Arrive in Marrakech where you'll be met at the airport and transfered to the riad. Dinner will be at a nearby recommended local restaurant tonight. For those arriving on a late flight this evening a light supper will be served at the riad. Venture into the medina with a guided tour of the souk, where you can shop, potter, pick up jewellery, pottery, artefacts. You have the afternoon to yourself to lunch and if you wish to swim at a nearby pool then this can be arranged by the manager of the riad. In the late afternoon prepare Tangia – the slow cooked dish of Marrakech, which you’ll then take along to the oven where the locals take their food. Back at the riad watch a couscous and dessert demonstration by our berber cook and when the Tangia returns, relax and enjoy the your meal in the caidal tent on the terrace that evening. Today is a treat - in the morning you will prepare chicken chermoula at the riad before you head out of the medina to the countryside for the day. When you return from the countryside the rest of the day is free. If you have not eaten at the recommended local restaurant on the evening of Day-1 then you could choose to do this tonight, or alternatively on the evening of Day-5. This morning you’ll be taken to the Mellah food market and to visit the spice merchants to purchase your ingredients for the evening dinner. This will be tagines of choice. Enjoy the dinner you have prepared at the riad later that evening. Today you get to relax in the morning and then it's on the apron to prepare pastilla, a dish unique to Marrakech. Enjoy a leisurely lunch of pastilla and the evening is free to explore local restaurants and markets nearby. If you have not eaten at the recommended local restaurant on the evening of Day-1 or Day-3 then this is your opportunity to do so. The day is yours to do as you will, explore the city, relax at the riad, have a massage… or do nothing at all. Return to prepare tagines and salads for dinner at the riad. Depart the riad with your return transfer to the airport. This course is available all year (except during the very hot summer months from June to August). Runs weekly on a Saturday to Friday basis. NB: A minimum of two passengers are required to operate this cooking course.