Morito Masterclass

This time last week I was on my way to Exmouth Market for a masterclass at Morito, the younger sibling of Exmouth Market stalworth Moro. Moro has been there for 18 years and Morito is Sam and Sam Clark’s newest venture, open just three years and thriving in a very small space. The room is long and narrow with a bar and stools on the right and a handful of tables on the left, the kitchen/prep area is surprisingly small, especially when you learn that it can get through over 150 covers on a busy night!

But let me back up a bit. The reason I was there was because they have a new book out (you can read about it on their website) and the publisher had run a competition to win a masterclass with Sam and Sam Clark followed by dinner at Morito. As it was during the day they had trouble with people not being free to make it so I was drafted in (as a food blogger and lover of all things food!!) and I was happy to oblige.

When we arrived we were greeted with a Sherry Mojito (a wonderful summer tipple) and then Sam Clark (Mr) started talking us through what they do at Morito and some of the amazing dishes from the menu. Everything we ate was so tasty, made with very simple ingredients and all very simple to recreate at home. One of the highlights was the beetroot barani, this is a beetroot dip made with cooked beetroot, garlic and dill and teamed with a yummy flatbread it was delicious. It was all delicious. We were made very welcome by Sam Clark and his staff who made sure we were well looked after all afternoon.  Once the masterclass was over we were presented with a copy of the book (Sam signed it for us too) and then invited to take our seats for dinner. After grazing on the lovely food all afternoon I didn’t think I would have any room, but it turned out that I did!

I tried to avoid the things we had eaten during the class so went for a spicy lamb and crispy aubergine but couldn’t resist having more of the fried cheese. This is a tetilla (image below, you can see why it is called tetilla. This one is available on the Brindisa website), a Spanish Galician cheese that is simply fried in wedges and served with walnuts, dreamy.

Campo Capela tetilla

I met some lovely people and shared a wonderful afternoon and evening talking about and enjoying great food. The atmosphere in the restaurant was amazing too, the people that work there know the food and drinks so well, are enthusiastic about what they are doing and this shows in the food and the environment. I would recommend a visit, you won’t be disappointed, I know that I will be going again very soon!


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2 thoughts on “Morito Masterclass

  1. *weeps* PLEASE invite me over for a Morito feast when you decide to put your newfound knowledge into practice!

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