— Overview
Please contact me for other dates or view my availability here.
— Details
Please contact me for other dates or view my availability here.
— What to expect
Over 7 nights and 8 days, we combine hands-on cooking classes with market visits, guided tapas tours and structured Sherry education — creating a complete picture of how food, wine and culture intertwine in Southern Spain.
By day, you’ll sharpen your kitchen skills and cook with seasonal, locally sourced ingredients. By evening, you’ll have space to relax, explore the whitewashed streets of Vejer or simply enjoy long Andalusian sunsets. Several evenings are left free for you to discover at your own pace.
With over 15 years of hosting cooking courses and culinary holidays in Spain, this re-developed 7-night culinary experience is curated to deepen your appreciation of Spanish cuisine, culture & hospitality. It's everything I love about this region and the food that defines it.
You will be based in my kitchen in Vejer de la Frontera, one of Andalucía’s most beautiful towns. Together we embrace ingredient-led cooking shaped by tradition, seasonality and freshness — true “zero miles” food at its most authentic.
— Includes
7-night Culinary Classics
STARTING PRICES for course & accommodation for 7 nights. Seasonal variations will apply.
Staying in a classic room at Hotel La Casa Del Califa (includes breakfast)
€3,375 pp (2 people sharing)
€3,750 pp (single occupancy)
See my selection of recommended places to stay for more information
*Prices inclusive of tax. Prices do not include flights or transfers.
— Day to day
Welcome: You will be immediately immersed in village life as we head out to get to know Vejer. Meet Annie B’s friends in the wonderful tapas bars of Vejer to sample some of the very fabulous dishes on offer.
Spanish Day: Prepare to learn how to make some staple Spanish dishes such as Prawns in Garlic, Tortilla, Melon Gazpacho, Orange & Almond Cakes as well as some creative twists on the use of typical Spanish ingredients. From seafood to cured meats, expect locally produced Chorizo, various cuts of pork, seasonal salads and stews of fish & vegetables.
After lunch (at around 16.30) you’ll have free time: you can either kick back and relax at your hotel, sample some of the tapas bars with your new cookery course friends or simply watch the sunset from a plaza with a good glass of wine – the choice is yours.
Fish Day: No cookery course is complete without a guided trip to a typical fish market. We set off on a very short journey to El Mercado de Abastos (the main food market) in Barbate. While in the village (which is the tuna fish capital of Spain) we will visit a traditional preserved tuna shop that hasn’t changed for hundreds of years and learn about the Almadraba. El Mercado de Abastos is where the fisherman arrive back with their catch of the day – it just doesn’t get any more fresh and more local than this. After learning about all the fish and seafood that’s on offer at the market, we’ll select our fish for our evening fish & Paella feast.
After a short break, you’ll be expected back at Casa Alegre at 20.00 where you’ll learn the art of making a kitchen Paella. This evening is led by Pepi (Annie B’s No. 1 cook). Through the use of typical flavours and ingredients you’ll learn how to make a show-stopping – and utterly authentic – Paella.
Today is your Flavours of Morocco class. For over 600 years the Moors lived in Vejer and although all aspects of their culture were expelled in 1492, their legacy lives on through certain touches in the local cuisine. A delicious day mostly of vegetables with an added splash of chicken and perhaps fish. Lots of almonds and mint of course.
Cadiz is the oldest constantly inhabited city in Europe. Surrounded by the ocean, it has never gone hungry and fish is the principle ingredient. It’s dripping in history – the Phoenicians, the Romans, the Moors, Christopher Columbus, Sir Francis Drake, Trafalgar and Sherry have all been part of its rich past. The Gaditanos (people of Cadiz) are the happiest in Spain. They love food, music and Sherry. So today we head to indulge in the food of Cadiz, following in the footsteps of Rick Stein, visiting the market, some cultural sites and as many tapas bars as your stamina allows. Coffee and picatostes will be the final dish of the day before we head back to Vejer.
Today is your free day to put your feet up, head to the beaches of Costa de la Luz or just explore the beauty of Vejer.
Discover Sherry: The Sherry Triangle is just up the road from Vejer and no visit to the area would be complete without learning more about this versatile drink.
This is a day of tastings and we head off to the neighbouring towns of Sanlucar de Barrameda and Jerez. We will be guided through family-run bodegas where the Sherry-making process is explained to us. We will enjoy some well-earned tapas for lunch in Sanlucar. Pairing the different Sherries you have with the food of the area.
Jerez is the capital of Sherry, and we finish our tour with a visit to one of the most prestigious Sherry bodegas which produces VORS (Very, Old Rare Sherries). To try to develop our Sherry palates we have more Sherry tasting at this atmospheric bodega before hopping on the bus home to Vejer.
This evening is our farewell dinner!
To reserve your place on this unforgettable journey into the heart of Andalusian culinary tradition, please contact us at info@anniebspain.com or whatsapp me.
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