International Women’s Day might be a little while away – 28 March 2014 to be exact – but here at FOUR we never need an excuse to celebrate the best female figures from the world of gastronomy. And the team at IBEROSTAR Grand Hotel Mencey in Tenerife seem to be of the same opinion! Their latest culinary event, taking place in October, November and December 2013, celebrates the most talented female chefs from all over Spain by inviting them to take up residency in the Grand Hotel Mencey kitchen to create tasting menus for guests who will also have the opportunity to attend each chefs private Master class.

Hosting Special Star Women's preview dinner on 7 September, Michelin star chef Beatriz Sotelo of restaurant A Estacion in Galicia cooked up a storm, presenting guests with a selection of traditional Galician dishes, including: Finisterre razor fish with citrus fruits; Jack fish with a blended pepper and vinegar sauce, spinach and strawberries; Fish of the day with cockle rice, goose barnacles and basil in cannelloni of Galician Piñeira hen, wild mushroom, the famous San Simon da Costa cheese and truffle flavoured juice from the roast, as well more unusual ingredients such as Spanish beef tataki with wasabi yoghurt and brioche French toast with a vegetable vinaigrette and pineapple ice cream.

In October, the kitchen at Grand Hotel Mencey will be hosting 1 Michelin star chef Macarena de Castro, head chef of restaurant Jardín in Alcudia, Majorca. Macarena began her culinary career working with top chefs such as Andoni Luis Aduriz at restaurant Mugaritz restaurant in northern Spain and Wylie Dufresne at restaurant WD-50 in New York. She later went on to work at world renowned restaurant elBulli (Ferran Adrià). At the event, Macarena will be presenting guests with a tasting menu entitled "pure Mediterranean".

In November, 1 Michelin star chef Yolanda León of restaurant Cocinados in León continues the cooking series with her tasting menu, "Leon, what does it taste?". Located in León, restaurant Cocinados has been honored as the cheapest Michelin Star in Spain (their menu does not exceed 40 euros without VAT). But don’t let its below average price fool you into thinking the cuisine at Cocinados is anything but extra-ordinary. Typical dishes served at Cocinados include traditional Spanish fare like Huevo escalfado, setas de San Jorge y patatas confitadas con ajetes (Poached egg, mushrooms and San Jorge with garlic confit potatoes); Merluza al vapor sobre espárragos frescos, pilpil y caviar de lima (Steamed hake on fresh asparagus, lime and caviar pilpil); and Fresas con nata a nuestra manera (Strawberries and cream – our way).

Bringing the Special Star Women event to a close in December will be two-Michelin-starred guest chef Fina Puigdevall from restaurant Les Cols de Olot in Catalan. During her Master class, guests will be treated to the delights of her interestingly titled tasting menu buckwheat in our kitchen. The menu represents the prominence of the ingredient buckwheat on the menu at Les Cols de Olot (the Garrotxa region – where restaurant Les Cols de Olot is based – is famed for its buckwheat) which comprises of dishes such as Crujiente de fajol de la Garrotxa- a crispy sheet of buckwheat from the Garrotxa served with llonganissa, a Catalan cured sausage.

For more information visit www.lacocinadelmencey.com