something a little bit different. We’re also doing tapas Thursday and Friday evenings, Saturday and Sunday lunch times.

A celebration of Galician food and ingredients - brought...

Tue, 20 Nov 2012 09:23:51 +0000

A celebration of Galician food and ingredients - brought together by Flavours of Spain and the very talented Ni Lenette .

Esculas with chilies,smoked paprika and choricero peppers sauce,...

Fri, 19 Oct 2012 12:19:18 +0100

Esculas with chilies,smoked paprika and choricero peppers sauce, simply delicioso…

Photo

Fri, 19 Oct 2012 12:00:56 +0100

POP UP SHOP Sometimes there are no need for words…

Fri, 19 Oct 2012 08:49:00 +0100

POP UP SHOP

Sometimes there are no need for words…

A TRIP TO GALICIA AND A VISIT TO SOME OF THE NOVE GROUP Above...

Thu, 18 Oct 2012 15:26:00 +0100

A TRIP TO GALICIA AND A VISIT TO SOME OF THE NOVE GROUP

Above pictures:

Casa Solla - Head Chef Jose Gonzalez Solla

Culler de Pau - Head Chef Chef Javier Olleiros & colleague Takahi de Tanaka

An interview will follow soon

Galicia is both larder and kitchen. As larder it is famous for the simplicity on its dishes. As kitchen it has produced during the last two centuries some of the best recipes of the country.

Nove Group - an innovative movement of Galician cuisine

The group Nove Group is a group of young avant-garde chefs that us the rich larder that the sea and landscapes of Galicia offer and reinvent everyday Galician cuisine, paying particular attention to modern techniques.

They capture modern aesthetic and are guided by a professional ethic based on the respect to the product. They try to harmonize creativity and design, keeping the organic qualities of their creations.

Read more here… http://www.nove.biz/en

More trips and more from the Nove Group chefs will follow….

Supperclub in London done with Back Door Kitchen for Action...

Thu, 18 Oct 2012 11:39:34 +0100

Supperclub in London done with Back Door Kitchen for Action Against Hunger

…..and more about Galicia ;-)

Wed, 17 Oct 2012 13:37:00 +0100

…..and more about Galicia ;-)

My land, my roots, my home, Galicia a magic land

Wed, 17 Oct 2012 11:57:00 +0100

My land, my roots, my home, Galicia a magic land

Thanks to everyone for making this happen stallholders,...

Wed, 26 Sep 2012 12:48:26 +0100

Thanks to everyone for making this happen stallholders, customers, visitors and hopefully we will see more years ahead.

Muchas gracias a todo el mundo!!!!

Cooking time ;-), que aproveche!

Wed, 29 Aug 2012 17:16:00 +0100

Cooking time ;-), que aproveche!

Photo

Tue, 21 Aug 2012 19:11:00 +0100

Pop-up shop, Rochester , Kent

Mon, 20 Aug 2012 11:16:00 +0100

We had the most amazing July, half of which was spent doing a pop-up shop in Rochester , Kent ....

Flavours of Spain

ITS TIME TO LET OUT THE BEAST (London E1) #BEASTOFAFEAST

The Flavours of Spain Supperclub travels to Ickham, Kent The...

Pintxo

JOIN US IN OUR FIRST LONDON-BASED SUPPERCLUB Lunch of 2013 -...

SPANISH SUPPERCLUB AT THE DEAF CAT, ROCHESTER Join us in our...

Flavours of Spain will be providing a superb selection of cured...

Flavours of Spain will be providing a superb selection of cured meats, artisan cheeses, nuts and olives for the 3rd February Westgate Hall fundraising concert, Canterbury

See you there!

Private Supperclub in East London This night was so much fun!...

A snapshot of our pop-up shop in Rochester, Kent, (top of High...

A celebration of Galician food and ingredients - brought...

Esculas with chilies,smoked paprika and choricero peppers sauce,...

Photo

POP UP SHOP Sometimes there are no need for words…

A TRIP TO GALICIA AND A VISIT TO SOME OF THE NOVE GROUP Above...

Supperclub in London done with Back Door Kitchen for Action...

…..and more about Galicia ;-)

My land, my roots, my home, Galicia a magic land

Thanks to everyone for making this happen stallholders,...

Cooking time ;-), que aproveche!

Photo

Pop-up shop, Rochester , Kent

Flavours of Spain will be providing a superb selection of cured meats, artisan cheeses, nuts and olives for the 3^rd February Westgate Hall fundraising concert, Canterbury