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Finca Las Encinas offers comfortable rural accommodation, fine cuisine, and cooking courses for those who appreciate good food and fine wines.
Clive was born and bred in Cardiff, Wales, in the UK, has been a professional chef for almost 30 years since he started as a trainee chef at a French restaurant whose master chef is an elite graduate of Cordon Bleu School in France. After long and hard training, he went on to work as a head chef at a few prestige restaurants in Cardiff, London and Cornwall to expand his vision and develop new styles of cooking. His recipes are featured in a cookbook ANDALUZ by Fiona Dunlop, published in 2018, with endorsements by José Andrés and Yotam Ottolenghi.
from Canada, December 2021
The food was absolutely amazing. Daily cooking classes were a blast and easy for amateurs like us. The atmosphere that Maki and Clive have curated at their farmhouse is both relaxing and fun (their dog, Jan, steels the show!). Maki was very helpful with helping us plan our daily visits to neighboring villages and teaching us about the history.
This week long getaway was the highlight of our month in Spain! We hope to return one day :)
from Norway, December 2019
"Highly recommended. "
Beautiful location and wonderful hosts. Very welcoming and food was simply delicious. Surpassed all expectations and found the region to be stunning with historic villages in delightful countryside. Loved every minute of my visit.
from France, November 2019
"Special cooking weekend"
This is my husband's review - he was the one cooking with Clive!
- Thanks to Clive and Maki, a delightful stay in a lovely old farmhouse conversion.
- A hands-on experience of cooking with Clive as very friendly teacher extraordinaire and me as student, to prepare and serve two three-course meals in Andalusian style (Mediterranean cuisine). WOW!
- Easy going but professional, it should be a must do for keen amateur chefs (or those trying to be, like me). It was also a much appreciated birthday treat for me.
- We were spoiled by Maki who made sure everything was in apple-pie order throughout. In all a super short stay.