Brindisa Shop at Borough Market, SE1

5 stars based on 53 reviews

You know how much I love that shop. This style of intrepid food exploring I sometimes find myself engaged in confuses and perplexes my friends. They find it highly amusing that I am so engaged with the world of food. But even the most cynical, brindisa shop exmouth market somewhat startled by the concept of ham school, and more tellingly they wanted to go.

What was ham school? I was invited by Brindisa to participate in their first ham class, where they would educate me about four different hams, their different origins, both porcine and geographical, the different diets, and complex disparages in flavour and quality that these produce. We were also going to be brindisa shop exmouth market how to slice ham from the leg of an iberico pig, and we would brindisa shop exmouth market to take the ham home.

Finally there would be manzanilla. Perfect in all ways but one, timing. It was on a Thursday, market day, where I am usually busy up till 9pm in Covent Garden tidying away the stall. When I lived in Ireland, a few years ago now, I was looking for Judion beans, those enormous Spanish butter beans, and discovered that they stocked them there.

I made it my business to brindisa shop exmouth market there on my next trip to London, and prompty fell in love. With their chorizo, of course. After I moved to London, I became an extremely regular visitor, particularly to their Exmouth Market brindisa shop exmouth market, which was brindisa shop exmouth market where I worked for a number of years. They did a marvellous chickpea and chorizo stew which I have tried to emulate at home and which I had from their shop at least weekly, along with their delicious and wholesome salads, sandwiches which put most sandwiches to shame, and of course the delicious Spanish cheeses.

Sometimes I would treat myself to a bottle of their delicious Albarino, usually an indicator of a bad day at work, a visiting friend, or a trip to Ireland.

I worked in publishing you see, and therefore was far from rich. Sadly that shop has since closed, but there is still the shop in Borough Market. Then there is also the ham. I was about to learn a lot about that. The shop is located under one of the railway bridges, with big gates looking on to the market on one side and the street on the other. We were gathered around a large rustic kitchen table, with a plate of ham and sherry in front of us, looking at a large brindisa shop exmouth market of Spain.

Zac Fingal-Rock Innes, the master carver, and Alberto Ambler, the Assistant Manager, guided us through the map, telling us in fascinating detail, where the differences in taste, and sometimes quality originate for each ham.

We learned about the different breeds, and each one we discussed we then tasted brindisa shop exmouth market described. It was fascinating, like a wine tasting, but with ham. The class was informal and passionate, the loved their subject area and it was infectious. I found myself wanting to learn more.

And to eat more. The hams brindisa shop exmouth market delicious. Just this one bit, the more expensive the ham, it seems the fussier the pig. These pigs will travel huge distances to eat the right acorn. I love that attention to detail, and the fussiness. I respect them for that. It was time to learn how to carve the ham. I took my place by the ham and proceeded to cut under the guidance of Zac.

In fact, it seemed fine. I was no expert, but I was finding it relatively straightforward, how could this be? Zac asked if I had done it before as I seemed like a natural, which I definitely had not. I mentioned in jest that I had done anatomy and therefore human dissection in my university years, which it turns out Zac had too.

So, maybe that was it? My knife skills ack! Ham sliced and packaged up, it was time to go home with a little bag of ham treats, including some fat to render and have with potatoes or similar. I had a great time and would highly recommend it. Thanks to Celia for arranging the invite and to the lovely people at Brinidisa for arranging such a wonderful evening. Lovely people, lots of knowledge, and lots brindisa shop exmouth market tasty ham.

Wow what a great class and lovely post — I think everyone should try and have a Joselito Gran Reserva Brindisa shop exmouth market at home so one can just care a few slices every now and then!

Of course you are a natural at ham slicing after all that slow roasted pork practice. This sounds just amazing. I just got back from a weekend in Seville where I was sorely tempted to purchase a leg of jamon at euros a pop and lug it back on the ryan air flight with me!

One of my top 5 fav restaurants in London btw. Definitely the most consistent with quality time after time! Ham school — I think I could cope with that: There are some occasions I wish I lived in London, this is one of them. I went to Brindisa for dinner last week and have been talking about it ever since. Gastro1 October 20, at Gourmet Chick October 20, brindisa shop exmouth market 9: Kitchen Goddess October 21, at Jeanne October 21, at 1: Sylvie October 21, at 5: Looks like a great night out.

Vicky November 3, at 7: This website is a delight. Audree November brindisa shop exmouth market, at Eat Like a Girl: Life Assuring Hot and Sour Soup. Cranberry and Clementine Curd in Partnership with Vitamix. Three Festive Sherry Recipes: A Return to Canada: Sorry, your blog cannot share posts by email.

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School days may be long gone but it is time to become a teachers pet again. Brindisa has opened a ham school in London. Our class started with a tasting of the different hams to learn to differentiate between the flavours and breeds. Mario explained the importance of all the different environmental factors in making the finished piggy product. As we ruminated on the importance of acorn consumption in pigs we discovered how to pair the hams with Spanish wines from Laithwaites before the main event, the carving.

Unbelievably, after a demonstration from Mario, each person was let loose on their own leg of ham. Yes Brindisa entrusted us, a group of complete amateurs with this most expensive and highly prized of products. I loved the ham class and would highly recommend it to all lovers of the pig and aficiondos of Spanish food and drink.

Tapas Brindisa Soho I am a fairly regular visitor to the Borough Market Brindisa but recently tried out the Soho Brindisa for the first time which has just been revamped.

There is a bar and seating area at the front of the restaurant while the back opens up into a more traditional looking standing-room-only kind of tapas place. The sweet tomatoes were teamed with crisp, fried red onions and slathered in a cabernet dressing while goats cheese known as monte enebro was deep fried and drizzled with orange blossom honey and flakes of dried beetroot. Gourmet Chick was a guest of Brindisa. September 20, at 8: Love the words, the photos and everything else in between in this post.

Privatni smestaj novi sad. September 21, at 8: Wish I could carve those wafer thin slices. September 23, at 9: September 24, at 7: September 28, at It was always quite dim and romantically flattering. Has it stayed that way? September 29, at 8: Gin and Crumpets — I know — crazy. Your email address will not be published.

Skip to content School days may be long gone but it is time to become a teachers pet again. My classmates at Brindisa ham school Our class started with a tasting of the different hams to learn to differentiate between the flavours and breeds. Comparing the different hams As we ruminated on the importance of acorn consumption in pigs we discovered how to pair the hams with Spanish wines from Laithwaites before the main event, the carving.

Sherry and olives help the ham carving along I loved the ham class and would highly recommend it to all lovers of the pig and aficiondos of Spanish food and drink. Grazing Kate September 21, at 8: Three-Cookies September 23, at 9: A ham school certainly sounds much more fun than most other schools I attended. Gourmet Chick September 24, at 7: How brilliant to be let loose on an actual leg of ham. Gourmet Chick September 29, at 8: Leave a Reply Cancel reply Your email address will not be published.

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