Live from Bar Pepito, we’re delighted to be hosting an online Sherry Party for International Sherry Week.
You’ll be with the team in their kitchen as Nacho takes you through a step by step guide of how to cook our delicious best end of Ibérico lamb with Pardina lentils. Whilst your cooking away, Richard will also be tasting and teaching you about the range of sherries from acclaimed Sherry producer, González Byass.
The live masterclass will be held on Wednesday 4th November at 7pm. All you need to do is purchase a recipe box from the link below and we’ll send you a live zoom link for the day. We’ll also hand deliver the box to your front door. Please note we are unable to deliver outside of the M25 due to the recipe box needing to be back in the fridge that day.
Each box includes the following:
Sherries: 6 x 5cl bottles
Tío Pepe Fino, Viña AB Amontillado, Alfonso Oloroso, Cristina Medium Sherry, 1847 Solera Oloroso Dulce, Néctar Pedro Ximenéz
Best end Ibérico lamb ingredients:
300 gr best end Ibérico lamb, 100ml lamb jus, 150gr Pardina lentils, spice mix, mixed mushrooms, vegetable mix for lentils, 300ml chicken stock
CLICK HERE TO PURCHASE YOUR RECIPE BOOK