Tapas Brindisa Soho

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Tapas Brindisa Soho

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22/02/2024

Enjoy a slice of our classic Spanish tortilla. We cook ours the authentic way, long and slow over a low heat, to get all the flavours to meld together.

Served with a garlicky dollop of alioli - it’ll remind of you everything you love about classic tapas.

18/02/2024

Our Brindisa Tapas chefs went to visit one of our longstanding suppliers in Extremadura, Comunicación Señorío de Montanera, who are dedicated to the production of a unique product.

We love them so much because their artisanal production processes are based on the quality of an extraordinary raw material as well as the mastery of their expert hands.

On the dehesa, the black pigs are raised and fattened in the wild with acorns for 10-12 weeks. Their meat is then used to create so many delicious products such as nutty tasting salchichon or the legendary Iberico DOP ham (with meat cured for 3 years). While each ham produced is unique, they all have a savoury aroma, complex flavour and long, lingering aftertaste.

Since we hand carve the hams to order at our restaurants, they had a super fun carving competition - go and taste our Senorio de Montanera range in any of our sites to guess who

29/01/2024

On the menu at Brindisa Tapas our delicious Fabada Asturiana, a classic stew from Asturias made with Fabas de Lourenza beans.

We use faba beans grown by Teresa Recalde in the green highlands of Lugo. The new season beans were harvested in Autumn 2023 and their freshness means they only need simple cooking with some chorizo, morcilla (Spanish black pudding) and panceta.

Topped with a guindilla chilli it’s full of hearty bold flavour and will keep you warm until Spring!

Book now to try it!

https://bit.ly/3NqDe1g

27/01/2024

What’s fluffy but crisp? Light but full of flavour?

Buñuelos de bacalao, on our picoteos section at Brindisa Tapas.

These delightful salt cod fritters are served with a simple tartare sauce to really bring out the unique fish taste. All that’s left to do is dip and eat!

https://bit.ly/2YqPquf

25/01/2024

We’ve been dusting off our wine cellar and we found some gems we would love to share with you. Like this Peixes da Rocha 2016, our wine of the week.

It comes from a traditional 60-year-old vineyard in Galicia. High in the hills, it’s an Atlantic-influenced area, planted with a variety of red and white grapes such as Mencía, Mouraton, Grao Negro, Garnacha Tintorera, Bastardo, Sousón, Godello, Doña Blanca, Colgadeira and Palomino. A proper field blend.

While the region is known for white wines, we love this red. It’s fragrant, spicy, fresh, low in alcohol and has no oak influence.

A cracker!

https://bit.ly/2YqPquf

19/01/2024

Have you tried our classic grilled chorizo served on toasted bread with piquillo peppers and a healthy handful of rocket? It’s so popular you’ll find it on the menu at all of our restaurants.

The sweet and mild but intense tasting pepper really compliments the rich taste of chorizo. Our unique peppers are sourced from the Lodosa DOP in Navarra where they’re roasted whole before being peeled by hand.

https://www.brindisakitchens.com/

17/01/2024

We cook our butter beans from scratch to make sure lots of flavour is absorbed and giving a soft, melting texture when finished. These are being prepared for one of the new vegan dishes going on our menu this week - Cazuela de Judiones. It’s a seasonal stew of beans and nora peppers with vegetables.

Tempted? You can also try Berenjena Frita, wonderfully crisp deep-fried tempura aubergine slices, drizzled with orange blossom honey and chilli oil. Or Pan de coca con espinacas a la catalana with hand-stretched coca flatbread topped with spinach, raisins and pine nuts.

Plus you can enjoy all of our other seasonal dishes and tapas classics.

https://www.brindisakitchens.com/

15/01/2024

We're always on the lookout for positive, food curious people to welcome to our growing family!

Joining the team at Brindisa Tapas means the chance to work with quality artisanal ingredients - many of them imported directly from small producers in Spain who we’ve been working with for years.

You’ll also get to enjoy regular food and drink tastings and training, led by our team of experts.

Plus we offer trips every year to Spain to learn more about the food and culture. This Autumn a group headed off to Cadiz in Andalucia to find out more about sherry from the region as well as some of the popular cheeses we serve. While another group headed to La Rioja to visit vineyards growing the famous wines of the region.

Find out more about a career with us.

https://bit.ly/3hB0UBS

13/01/2024

We were the first to start importing calçots to the UK and ever since we’ve been peeling, dipping and dunking them at our calçotada. These unique onions are so beloved in Catalunya that they throw a festival every year and we’re so proud to be a part of this tradition with our own celebrations now famous across the UK.

We know why - they look a little like a large spring onion but with the gentle, mellow taste of a leek. Try them grilled and then dipped into some traditional romesco sauce and you’ll see what all the fuss is about.

You can join in the fun with specials available at our restaurants starting this month. Or enjoy as part of a handcrafted 3 course meal at our Richmond and Battersea Supper Clubs from 31st January and every Wednesday in February through the (short!) season.

Find out more at the link here:

https://bit.ly/3tPe3jU

11/01/2024

Pisto Manchego is a classic tapas, but ‘manchego’ doesn’t refer to the famous cheese, but rather the region of Castilla-La Mancha where it comes from.

It’s a delicious stew of lightly roasted vegetables (it will remind you of the French favourite, ratatouille) topped with a perfectly poached egg. Enjoy as a light lunch or as part of a tapas spread.

https://bit.ly/2YqPquf

06/01/2024

Fundamentalista by Finca Sandoval is back at our restaurants in Richmond and Soho!

This juicy and savoury wine is a field blend of Bobal, Moravia Agria, Rojas, Tartosí and Verdal grapes. It’s made in denominación de origin Manchuela which is just inland from Valencia, a region known for its high altitudes and saffron production.

It’s matured in tinajas (clay jars) rather than wood!

Natalia approves 😊

https://bit.ly/2YqPquf

04/01/2024

We were the first in the UK to import calçots - the famous seasonal onions which are celebrated every year in Catalonia with a big festival. We’ve been sharing this tradition at Tapas Brindisa for 10 years now, watching as its popularity grows every year.

Join in the fun, by rolling up your sleeves, strapping on a bib and stripping and dipping the charred calçots in classic romesco sauce. Our restaurants in Richmond and Battersea are hosting special Calçotada supper clubs starting on 31st January and continuing every Wednesday through February. You’ll get to enjoy calçots, try wine poured from a porron, plus grilled meats, seasonal veg and crema catalana for dessert.

Find out more here:

https://www.brindisakitchens.com/calcotada-2024/

Address

46 Broadwick Street
London
W1F7AF

Website

http://www.brindisatapaskitchens.com/tapas-brindisa-soho/

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