Master Class by Jose Carmón (Pepe)

Wednesday 28th September

Butcher Pepe will share an insider’s look at his production method he uses back in his butcher shop in Montellano, along with his secret tips and tricks. Our chefs will show a few ways you can cook Pepe’s products, in order to best highlight all those rich decadent flavours. Suitable for professional and amateur chefs, or simply those who have a passion for cooking!

Free entry, from 3:30pm, Migas Restaurant

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Fall is time for blue skies, fresh sunsets, to say bye to “super fresh” dishes and say hello to warmer ones. Grab back the spoon, say goodbye to the bikini season, and hello to calorific meals. Healthy, tasty but a bit more calorific. “Thanks salads, you made us spend the summer fresh and healthy, but now in autumn I am going to get some sausages”. That’s what we’re in the mood for! We’re kicking off the awesome Beijing autumn with one very talented friend, José Carmón, or affectionately called Pepe, who is coming all the way from Andalusia with some special recipes.

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About Pepe

Pepe runs his family-run butcher shop in a small city of just over seven thousand people called Montellano, in Seville, Spain. As a child he was fascinated by his parents’ craft and soon enough when he was older, they passed on their butchery skills to Pepe. Since then, that’s all he’s done for more than 40 years. From traditional spice blends and seasonings, to different curing techniques, to breaking down a whole hog, Pepe is an expert in the art of traditional Andalusian butchery.

Morcilla de Hígado, Chorizo, Butifarra de Pescado are only a few of the goods produced by Pepe. He prides himself on the quality of his ingredients, using only the best and spending hours fine-tuning recipes. Pepe churns out more than 19,000 kilos of Morcilla a year alone. So you can bet this man knows how to make a mean sausage!

In Beijing for one week

We’re delighted to have Pepe in Beijing to share his expertise with us all. He will be working closely with the Migas kitchen team for just over a week. He’s bringing over some special Andalusian oregano and other herbs in his suitcase, and spend his first few days in Beijing scouring local farmers markets for all the other fresh ingredients, and then he’ll spend most of his time in the Migas kitchen, making several of his most popular products like Salmorejo Croquettes, or Flamenquín de Mojo among other Andalusian treats that are truly impossible to translate (we tried for a whole 10 minutes with no luck, so you’ll just have to come taste them). Our chefs will prepare some dishes with these perfect-for-autumn delights.