Small bites pack a powerful punch when it comes to the tapa, Spain’s most famous culinary export. At its most basic, a tapa is a small plate, and you can usually order it in a larger version, too—la ración. From the simple and perfect fried fish, the region’s emblematic dish, to the elaborate creations that inspired by avant-garde cuisine, the world of tapas is demystified and made easy and fun in our cooking school in Borough Market.
In this four hour class, you will learn to work with the freshest, most seasonal products to create both traditional and not-so-traditional dishes from Andalucía. Our chefs will provide real insight into the world of tapas, drawing on their expertise that has made Mimo so successful in Spain. You will learn what makes tapas so special and pick up tips and tricks to make them at home. Learn the basics and beyond. This class includes:
instruction with expert chef aperitif & digestif hands-on preparation of tapas with top-quality produce recipes gourmet lunch with wines
Each Tapas Cooking class ends with a delicious lunch and carefully chosen wine pairings. You will gather around our communal dining table to enjoy what you and your fellow classmates have cooked using your newly acquired knowledge.
Joseba Lasa, a resident of London for nearly 10 years, is one of the Basque Country’s most dynamic young chefs. At only 33 years of age, he has catered for the World Economic Forum at Davos, three Royal Family weddings and some of the world’s best-known celebrities and politicians, from the Beckhams, Theresa May, Kate Moss, and Hugh Grant to Jimmy Carter and Elton John, just to name a few.
As London’s youngest ever executive chef in the catering industry, he is a veritable expert at designing innovative menus and unique dishes.
Joseba grew up deep in the Basque mountains and brings a Basque sensibility to his cooking: utmost reverence for great ingredients, a commitment to excellence, and a profound respect for tradition. He sees food as an experience for the mind as well as the senses, an approach that has its roots in his childhood, which he spent cooking alongside his Dad in the family restaurant and learning the secrets of traditional Basque cooking.
Before joining Mimo, Joseba was London’s youngest Executive Chef and led the culinary team at Urban Caprice catering some of the city’s largest and most glamorous events, such as the Cannes Lions festival, the Evening Standard theatre awards, and more. Urban Caprice operates at the high end of the catering industry and is part of Caprice Holdings which counts Scott’s, the Ivy, Sexy Fish and Le Caprice amongst its restaurants. He has also worked with the Portland Hospital for Women and Children. Before moving to London in 2011, he trained with the prestigious CEBANC Higher School of Cuisine and Hospitality based in San Sebastian, receiving a Masters Degree in Hospitality Management. His Basque ‘pintxos’ have received multiple awards for Best Pintxo in his hometown.
Due to the news surrounding the current outbreak of COVID-19, all our locations will remain closed until further notice. We want to be responsible with our guests and our team, and we think this is a necessary action to take in light of current events.
If your existing reservation is affected, you will be contacted.
We are very sorry for the inconvenience, but we must be responsible in this global health crisis.
Thank you for your understanding, The Mimo Team