Ancient Wisdom, Modern Tables – The foods, wines, food history & culture of Santorini. Rosemary Barron has been an expert on Greek food for 30 years. Her best selling book Flavours of Greece was ‘Editor’s Choice’ in the New York Times; she is now writing a sequel. Her highly acclaimed cooking tours on Crete & Santorini are a favourite destination for food lovers. Her love of the history and food lore of Greece and the islands has convinced her that the ‘secret’ to good health may lie in this heritage - in the wonderfully fresh foods, good local produce and wines we still find today. Her cookery courses aim to teach about both the past and the present. Above all Rosemary is great fun to be with!

The island of Santorini has a haunting, mysterious beauty. As well as being one of the most subtly understated and fashionable of the Greek Islands, it is steeped in history and has a wonderful food culture. It is an ideal place to learn the secrets of real Greek food. The food is delicious – contrary to some people’s perceptions. The real cuisine is very much undiscovered. With Rosemary’s personal contacts and knowledge you will discover the island and its astronomic treasures; fantastically fresh sea-food and fish soups; the miniature, richly-coloured tomatoes that take their concentrated flavour from the volcanic soil; the gorgeous caper bushes that straddle the low stone walls; bay leaf-scented chicken with figs; a very special yellow-gold lentil that gives its name to the famous Santorini dish “fava”; and lovely purple-streaked, tiny white aubergines. You will also find many outhwatering desserts; creamy rice puddings, sticky yoghurt cakes and Island lemon pies. Its breads are coarser in texture and stronger in flavour than those of many other islands.

These courses are run slightly differently to our other courses. They are a combination of demonstration classes and workshops incorporating local experts and producers. As with our other courses they include trips and tastings.