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27/05/2026
Ensalada de lentejas š Spanish Pardina lentils, small, firm and full of flavour, with Lodosa red peppers, Gredos goatās curd and caramelised hazelnuts for crunch.
Weāve been using this goatās curd a lot lately, itās fresh, tangy and endlessly versatile. Paired with these beautifully nutty lentils, itās one of our favourites at this season.
Try it at Brindisa Tapas or recreate it at home with ingredients from Brindisa.com
20/05/2026
Alejandro spicy chorizo on toast, with piquillo peppers and rocket š„
Alejandroās chorizo has been part of our range for decades and for good reason. Rich and smoky, itās the perfect match for the sweetness of piquillo peppers and the slight bitterness of fresh rocket.
Come and try it at or recreate it at home with ingredients from brindisa.com
13/05/2026
Box NĀŗ2 of Monikaās Rare Pulse Club has arrived š«
After the brilliant response to our first box, weāre back with 3 new rare heirloom pulses handpicked by Monika. These varieties are notoriously difficult to find outside Spain.
This edition includes exclusive recipes from Anna Jones and Jenny Chandler, created to celebrate the texture and flavour of these extraordinary pulses. Plus, a 2-person steel paella pan to cook one of the recipes at home š„
Swipe through to discover the recipes, and follow the link in bio to subscribe.
02/05/2026
There is still time to get your hands on Monikaās Pulse Club first boxā¦ but not for long ā³
This drop features recipes from and - a pretty dreamy introduction to the world of pulses, if you ask us.
The next box lands on 11th May, which means once this oneās gone, itās gone. No restocks of these limited, rare-to-find pulses.
Already subscribed? Sit back and relax, your new box will arrive automatically during the week of the 11th š¦
29/04/2026
Monte Enebro is one we never get tired of at
š A goatās cheese with a natural blue-grey rind, soft and creamy in the middle, with that fresh, citrus edge.
We like to keep it simple in the kitchen. It gets a quick fry so the outside turns golden while the inside stays soft, then a drizzle of orange blossom honey and a few beetroot crisps on top. Sweet, savoury, a bit of crunch, all working together.
š If youāve had it with us and want to enjoy it again at home, you can find Monte Enebro at Brindisa shops in Borough Market, Balham or online.
23/04/2026
Beans are one of Spain's most treasured ingredients, and at Brindisa HQ, they're on constant rotation. These are the bean dishes our team has been loving lately š«
14/04/2026
Stop scrolling - this is the empanada youāll want to make this week.
Our tuna empanada is made with Ortiz tuna- rich, tender, and preserved in good olive oil- brought together with slow-cooked onions, sweet peppers, and a touch of tomato.
Wrapped, baked, and delicious.
Best served warm, with a glass of something crisp.
Link in bio to shop the Ortiz range.
09/04/2026
Three exceptional pulses and three exclusive recipes you wonāt find anywhere else š«āØ
This month, Monikaās Rare Pulse Club brings together dishes from and . Thoughtful cooking designed specifically for whatās in the box.
If youāve got yours, we want to hear how the cooking itās going! š§āš³ And if not, thereās still time to get this edition before the next box comes in at the beginning of May. After that, itās gone (and these recipes go with it)!
30/03/2026
Potaje de vigilia š¤ A humble, comforting dish, made with lechoso chickpeas, salt cod, spinach, and a slow sofrito.
We use salt cod from Bacalaos Alkorta in the Basque Country, where bacalao is a true staple in many dishes. Just remember to start desalting it the day before. And because itās cured, it doesnāt need pre-cooking; itāll finish gently in the stew.
If youāve never made it before, consider this your sign. Donāt forget to soak your chickpeas tonight š
Find the full recipe via the link in bio.
16/03/2026
This is the moment Luna Negra gets its nameš¤
At Elvira GarcĆaās dairy in Ćvila, fresh rounds of Luna Negra are dipped into an ash solution that instantly gives the cheese its striking dark coat.
The milk comes from their own herd of MalagueƱa goats, which graze on wild herbs and mountain vegetation. This diet brings a clean, lemony flavour and gentle acidity to the cheese.
Have you ever been inside a dairy before? š
08/03/2026
To mark International Womenās Day, we spoke to four talented chefs weāre proud to work with and supply š©āš³
Thank you at , at , at and at for sharing your journeys, inspirations and reflections on being a woman in the industry today.
šRead the full interviews via the link in our bio.
26/02/2026
Save this marinated olives dish for your next dinner party. š«
Infused with citrus peel, herbs and warming spices, these are the kind of olives made for sharing (or not). Bright, briny and bursting with flavour, theyāre a staple of Spanish aperitivo culture and the quickest way to bring people together around the table.
This is very much a āby eyeā recipe, so adjust ingredient amounts as you go:
Extra virgin olive oil
Thyme
Rosemary
Garlic
Black Olives
Manzanilla olives
Gordal olives
Strips of orange peel
Strips of lemon peel
Warm a generous glug of olive oil over a medium heat. Add the herbs, garlic and citrus peels and let everything gently simmer for about 5 minutes to infuse the oil.
Add the olives, lower the heat and warm through for a couple of minutes.
Finish with a squish of orange juice.
Serve with drinks, add to a grazing board, or keep a jar on hand for whenever the mood strikes. If you leave them to marinate, they only get better with time. That is, if you can keep your hands off them!
11/02/2026
Yesterday we celebrated World Pulses Day at Brindisa HQ š„³ A day dedicated to the beauty, diversity and future of pulses and beans š«
We brought together writers, growers (including the wonderful ), chefs, retailers, academics, friends and colleagues for a day of learning and tasting. We explored different varieties and terroirs, and talked about why pulses matter so much for the future of our food systems š±
The day ended in the best possible way: a beautiful lunch cooked by and ā¤ļø
Thank you to everyone who joined us and shared their knowledge and passion. More to come very soonā¦ š
08/02/2026
Meet Zac, master carver at Tapas š Enjoy freshly sliced SeƱorĆo de Montanera IbĆ©rico ham at our restaurants, or shop online to enjoy at home š·
07/02/2026
The easiest way to say āI love youā š
Shop our Valentineās collection via the link in bio.
Order now for delivery in time for Valentineās Day š
04/02/2026
Late winter in theĀ dehesaĀ š³š
Did you know? š¤ pigs donāt eat acorns whole. They peel them in their mouths, eat the sweet kernel andĀ leave the shell behind, so youāll often seeĀ discarded husksĀ under the trees š°
03/02/2026
Some of our favourite cheeses, straight from the fields of Extremadura šæš
La Retorta
Made with raw sheepās milk and cardoon thistle, a wild plant that naturally coagulates the milk, giving it a soft texture and deep, layered flavours and aromas. A cheese with the same rough beauty as the land it comes from, and one you wonāt forget.
Pastura with truffles
Soft and dense, with crushed Italian black truffles. Fresh aromas of young sheepās milk meet luxurious, earthy truffle notes.
Thank you, Juan š
27/12/2025
Thereās no better way to start a meal at than with hand carved jamĆ³n from Castro y GonzĆ”lez š
19/12/2025
At Brindisa we believe great food starts with knowing its journey šŖšø
Weāre committed to the education of our staff understanding that we arenāt just a restaurant. We are part of a story that began in the wholesale lanes of Borough Market, bringing Spanish cheese, charcuterie and flavour into the UK š§
We like to ensure our staff have walked the warehouse aisles, seen cheeses mature, tasted the charcuterĆa and returned to our restaurants inspired to bring that Spanish heritage into our kitchens in London šš„
10/12/2025
Christmas at Borough Market is something special āØāØJoin Monika from and discover herĀ 3 favourites for the season:
š§ Granizo with TruffleāØš¶ļø Black Pig SobrasadaāØš Ibesa 100% IbĆ©rico Acorn-Fed Ham
Bring a taste of Spain to your Christmas table!
01/12/2025
'Tis the season for hosting. š
From effortless flavour boosts to stress-free planning, Monika shares her top tips for bringing some Spanish flair to your celebrations this season. šŖšø
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