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L20 Hotel School visit the Basque Country


Hospitality and Catering students from Hugh Baird College’s L20 Hotel School have recently enjoyed an educational trip to the Basque Country region of Spain.

The trip was funded by The Savoy Educational Trust, an independent, grant giving charitable trust, whose main aim is to advance and develop education within the hospitality industry.

Day one of their trip saw the students embark on a guided tour of San Sebastián old town, taking in its famous traditional Pintxos bars and restaurants and Brexta market.

On day two they set off on a coach tour of the Basque Country coastline, visiting the Adarrazpi cheese farm and cider museum in Urnieta, where they learnt all about producing cheese and cider the traditional Spanish. Next they travelled to the picturesque Talai Berri winery on the slopes of Zarautz. Following a guided tour of the vineyards and facilities the students took part in a wine tasting session.

Day three saw the group undertake a bicycle tour of San Sebastián and nearby Mount Igado with a four-course evening meal at La Muralla restaurant, who have been featured in the Michelin Guide.

For the final day of their trip, the students visited the Basque Culinary Centre for a series of cuisine masterclasses.

Speaking on returning to the College, L20 Hotel School Curriculum Coordinator Stephen Otty said:

This is just one of the many life changing experiences we offer our students. When working in the hospitality industry, it is important to understand where the ingredients you are working with come from and this trip really did educate the students on Spanish produce and culture.

We would like to thank The Savoy Educational Trust for funding the trip and facilitating this amazing opportunity.

L20 Hotel School student, Ricky Mears, from Anfield added:

The trip to Spain was sensational. We had undertaken lots of research before we left, but nothing could have prepared us for how beautiful it was. We learnt lots on the trip and while visiting the food producers, we learnt about the techniques they use to create such amazing produce. This experience will be a memory I’ll keep forever.

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