We are truly delighted to announce a collaboration with one of Britain’s most treasured chefs, Alastair Little. He will be reimagining some of his classic recipes - dishes that you know and love, but might typically associate with Italy, France, Greece, even Morocco - using Spanish ingredients. And all peppered with his irascible wit.  We are so excited, this is going to be fun!

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Ever noticed that despite Spain’s huge range of climates and soils that make this country a vegetable superpower, when dining in Spanish restaurants, it seems as though local eating habits revolve around meat, fish and dairy.

Our man on the ground in Spain, Paul Richardson, delves into the rich and wonderful history to provide us with a more truthful stance on vegetables across Spain. A fascinating read and exploration of the historical and cultural factors behind the topic. 

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Two new delicious Brindisa gazpacho recipes have arrived just in time for the summer season. Get to know the new recipes and flavours! View Post

Brindisa founder, Monika Linton features in BBC Radio Four Food Programme discussing 'How Spain Does Beans'. 

LISTEN NOW

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Easter is a very special celebration where Spaniards enjoy delicious dishes, family-filled traditions and sweet treats. Our man on the ground in Spain brings us everything we need to know about Easter in Spain. View Post

In Spain, the combination of eggs and fried potatoes can move people to a passion that verges on poetic. Tortillas have their place any time of day in the Spanish kitchen. View Post

Brindisa has been working and receiving delicious goat's cheese from the García family for just under a decade. In January, our man on the ground in Spain, Paul Richardson, headed out to the small town of El Barraco to meet the family at their dairy just North-West of Madrid.

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Today is International Women's Day. As a business founded by a woman, and one where the leadership team is made up mainly of women, providing equal opportunities for men and women is deeply rooted in the culture at Brindisa.

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Spring is on the horizon and normally I would be bursting with food positivity and ideas on how to celebrate the unique seasonal produce which starts to appear this time of year. 
However, in these sombre times, my heart is not full of the joy of cooking, as it normally would be. It is elsewhere, full of concern for everyday people whose lives have been imperilled, in a way I cannot begin to imagine. View Post

Pancakes are incredibly versatile, and this year, we've decided to get creative and have some fun with our fillings and toppings.  View Post

In this revealing discussion Monika speaks from the heart about the origins of Brindisa and how the founding 'food first' and open-book principles of the business remain as true today as they were 34 years ago. View Post

Today, on January 28th 2022, Brindisa has been operating for 34 years. With the help of my father and brother, Mark, I brought my first pallet of Spanish produce to the UK and it all began with cheese. View Post