This tour will begin in Casablanca, where you will be given an opportunity to explore the majestic Hassan II Mosque and perhaps enjoy a local dinner should you arrive early enough. From here, you will travel to Essaouira, a beautiful seaside town famed for it’s fresh seafood and produce. You will be given time to explore the media before a seaside lunch of freshly caught and grilled fish and Moroccan mint tea. You’ll also have your first cooking class here, and will then have plenty of time to explore and relax in this beautiful city before departing for Anrar in the High Atlas Mountain Region, stopping to tour a Moroccan organ oil cooperative. In this city, you will be experiencing the flavours and tastes of Berber food, exploring their markets and the crops where the produce is grown. We will walk through an olive and fruit grove, select organic vegetables and meat from the souk and then return to prepare a delicious Moroccan dish. You will also be preparing Berber salads and learn to produce a pastilla, a Moroccan dish that skilfully combines flaky pastry, savoury meat and mouthwateringly sweet spice. You will also have tea with a local Berber family, seeing how they prepare their food, and have time to visit one of the many cafes that offer traditional dishes and sweets. From here, you will travel to Marrakech through the snow-capped High Atlas Mountains. In this city, you will have plenty of time to explore, visiting the Saadian Tombs, the Jewish Mellah, the Koutoubia Mosque, and the 9th Century Walled Media where we will explore the huge and seemingly never ending market. You will spend your evening in the famed Djemaa el-Fna Square, enjoying entertainment ranging from acrobats and snake charmers to cheeky monkeys and musicians, enjoying the traditional food served throughout the celebration. You will also have an opportunity to visit the Yves St. Laurent gardens in Marrakech before beginning to sop again for local spices that we may be able to take home with us. We will enjoy a farewell dinner in our riad, cooking our own meals and sharing our knowledge and creations with those around us.