2027:
MARCH 18-25
MAY 26 - 2 JUNE
2027
MARCH 18-25
MAY 26 - 2 JUNE
2027:
MARCH 18-25
MAY 26 - 2 JUNE
2027
MARCH 18-25
MAY 26 - 2 JUNE
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.
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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!
Please find below the most frequently asked questions. If your question isn't here, please contact me to ask.
What is the difference between the 4-night and 7-night Spanish Culinary Classics holidays?
Both holidays are based in Vejer de la Frontera and combine hands-on cooking classes, local food experiences, Sherry education and authentic Andalusian culture. The main difference is the depth of the experience.
The 4-night holiday is ideal for travellers who want a shorter introduction to Spanish food, wine and cooking. It includes cooking classes, food-focused excursions and an introduction to the culinary traditions of Andalucía.
The 7-night holiday offers a more immersive experience, with additional cooking classes, more in-depth exploration of local food culture, extra excursions and more time to discover the gastronomy, history and traditions of Cádiz province and the Sherry Triangle. Guests also enjoy more free time to explore Vejer and the surrounding area at a relaxed pace.
Is this a cooking course or a food tour?
It is both. Guests learn to cook authentic Andalusian dishes while also exploring local markets, food producers, tapas culture and regional wines. The experience is designed to help visitors understand the wider food culture of southern Spain, not just recipes.
Do I need to be an experienced cook?
No. The course is suitable for everyone from complete beginners to experienced home cooks. The emphasis is on learning, enjoyment and understanding Spanish ingredients and traditions rather than technical culinary skills.
What kinds of dishes will I learn to cook?
You will learn traditional Andalusian recipes using seasonal local ingredients. Depending on the season, this may include seafood dishes, tapas, rice dishes, local vegetable recipes, Iberian pork and recipes influenced by Andalucía's Moorish heritage.
Will I learn about Sherry wine?
Yes. Sherry is a major part of the course. Guests learn how Sherry is made, the different styles of Sherry and how to pair them with food. Annie B is a certified Sherry educator and introduces guests to one of Spain's most misunderstood wines. You will also spend a day visiting bodegas in Jerez and Sanlucar learning about and tasting great Sherry.
Is the course suitable for solo travellers?
Absolutely. Many guests travel alone. The small-group format creates a friendly atmosphere where guests quickly get to know one another through shared meals, cooking and excursions.
How many people are in each group?
Groups are deliberately kept small, with a maximum of eight guests. This allows for a more personal and immersive experience and ensures everyone can participate fully in the cooking classes and activities.
What makes this cooking holiday different from others in Spain?
Unlike many cooking holidays that focus only on cooking lessons, this experience combines food, wine, culture, history and local connections. Annie has lived in Andalucía for more than 20 years and introduces guests to producers, traditions and places that most visitors never discover.
What food is Cádiz province famous for?
Cádiz is famous for bluefin tuna, exceptional seafood, Iberian pork, artisan cheeses, olive oil and Sherry wines. The province has one of Spain's richest culinary traditions and benefits from both Atlantic and Mediterranean influences. Cadiz city is famous for fried fish!
Is Vejer de la Frontera worth visiting?
Yes. Vejer is widely regarded as one of Spain's most beautiful white villages. Its historic centre, excellent restaurants, vibrant food scene and proximity to the Atlantic coast make it an ideal destination for food lovers.
What is included in the holiday price?
The holiday includes B n B accommodation, cooking classes, food experiences, selected meals, wine and Sherry tastings, excursions and expert guidance throughout the course. Specific inclusions vary by departure date.
What airport should I fly into?
Most guests fly into either Gibraltar, Jerez de la Frontera, Seville or Málaga. Seville is often the most convenient international gateway, while Jerez is the closest airport.
Can vegetarians join the course?
Yes. Vegetarians can usually be accommodated with advance notice. It is important to discuss dietary requirements before booking so appropriate arrangements can be made.
What is the best time of year for a cooking holiday in Andalucía?
Spring and autumn are generally considered the best times to visit Andalucía. Temperatures are pleasant, markets are vibrant and there is an abundance of seasonal produce.
Will I have free time?
Yes. Although the programme is full of food and wine experiences, there is also time to explore Vejer independently, relax or enjoy the local restaurants and cafés. You also have one free day on the 7-night course to explore Vejer.
Is this holiday suitable for couples?
Yes. Many guests travel as couples, but the course is equally popular with solo travellers, friends and small groups who share an interest in food and wine.
What will I learn about Andalusian food culture?
Guests learn about local ingredients, traditional cooking techniques, market shopping, tapas culture, the Mediterranean diet, Sherry wine, Moorish influences and the history behind many of Andalucía's most famous dishes.
Why is Andalucía one of the best food destinations in Spain?
Andalucía offers an extraordinary combination of seafood, olive oil, Iberian pork, wines, Sherry, fresh produce and centuries of culinary history. Its cuisine reflects Roman, Moorish, Jewish and Spanish influences, making it one of Europe's most fascinating food regions.
Who is this holiday best suited to?
This holiday is ideal for curious travellers who love food, wine, culture and authentic local experiences. It is particularly popular with people who prefer small groups and meaningful travel experiences rather than large escorted tours.
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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