29th June at La Cala Resort, Costa del Sol, Spain 2024 marks two significant anniversaries for Irish-owned FBD Hotels & Resorts, with Faithlegg in Co. Waterford, Ireland celebrating 25 years and La Cala Resort in Costa del Sol, Spain celebrating 35 years in business. This June the two properties are coming together for a special
29th June at La Cala Resort, Costa del Sol, Spain
2024 marks two significant anniversaries for Irish-owned FBD Hotels & Resorts, with Faithlegg in Co. Waterford, Ireland celebrating 25 years and La Cala Resort in Costa del Sol, Spain celebrating 35 years in business. This June the two properties are coming together for a special event to start the celebrations by hosting a 4 Hands
Dinner.
On Saturday, 29th of June at La Cala Resort on the South-eastern coast of Spain, Faithlegg’s Executive Chef Jenny Flynn with join forces with Executive Chef Brian Deegan of La Cala Resort to showcase the talent and produce of both countries.
Born in Ireland, and originally from Dublin, Brian Deegan creates menus with an authentic connection to Andalucía, showcasing the unique local heritage and taking influence from his surroundings in Mijas, Málaga. While Jenny Flynn from Wexford has built long lasting relationships with local producers and artisan suppliers in Ireland creating bespoke seasonal menus that capture a taste of Waterford across Faithlegg’s restaurant and bars.
Together the two chefs will create a menu of authentic Spanish and Irish dishes over 7 courses. Executive Chef Brian Deegan will create a “Mar Azul” tomato salad with Irish apple as the starter, followed by traditional Spanish fish dishes with scallop served with Caviar Riofrio, cauliflower, plankton beurre blanc and Almadraba tuna served with organic lentils, baby spinach and roast jus. Executive Chef Jenny Flynn will serve Irish Skeaghanore duck with salt marsh duck, wild garlic dust, root vegetables, star anis, and orange jus. Guest will enjoy a Spanish and Irish cheeseboard followed by Jenny´s dark chocolate delice with caramel jelly, Irish yogurt and rosemary sorbet and ‘Barry’s tea fudge’ created by Executive Chef Brian Deegan.
Each course will be perfectly matched with a wine from Spanish wine producers including Morosanto Blanco, Augustus Trajanus, Bestué Chardonnay Barrica, Lucio
Tinto Ronda, and Maestro Viña Axarkía.
Spaces are limited, this special evening of culture and celebration at La Cala Resort is not to be missed. Tickets are priced at €170 per person and include a pre-dinner cocktail, 7-course menu and wine pairing. A classical string quarter will be setting the mood playing elegant melodies.
For more information or to book your ticket visit https://tinyurl.com/v4rdh9sa
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