Our food comes highly recommended by chefs and journalists including Thomasina Miers, Darina Allen and Sikke Sumari. Sample the best of Andalusian produce at Finca Buenvino near Seville.

Our cookbook, The Buenvino Cookbook, was published in 2014 by Bene Factum. You can order a copy here. 

Jeannie already had almost 20 years of culinary experience when we first settled here in 1983, and she has brought her knowledge and experience to Spanish and Mediterranean cooking. Her personal style incorporates the pounded picadas of Catalonia – a mixture of garlic, bread, spices or even chocolate added to a dish at the end of cooking – as well as the use of fruit and spices in savoury dishes that is typical both of Andalusia and of the Maghreb.

Charlie, Jeannie and Sam's younger son, has grown up with the house style of cooking, and having completed the three month diploma course at the Ballymaloe cookery school in Ireland, he  worked in professional kitchens in Scotland and London for 7 years, before returning to join the team here, three years ago.

Jago, his older brother works for the famous Cinco Jotas Jamón cellars and is part of the team who run tours and tastings for them. Jago is in charge of our own home pig killing and jamón curing, and raises our few pigs for the house. He also looks after the trees having trained as a tree surgeon with the forestry commission in the UK and run his own tree surgery business in Edinburgh for many years.

In our kitchen, we use fresh local ingredients: Iberian pork, mountain lamb and wild venison and boar. Fish comes mainly from the Huelva coast and we have eggs from our own hens. We kill our Iberian pigs and cure our own jamón ibérico and bake fresh wholemeal loaves and Moroccan flatbreads from organic flour shipped down from Albacete. Honey comes from the mountain hives dispersed among orchards and forests.

Almost more importantly organic vegetables and herbs come from our gardens when nature allows. We grow beans, aubergines, tomatoes, peppers, fennel seed and feathers, basil, lettuces of various kinds, rocket, garlic, coriander, courgettes, spinach, chard, beetroot, carrots and potatoes as well as various types of cabbages, cauliflowers, broccoli and leeks and onions. Our trees give us pears, quinces and apples; some years we are lucky to have plums, figs or cherries.

In autumn, wild mushrooms spring up in the woods, while newly-picked chestnuts from the forest below the house, roasted in the open fire, are perfect with a glass of rich, dry Alfonso, Oloroso Sherry from Gonzalez Byass. At Finca Buenvino we believe that good simple food and honestly produced ingredients are the way forward.

Breakfast; Start the day happily and healthily!

Depending on the time of year, breakfast is served on the terrace, in the conservatory with a wonderful view of the forests and hills, or in the dining room.

Home made granola, local yogurt and honeys, our own orange marmalade and jams; home made breads, sourdough or organic wholemeal; eggs from our own hens, home cured bacon, local olive oil and organic tomatoes from our garden, all go into making this the perfect way to start the day. 

Try our creamy eggs scrambled with green, grassy olive oil.

Breakfast is served from 9 am until 10.30am although we can bend the rules towards later if you want a lie-in.

Convivial, Social Dining or an Intimate Table for Two: take your pick, when you are staying at Finca Buenvino B&B in Andalucia, Spain.

Dinner is always three courses, with Spanish wines.

Beforehand tapas are served; perhaps our own home killed and cured jamón or caña de lomo, or a purée of chickpeas, garlic, lemon and olive oil, sprinkle with toasted cumin; or thin strips of toasted sourdough bread spread with our green fig caviar. In summer, tapas are served on the terrace while the sun goes down behind the blue mountains, and the sky flares to orange, pink, purple and turquoise.

In winter you will find a blazing log fire in the drawing room , and perhaps you will enjoy a glass of Oloroso Seco as you nibble roasted chestnuts with butter and salt, or a dish of grilled Boletus mushrooms, or thinly sliced raw Caesar's Mushrooms dressed with lemon and olive oil.

In summer, guests dine out on the terrace after dark, with candlelit lanterns dotting the table, and floodlights in the old cork trees.  In winter, you will dine in the panelled and candlelit dining room.

We use fresh local ingredients where possible, including our own meat, eggs, fruits, vegetables, herbs and freshly home-baked bread. 

If you have a special diet, we will happily cater for you, but please let us know in advance. 

Typical Dinner Menus

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Poached farm eggs with raw spinach and toasted pine nut salad

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Magret of Duck with quince alioli, rosemary-sautéed potatoes, hot beetroot in butter and lemon.

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Lavender Panna Cotta with raspberry coulis