Get family and friends together and celebrate


Discover our favourite recipes to enjoy the longer days


Home of the Paella. Discover the products from Valencia and master the art of cooking this famous rice dish

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Fideuà is essentially a paella but with vermicelli noodles instead of rice.

According to a popular myth, a ship's cook became frustrated with one of the greedy crew members who would eat all of the rice in the paella. In an attempt to leave some for the other crew members, the cook decided to swap out the rice with pasta, which he knew the greedy crew member didn't like!

It makes a great dish to share with friends and family.

True taste
of Spain

Our company name comes from the word ‘brindis’, to raise one’s glass in a toast, and our work over the past 35 years has been to toast and celebrate the varied cultures, landscapes and, above all the exceptional foods of Spain.


Bring Spain to your kitchen with some of our fantastic, tried and tested recipes!

From the blog

Hidden Valley by Paul Richardson

Paul Richardson, leading food-history and travel author, launches new book, “Hidden Valley” at Tapas Brindisa.

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Borough Evening of Cheese

Every year the cheesemongers of Borough Market gather to showcase the best cheeses Europe has to offer. A fun outdoor event, just before Christmas, where you can pick up everything you need for your festive cheese board. Brindisa's mongers taste test and select the best Spanish cheeses for visitors to come and enjoy. This year we will take you on a journey through the different maturations of Manchego as well as introducing you to a few of Spain's rarer cheeses.    1605 semi- cured Manchego: 4 months matured 1605 cured Manchego: 9 months matured. Clean and fruity smell. A pleasant buttery sensation (of olive oil) and a slightly floury texture can be distinguished. Intense flavour, mild and delicate at first but highly persistent on the palate. An elegant acidity is appreciated combined with clean animal aromas and spicy notes in the aftertaste, accompanied by notes of nuts (lightly toasted hazelnuts). Ojos del Guadiana añejo: 12 months matured. With a dark olive oil coated rind and a hard yet buttery texture. Produced in the region of La Mancha, this is a superb example of a mature, artisan produced, raw milk Manchego. The Manchega sheep which provide the milk graze outdoors in the Tablas de Daimiel National Park. Did you know? It’s one of the few Manchego cheeses that still use rope moulds to create the characteristic pattern on the rind. Canto de Gredos: 6 months matured. Enzymatic coagulation cheese. In mouth, it has a firm and semi-hard texture, with certain elasticity. Intense, persistent, very clean flavour. Fruity and lactic at first and a very elegant acidity, all mixed with notes of malted cereals. Super Gold award winner in the WCA 2022. Chatos Moscatel Raisins: Traditionally sun-dried moscatel grapes from Axarquía in Málaga, Southern Spain. Intensely sweet & rich in flavour, the perfect cheese accompaniment.    VISIT 15th December from 6 – 9pm Borough Market    

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Joining our mailing list makes you part of our food family. You will receive exciting offers and updates. Learn more about the origin of our food, and the fascinating backstories which relate to true food heroes and artisanal production.

I will share with you seasonal recipe ideas. And you will be the first to hear about our new products! It would be lovely if you would join us ...