This November, Tapas Brindisa will open a new restaurant and charcuterie bar in Battersea’s Power Station development, overlooking the banks of the River Thames. Marking 30 years since founder Monika Linton first brought the best artisanal Spanish produce to the UK, the new restaurant will be a culmination of 3 decades as the finest purveyors of Spanish food and culture.
Centred on Spanish home-cooking, with recipes collected over the years by Monika and Brindisa’s chefs, the new menu will include: Alejandro chorizo braised in red wine on Navarrico chickpeas and lemon hummus; Sobrasada and Bauma goats curd stuffed figs and chestnut honey; Smoked Ortiz Tuna with candied beetroot and burnt citrus; and Lardo, pig skin and an apple crumb. This will sit alongside Brindisa’s signature classics including smoked anchovies with borage mojos; Gambas al Ajillo; Monte enebro with tomato pickle, and black rice with crispy squid.
New for Brindisa, the restaurant will have a dedicated, in-house cheese and charcuterie bar, spotlighting the producers with whom Monika has worked so closely with over the years. From artfully crafted selections of Monika’s favourite charcuterie available to eat in or take away, to hand-picked, seasonal cheeses aged in Brindisa’s cheese rooms in Balham by Monika’s husband Rupert.
Natural and reclaimed materials will be used throughout the restaurant, with muted tones of wood and terracotta tiling, designed by Article Design Studio. Seating will comprise of heavy steel and wooden tables and banquettes, overhung with glass drop pendant lighting, with glass doors opening out onto the terrace. Guests will be greeted by a central bar lined with stools for relaxed counter dining with a daily changing bar snacks menu, which will feature Monika’s manchego biscuits, and freshly carved Bellota Iberico Jamon from Brindisa’s master carvers.
The bar will boast a regularly changing menu of Spanish craft beer on the taps and a curated selection of lesser known Spanish wines, including those grown by Monika’s brother in Catalunya. Alongside the open kitchen will be Brindisa’s first ‘Home Kitchen’ where the chefs will host supper clubs for up to 12 diners, as well as their monthly tastings and cook-offs where Brindisa’s chefs experiment with new ingredients and dishes.
“Tapas Brindisa Battersea unites all that we love about the Brindisa family and our food – here, by the waters edge, we can bring together our producers, our chefs and our team to give you an experience where Spain and its rich culinary heritage are ever present and in harmony with London. I look forward to marking Brindisa’s 30 years and returning to a neighbourhood I know well – our first office was just over the river!” says Monika. “Our new home at Battersea Power Station is a really exciting step for Brindisa Kitchens. It’s not often that such a fantastic location presents itself, especially one that overlooks the river and is surrounded by excellent restaurants and retailers. We’re really looking forward to getting to know the community and reconnecting with old friends” adds co-founder Ratnesh Bagdai.