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Flageolet 'Verdina' beans are a rare variety grown in the lush, rain-soaked regions of Asturias and Galicia, with our latest harvest sourced from Galicia. The name 'Verdina' comes from the Spanish word 'verde,' meaning 'green,' which perfectly captures the vibrant hue of these beans. They are harvested early, before they have a chance to dry in the pod, and are then carefully dried in the dark to preserve their striking colour and exceptional flavour profile. Verdina beans are about 15mm long and flat. They are planted in May and need a lot of water (hence their origin in rainy Northern Spain) before being harvested in November. They are creamy, with a gentle flavour and very thin skin. Click here for a Verdina and Monte Enebro salad recipe. Click here for a Verdina beans and clams recipe. Harvested in Autumn 2025 Find out some cooking tips and tricks from Monika here

Our Fabas de Lourenza or Galician medium white beans are grown by Teresa Recalde in the green highlands of Lugo. These new season beans were harvested in Autumn 2024 and their freshness means they only need simple cooking. Faba are truly delicious on their own, just lightly dress with Brindisa Arbequina Olive Oil. Also divine in a broth with sautéed cavalo nero. View recipe for Fabada Asturiana. Jeremy Lee, Head Chef at esteemed London restaurant Quo Vadis says "A miraculous beautiful heirloom bean, faba de Lourenza . If ever there was a bean to bolster thoughts to remind a cook to soak a handful of beans overnight and while away a pleasant hour in the kitchen the following day, to have these beans then cook in a moderate oven for a few hours. Added to the pot, an iberico morcilla de bellota, a very good black pudding, a few breadcrumbs for a final flourish before finishing in the oven. Brindisa have been supplying us with beans since the company was founded. Unfailingly brilliant" Harvested in Autumn 2025 Find out some cooking tips and tricks from Monika here Recipe Tips Cook with roasted butternut squash to create a raguDelicious blended with truffle oil to make spread for crostini Add Leon Chorizo for a simple stew. You could also try Faba de Lourenzá a la feria (with two pimentóns)  

Flor de sal is the first layer of the salt that floats in the salt ponds. Flor de sal is the purest sea salt and also the richest in components. It enhances the flavour of the food. Organic sea salt from Mallorca, Spain. Harvested and packed by hand. Salty taste with a strong aroma and flavour of the black olives. Dark brown colour. Crunchy texture. Dissolves easily and doesn't solidify. Best score for STIFTUNG WARENTEST 2023 out of 41 salts tested.

Harvested from the surface of traditional salt ponds in Mallorca, Flor de Sal is the delicate first layer of crystals that form as sea water evaporates under the Mediterranean sun. Considered the purest and most mineral-rich of all sea salts, it enhances the natural flavour of food without overpowering it. This organic sea salt is hand-harvested and hand-packed, preserving its distinctive character and texture. Its fine, crumbly crystals vary in hue from pure white to soft pink or pale grey, and dissolve easily on the palate. Naturally odourless, with a subtle, clean taste and satisfying crunch, Flor de Sal is perfect for finishing dishes just before serving. Awarded the best score by Stiftung Warentest (2023) among 41 salts tested.

Tarta de Santiago is the iconic product of this Galician city, popular with pilgrims for over a thousand years. Composed of a pastry case filled with almond paste, the most recognisable characteristic of the cake is the cross of St James in sugar on its surface. Rich, dense and moist, a delicious hand-made cake.

Offer: Spend over £80 on Brindisa products and get this 4 person paella pan for FREE (automatically added to basket when you spend over £80). Limited time.Spain's most famous rice dish, paella, is named after the pan in which it is cooked whose name, in turn, is derived from patella, or knee cap, which it is thought to resemble. This shallow pan allows the rice to cook at the right speed. Thicker and heavier than the plain stainless steel pans, the enamelled paella pans are coated with a black and white speckled, non-stick finish. They are easy to clean, don't get rusty (there’s no need to use oil after use!) and oven proof. Pan can be used on electric and gas hobs or in the oven. Not suitable for induction hobs. The 4 person pan is 30cm in diameter at its widest upper rim.  View our Seafood Paella Recipe.

Spain's most famous rice dish, paella, is named after the pan in which it is cooked whose name, in turn, is derived from patella, or knee cap, which it is thought to resemble. This shallow pan allows the rice to cook at the right speed. Thicker and heavier than the plain stainless steel pans, the enamelled paella pans are coated with a black and white speckled, non-stick finish. They are easy to clean, don't get rusty (there’s no need to use oil after use!) and oven proof. Pan can be used on electric and gas hobs or in the oven. Not suitable for induction hobs. The 8 person pan is 38cm in diameter at its widest upper rim.  View our Seafood Paella Recipe.

Spain produces a flavoursome, thin skinned variety of fig called Pajarero which is the perfect medium to carry the rich, moist flavours of this chocolate coated fruit. Stuffed with a ganache of cream, chocolate and brandy, the Rabitos are intensely flavoured, slightly chewy, and meltingly delicious.

Spain produces a flavoursome, thin skinned variety of fig called Pajarero used by La Higuera to create these highly prized chocolates. These fruits create the perfect medium to carry the rich flavours of the silky milk chocolate salted caramel truffle filling and the smooth milk chocolate coating. Best enjoyed at room temperature accompanied with a chilled PX sweet wine or an espresso for an afternoon pick-me-up.

Toasted and caramelised Marcona almonds coated in white chocolate, then dusted in pure cocoa powder. The beautiful vintage tin uses a design from their 1901 range. At first, pure cocoa powder gives a bitter taste which is then offset by the sweet, creamy taste of the white chocolate in a combination that is enriched by the caramelized notes and crunchy texture of the whole Marcona Almonds. Great combination of aroma, flavour and texture. Please note we are unable to accommodate requests for specific tin designs.

The Alemany mountain honey is harvested in the late summer in Catalonia, where the bees have been feeding on the wild herbs and flowers in the foothills of the Pyrenees. The result is a runny amber coloured honey with an intense floral aroma and a gently sweet flavour with a hint of saltiness. An excellent all-around honey in a handmade ceramic pot. Makes a great gift.