Join drinks writer Victoria Moore and Anna in the kitchen for a delicious night of summer holiday drinks and food. There’ll be plenty to eat, loads of useful tips, a fascinating insight into Victoria’s world of wine, and of course a steady supply of drinks…
We’ll get into the summer holiday spirit the classic way, with a spritz, then dive into a tutored tasting of several of Victoria’s current top tips for super summery white, rosé and red wines from holiday destinations such as the Greek islands, Croatia and the south of France. Anna will provide Mediterranean snacks to suit the wines including stuffed vegetables, spicy Merguez sausages and her renowned focaccia*.
We’ll move on to a mini class on bitters – those potions in tiny bottles which magically transform cocktails and make them ever s0 grown-up. You’ll learn what they are, how to choose and use them to perk up even (almost) non-alcoholic drinks. We’ll taste a selection of the new world of trendy bitters beyond Angostura, including Anna’s home-made orange bitters.
Finally we’ll head to Mexico for some tequila and you will make your own summery frozen margaritas to enjoy with a Mexican-inspired dessert.
This class will suit people with a healthy interest in wine and cocktails, those wanting to improve their wine tasting and food matching skills, and anyone who fancies a really fun night out enjoying great food and drinks with like-minded folks.
Victoria Moore is the award-winning wine correspondent for the Daily Telegraph and Olive magazine. She has a special interest in the neuroscience of flavour, and is just completing a Masters in psychology while working on her next book, Wine Dine Dictionary. Victoria’s bestselling How to Drink is a hugely readable and beautiful handbook that aims to inform, entertain and ensure you are never without the perfect drink for every occasion.
Fabulous wine! Fabulous cocktails! Loved it!”
A really wonderful evening – beautiful food and drinks.”
Fabulous darling! When’s the next one?”
Excellent, as always!”
* So many people have now told me that my focaccia is exceptional that I’ve arrogantly decided to call it “renowned”. Better hope the magic touch continues…