Join us for a special tasting event that celebrates the incredible variety of bivalveslike oysters and cocklesthat are an essential part of Portuguese cuisine.

This unique experience will feature a guided tasting of fresh Portuguese oysters and cockles, provided by our partners at Aquanostra. Youll discover traditional preparation techniques, including steaming, gratin, and seafood-style cooking, all designed to highlight the natural flavours of these coastal delicacies.

Throughout the tasting, well also explore the importance of sustainable aquaculture and marine conservation, offering insights into how these practices help protect ocean life and coastal ecosystems.

To enhance the experience, the seafood will be perfectly paired with a selection of Portuguese wines. Expert producers and sommeliers will guide you in choosing wines that match each dish, showcasing both lighter and more full-bodied options. You’ll also learn about Portugals diverse wine regions and how their unique terroirs influence the character of the wines.

This tasting is more than a mealits an enogastronomic journey that connects the rich traditions of Portugals coastal cuisine with its exceptional wine culture.

You’ll get to try:

• Raw Oyster with Seaweed Molho Verde

Inspiration:Portuguese “molho verde” (green sauce), elevated with seaweed to echo marine depth.

• Baked Oyster with So Jorge Cheese and Smoked Paprika

Inspiration:Portuguese “gratin” style seafood with bold So Jorge cheese from the Azores.

• Berbigo Bulho Pato (Portuguese Cockles with Garlic, Coriander & Lemon)

Inspiration:
A fresh and aromatic take on the Portuguese classic

What’s included:

• Refreshments on arrival and available throughout the class
• Tasters of the demonstrated dishes enjoy together as a class accompanied by a glass of wine or soft refreshments
• 10% discount on purchases made in store on the day of your class, including cookery classes. Excludes books, food, electrical items, gift vouchers and sale items

About your hosts:


Nuno Nobre is a strategic consultant specialising in valuing sustainable food systems for over 25 years with governments, authorities and stakeholders in several countries, and brands such as Michelin or National Geographic. He is a project manager at the UN and EU, professor at the Lusfona University and founder of the Sea Urchin Festival in Ericeira. Ouriaria is the cooking project of Nuno as a fisherman cook to raise awareness about sustainable ways to eat seafood.


Rodrigo Alves is a chef at his own gastronomic project “Ao Lume” and from Chiltern Firehouse in London. He has been living and working in London for several years, in addition to travelling the world whenever he can to inspire himself and discover new food cultures. His cuisine is a creative connection between these travels and his memories of Portugal.

@talho_do_mar