This study tour will examine how the region combines culinary heritage, premium food and drink production, education, innovation and regional provenance to create internationally recognised food destinations.
Delivered with the support of LWC Drinks and Rioja Vega, delegates will gain behind-the-scenes access to wineries, producers, hospitality businesses and the Basque Culinary Center, with practical learning that can be translated into university catering operations.
Overview
Who is this for?
Heads of Catering, Executive Chefs, Retail and Commercial Managers, Category Managers, Procurement Professionals and Hospitality Leaders
Why should I take part?
The Basque Country is internationally recognised for culinary excellence, while Rioja is one of the world’s most prestigious wine-producing regions. Together, they provide an exceptional opportunity to explore food innovation, premium hospitality, sustainability, education and regional food culture.
Delegates will experience how collaboration between producers, educators and hospitality businesses creates customer loyalty, increases perceived value and delivers memorable food and drink experiences.
How will it help me?
This study tour has been designed to provide practical inspiration that can be taken back and applied within your own operation.
During the tour, delegates will explore:
- Provenance and regional identity, including how local ingredients, producers and storytelling add value to menus.
- Premium casual dining and pintxos concepts, with insight into high-quality small plates, food presentation, theatre and high-volume service.
- Wine tourism and experiential hospitality, including guided tastings, food pairings and immersive winery experiences.
- Culinary education and innovation through a visit to the Basque Culinary Center.
- Sustainability and quality throughout the supply chain, from vineyard management and production to hospitality delivery.
Learning outcomes
By the end of the tour, delegates will be able to:
- Identify transferable ideas from Basque and Rioja food culture for university catering.
- Understand how provenance and storytelling can strengthen menus and customer engagement.
- Explore premium casual dining and small plate concepts suitable for campus environments.
- Consider how food and drink pairing can enhance hospitality experiences.
- Benchmark culinary education, innovation and industry collaboration.
- Recognise how sustainability and quality can be embedded across the supply chain.
What’s included?
- Return flights
- Three nights accommodation
- All travel between regions
- Food and drink while with the TUCO and LWC reps
What’s not included?
Anything not listed on the itinerary including, but not limited to:
- Additional drinks, room service, trips not on the itinerary etc.
Provisional Itinerary:
Day 1 – Monday 31 August
Delegates meet at Manchester Airport before flying to Bilbao. On arrival, the group will travel into Bilbao for a late lunch before continuing to Logroño for an evening visit and dinner.
Day 2 – Tuesday 1 September
The day will focus on Rioja wine production, including a winery visit, wine tasting, lunch and a visit to Principe de Viana winery. Dinner will take place in Logroño.
Day 3 – Wednesday 2 September
Delegates will travel to the Basque Culinary Center for a visit and student-prepared lunch, before transferring to San Sebastián. The evening will include a boat trip around San Sebastián Bay followed by a pintxos food tour.
Day 4 – Thursday 3 September
The group will transfer to Bilbao Airport for the return flight to Manchester.
Flights will be from Manchester Terminal 2 on the 31st of August at 11:00 - the group will meet at 08:30 for checkin and the return flight gets back in to Manchester at 12:55 on the 3rd of September.
