This years Great Taste award winners for 2021 were announced last week and we were thrilled to see so many Brindisa products receiving 1 to 2 stars! View Post

 "They couldn't go back to the 45p can of Tesco chickpeas" The Scotsman talks to the people behind the new wave of Scottish delicatessens who rave over the Perello chickpeas! A lovely mention from our customers in sunny Scotland.  You can read the full article here. If you'd like to buy a jar of... View Post

A wonderful mention for the flavour packed, delicious Ortiz anchovies in the Sunday Times Magazine.  September 5th 2021 You can read the full article here: Sunday Times  View Post

As the evenings draw in and September gently guides us into Autumn, we sat down with our founder Monika Linton, to talk about the exciting plans and the future of Brindisa. It’s been a year of hugely conflicting emotions and happenings. Exhausted. Exhilarated. Anxious. Relieved. Lonely. Excited. ... View Post

SUPPLIER STORIES PAPRIKA BY SANTO DOMINGO by Paul Richardson   Here’s your starter for ten: which is the most popular spice in Spanish cuisine?  You might say saffron, but you’d be wrong.   In reality pimentón, or paprika, a powder made from dried, smoked and ground peppers, is perhaps the quinte... View Post

Our Brindisa cheese experts take on the unique opportunity to compete for the prestigious title of 'Affineur of the Year 2022'. Find out more about this brilliant competition! View Post

In central Castile in Burgos province, lemons are big at Easter! View Post

Not all sardines are the same. The time of year when are caught; the care taken in the preparation; the size of the fish and the cooking methods will all have a direct impact on the final product. View Post

Spain is famous for its dry cured pork products, the best known of these are serrano ham, chorizo, salchichón and lomo. Brindisa imports all of these as well as morcilla and panceta (or baicon).  View Post

Whatever your dietary requirements, tapas can be enjoyed and shared by everyone. From delicious vegan options to dairy and gluten-free, there is something for everyone to enjoy this spring. View Post

Planning to throw a party? Try some of the fantastic tapas recipes we have put together to bring a taste of Spain to your event. View Post

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