One of London’s original tapas restaurants, Brindisa, has been confirmed as the most recent addition to the massive riverside development at the former Battersea Power Station. The group will open its sixth site — a restaurant and charcuterie bar — on the thirtieth anniversary of the brand’s arrival in London this November.
The new site will be “centred on Spanish home-cooking,” using recipes collected by founder Monika Linton and Brindisa’s chefs over the past three decades. Among the new dishes will be: Chorizo braised in red wine on chickpeas and lemon hummus; sobrasada and goats curd stuffed figs and chestnut honey; smoked Ortiz tuna with candied beetroot and burnt citrus, and lardo, pig skin and apple crumb. Elsewhere, there’ll be a number of time-tested classics: smoked anchovies with borage mojos; gambas al ajillo; monte enebro goats cheese with tomato pickle, and black rice with crispy squid.
Linton said that the new site “unites all that we love about the Brindisa family and our food” where, by edge of the river, “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.” She said that she knows the neighbourhood well; the brand’s first office “was just over the river!”
What this site will have that no other Brindisa before it has, is an in-house cheese and charcuterie bar, “spotlighting the producers with whom Linton has worked so closely with over the years.” The site will accommodate 122 guests inside and 20 on a terrace; it will include a central bar, with counter-height stools where daily changing bar snacks will be served: Linton promises the likes manchego biscuits, and freshly carved Iberico ham. and Spanish craft beer on the taps and a curated selection of lesser known Spanish wines, including those made by Linton’s brother at Pla de Bages, called Vinos Colltor in Catalunya.
Lastly, and in a bid to offer another point of difference, the space will add Brindisa’s first so-called ‘Home Kitchen’ — a space where chefs will not only host intimate ‘supper clubs’, but also monthly tastings and “cook-offs” between chefs who want to “experiment with new ingredients and dishes.”
The long-term Battersea Power Station development is nearing the completion of its “phase 2” and a number of restaurants are now either open or confirmed to be opening at the huge new space. It includes ex-L’Anima chef Francesco Mazzei’s Italian restaurant, Fiume; Copenhagen pizzeria, Mother and the seventh site from London ramen stalwarts Tonkotsu; chef-restaurateur Vivek Singh opened his second Cinnamon Kitchen there in the spring. Looking into the future, the owners of Ducksoup and Raw Duck are still planning to open Duckroad.
Co-founder Ratnesh Bagdai, said: “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.”