National Geographic Traveller hosted the first online Travel Geeks on Tuesday 19 May, focused on the topic Deconstructing Spanish Food. A panel of four experts came together to share their experiences and give advice to help the audience stay inspired and enjoy Spanish food at home.

The principles of pairing sherry
If it swims, drink fino or manzanilla. If it flies, drink amontillado. If it runs, it’s olorosso. Don’t introduce a glass of wine, or you’ll know about it the next day, said Annie Manson, owner of Annie B’s Spanish Kitchen.

Childhood memories are important
The smell of fresh tomatoes washed in spring water reminds chef and author José Pizarro of his family and roots.

Galicia is a heaven for seafood lovers
D’berto, a restaurant in Pontevedra, was recommended by José Pizarro. He said the lobster, goose barnacles, mussels and clams are so exquisite, they’ll bring tears to your eyes.

Join a food tour
Gourmet globetrotters use food as a lens through which to understand a place. Lauren Aloise, co-founder and CEO of Devour Tours, recommended a culinary tour as a great way to not only taste a lot of high-quality dishes, but to understand the history and culture of a destination.

The farm-to-table ethos is strong
Annie Manson comes from generations of Scottish farmers, who’ve lived off the land, consuming local, seasonal produce. She commented that when she arrived in Cádiz, she realised the farm-to-table ethos was the same.

Spanish cuisine is soul food
When Lauren Aloise signed the papers for a ruin she’d bought in a León village, the locals fired up an old brick oven, roasted a lamb, paraded it, and organised a big banquet lunch. She said they’d put their souls into the meal they made for her.

Stop by the ventas (roadside food vendors)
Neil Davey reminisced about the time he bought the ugliest, and single most delicious, tomato he’d ever eaten.

There’s nothing like the seafood
In the north, try mussels and gooseneck barnacles, suggested Lauren Aloise. In the south, eat sardines grilled on a bonfire on the sand. There’s something special about those moments on the coast of Spain.

One thing you need to try
Almadraba tuna, said Annie Manson. It’s bluefin tuna, which melts like butter in the mouth and is caught using an ancient method dating back to Phoenician times. It’s sustainable and highly regulated.

It’s all about sharing
The sociability and sharing element of Spanish cuisine appealed to Neil Davey. Spanish food culture is perfect for trying small amounts of lots of different things.

If your destination or company would be interested in partnering on a future online Travel Geeks events we’d be delighted to discuss any ideas you might have. You can get in touch with us on [email protected] or phone +44 207 253 9909.