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The Flavours of Valladolid Province: Tradition Meets Innovation (Alimentos de Valladolid) with Chef Miguel Ángel de la Cruz

DATE

7–9 Oct 2026

TYPE

Hands-on Masterclass

About the Masterclass

Discover the flavours, ingredients and culinary heritage of Valladolid, Spain, through this special three days masterclass presented by Alimentos de Valladolid.


Led by Chef Miguel Ángel de la Cruz García, each day explores a different theme and selection of dishes; from traditional pastry and regional specialities to contemporary culinary techniques.


Through the use of local products from Valladolid, the chefs will demonstrate how tradition can be preserved, reinterpreted and brought into modern gastronomy.


A unique opportunity for chefs, pastry professionals and culinary students to experience the flavours of Valladolid while discovering new ideas and techniques from Spanish gastronomy.


This masterclass will be covering:


Day 1 (7 October 2026, 9am–5pm)

Tapas

  1. Breadsticks and pesto

  2. Galician empanada

  3. Gazpacho-style tomato soup

  4. Patatas a la importancia

Breadsticks and pesto
Breadsticks and pesto














Dishes

  1. Chicken ravioli, mushroom cream and jus

  2. Mushrooms, pine nuts, and vegetable “bacon”

  3. Country-style rabbit

  4. Potato gnocchi, octopus and pesto sauce

Potato gnocchi, octopus and pesto sauce
Potato gnocchi, octopus and pesto sauce




















Day 2 (8 October 2026, 9am–5pm)

Eight Typical Spanish Tapas

  1. Manchego cheese, basil and tomato gel

  2. Roasted onion fritter with mushroom and thyme broth

  3. The pub (lamb pate and plum preserve)

  4. Dried figs

  5. Boletus cappuccino with toasted pine nut foam

  6. Spanish omelette

  7. Patatas bravas

  8. Prawn Russian salad


Four Dishes from Tasting Menu

  1. Ajoblanco with marinated tune, grape gel and herbs

  2. Smoked cauliflower, black garlic and roasted almond cream

  3. Beef cheek terrine, milk veil and roasted hazelnut cream

  4. Vegetables and mushrooms pickled with green pine-cone juice

Beef cheek terrine, milk veil and roasted hazelnut cream
Beef cheek terrine, milk veil and roasted hazelnut cream















Day 3 (9 October 2026, 9am–6pm)

Desserts served at La Botica de Matapozuelos Restaurant

  1. Basque-style cheesecake

  2. Chocolate, blueberries and herbal infusion

  3. Dried fig ice cream, red berries and crisp biscuits

  4. Our-style milk torrija - First National Prize, Innovation Category

  5. Pine nuts and pine forests

  6. Bunuelos de vent with pastry cream

  7. Toasted-almond and poppy seed macarons

  8. La Botica de Matapozuelos petit fours

    Dried figs ice-cream, red berries and crisp biscuits
    Dried figs ice-cream, red berries and crisp biscuits


About Masterchef

Miguel Angel de la Cruz Garcia

Miguel Angel de la Cruz Garcia

Chef Miguel Ángel de la Cruz is one of Spain’s leading voices in contemporary, nature-driven cuisine. Born in Madrid, he is the Executive Chef of La Botica de Matapozuelos, where his distinctive approach has earned the restaurant One Michelin Star and One Michelin Green Star, alongside Two Repsol Suns.

Known as the “Foraging Chef,” Chef Miguel transforms wild plants, herbs, vegetables and ingredients gathered from the landscapes surrounding his restaurant into sophisticated haute cuisine. His commitment to local biodiversity and sustainable gastronomy earned him the title of Spain’s Most Sustainable Chef at Madrid Fusión 2025.

Named Best Chef of Castilla y León, he is also an accomplished author, educator and international speaker, having presented his philosophy and techniques across Europe and Asia. His cuisine celebrates a compelling idea: that extraordinary gastronomy can begin with the ingredients growing right outside our doors.

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