The True Food & Wine of Spain Workshop: Tuesday 9 May 2017

Date: 09/05/2017
Event Time(s): 18:30

Location: Tapas Brindisa Shoreditch, 152 Curtain Road, London EC2A 3AT

Number of places left: 11

Price: £20.00 (Members) and £30.00 (non-members)
How to Book: To provisionally reserve a place, please email

Artisanal Food and Wine from Castile and León 
Photograph of Monika Linton
Monika Linton (above), author of Brindisa: The True Food of Spain, has been importing top artisanal foods from Spain to the UK since she set up her company Brindisa in 1988. 
Photograph of Brindisa by Monika Linton
We’re delighted that Monika is to host an event for the Guild in the company’s Shoreditch restaurant. During the evening, we will sample the food and wine of one of the top gastronomic areas of Spain and hear stories about what goes into artisanal food and drink, how it is brought to our tables and how best to enjoy Spanish ingredients and foods.

Castile and León is a region in the north west of Spain with exceptional food and wine. The river Douro runs through it on its way to Portugal and its famous cities include Salamanca, Segovia, Burgos and Valladolid.

From this region, Brindisa is proud to have spent many years helping to bring great Manchego to the attention of British cheese lovers and have also introduced many other sheep’s milk cheeses of rare distinction that get far less attention. During the event Monika will be presenting a range of these ‘Kings of Castile’, including two maturities of one of the company’s top Manchegos, and talk about what lies behind them.
Photograph of cheese from Brindisa
'The pastures around Palencia and Burgos in Castilla y León are incredible: full of mushrooms, wild flowers, camomile, thyme and other herbs, and the long, slender grass re-grows constantly, as there is a good amount of rain. As a result, the local Churra and Castellana sheep produce excellent intense and aromatic milk, and the three Paramío brothers, who set up the Campos Góticos dairy in Villerías de Campos in Palencia in 1994, are determined to keep their herds intact and respect the traditional recipes’
From Brindisa: The True Food of Spain by Monika Linton
Photograph of Spanish sheep
Also on the table will be such artisanal foods as the cured pork product, lomo doblado (pork loin and lard from acorn-fed Ibérico pigs), a Spanish summer soup, special cured anchovies and piquillo peppers stuffed with curd and dressed with mojo sauce.

Monika’s knowledge of the best Spanish food has been collected together in her recent much acclaimed book Brindisa: The True Food of Spain. After nearly 30 years of travelling and tasting, she has a wealth of knowledge and the same degree of passion for her subject as the exceptional producers who supply the company. Be it bomba rice, Spanish heather honey, special cheeses, cured meats, olives and olive oils Monika is the great hunter-gatherer and explainer of Spanish food.

The name Brindisa comes from the Spanish brindis – ‘to make a toast’. To accompany our tapas, Monika will be joined by Roland Young, director of Spaniche Wines, who will share his knowledge of complementary, smaller family-run wineries of the region. Roland grew up in Spain and regularly visits to source special wines. During the evening, he will be happy to talk about the detail of the wines and his travels.

Come and sample some exceptional pairings of Castilian food and wine and hear from two of the Spanish food and drink world’s best ambassadors.

Tapas Brindisa Shoreditch is offering 25% off food and drink for event attendees who want to extend their evening at the restaurant before or after the event.                  

Directions: The nearest station is Old Street (Northern Line and National Rail). For help planning your journey go to

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