Stirred Travel Expands 2026 Chef-Led European Culinary Weeks
Stirred Travel has revealed an expanded programme of chef-led culinary weeks for 2026, strengthening its reputation for intimate, food-focused holidays rooted in regional culture.
The company has built a loyal following for its small-group retreats that blend hands-on cooking with convivial house-party hospitality. Next year’s line-up introduces ten confirmed weeks across Spain, Portugal, Italy and France, with further destinations expected to follow.
Instead of relying on generic cookery classes, Stirred pairs each location with chefs whose expertise aligns with the food traditions of the region. In 2026, chefs Neil Bothwick and Henry Harris will return to Provence, while Andalusia sees the arrival of chef and creative consultant, Gioconda Scott.
Chef-Led Food Weeks Across Europe
Each culinary week offers a mix of hands-on classes, shared meals with the chef, market visits and time with local producers. Rather than a formal course, the experience unfolds more like a collaborative exploration of regional food. Guests cook in heritage kitchens, gather for long al fresco lunches and sit down to dinners paired with carefully chosen local wines.
The 2026 programme takes place across four heritage properties, each offering its own character and culinary identity.
What to Expect from the 2026 Culinary Programme
• Daily cooking sessions with acclaimed chefs
• Market trips and visits to local producers
• Tastings and curated wine pairings
• Al fresco dining when weather allows
• Stays in restored villas, estates and monasteries
• Small groups of 8–16 guests
Spotlight on the 2026 Destinations
Hacienda de San Rafael, Andalusia
A restored eighteenth-century olive estate between Seville and Jerez de la Frontera sets the stage for the Andalusian weeks. Surrounded by jasmine, lavender and views toward the region’s white villages, Hacienda de San Rafael offers a professionally equipped kitchen and expansive outdoor dining spaces. Guests explore sherry country, local markets and seasonal Andalusian produce.
Dates: 12–18 April, 19–25 April and 4–10 October 2026
Alentejo’s Restored Monastery
The Monastery in Portugal sits within a 700-acre estate where a former Jesuit complex has been transformed into a serene retreat. A contemporary designer kitchen opens onto the landscape, while the estate’s commitment to sustainability shapes the ingredients used in each week’s cooking. Black Iberian pigs feed on acorns nearby and sheep graze across the grounds, grounding the week firmly in Alentejo’s agricultural traditions.
Dates: 17–23 May 2026
Veneto’s Historic Villa Casagrande
Villa Casagrande faces the central piazza of Cison di Valmarino at the foothills of the Dolomites. Its frescoed rooms and Venetian stone fireplaces contrast with a state-of-the-art kitchen where classes take place. Guests learn dishes that reflect the region’s alpine influences, explore its lesser-known culinary heritage and visit local winemakers.
Dates: 31 May–6 June, 7–13 June and 6–12 September 2026
A Provençal Escape at La Bastide
Added to the programme in 2025, La Bastide sits ten miles south of St Rémy de Provence. Renovated in 2023, it combines eleven ensuite rooms with extensive gardens, original stonework and a Lacanche-equipped kitchen. The focus here is on Provence’s celebrated produce: vibrant market vegetables, artisanal cheeses, olive oils and seasonal regional dishes.
Dates: 15–21 June and 31 August–6 September 2026
Prices, Group Sizes and How to Book
Prices for 2026 begin at £4,950 per person for six nights based on two guests sharing. The price includes all accommodation, tuition, meals, wines, producer visits, tastings and airport transfers. Group sizes range from eight to sixteen guests per week, ensuring a relaxed, collaborative atmosphere.
Further details and booking information are available at stirredtravel.com, with new additions to the programme expected early next year.
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