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!View Post
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.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.View Post
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.View Post
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