MoVida Regional Series Rioja & Castilla y León

The Regional Series returns this winter with a journey through Rioja and Castilla y León, two regions where food and wine have evolved side by side for centuries.

As with previous instalments, Tom Roberton from Alimentaria selects a Spanish wine region (or two) and the wines that best tell its story. Frank and Chef Gerry then build a menu around the dishes that have long found their place at the table alongside them.

In Rioja, that might mean salt cod with piquillo peppers, mushrooms piled onto montaditos and wines shaped by generations of growers. Across Castilla y León, the cooking turns heartier: garlic soup enriched with jamón and egg, prized cecina from León, and roast suckling pig, a dish synonymous with Segovia.

Join us for a long lunch exploring two of Spain’s most celebrated regions through the dishes, wines and traditions that continue to define them.