Author(s): CHESTERTON JEANNIE
For over thirty years, Jeannie and Sam Chesterton have lived high in the hills of Spain's western Andalusia at Finca Buenvino, their welcoming pink farmhouse, which they have run as a guesthouse - achieving international acclaim for their cooking and also their cookery courses. On their 100-acre estate the Chestertons grow their own organic vegetables, fruits and chestnuts, and raise Iberian pigs which are killed for jamon Iberico, salchichon, and chorizo. Violet Andalusian hens, a rare breed which they are helping to conserve, produce fresh eggs for breakfast, and homemade breads and jams are always on the table in the morning. Dinners are a social occasion, with summer dining under the stars, or in winter guests assemble at the table in the panelled dining room. Talk of food is of the essence always!
"Buenvino - one of the best-kept secrets in western Andalusia - is a small guesthouse not only associated with good food and wine but also with a way of life chosen more than thirty years ago by the Chestertons to bring up their family - food attains a perfect balance between ingredients and recipes, not only from Spain. It also reflects the background of a creative and dedicated cook who understands what food with plenty of taste, colour and flair is all about." Maria Jose Sevilla Salvador, Foods & Wines from Spain, Spanish Trade Commission, London "North from Seville, hidden among woodlands in which nightingales sing, Finca Buen Vino is a family home as much as it is a hotel. The family in question belong to Jeannie and Sam Chesterton, Scottish expats who have created a truly mouthwatering retreat in the heart of Andalusia." Christopher Kirker's Travel Blog, Mr. and Mrs. Kirker "Spending time at Buenvino with Sam and Jeannie is like a suspension of normal life. Time stands still whilst you eat amongst quince trees and sounds of the forest deep in the heart of Pata Negra pig country. Jeannie's delicious, restaurant-standard food abounds and wine flows freely; they live a life of comforting generosity, and a general feeling of joie de vivre pervades the surrounding hills. I can't wait to buy this book and be transported back to their little corner of paradise." Thomasina Miers, Founder of Wahaca chain of restaurants, Winner of BBC's MasterChef 2005, writer and television presenter "I went high up in the mountains of Andalusia to the beautiful, comforting home - Finca Buenvino - of Sam and Jeannie Chesterton, for their week-long cookery course. It all takes place in the Chestertons' house. You sleep there, eat there and cook there, round Jeannie's kitchen table. Included in the trip is a day out to Jerez to drink sherry and eat, and many trips into the local pretty towns. We went to a jamon festival but the finca also produced its own Serrano ham, chestnuts, olives and scented honey." Lucy Cavendish, Observer top ten cookery courses "Jeannie draws upon local ingredients like sherry, pork, and the wild mushrooms that are found in the countryside - Judging by the meal she served on the evening we visited, Jeannie is a force to be reckoned with in the kitchen." Cognoscenti Internet Magazine, New York "The mere mention of Finca Buenvino creates a ripple of happiness and joy among those of us who have already discovered this hidden gem" Darina Allen, The Irish Examiner "This book is already a success by word of mouth alone... The book looks gorgeous and I'm already drooling at the thought of reconstructing the unique Spanish recipes" Frances Lynn's Fave Raves "Immerse yourself in Spanish sunshine... Jeannie's cooking comes highly recommended by chef Thomasina Miers and our own food director Sarah Randell" Sainsbury's Magazine "Recipe of the Week" The Week, 9 August 2014
The daughter of a Scottish naval officer, Jeannie attended 13 schools, before it was discovered that she was dyslexic rather than lazy. Her self-esteem was saved by the discovery that she enjoyed cooking. After a Cordon Bleu training she cooked the Bollinger directors' lunches, ran chalets in the alps and cooked for houseparties at remote lodges in the Scottish Highlands. She taught businessmen to cook in Hong Kong, and opened and managed a wine bar there before returning to Scotland, where she ran the kitchens of the Edinburgh wine bar, the first in the city. Throughout the 70s she worked in London for 'By Word of Mouth' whenever she wasn't in Scotland. Born in Dublin Sam was brought up in London until the age of 7 when he was sent away to school in Switzerland to get away from the London smogs. He grew up speaking French and German and learned to cook in his early teens with Viennese neighbours in London during the school holidays. His knowledge of languages scraped him into Cambridge where he lasted for a year, and the 60s and 70s were spent drifting between jobs; unloading trucks in Hamburg, working in the wine trade, in a fringe theatre in London, advertising, translating technical papers, or working as a butler with Jeannie at Scottish shooting lodges. He ended up in rural Spain in the early 80s. Sam and Jeannie were married in 1983 and embarked on a new life together, creating Finca Buenvino.
1. Picadas and pestos 2. Tapas 3. Egg, cheese and vegetable 4. Fish 5. Meat 6. Jamon 7. Soup 8. Rice 9. Fish 10. Poultry 11. Meat 12. Salads 13. Olive oil