Summary Spanish Tapas Revolution with Omar Allibhoy

The art of mastering authentic Spanish tapas is in the small details. 

This hands-on class will instil you with the confidence to throw an amazing feast of tapas for your friends and family. Not to mention injecting your everyday meals with some Spanish flair.

Anyone can rustle up a Gazpacho by following a recipe, but did you know that the tomato flavour will be enhanced by leaving the tomato stalks in the finished soup to infuse? Neither did we, until we spent an evening with Omar Allibhoy, who is as much great home cook, as restaurateur. 

Omar's enthusiasm for the food he loves is truly infectious, making this a class that will stick in your memory for years to come. 

Typical recipes may include:

• Buñuelos de bacalao (Cod fritters)

• Chorizo al vino (Chorizo in wine)

• Champiñones gratinados (Mushroom gratin) 

• Cogollos de Tudela con vinagreta de panceta (Warm roasted lettuce salad with honey and smoked bacon)

• Gazpacho de sandia (Watermelon gazpacho)

• Flan de naranja y almendra (Orange and almond flan) 

Past menu from June class:

  • Paella Valenciana
  • Arroz negro meloso (Squid ink rice)
  • Alcachofas Y Esparragos A La Granadina (Artichokes and asparagus ‘Granada’ style)
  • Arroz del Senyoret (Seafood paella)
  • Alioli (Garlic mayonnaise)  

Please note ingredients and recipes may change.

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Class structure
Cooking with your classmates is an integral part of your Leiths experience. You will cook some of your recipes in pairs, and some independently – whatever the ratio, there is always more than enough food, and often food to take home too (foil containers and bags provided). 

Your day will comprise of a mixture of hands on cookery and demonstrations performed by the chef who is running the session. The exact format will vary from class to class depending on the style of cuisine and, in the case of visiting chefs,  their individual teaching style.

Unless otherwise stated, you will be eating the food that you have cooked during your class for lunch, usually with wine or elderflower cordial around a communal table. If your class does not involve cooking lunch you will enjoy delicious sharing platters prepared by the school.

Allergies and dietary restrictions

Please call the school to discuss any relevant allergies with a member of staff. You can read our full policy on allergies and dietary restrictions here.

Practical info Spanish Tapas Revolution with Omar Allibhoy

What is included:

  • Refreshments on arrival
  • A recipe booklet
  • All ingredients provided and weighed out for you in advance
  • Lunch of your own making or sharing platters prepared by the school, both with Louis Latour wines
  • We do the washing up!

What you need to bring:

  • Flat soled shoes
  • Long trousers and a long sleeved top are advisable

Allergies and dietary restrictions:

We are happy to make adjustments where possible. Some classes are however unsuitable for people with particular intolerances – where the menu would need to be completely different. We need 10 days' notice to be able to properly check the class and adjust the order accordingly. Please read our full policy on allergies and dietary restrictions here.

Omar Allibhoy

Omar Allibhoy

Omar is the owner of the critically acclaimed Tapas Revolution, as well as having published a hugely successful cookbook, also called Tapas Revolution, which became the fastest selling Spanish cookbook of 2013.

Born in Madrid and trained by the legendary Ferran Adria of El Bulli, Omar arrived in the UK in 2008 to take over the reins at El Pirata Detapas in West London, quickly establishing it as one of London’s best tapas restaurants and winning rave reviews. Whilst there, he was featured on Channel 4’s ‘Ramsay’s Best Restaurant’, and Omar’s reputation as the ‘Antonio Banderas of cooking’ was born.

* All prices correct at time of publishing. Please note that prices are likely to change at the end of each financial year (April).

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