I'm a fan of foods from all over the world. I love Japanese food, French influenced food finds its way in to lots of my cooking, I adore the flavours of North Africa and I definitely couldn't go without Italian food... but one of my absolute favourites is Spanish food. I was lucky enough to live in Seville for a while where they have, in my opinion, some of the best tapas in Spain. So when Interporc, Spain's biggest white pork exporter, invited me to a night of tasting and teaching at La Iberica in Marylebone I couldn't refuse.
The evening started with drinks. We were offered red or white sangria - I chose white, which is made with cava instead of red wine and is a revelation - fruity and strong but not heavy from red wine, I'll be drinking a lot of this this Summer. In fact, we sought some out in Portugal last week and enjoyed it in the blazing sunshine on the beach in between body boarding dips in the sea - bliss!!
The evening started with drinks. We were offered red or white sangria - I chose white, which is made with cava instead of red wine and is a revelation - fruity and strong but not heavy from red wine, I'll be drinking a lot of this this Summer. In fact, we sought some out in Portugal last week and enjoyed it in the blazing sunshine on the beach in between body boarding dips in the sea - bliss!!
