11 Aug 2017
Says the founder, “This is an invitation to discover the wealth of choices and cuts the unique Ibérico pig provides”
Several chefs teamed up to prepare a series of dishes, an “Ode to the Bellota,” highlighting one of Spain’s most emblematic products
Author: Samara Kamenecka/ICEX
London-based Spanish restaurant Brindisa will host a very special dinner next month highlighting a very special product: Ibérico pork.
The one-off event on September 19th, which will be held at the Rupert Street outpost, aims to celebrate the relaunch of the restaurant, which opened originally as Morada Brindisa two years ago, and its staying power on London’s dining scene, where it has been operating for almost three decades.
Monika Linton, who originally co-founded Brindisa, has organized a team of chefs “to showcase the versatility of Ibérico pork, which is often referred to as the carnivore’s ultimate meat,” according to standard.co.uk. As a result, Brindisa’s head chef, Josep Carbonell, will team up with Florence Knight (Popletto), Richard Turner (Hawksmoor) and Margot Henderson (Rochelle Canteen), among other chefs, to prepare an exquisite meal, an “Ode to the Bellota,” according to london.eater.com. Each chef will prepare a dish featuring a different cut of pork; the pig will come from Extremadura, in southwest Spain.
Added Linton, “Spanish cooking is so much more than just the tapas dishes everyone is familiar with—this is an invitation to discover the wealth of choices and cuts the unique Ibérico pig provides.