Brindisa is now at the ripe old age of 35. We have over these three and a half decades brought from Spain to Britain foods that we really rate and enjoy - down the highways and over the waters they have come to our warehouse to share with enthusiasts across the land. We made a conscious effort ... View Post

Galicia, nestled in Spain's northwestern corner, is a land of lush green landscapes, pristine coastlines, and delightful gastronomic culture.

By Paul Richardson.

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Eating cod during Easter is a tradition in many countries, following the Catholic practice of abstaining from eating meat on Fridays and during Lent. These are 3 of our favourite recipes using salt cod.

If you want to know more about Easter traditions in Spain, visit our blog.

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Easter in Spain is a time of feasting and celebration and although each region has different specialities, the following two dishes are cooked on Easter Sunday across the country.  View Post

The Esmorzar, a meal between breakfast and lunch, is a must if you ever find yourself in Valencia. A snack to keep you going just before noon, in a country where lunch happens somewhere between 13:30 and 15:30. A popular custom which breaks up a morning’s work to indulge in a decadent sandwich an... View Post

Paul Richardson, leading food-history and travel author, launches new book, “Hidden Valley” at Tapas Brindisa. View Post

Every year the cheesemongers of Borough Market gather to showcase the best cheeses Europe has to offer. A fun outdoor event, just before Christmas, where you can pick up everything you need for your festive cheese board. Brindisa's mongers taste test and select the best Spanish cheeses for visito... View Post

Paul Richardson investigates the world of ibérico ham. From what to look for when you buy, to the environment and traditions that make this delicacy what it is. View Post

Rice is an ingredient the British don't set much store by. It barely figures in our national cuisine. Rice cookery is something we're happy to acknowledge that other cultures do better. In fact, we probably eat more rice in our Chinese or Indian takeaways than as part of anything prepared in our home kitchens.

Our man on the ground in Spain, Paul Richardson, delves into the relationship Spaniards have with rice, with its different regions and opinions!

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There are times when someone drops around unexpectedly or when you’re feeling too lazy to have to spend time in the kitchen, this is when the contents of your store cupboard can come to the rescue. Stock up on some of these essentials from Brindisa, and you’ll never need to get stressed again about what you’re going to eat. Just open a jar or a couple of tins and make yourself a meal to satisfy the most discerning palate (whether that’s yours or your visitor’s!). Suggested products and recipes from our Head of Product Training. 

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The Brindisa award winners for 2022

Every year Brindisa enters a number of products into one of the most prestigious British food awards, the Great Taste awards.

 

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This month, our man on the ground in Spain, Paul Richardson, heads to Castile to meet the extended Santos family. In a town that has 580 habitants but more than 10,000 sheep, it is the perfect place to make a range of cheese, including the 'creamy one', the cremoso. 

The Cañrejal Cremoso won a Super Gold award in 2021/2022 at the World Cheese Awards and features on cheeseboards in renowned Spanish restaurants such as Iñigo Errechu in Madrid and Lera in Zamora.

This is a cheese that you need to know about. 

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