In Galicia, the lareira was the traditional stone hearth found at the centre of the home, not simply a place for cooking, but a place where people gathered to share food, wine, conversation, and time together. Through LAREIRA, we want to bring that same sense of warmth and hospitality to the table, creating intimate evenings centred around connection, generosity, and slow dining.
Rooted in the Galician heritage, LAREIRA explores the natural dialogue between Galicia and Scotland through five courses and five carefully chosen wines. Both Atlantic regions share a landscape shaped by rugged coastlines, green pastures, and exceptional produce, allowing Scottish ingredients to express the flavours and traditions of Galician cooking naturally. Wine sits at the heart of the experience, with Miguel curating bottles that celebrate the growers, stories, and landscapes behind them.
Galician Supper Club Menu:
The recipes made on this event are subject to change frequently, please get in touch with any allergies or dietary requirements before booking a place.
We will be as flexible as possible, when we can, so as to be inclusive to all students but we may not be able to substitute ingredients in the recipes.
We do everything we can to reduce the risk of cross contamination, however we cannot guarantee a completely allergen free environment and therefore our kitchens may be unsuitable for attendees with severe or life-threatening allergies.
* This list is not exhaustive.
This event is suitable for attendees over the age of 18.
“The cook school put me in touch with Castle Terrace, a good portion of my career was spent there… it’s great the connections you can make on the back of a course at the cook school.”
“The cookery school gave me the skills, knowledge and confidence to be able to see it through and make a living out of doing something I’ve always loved”
“…what really stood out to me was its reputation for high-level training in a supportive environment… The technical knowledge, attention to detail, and efficiency I have learned have all shaped how I think about food, whether I’m cooking myself or talking about it in my work.”
We understand the significance of this decision, and are always happy to arrange a call or tour with our Head Teacher for anyone with interest in our Professional Course Programme.
