Portuguese cooking is one of Europe’s undiscovered culinary riches—so come discover it in the cookery school at Mimo London. Mimo was born on the Iberian peninsula, and our chefs are experts on both Spanish and Portuguese cuisine. Join our chef instructor for a course in the most traditional recipes in Portugal, from caldo verde to salt cod dishes.
From the north’s meaty and robust dishes to the more Mediterranean vibes of the south, surprise yourself with the delicious dishes from this beautiful country. Deeply rooted in the the freshest local ingredients, Portuguese cuisine’s humility belies a satisfying deliciousness. Our classes are fun and hands-on, with plenty of deliciously paired wine to go around. Take the traditions of Portugal home with you after learning the basics in this class. And, of course, you will learn how to make a killer Pastéis de Belém. The class includes:
instruction with expert chef aperitif & digestif hands-on preparation of Portuguese dishes with top-quality produce recipes gourmet lunch with wines
Each Portuguese 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.
Growing up on an olive and almond farm in Andalusia, Antonio has always had an interest in food. After finishing hospitality school in Spain, he came to London with the intention of staying for a year — 14 years later, he’s still enjoying everything that this city has to offer. Toni's passion for food and wine developed while working in various restaurants and led to another degree, this time in hospitality management. He has worked for the likes of Michelin-starred chef Bruno Loubet and the acclaimed St. John restaurant, as well as running private events that have ranged from high-profile weddings to the Polo world championships to events for galleries like Saatchi and the White Cube. Before joining us as Operations Manager at Mimo London, Toni managed the operations of a 250-capacity restaurant and bar in a multi-arts space in Hackney, where he combined his passion for food and wine with his love of music (he’s been a DJ and music promoter for over 10 years).
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