Amazing food & culture courses
Creating unforgetable memories
WHO WE ARE
"Quality customer service doesn't happen by accident, it happens on purpose"
We have been successfully organising, hosting and cooking in extraordinary locations for more than ten years, the last three of which have been from our Spanish HQ, high up in the mountains west of Granada, in Andaluica.
We share a passion for cooking though neither of us originally had a background in hospitality, but we have both been organisers and specialists in making things happen. Whether it is exhibitions at the Royal Academy or running a busy international cargo ship operation.
In a few brief words we love nothing more than cooking our hearts out to an appreciative audience.
The other side of our expertise is providing the co ordination and/or hosting of Retreats and Courses, largely in Spain, but we go anywhere. We research venues, weather, bedclothes, beauticians, in fact anything necessary to support a Retreat or Course. We also provide fantastic food and fabulous drinks.
We are supported by a highly talented team of professionals to enhance your experience, everything from wedding planners, wedding ministers, photgraphers through to yoga teachers, masseurs sound massages. We have included a comprehensive list here on our website. We all share one thing in common
Our food focuses largely on mediterranean cooking, not just Spain, France and Italy but further east and south; sharing plates, tapas, grazing and providing a relaxed atmosphere.
WhereverNext Catering has now been operating for ten successful years cooking Eatraordinary food in Extraordinary locations.
We regularly cook at
luxury villas and farmhouses throughout Andalucia, and beyond.
We have a masses of experience in all sorts of situations from romantic suppers for two under an olive tree to smart get- togethers for families and friends
ORGANISERS AND HOSTS
Whether it is art, writing, photography, food or well-being courses, we have the experience, expertise and importantly a first class support system working with us to deliver outstanding courses in the beautiful countryside of Andalucia.
If you are an artist looking for that perfect location to run your own course here in Andalucia do please get in touch.
We presently work with the following partners:-
Our courses take place in hand-picked full-of-character old Andalucian properties
"Diana and Ian are unerringly excellent. Guest feedback from catered events throughout the year has been unequivocal in its praise."
CHICHARRONES DE CADIZ
Chiccharones are a meatier and classier version of pork scratchings. The Cadiz version is made by slow roasting belly of pork, chopping it up and serving it with lots of freshly squeezed lemon juice and ground cumin
Literally translated as a marriage of one salted anchoa and one marinated anchovy, boqueron on a crouton; here graced with extra virgin olive oil.
Tortallitas are crisp fritters made with chickpea lour which are sold hot from the frying vats on every street corner of the windswept port of Cadiz.
Straying a little with this classic Basque tapita which can best be described as a bomb blast to kick start your taste buds! One pickled chilli, one green olive, one pickled baby onion and one anchovy fillet on a cocktail stick, nicknamed after Rita Hayworth's legs in the 1946 film of the same name.
A sophisticated summer refresher from Granada, this infusion of almond milk heavily impregnated with garlic owes its pedigree, as so often in Andalucia, to the sybaritic Moors. We add raised soaked in Pedro Ximenez sherry, frozen grapes, rose petals and crispy mojama or Iberico jamon for extra flavour.
When it comes to Spain, its culture and its love for sharing food, nothing is more synonymous than their love for the Iberico Pig. In this dish we have loin, chorizo, jamon and tarragon complimenting each other spectacularly well to produce a fun and distinctive tapa, bursting with flavour.
PICKLED BABY SARDINES, CUCUMBER AND DILL
We introduced this to our repertoire one very hot summer evening for some guests. The baby sardines are pickled in a mix of peppercorns, fennel seeds, shallots, garlic, cider vinegar and sugar. The cucumber, which we spiralize, is pickled in a simple mix of cider vinegar and sugar. Delicious!
PIEDMONT PEPPERS, BUFFALO MOZZARELLA, TOMATO AND WHITE ANCHOVIES
Admittedly a classic Italian dish but it stands up well with Spanish produce too. When roasted, the Piedmont peppers yield a sweet juice and the flesh becomes silky and delicious. The melting mozzarella on top is a naughty indulgence.
DEEP FRIED AUBERGINE STICKS WITH TOMATO SALMOREJO
We first experienced this in a tapas bar in Cordoba. A simple clever idea that really really works.
We are heading up to the Basque region in the north east of Spain with this dish. The escabeche is prepared with a vibrant mix of herbs, sage, tarragon, mint, thyme, parsley, rosemary and coriander all heated gently in Moscatel vinegar.
CHARGRILLED OCTOPUS, JAMON AND CAPERS
Octopus is especially popular in Greece. Here we have given it a Spanish twist, blanching the octopus for a good 90 minutes and then chargrilling it with jamon and then adding capers to introduce some acidity into the dish.
QUAILS EGGS, CUMIN SALT AND JAMON
A classic tapa frequently found in the tiny bustling bars in Granada.
SMOKED COD, ROAST GARLIC CRUMB AND RED PEPPERS
We first discovered this in a fancy tapas bar in Granada, carpaccio of smoked cod with red peppers. A lovely light dish heightened with capers, olive oil and a good squeeze of lemon.
MILEFEUILLE OF RED MULLET
Such a wonderful fish eaten just about everywhere in Andalucia,
layered with crsipy chorizo, parmesan shavings, rocket leaves and basil pesto.
FILLET OF TURBOT, WITH ORANGE, FINE HERBS AND PINK PEPPERCORNS
This is actually a Venetian dish that combines the delicate flavours of orange and dill with the sweet flavours of turbot. Delightfully refreshing
COD, CHORIZO AND PANCETTA RISOTTO
This dish eveolved from a dinner party that we were asked to cook at. Rather than risotto rice we use Calisparra rice and of course fish, bacon and chorizo are great friends on a plate.
SQUID STUFFED WITH CEPS AND PRAWNS
This is served in a light Bisque. Delicious.
MOULES AND CLAMS
Steamed in a light broth and sealed with a flatbread lid.
CLASSIC SPANISH PAELLA
We are not sure that our paella is cooked the classic way. It has evolved over the years as we compare notes with the many variations. They key ingredients for us are a good piggy stock, an equally good soffrito, smoked paprika, plenty of thyme, roasted cumin, chicken, prawns, mussels and preferably John Dory fillets, cooked a la minute. Oh. And frozen peas of course!
SLOW ROAST LEG OF LAMB STUFFED WITH OLIVES PINE NUTS AND HERBS
Lamb in Andalucia has such great flavour. We combine this with boulangere potatoes and some rustic bread to mop up the juices.
SLOW ROAST BELLY OF PORK WITH FENNEL SEEDS, GARLIC AND ROSEMARY
A great dish and of course pig plays a central role in everyday Andalucian cooking. Would have to add patatas bravas and a piperade.
COD, CHORIZO AND PANCETTA RISOTTO
This dish evolved from a dinner party that we were asked to cook at. Rather than risotto rice we use Spanish Calispara rice and of course fish, bacon and chorizo are great friends on a plate.
GRILLED SARDINES, CORIANDER AND CUMIN WITH A MANGO SALSA
Very popular on the Chiringuito beach cafes in Malaga and at their most delicious when cooked over charcoal. Our twist is the mango salsa .
WATER MELON, FETA AND MINT SALA
We recently discovered this down a small side street in the old quarter of Malaga. Simple and stunningly refreshing.
HALLOUMI, GRILLED ONION AND OLIVE SALAD
We're back to the eastern Mediterranean with this dish. The pungent saltiness of the halloumi goes really well with the sweetness of grilled onions.
BEETROOT, ALMOND AND MINT SALAD
Another Moorish salad that combines brilliantly the flavours; lightly toasted almonds, coarsely grated beetroot, shredded mint and pomegranate dressing.
This is the first time that Lebanese food has featured on our menus, but not without good reason. A clean, fresh salad with plenty of crunch.
GRILLED COURGETTE, SUMAC, KINT AND PINE NUT SALAD
A fresh simple, fresh salad brightened up with the tangy, lemony spice, sumac.
Finca El Almendrillo
Finca La Morera
Almendrillo is an original 150 year old Cortijo, set around a central cobbled courtyard. Just the answer for a memorable holiday with a big group of family or friends. Children (and grown-ups!) are welcomed to this authentic part of Andalucia, with the wonderfully spacious, well-equipped self-catering country house comfortably accommodating 20+ guests.
You can take in the breath-taking scenery of the Sierra Nevada from the extensive grounds, enjoy the large 17 x 7 m private pool, have a beer under the shady Spanish oaks, watch the swallows from the courtyard balcony or wander around the beautiful landscaped gardens.
For more information visit www.elalemdrillo.com
Finca La Morera, near Ronda, Andalucia is a large, luxury, self-catering holiday rental villa with two stunning private swimming pools.
The large luxury Spanish villa, with far reaching views towards Ronda, is found close to the end of a quiet single track country lane. Surrounded by vines, olives figs, and majestic palm trees, it is a peaceful oasis far from the stresses of modern daily life. The five acres of terraced gardens are swathed in lavender, thyme, and rosemary and complimentary seasonal fruit and vegetables are all available for our guests to enjoy.
For more information visit www.fincalamorera.com
3rd - 9th October,2019
Food & Culture adventure to Ronda
SIERRA FOOD & WINE IN THE HEART OF ANDALUCIA
A Ronda Cooking Adventure
OCTOBER 3rd – 9TH, 2019
Come to spectacular Ronda to learn all about Andalucia’s enthralling culture and, above all, indulge in and cook authentic food. Join Ian Dent and Diana Hunt, professional British chefs who live in Andalucia, and Fiona Dunlop, author of New Tapas and Andaluz, to experience the gastronomic and cultural riches of the Ronda hills. Cooking classes will concentrate on local produce and, in the tapas class, you will learn how to expand a canapé into a full-blown main course. Fiona’s inspirational talks will reveal the fascinating history and living culture of this unique region of Europe, where Phoenicians, Roman and Moors all contributed to the cooking-pot.
Your stay is in a highly-rated, luxury estate just outside Ronda, with landscaped gardens, two swimming pools, a kitchen garden and exquisitely styled interiors. Spacious double rooms are all en-suite with private terraces, while cooking facilities are of course first class.
The cluster of adjoining houses that make up the finca (farmhouse) will be all ours for a maximum group of 10, making it easy to escape with a book, a relaxing swim in one of the pools or a siesta under the oleanders. But we also want the experience to be fun with plenty of interaction among the guests. Visit www.fincalamorera.com for more information about facilities.
Ronda and its surroundings are often breathtaking and during your stay we will lead you on tours to get under the skin of this wonderful area, full of Andalus history and culture. Our driver will take us to local food producers (olive-oil, wine), to spectacular Andalucian villages and even to Roman ruins where the area’s first wine was produced 2000 years ago. Fast-forward into the present and you will be among the first to visit an olive grove full of arty surprises by the renowned French designer, Philippe Starck.
A gastronomic highlight will be lunch at Ronda’s only Michelin-starred restaurant, Bardal, where we shall meet chef Benito Gomez.
You will love spending time with and enjoying the creative cooking of Ian and Diana, a relaxed husband and wife team who have more than 10 years experience cooking Mediterranean food, are fun to be with while also highly professional.
Fiona Dunlop is a freelance journalist, author of National Geographic Spain and has been a lecturer on their Spanish tours. She has a house in Andalucia, and her recently published Andaluz, a food journey through southern Spain follows her highly acclaimed book on Spanish cuisine, New Tapas, among numerous other travel guides and food books. She will give fascinating insights into Andalucia’s rich food culture in her impassioned, informed manner.
October is a wonderful month to visit, with cooler though sunny days, fewer crowds and the exciting momentum of the olive and grape harvests.
Our adventure runs from Thursday 3rd October to Wednesday 9th October, 2019.
The times below are approximate. If for any reason an excursion needs to be cancelled, we shall replace it with something similar. And nobody is obliged to do everything – you can skip whatever you like and just relax at the finca.
Wednesday 2nd October
Find own way to Malaga & stay overnight at recommended hotel. Molina Lario (4*) or Soho Boutique Malaga (3*) – nearer the market.
Day 1 Thursday 3rd October
1000 hrs. Meet up for coffee in the historical centre of Malaga and get to know your fellow guests.
1030 hrs – 1130hrs. Fiona will lead you round Malaga’s bustling Mercado Atarazanas, one of the best in Spain, followed by a refreshing beer at a typical Malagueñan bar.
1200 hrs. Depart Malaga for Ronda by private bus, a drive of 100 kms taking approximately 90minutes with lunch on the road at Meson La Escala in Benahavis, a welcoming Andalucian restaurant serving local specialities.
1600 hrs. Check into Finca La Morera, relax and get to know the estate.
1900 hrs. Drinks and a welcome supper prepared by Ian and Diana.
Day 2 Friday 4th October
After breakfast: Talk 1 - An introduction to the Andalucian kitchen by Fiona.
Free time to enjoy La Morera facilities or walk in the countryside then indulge in a long lazy Mediterranean lunch prepared by Ian and Diana.
1700 hrs – 1930 hrs. Kitchen workshop 1 - Ian and Diana will present their first hands on workshop
concentrating on the baking element to produce stylish tapas.
1930 hrs. Drink and dine on the results.
Day 3 Saturday 5th October
After breakfast we head out to Setenil de las Bodegas, just a 30 minute drive from the finca. This is an extraordinary mountain village where shops, bodegas and bars are carved into overhanging rock. Plenty of time to wander, shop and have a coffee. From here we continue to explore hilltop Acinipo, ancient Roman ruins with sublime views, where wine was first made back in 100 BC !
We then have a sneak preview of the LA Organic experience, an olive grove with a difference, full of Philippe Starck’s arty ‘inventions’.
Return to the finca for a late buffet lunch and a siesta.
1700 hrs – 1930 hrs. Cookery Workshop 2 with Ian and Diana. Drink and dine on the results of the workshop.
Day 4 Sunday 6th October
You are free in the morning to visit nearby Ronda, independently, to wander through its Moorish lanes, visit the spectacular gorge, the bull-ring and much more.
We will then all meet up for lunch at Bardal, Ronda’s only Michelin restaurant and also meet its chef-owner, Benito Gomez.
Return to the finca after lunch for rest & relaxation.
1800 hrs. Talk 2 by Fiona: The tapas culture. Drinks and dinner at the finca.
Day 5 Monday 7th October
After breakfast we set off on a 45 minute drive to beautiful Zahara de la Sierra where we will have time to explore, shop and soak up the unique atmosphere of this mountain village. Just below the village is an ancient olive mill, Molino El Vinculo. Juan and his family have owned the mill for 11 generations going back as far as the 18th century. Our private visit includes a guided tour and olive oil tasting.
Head back to the Finca for a light buffer lunch and a siesta.
1700 hrs – 1930 hrs. Cookery workshop 3 - Drinks and dining on the results.
Day 6 Tuesday 8th October
Today we will visit Descalzos Viejos a winery just outside Ronda, in a stunningly renovated convent run by a young husband and wife team, producing high quality wines. This is a two hour private tour with wine
tastings paired with tapas.
We will then drop you off for lunch in Ronda where you can spend more time enjoying this wonderful city as you please. Return to finca by taxi.
1800 hrs Talk 3 by Fiona and round up of the week.
1930 hrs. Farewell drinks and supper prepared by Ian and Diana.
Day 6 Wednesday 9th October
Breakfast then transfer to Malaga station or airport
2000 euros per person based on two persons sharing.
500 euros per person single room supplement (limited availability).
Deposit: 25% of the full price on confirmation of the booking.
Remaining balance due two calendar months prior to arrival.
Please contact Ian and Diana or Fiona
What is included in your trip
Transport from your hotel in Malaga to Finca La Morera
Transport from Finca La Morera to Malaga rail station/airport.
Accommodation at Finca La Morera with en-suite facilities
All talks and cookery workshops.
All meals, wine,beer and soft drinks at Finca La Morera.
Excursions and tours to:-
- Atarazanas Market, Malaga
- Lunch at La Escalera, Benahavis
- Zahara de la Sierra
- Molino El Vinculo
- Lunch at Bardal restaurant, Ronda
- Setenil de la Bodegas
- Acinipo Roman ruins
- LA organic
- Descalzos Viejos
What is not included in your trip
Your flight to/from Malaga
Your travel insurance.
Your first night’s accommodation in Malaga
Taxi services to/from Ronda from the finca when visiting independently
Lunch, snacks and beverages when visiting Ronda independently