Saturday 2nd February | £35 per person
The Dutch Barn, Owl Lodge, Lacock
A night of seemingly endless authentic Spanish tapas to help you join in with the celebrations of Madrid’s international gastronomic food & drink festival ‘Madrid Para Comerselo’.
Madrid is the heart beat of all Spanish regional cooking. This evening will be a sure way to help liven up the winter blues around the central fire pit of the Dutch Barn.
Arrive at Owl Lodge for 7.00pm - 7.20pm - Hot punch and savouries will be served on arrival.
Dinner commences 7.45pm - a three-course dinner in the Dutch barn, around the central fire pit.
Come dressed for February in the countryside!
Pan con tomate
Manchego & quince
Roasted almonds, smoked paprika
Hot spiced Queimada from the Basque country (non-alcoholic version available)
Stone baked Faro bread, olive oil and balsamic
Octopus with capers
Frijoles asombrosos with olives
This is a popular butter bean dip from southern Spain - literally translation is "Amazing Beans!"
Created during Middle Ages as an evolution of the Sephardic dish called adafina. Originally a Jewish peasant dish eaten on a Sunday (Shabbat- Jewish day of rest) first version was kosher using eggs but later incorporated pork during the 15th & 16th century when anti-semitism was rife. In fear of being denounced as a Jew they would add pork and/or chorizo etc. to the stew to prove their commitment to Christianity. It became a staple dish in Madrid.
Pincho de tortilla
Everyone in Spain has their own unique recipe for this dish. Over 400yrs ago during the Portuguese Restoration war in 1665, this dish was hugely popular with the Spanish prisoners of war. It’s fame probably spread on their release, two years after the Treaty of Lisbon was signed. To this day, a huge tortilla competition is held in the Basque country each year
Potatoes were treated with suspicion by the Spanish people when they first started to appear in the early 14th century. It was only when a famine devastated Europe, along with Thirty years war, people had no other choice but to consume them. What a treat they’d been missing!
Pickled Kale with sherry & sultanas
Kale is just as popular in Spain as it is here, but they often pickle it, as we have done for this recipe plus we've paired it with the sweetness of sherry and dried grapes
To truly understand how delicious and historic this recipe is, one must trek the Camino de Santiago pilgrimage and enjoy a slice on arrival at the Santiago de Compostella Galicia
Many Spanish would argue that the French took their dessert and renamed it crème brulee - though many French think the opposite!
Spiced Valencia oranges
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After clicking 'book now' you will be able to select the number of tickets (quantity).
BOOKINGS IN ADVANCE ONLY!