On the 28th May I attended the ‘Feria de Londres’ in the wonderful setting of Potters Fields Park on the banks of the river Thames overlooked by Tower bridge.
Over the bank holiday weekend the park was transformed into a celebration of all things Spanish including music, flamenco and wonderful food,tapas and drink.
I arrived early, the stalls and stages were being set up and the atmosphere was building as was the smell of different kinds of Spanish foods drifting across the park. There was lots of pop up bars serving ‘Cruzcampo’ beer, white and red wine and the excellent ‘Tio Pepe’ Fino sherry.
From about 12.00pm the sun came out and the festivities got underway as the noise level got louder as more and more people arrived. Before it got too busy I booked myself onto a Iberico Ham and Sherry Materclass and received my complementary drink and food tokens as I was there on behalf of ‘Mid Week Wines’.
With class booked I set out to enjoy the afternoon, first stop was the bar where I got a pretty large glass of chilled Tio Pepe Palamino Fino sherry which was just what was needed as the temperature and humidity was steadily rising.
For those of you who haven’t tasted the delights of Fino and Manzanilla sherry they are a delight with salty almonds and olives and as I found out later a real winner when paired with Iberico ham. This particular bottle of Tio Pepe (which needs to be served very cold) was extremely dry, a little yeasty but with a saline edge which smelled of the sea. There was also some lemon peel in the background and the finish was fresh if a little bitter
Food was next on the agenda and I got myself a freshly made plate of Valencian Paella made up of chicken, broad beans and green beans.
Next up was the Iberico Ham Masterclass with Jose Sol (Spanish ham Master) Complete with more Tio Pepe sherry which complimented the ham beautifully.
Iberico ham is from free-range pigs that roam oak forests (called dehesas) along the border between Spain and Portugal, and eat only acorns during this last period. It is also known as jamón ibérico de Montanera. The exercise and diet have a significant impact on the flavor of the meat; the ham is cured for 36 months. Here Jose taught us about the different styles and quality of ham culminating in the excellent Pata Negra (best quality) ham from the black pig.
As well as the Toi Pepe Jose introduced us to a cold soup like substance called Salmorejo which he actually made that morning (basically soaked bread with tomatoes, garlic and lemon sprinkled with ham and sometimes sliced boiled egg), this again complemented the ham beautifully if a little garlicky. It was a very informative masterclass and big thanks to Jose for sharing his knowledge with us, I certainly learned a lot.
The afternoon and evening carried on with more drink (yes another glass of Sherry), food and Flamenco with a performance by Tomasito (Flamenco dancer and singer) with lots of ladies and children dressed in traditional outfits.
The Feria de Londres was a free event and I for one will be back next year, Viva Espana