November 2012

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In This Issue
Horses for sale
Prices for 2013
SICAB 2012
Soto clinic dates for 2012 & 2013
Jane's recipe

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Dear Friends.....
We are very proud to announce that MARQUES XXXVI, initially trained at Epona by Vivi and now owned by Ms. Rhea Scott in the U.S., has just been named
 by the United States PRE Association
The next newsletter will feature an article and photos of Rhea and Marques but we wanted to share this great news and send out a big CONGRATULATIONS to Rhea!
In this newsletter we have included three horses in training at Epona and available for sale; one of them may be your next champion!
Remember our website is


Warmest regards,  
Fernando, Jane, Caty, Vivi, our staff, and all the horses
Epona Equestrian Center
Horses for sale


We are not horse dealers, but we do invest in a few horses we think are really special from time to time. Vivi spends a lot of time training the horses and ensuring they have solid basics before moving on and teaching all the high level movements. Please feel free to contact us at if you would like any more information on the horses! We have also included a link to a video on YouTube where applicable.
6 years old, 165cm PRE dark bay mare (black if kept stabled). 
This is an outstanding mare with very good paces. She has as amazing talent for dressage and will go far (we think she will do Grand Prix) in the right hands. Presently she is working well at a basic level as she 
has not been in training for long. She is now starting lateral movements. 
She LOVES people and is very safe to hack.

Haro is 5 years old. He is a Black registered PRE gelding. 
Performing lateral movements, counter canter and starting flying changes. He also knows Piaffe, Passage and Spanish Walk (a little early, we know, but he is just an amazing learner!). 
Haro is sensitive, very elegant gaits and extremly light to ride, he performs all of the movements in a snaffle. Easy to handle in every way.



Legendario is 9 years old, and is a registered PRE stallion standing at 167 cm.
He is now performing all the Grand Prix movements, including, piaffe, passage and 
every one tempi changes. 
He is absolutely stunning to look at (a real 
head-turner) and is light and easy to ride. 
He performas all the movements both in a double bridle or a snaffle.
2013 pricing


We are very happy to announce that pricing at Epona in 2013 will remain the same as 2012! 

So why not book a holiday and come and stay with us next year... We would love to see you again soon.

SICAB 2012

SICAB is an annual event held in Seville in celebration of the Spanish horse.


It has been held every November since 1991 - the Salon International del Caballo de Pura Raza Español (SICAB) is the most important single-theme trade fair in the world - and it´s all about the beautiful Spanish horse!



SICAB is the grand final for the Spanish National Championships for PRE Stallions and Mares. To participate in this final, a horse must have qualified at one of the qualifying contests, held throughout the year and at a number of geographical locations in Spain.  


In addition, each evening an exhibition is performed in the main arena; this year (as always) the Epona guests, staff and family will be able see the show, which includes some magnificent horses flown in from around the world, vaulting and jousting performances from the fearless Frenchmen, and an in-hand performance by the Jerez School of Equestrian Art. 

Rafael Soto clinic dates for 2012 and 2013:
         25-30 November 2 PLACES      9-14 December 2 PLACES        10-15 February 2 PLACES      
 10-15 March SOLD OUT       31 March-7 April TENTATIVE, PLEASE EMAIL US
Jane's Recipe
Chicken with prunes
Chicken with prunes 




Leave the prunes to soak in the wine for 2-3 hours before using. 

Heat  oil in a heavy-based pan and brown the chicken breasts, all over, and reserve.

In the same oil, fry the well-chopped leeks slowly until just starting to brown. 

Add the wine and prunes and let the alcohol reduce a little.

Add the stock and Bovril, let cook for a few minutes. (5 mins.) 

Add the chicken breast and cook for 10 - 15 minutes more, making sure that the prunes remain whole. 

Remove the chicken breasts and slice into medallions. 

Arrange around a serving dish, leaving a space in the centre.

Mix the cornflour to a  smooth paste with a little cold water. 

Add to the sauce remaining in the pan, and stir until thickened.

Pour the sauce in the space on the serving dish and a little liquid over the chicken breasts. 

Serve hot 

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