FARM TO FORK WORKSHOP – DECEMBER 2020 (TO BE CONFIRMED)
The production of our food has the biggest potential to heal both ourselves and the planet. Our daily act of eating is a powerful medium of change. We can literally vote with our forks and connect all the dots in the critical, delicious and vital moment of putting food into our bodies.
Food can be the saddle point of a new equilibrium between the human project and the rest of life on this planet. Our daily food, the ways in which we make it, move it and consume it is at the heart of the problem and the solution.
Our workshop Farm to Fork provides a comprehensive appreciation of food production, brings together our guests to learn about permaculture and biodynamic agriculture techniques, to cook, taste, eat, think and dialogue about food production and consumption.
Experience the Andalucian life and landscapes and be an actor in the local food system.
Our Chef –
Fredrik Andersson is a world-class chef who won a Michelin star 9 months after opening his restaurant, the Mistral in Stockholm. His cooking, which fully embraced the farm to fork philosophy, with an emphasis on biodynamic & organic food, has continued to win multiple national and international awards including best eco restaurant in Sweden and best gastronomic restaurant in Europe.
You don´t need to be a professional. Our workshop is open to all levels and anyone who wants to reconnect to the simple act of eating.
Farm to Fork Autumn: Sunday 29th – 4th December 2020
Farm to Fork Spring: Friday 14th – 19th March 2021
La Donaira has 9 bedrooms, each one unique, which are priced between 340 – 490 € per person per night depending on the room.
There is a single occupancy supplement added for single use of a room.
+ 800€ for 4 days of workshop.
Limited Space available.
Booking at email@example.com – tel: (+34) 680 654 454
Sunday Arrival: Welcome dinner
Monday: Day 1 –
9:00: Walk through our garden and learn about Permaculture and our ethical farming approach, embracing animal welfare and ecological regeneration. Discover the beauty of sustainable agriculture in practice.
Collect the ingredients, and move into the kitchen for the cooking lesson.
11:00: Lunchtime cooking lesson: learning about local seasonal vegetables from the farm and the wild.
Afternoon: Rest / yoga class / walk
Tuesday: Day 2 –
9:00 Walk to the bees: Natural Beekeeping talk and honey making process
11:00: Making ricotta cheese workshop
18:00: Medicinal Garden Tour: Modelled on medieval monastery gardens which served as living pharmacies, our garden has more than 200 types of healing and edible herbs and flowers.
Wednesday: Day 3 –
9:00-10:00: Yoga Class
10:00: Hands on Cooking lessons: Meats and vegetables.
15:30: Afternoon to rest and relax enjoying our SPA.
Alternative for the greedy:
Baking sweet treats: biscuits and jams making.
19:00: Natural wine tasting
22:30: Spanish Guitar Concert
Thursday: Day 4
9:00-10:00: Yoga Class
10:00-11:00: Introduction about olive oil and talk about how the care and maintenance of the olive groves influences the production of extra-virgin olive oil followed by an olive oil tasting.
11.00-13:00: Paella cooking lesson.
17:00: Hands-on cooking lesson using a full olive oil-inspired menu.
22:30: Stargazing and cocktails.
Friday morning: Departure