TAPA S T I M E S
B RI N D I SA K I TCHE NS MO NT H LY NE W S L E T T E R
OCTO B E R 2 022
AN N OU N C E M E NTS
CH RI STM A S S E T M E N U S B ATTERS EA P OWER S TATION
R EV E A L E D I C E RI N K
Our Christmas set menus are now out and available to The iconic Christmas ice rink usually situated outside
book! From suckling pig to our festive canapés we’re the Natural Histor y Museum will be transferred
super proud to share these carefully curated menus to outside Battersea Power Station for the winter
with you. months. More details to follow soon!
IN SEASON
P UM P K I N S
As well as being a traditional symbol of October, and
a family favourite for car ving, pumpkin is also best
har vested in October for eating! Whether blending
into an autumal soup, or roasting off as par t of a salad
such as in our ensalada de calabaza, the uses for this
fab vegetable are endless.
D I S H O F T H E M O NTH
AU TU MN MENU
TA RTA D E C H OCO L ATE
Y NAR ANJA
This months dish of the month is our tar ta de chocolate y naranja.
Perfect with Pedro Ximenez or Paxtaran, or just a creamy espresso
to end your meal.
G ET TO K N OW
Q. If you could only eat one meal for the rest of your life, what would it be?
A. Cocido Gallego - A traditional soup from Galicia made with lacon pork, chorizo, faba beans,
beef, pork, grelos
Q. Do you have any embarrassing or funny stories from your time in hospitality?
A. My most embarassing moment would be when I was tr ying to explain the physics of boil-
ing water to a kitchen porter tr ying to be a commis chef. So basically I put the pans on a hob
and told him that when it boils to turn it down so that we don’t lose as much water. He coulnd’t
understand that the water would evaporate as much as it does. We were stuck in circles so I had
to spend a day showing him and even then he didn’t believe it!
Q. If you were stranded on a desert island and could only have three things with you
what would they be?
A. I would say a knife and something for shelter most importantly. Then I would want a book-
Florjan Porja case filled with books written in lots of different languages so that I could teach myself them
Head Chef - Battersea when there.
Q. If you could only eat one meal for the rest of your life, what would it be?
A. Considering my passion for food and eating, having just one meal, would be sort of a torture
for me. If I were to choose, I’d choose to have Sunday Roasts for the rest of my life, as it still gives
me an option between types of protein and veggie garnishes. And then, there’s the gravy!
Q. Do you have any embarrassing or funny stories from your time in hospitality?
A. My first day in hospitality happened to be here in England, just outside London. One of my
first guests, working behind the bar, was a proper Scottish gentleman, who asked me for a classic
pint of beer, to which, despite my reasonable levels of understanding and speaking English at the
moment, I managed to answer “we don’t do that here, sorr y”. I went on asking my colleague to
take over and let me know what the guest actually asked for, and ever yone was laughing when we
realized I had said we don’t ser ve beer…in a pub.
Q. If you were stranded on a desert island and could only have three things with you
what would they be?
A. I’d take music and make sure I can have it available at all times as it’s always been essential
in my life, then I’d take books to keep me company, and for last, I’d take a fire source, for protec-
tion, comfort, and most importantly, for cooking.
Alex Burlacu
General Manager - South Ken
H I G H LI G HT S
SO HO REF U R B TE A M T R I P TO CÁD I Z C O O KE RY E X P E R IENC E
Tapas Brinidsa Soho is back open! Last month Bodegas Hidalgo La We had the pleasure of hosting an
We’re thrilled with the changes Gitana took a team of 6 out to intimate and interactive 4 course
that have taken place over the their bodega to sample their lunch in the Battersea Private
last 6 weeks; if you haven’t been world-class sherries. For two Dining room this month. Guests
to check them out, we definitely days they were able to explore enjoyed preparing elements of
recommend you do! It’s great to the vast vineyards and cellars the lunch under the watchful eye
have the team back together and belonging to Bodegas Hidalgo, as of Tomasz, while the ingredients
to star t welcoming back the busy well as sampling the delicacies of and were explained by Monika,
crowds of Soho. The timing of the the local Cádiz cuisine. We hope and the pairings were explained
new autumn menu was perfect to you all had an amazing time, we by Miles, our Estrella Galicia rep.
demonstrate the new tapas loved seeing the photos from the Not forgetting the ‘perfect pour’
bar vibe. trip. challenge where guests could tr y
their hand at pouring a ca ñ a!
B I RTH DAYS
S HOW SOM E B I RT H DAY L OVE F O R THE C HIC O S & C HIC AS BEL OW :
Jorge Alonso Sanchez 1st October South Kensington
Beronica Reyes Nin 1st October Soho
Imogen Cameron 3rd October Head Office Don't forget you
Alessandro Amelio 4th October Battersea can order the tapas
of your choice from
Samuel Manning Sanchez 11th October Richmond
the a la car te menu
Annabella Crazia Capece 12th October South Kensington
for your staff meal
Michael Savlyk 12th October South Kensington if you work on your
Juan Miguel Medina Del Valle 12th October Battersea bir thday!
Clement Scott 14th October Richmond
Sorayah Dehaney 17th October London Bridge
Skye Childs 18th October Battersea
A .O. B
TA PA S E VO L U T I O N
This year the autumn menus didn’t just mean a change in season,
but also a change in how we operate internally. This is the first par t
of the continued evolution differentiating between restaurants and
tapas. With Soho and London Bridge offering smaller, more classic
tapas dishes and Battersea, Richmond and South Kensington offering
larger, more refined restaurant style dishes. We know this is going
to take some adjusting in terms of understanding, but we hope you
are all on board and star ting to see the vision of the exciting bigger
picture that is to come!
