The Basque Region has long been one of the culinary capitals of the world and Chef James Eddington is inviting you to discover why! In September 2025 twelve guests will join him in Spain for a memorable holiday filled with wonderful food, fascinating stories, and glorious scenery. . . Hope you’ll be there, too.
Home will be a 200-year-old villa situated near the Bay of Biscay between Bilbao and San Sebastian. We’ll be close to both, and to the fishing villages that line the Atlantic coast, to legendary restaurants, to wineries, to historic sites. . . And dreamy landscapes.
We’ll spend days exploring our neighbourhood and the unique Basque culture; visit San Sebastian, Gernika, Bermeo and Getaria; meander through markets, visit wineries and wander the UNESCO Biosphere Reserve that surrounds the villa. And we’ll cook with James and visiting chefs, because food will still be the focus of our week. Is there a more enjoyable way to learn about a new place? We think not!
COST INCLUDES:
- 7 nights accommodation and local transportation
- All meals, wine, and gratuities
- All sightseeing and excursions
- All cooking classes with James Eddington
- Includes all applicable taxes and service charges
- 24-hour Ellison Travel & Tours Ltd. Emergency Contact Number while on tour
NOT INCLUDED:
- Insurance has not been included as part of your tour package. Ellison Travel strongly recommends the purchase of Manulife Insurance coverage for Cancellation and Interruption Insurance, Comprehensive Assistance, Health Coverage, Individual Accident Coverage and Baggage and Personal Effects Insurance. Contact us for rates and complete details.
- International airfare
- Passport, visas, government processing fees, vaccinations
- Additional taxes, fuel surcharges or service charges levied by the governments or our suppliers
Day 1 | Saturday, September 20 or 27 (L/D)
After a day or two in *Bilbao – a chance to recover from travel and enjoy that vibrant city – you’ll be picked up at 9:00am at the Hotel Tayko Bilbao to begin our tour of Basque Country. San Juan de Gaztelugatxe will be our first destination to stretch your legs or enjoy a morning coffee while appreciating the raw beauty of this ancient site. Then it’s on to the fishing village of Bermeo for lunch, a stop in Mundaka, and then to our home for the week. Etxelaia is a newly restored 200 year old villa in the Urdaibai Biosphere Reserve, a tranquil haven close to all we’ll want to visit.
*Note: We recommend staying at the Hotel Tayko Bilbao, Erribera 13, Ibaiondo, 48005 Bilboa, Spain at least one night prior to the morning transfer.
Day 2 | Sunday, September 21 or 28 (B/L/D)
We’ll begin the day slowly, with a chance to explore the house and area before enjoying a leisurely brunch. An afternoon drive will take us to the wine region of Getariako-Txakolina for our first tasting of the fresh, aromatic white wine typical of the Basque region. It won’t be our last! There’ll be time for a visit to the nearby Urdaibai Bird Centre before our cooking class with James and dinner at home.
Day 3 | Monday, September 22 or 29 (B/L/D)
In 1937, during the Spanish Civil War, hundreds of civilians died in the aerial bombardment of Guernica, shocking the world and inspiring Picasso’s most famous work of art. The town is just a few minutes away so today we’ll visit the Museum of Peace after our tour of the market, one of the largest and oldest in the area. At home we’ll cook dinner together with James.
Day 4 | Tuesday, September 23 or 30 (B/L/D)
One of the cuisine capitals of the world is our destination today, and to sample as much as possible we’ll have a food tour of San Sebastian before spending the rest of the day enjoying the sights at our own pace. We’ll be home in time for dinner.
Day 5 | Wednesday, September 24 or October 1 (B/L/D)
A popular local chef will help us create our own Basque feast today, and after lunch there’ll be time to visit some of the attractions closer to home. . . The bird centre at the peak of migration to Africa, or the ancient cave drawings at Santimamine, both in within walking distance.
Day 6 | Thursday, September 25 or October 2 (B/L/D)
Vitoria-Gasteiz is the stately capital and historic heart of the Basque region – an unknown gem – and a guided tour of the medieval town centre will begin our day. We’ll lunch on local specialties and then continue to discover picturesque villages, ancient oak forests and stunning views on our way home again.
Day 7 | Friday, September 26 or October 3 (B/L/D)
Many think Leteikio is the most charming of all Basque villages, so today we’ll find out why! We’ll have a morning stop there for the views and the shops and then we’ll be on our way to Getaria – the other most charming Basque village! Lunch will char-grilled turbot, not to be missed, and one more wine-tasting. We’ll be home in time to cook with James, to pack, and enjoy our last dinner together.
Day 8 | Saturday, September 27 or October 4 (B)
Breakfast will be early and you’ll be delivered to the Bilbao Airport at approximately 7:30am, in time for late morning flights.
B – Breakfast / L – Lunch / D – Dinner
*Itinerary is tentative and subject to final confirmation*
$6500CAD per person – double/twin occupancy
PAYMENT REQUIREMENTS:
- Deposit $1200 per person
- Balance due June 20, 2025 for September 20, 2025 departure
- Balance due June 27, 2025 for September 27, 2025 departure
Chef James Eddington
Food is the focus of our trip, and cooking classes with our own chef will be the highlight of your days. You’ll learn the secrets of Spanish cuisine and the culinary techniques and philosophies of Chef James Eddington. You’ll take home a wealth of knowledge and a week’s worth of new recipes, too!
James graduated from Fanshawe College in 1997 and immediately came to Exeter and opened his own restaurant, “Eddington’s of Exeter”, now celebrating 20 years in business. The restaurant is located in the original Carling homestead, built in the 1870s. After two major renovations, an addition of a new dining room and a serene outdoor backyard summer patio, the restaurant has a clean and modern look while maintaining its warm, traditional feel. James is an advocate of serving local food and states “we are so blessed to be living in such an agriculturally rich area of the world”. Although the local food movement is really starting to take off, it has always been the driving force in Eddington’s kitchen. At Eddington’s the menu changes frequently, as each season inspires the delicacies our region has to offer. Chef James was award “top 30 under 30” by the Ontario Hostelry Institute recognized by the Globe and Mail.
In addition to overseeing all aspects of the restaurant, James is also involved in the community. He is a member of the Exeter BIA, sits on the Huron County Economic Development board, as well as an Exeter Director for RTO4 Regional Tourism Board 4 (representing Agra culinary for Huron, Perth, Wellington and Waterloo counties). James has also supported many charities in Huron County and region throughout the years. He has donated many culinary prize packages as silent and live auction items for the Conservation Dinner and the Exeter Hospital Foundation. James has also supported the Huron Women’s Shelter, Taste for Life and helped promote International Women’s Day through the restaurant. On a personal note, James hosted hospitality and tourism students at the restaurant and mentors future chefs at Fanshawe College. Recently Chef Eddington has just purchased a small 25 acre farm along the shores of Lake Huron producing many of the restaurant fruits, vegetables and white beans and now tends his own Honey bees on premise.
