Calçots are originally from Catalonia and they’re a cross between a spring onion and a leek. Check how chef Leo Rivera cooks them at home View Post

Breakfast is the most important meal of the day so get off to a good start with an Iberian feast. View Post

Come along and celebrate Raw Milk Cheese Appreciation Day with Brindisa on Saturday 20th April. View Post

We are donating 50p to FareShare for every jar of Navarrico beans purchased this month, which is two meals for someone in need!* FareShare is the UK's largest food charity fighting hunger and food waste, by redistributing good food that would otherwise go to waste and giving it to front line char... View Post

Find some interesting new ways to celebrate the festive season – we caught up with Monika Linton, founder of Brindisa, to ask her for 5 top tips for a Spanish inspired Christmas. Monika’s love of Spain, the warmth of its people, and above all its amazing food provided the inspiration to launch he... View Post

A to Z of Spanish Food View Post

Monika Linton on 30 years of Brindisa View Post

Artisan wine in Alicante View Post

10 reasons we should all eat more pulses View Post

By Paul Richardson View Post

A visit to Brindisa’s Mahon supplier View Post

Monika Linton’s stories of family, friendship and cooking in Burgos View Post

Andalucia’s silver darlings: the joy of the anchovy View Post

Now open at 6 Hildreth Street, Balham View Post

Look at what our experts say about the most famous Spanish sausage View Post