The Bones
Pip Kerslake teaches tried-and-true Spanish classics that are easily replicable at home.
Who's here?
Half the class are repeat-customers, mostly aged 35 plus.
The meat
Fuelled by Kerslake’s trademark brandy-spiked sangria (yum!), you’ll start with some hands-on rapid-fi re prep of simple tapas (Spanish tortilla – omelette, not Mexican wraps – almond-crusted manchego cheese, and Spanish meatballs), followed by a cook-off. A divided class cooks the same paella (identical ingredients and recipe), with surprisingly different results.
The trimmings
If you’re new to cooking, Kerslake will straighten you out pronto, señor.
Seconds?
The food is pretty good, the prep is a bit chaotic, and the conversation curves onto subject matter we don’t expect to hear when handling food. It’s a unique experience.