One last negroni. Sunset cocktails before dinner on the last night of our cookery days.
We have just finished running a fun-filled four day cookery course for Hugo Mårtensson (on right above, next to Jago and Nina.)
We had perfect weather for dinner on the terrace on the last night, and enjoyed bright green broad bean falafels, marinaded fresh anchovies, home made chorizo and negronis.
Then we sat down to a dinner of cod pil-pil, Iberian pork cheeks cooked slowly with beer and vegetables.
We ended up with bitter orange marmalade soufflé.
We had to let our belts out a bit after four days of feasting!