FRAGATA COOKING WITH OMAR - TAPAS REVOLUTION
COOK WITH OMAR - WINNERS COOK UP A TAPAS FEAST
Tapas Revolution and Fragata welcomed the two winners of the "Cook with Omar" competition to Tapas Revolution Westfield. The two lucky budding chefs, Elle Sugden and Eduardo de Felipe, beat many hopefuls and were chosen to participate in a tapas masterclass with Omar.
Both Eduardo and Elle were thrilled to meet Omar and learn how to cook some of Omar's delicious tapas dishes. After browsing Omar's book, Tapas Revolution Elle and Eduardo chose Bacalao al Pil Pil (cod with garlic sauce), Pollo al Ajillo (garlicky chicken), Chorizo a la Sidra (chorizo with cider) and Tocinillo de Cielo (a Spanish dessert literally translated as 'fat from heaven'). Omar then explained how to create each dish and shared kitchen stories and cooking tips with the winners. After finishing up in the kitchen, Omar and the winners enjoyed a three-course meal, which included the dishes they just learned how to cook. The finished tapas were delicious, and everyone had a great time!
COMPETITION – WIN A TAPAS MASTERCLASS WITH OMAR!
Tapas Revolution have teamed up with Fragata to offer two lucky people the chance to win a tapas masterclass with Omar at the award-winning Tapas Revolution Westfield.
All you have to do to be in with a chance of winning is cook your favourite tapas dish using one or more of Fragata’s wide range of delicious products which can be found here:http://www.fragata.co.uk/
The two winners who will be chosen by Omar, will have the opportunity to come to Tapas Revolution Westfield on 31st May and learn from the master of tapas himself! After cooking with Omar in the kitchen, they will then be treated to a three course meal, sampling the dishes they have just been learning how to cook.
FRAGATA EVENING AT TAPAS REVOLUTION, WESTFIELD
Omar hosted a fantastic evening with Fragata at Tapas Revolution, Westfield.
He cooked up some delicious tapas dishes using Fragata products, which included; Black pudding with green olives, capers and pistachios pate and piri-piri peppers, Pork cheeks braised with olives and capers, and a hot chocolate and Seville orange marmalade fondant.