Members and friends of the BritishSpanish Society gathered recently for a very special evening celebrating The New Art of Cookery, Vicky Hayward’s acclaimed translation and contextualisation of the eighteenth-century Spanish classic by Franciscan friar Juan Altamiras.

Hosted in Madrid’s only exclusively English-language bookshop, The Secret Kingdoms, located in the heart of the city’s literary district, the event brought to life the world of early Spanish friary kitchens, where simplicity and invention met in equal measure. The evening was led by David Price, the bookshop’s owner, who interviewed Vicky about her work and the lasting influence of Altamiras’s writing.

Guests enjoyed small tastings from Altamiras’s recipes, including chickpea and hazelnut broth, spinach with raisins and pine kernels, and even a refreshing granizado de limón - surprisingly enjoyed as far back as 1745.

Once served in friary refectories, these humble dishes revealed the beginnings of what would later evolve into the modern Spanish cuisine we know today. Vicky’s research and insights showed how food, language and culture intertwine to tell the story of a nation’s creativity and resilience. It was an evening that left everyone with a deeper appreciation for the art of Spanish food, as cooked in both homes and restaurants.