Brindisa

Feliz Año Nuevo! 🎉 As we welcome the New Year, we’re looking back on all the wonderful memories 2024 brought to Brindisa. Here’s to a 2025 filled with even more delicious moments and good times. 🎉 Brindisa Day at Battersea, a special day to share with our trade customers and connect them with our producers. A true reminder of what Brindisa is all about: bringing people together around great food. ✨ Monika Linton rocking the Perelló x Anya Hindmarch bag. And the Perelló Ice Cream at their summer pop-up🍦 🧀 Visiting the 1605 dairy, where Flora and Nikki met Juan, the dedicated shepherd behind one of the best Manchegos. 🐟 James, Luna and Paula fishing bonito in San Sebastián with our friends from Conservas Ortiz. 🍷 Natalia and Anna exploring the Lustau Sherry bodega in Jerez. 🐖 Abi and Bea’s journey to Extremadura with Señorio de Montanera. 🎉 The unforgettable Perelló and Brindisa Tapas Party, celebrating 60 years of the iconic olives and 20 years of the best tapas! Happy New Year from all of us at Brindisa! 🎇

🎄 Feliz Navidad from the Brindisa family! 🎄 🎅 Mama Noel and the Grinch spreading holiday cheer in our shops, and even our drivers got into the spirit, with Santa himself making some special deliveries! 🚚 A huge shoutout to our hardworking warehouse team who have been preparing orders non-stop! To all our customers, colleagues, suppliers and friends, thank you for making this year so special. We wish you a day full of joy and, of course, delicious Spanish food. From everyone at Brindisa, Merry Christmas! 🎄

🎉 Huge congratulations to our amazing technical team for securing BRCGS Grade AA certification in our warehouse—again! 🏆 This certification isn’t just a badge; it’s our promise to our customers that we have the highest food safety, quality standards, and integrity in everything we source and supply. Well done, team! 👏 Arantxa Monsalve, Maria Rodriguez, Sara Martín González, Elio Vinoles

The world’s best cheeses and the most important international cheese experts gathered in Viseu, Portugal, for this year’s World Cheese Awards—the biggest competition of its kind. Monika, Rupert, and Heath were invited as judges, each sampling around 40 cheeses! It’s a tough job, but someone’s got to do it 💪 We’re thrilled to share that many of the cheeses we stock took home awards! 🥇Gold 1605 Manchego, 5 months Villarejo Rosemary Granizo Mini Retorta Villarejo Manchego semi cured Torta de Barros Goat's curd 🥈Silver 1605 Manchego, 11 months Cañarejal Luna Negra Rocinante Manchego cured Ojos del Guadiana cured 🥉Bronze 1605 Manchego, 8 months Caramelo Moluengo Monte Enebro Musgo Lavado Pastura with truffle Grazalema Queso fresco Villarejo Manchego cured La Solana with truffle   If you haven’t tried these yet, now’s the perfect time to discover what makes them truly exceptional! 🏆 #WorldCheeseAwards

🎉 Exciting News! We’ve taken a big step toward a greener and more inspiring workplace by acquiring a former school right in front of our warehouse in Balham. Here’s what’s happening in the following months: The first phase of renovations will transform two floors into vibrant office spaces. The ground floor will have a large kitchen, dining area, and a Txoko for meetings, making it the perfect setting for team gatherings and events. Outside, we’re creating a garden, terrace, and a new bike rack with a beautiful green roof—let’s encourage more cycling to work! We will also install EV chargers for our new electric delivery vehicles in the car park. The warehouse roof will host solar panels generating 51,284 kWh annually—enough to power 80% of the school and 20% of the coach house. We will use air-source heat pumps, which will help significantly reduce CO2 emissions and are more efficient than traditional gas boilers. The building will have double-glazed windows and upgraded insulation to keep our space comfortable all year round and reduce our carbon footprint. The second phase will start next year when we completely change the lower ground floor! We will have changing rooms, showers (ideal for our runners), and a photoshoot studio kitchen to create exciting new content. 👏 A huge thank you to Lee Moulds, our Responsible Business Manager & Facilities, for bringing our new Balham offices to life. Lee has worked tirelessly with the architects at Dow Jones and the team at Lucas Construction, balancing everyone’s needs and prioritising sustainable choices. Everyone at Brindisa is thrilled about this transformation and can’t wait to move into the new space. Stay tuned for more updates! 🤩

🍦Anya Hindmarch Ice Cream Project has been serving creamy scoops with our famous Gordal olives this season—the coolest collaboration of the summer!  The pop-up showcases household names usually found in the pantry, including our olives as well as sauces, condiments, and biscuits, inspiring some of the funkiest ice cream flavours. We're thrilled to be featured alongside such famous brands! 🫒   It's been fantastic to see the positive reactions from people trying the ice cream on social media, the long queues at the pop-up, and even customers asking for it at our delis.   If you haven't tried it yet, don't miss out! This unique ice cream is only available until August 18th at the Anya Village pop-up, 11 Pont St, London SW1X 9EH. Hurry and grab a scoop before it's gone!

Have you seen our latest window takeover at Whole Foods Market High St Kensington? 👀 Featuring a giant tin of Brindisa olive oil, Perelló pickles and, new to their range, our Gazpacho! Don’t miss the dedicated corner for exquisite ham and charcuterie from Señorio de Montanera, right at the entrance. Swing by in the next two weeks to see it! Big thank you to the team at Mad River LTD for bringing this to life! 👏

🎉 Brindisa Day 2024 🎉 On Monday, we celebrated our annual ‘Brindisa Day’ at our Battersea restaurant. It was a fantastic day to catch up with our customers and meet some for the first time. As you can imagine, there was plenty of delicious food and the drinks were flowing! Highlights included a stunning Christmas display of our festive range and new product features, like the San Mateo grilled cheese from the Canary Islands, which has quickly become a favourite. A special thank you to our suppliers, Casa Eceiza, CanigoOil, Castro y Gonzalez, and La Brújula, who came to showcase their products. Master carver Iago was on duty carving two Ibérico hams, Monika and Andrea cooked delightful bean dishes, and Roi and Ruby shared their knowledge at the popular cheese table! As always, it was a pleasure and a very fun day celebrating the best of Spanish food. Huge thanks to everyone who came, our suppliers, and Brindisa Tapas for their amazing hospitality! https://lnkd.in/eKma96AU

Exciting news! We're thrilled to collaborate with Atis for their summer menu, featuring our delicious Romesco sauce in one of their seasonal plates. Head over to one of their 6 locations in London and give it a try! 🌞🍽️

We are hiring a Senior National Accounts Manager to join our wonderful team! This role will see you managing our Mults, Online, and other elite key accounts. Apply here or share this post with someone you think would be a perfect fit! https://lnkd.in/eUJSwEWU Cristina Pasantes #hiring #sales #foodanddrink