The group consisted of delegates from eight universities across the UK; Kent, Queen’s University Belfast, Sheffield, Sheffield Hallam, Imperial, Aberdeen, Chester and Aberystwyth who came together for the 4-day, 3-night tour to Catalonia’s capital.
Upon meeting at the airport, the networking started immediately over breakfast, and by the time the group landed in Barcelona, they were already well acquainted and sharing ideas. Peter Scobie from Queen’s University Belfast explains, “Right from the off, everyone in the group seemed to gel... We were united in our desire to experience authentic Catalan cuisine and uncover some of the secrets of the local chefs.”
After a quick check-in, the group took to Las Ramblas for some inspiration. It was found in a local supermarket – where the group spent a whopping 45 minutes looking around in awe and sampling local produce - and in 100 Montaditos; a restaurant with a take-your-own-order concept that serves 100 varieties of small sandwiches each costing around €1.
In the afternoon, the group got their first taste of Catalan Cuisine by way of tapas – or ‘Pinxtos’ as they are locally named. The tour was led by Chef turned Catalan foodie and guide, Andrés. The group learned about the origins of Pinxtos - originally placed over a drink to stop flies going inside the glass and now a chef’s expression of the kitchen in miniature - and sampled plenty of examples, from different varieties of jamon to paella, roasted almonds and marzipan cakes. Ben Slater from The University of Sheffield says, “I thoroughly enjoyed the tour on the first night. By getting a proper insight of the Catalonian culture, I have learnt lots of tapas ideas for my tapas night that I am hosting at my place of work. So some of the ideas and things I have been shown will definitely be appearing on the tapas night.”
The second day in Barcelona started with a visit to Santa Catarina Market, led by Chef Rosa of the Cook and Taste cooking school. The market showcases the best produce of Barcelona and local regions. Rosa talked to the group about the importance of good relationships with local suppliers and about sourcing the best possible base ingredients: “The flavours start right here in the market. If you get this wrong, you don’t have a chance back in the kitchen, no matter how talented you are.”
Back at the cooking school, armed with bags of food purchased from the market, the group prepared a delicious 3-course meal under the watchful eye of Rosa. On the menu was ravioli, using prawn as the casing instead of pasta, stuffed with seasonal mushrooms, Catalan-style flatbread with confit cod, black rice with seafood, and chocolate mousse with extra virgin olive oil and salt.
As is custom in Catalonia during February, the Calçotada festival was being celebrated during TUCO’s visit. Dinner that evening was therefore a full Calçotada menu at a local restaurant. The traditional dinner is made up of Calçots (a root vegetable similar to leeks but local to Catalonia). They’re pulled from the ground, barbequed without any cleaning or seasoning, and served in heaps alongside homemade Romesco sauce, grilled meats and red wine - served in beacons designed for pouring into your mouth from a height (a skill reserved for the expert Catalans). Delegates tried their hand at the traditional pouring method with some success, although they quickly realised why Calçot restaurants provide bibs!
Day three of the Barcelona Tour started with breakfast at La Boquería Market on Las Ramblas. The market is truly stunning with dozens of colourful stalls adorned with local (and some more tropical) produce on offer to tourists and locals to buy.
Continuing the Catalan experience, the group then embarked on a full day tour of a winery led by sommelier Melissa Leighty, and winery co-owner, Jordi. Finca Parera winery was situated in Penedès, Catalonia’s Wine Country, and a totally different scene to the busy city of Barcelona. It was one of the first organic, and subsequently biodynamic wineries of the region. Jordi explains: “At first, the other surrounding owners told us we were crazy to go organic. Five years later and they’re all doing it! Now they’re saying we’re crazy to go biodynamic... but let’s see what they’re up to after five more years…”
The wine tasting was accompanied by a delicious homecooked Botifarra (chickpea and sausage stew) prepared by the family of the winery and served alongside a fresh salad the delegates had picked from the land just moments before. Even the sausages were produced regionally, and true to Catalan cuisine, contained Calçots as they’re in season. This simple but delicious meal reminded the group once again of the power of using local and high-quality produce. TUCO Representative and Academy Coordinator Samantha Potts explained, “We quickly discovered that Catalan Cuisine is all about using local, quality ingredients. The Catalans are proud of what they produce, and their simple but delicious local dishes represent them as a nation and celebrate their strong history”.
Sat on the large terrace overlooking the wine country, enjoying the local wine and food, the group reflected on their experience of their taste of Catalan cuisine. Mark Donovan from The University of Aberdeen told us: “I will use the passion, attention to detail and the use of quality produce that we saw in all aspects of the visit, in particular the food tour, cook school and the winery, to try and motivate my staff, encouraging them to be more invested in the food they produce, taking more time and care, and understanding the purpose of different cooking processes so that they are proud of the food they make”.
The evening ended with a trip to the Gothic Quarter to check the progress of the Sagrada Familia (update: it’s still not finished!) and a wonderful dinner at Sagardi, a restaurant specialising in beef cooked on a fire. To the delight of the delegates, they were all invited into the kitchen to watch the meat be prepared.
As the study tour came to an end, the delegates were determined to maintain the new relationships they had built amongst the group.
Peter Scobie from Queen’s University Belfast expressed one of the most beneficial part of the tour was “meeting up with other chefs and finding out what new ideas there are putting into practice in their university and units across campus”. Communicating over the WhatsApp group created for the delegates attending Barcelona, there has already been talk and plans made for them to visit each other’s institutions.
Graham Sayer from the University of Aberystwyth tells TUCO, “I am planning to pop into Chester University to explore the outlets and also go to Imperial College when I’m next in London”. Additionally, Peter Scobie intends to visit Aberdeen University very shortly, to check out their successful street food shacks and food trucks.
All study tours are created with a focus on a cuisine, catering need or trend, and provide unique and educational hands-on experiences along with invaluable opportunities to network with delegates in similar roles to you at other institutions. To see TUCO’s upcoming study tours, or to book onto any event, please visit www.TUCO.ac.uk/Learn or email [email protected].
“Excellent chance to network in a relaxed environment, to improve skills on traditional Spanish cuisine and to see new trends.”
– Graham Sayer, Aberystwyth University.
“The most enjoyable part of my trip was getting to network with other people from other universities and get an understanding of what they get up to in their areas. However, in terms of the trip I thoroughly enjoyed the tour on the first night; getting a proper insight of the Catalonia culture.”
- Ben Slater, University of Sheffield.
“Thanks to Sam and Brian for a fantastic study tour well organised… this exceeded all expectations also really good to get to meet all the other chefs from around the country and talk work. Can I go again??”
– Rob Grimer, University of Kent.
“Sam and Brian were brilliant co-ordinators of the tour, very knowledgeable, and very friendly. The group I attended with were great company and I thoroughly enjoyed every minute of the tour.”
– Chris Murphy, University of Chester.
“The tour offered the group the opportunity to exchange information on challenges, experiences and goals. It also provided an insight into what others in the sector are doing and how some of the ideas could be useful to the business of our respective universities.”
–Peter Scobie, Queen’s University Belfast.
