Header background image Second header background image Background image

Welcome ,

We look forward to delighting you.


  • So glad you like this! If this item becomes available again, we will be sure to let you know.

    So we are sure to reach you, please confirm your email address below:

  • Submit

This item has been added to your Wishlist!

How to buy gift


Cook alongside chef Hugo Muñoz in a virtual masterclass

Learn three recipes from the founder of Madrid's Michelin-star restaurant Ugo Chan


Free for Mastercard cardholders

The Experience

Elevate your cooking skills during a virtual masterclass with one of Spain's most notable chefs: Hugo Muñoz. In this video series, the founder of Ugo Chan—a one-Michelin-star restaurant in Madrid focused on seasonal produce—will show you how to prepare three recipes. Gather your ingredients and follow along at home as he prepares Russian-Japanese potato salad with tuna sashimi, sea bream with Bilbao-style sauce, and Madrid-style tripe dumplings. Exclusively for Mastercard cardholders.


What's priceless


Being the toast of the dinner party with a new dish from a star chef.


The highlights


  • Get familiar with chef Hugo Muñoz and his unique approach to food
  • Follow along as he demonstrates three fabulous recipes
  • Impress your friends with some dazzling new dishes


  • Experience is valid through 30 April 2024
  • Experience provided in Spanish with English subtitles
  • Ingredients needed for the Russian-Japanese potato salad with tuna sashimi:
    • 40 grams red tuna belly
    • 60 grams teardrop peas
    • 6 units baby carrot
    • 100 grams Canarian potato
    • 30 grams wasabi
    • 400 millilitres soy sauce
    • 400 millilitres rice vinegar
    • 200 millilitres orange juice
    • 200 millilitres lemon juice
    • 20 grams pasteurized yolk
    • katsuobushi
    • 100 millilitres sunflower oil
    • 50 millilitres olive oil
    • Salt
  • Ingredients needed for sea bream with Bilbao-style sauce:
    • 1 unit sea ​​bream (or similar white fish)
    • 1,2 kilogrammes of fish bones selected to prepare the Bilbao-style sauce
    • 140 millilitres rice vinegar
    • 20 grams garlic
    • 8 grams hondashi
    • 20 millilitres Olive oil Castillo de Canena
    • Shichimi Togarashi
    • Maldon salt
  • Ingredients needed for Madrid-style tripe gyoza:
    • 1 kilogramme chopped veal leg
    • 1 kilogramme chopped snout
    • 1 kilogramme chopped black tripe
    • 400 grams knuckle bones
    • 1 unit smoked chorizo
    • 1 unit smoked blood sausage
    • 100 grams cooked chickpeas
    • 400 grams garlic
    • 400 grams onion
    • 15 grams sweet paprika
    • 4 grams hot paprika
    • 15 grams choricero pepper pulp
    • 150 millilitres oyster sauce
    • 20 millilitres soy sauce
    • 3 grams kimchi
    • 8 grams flour
    • 8 grams black peppercorn
  • By clicking "Book here", you agree to all our Terms of Use

Share this with your friends!

Click a button below and share this with your friends.