One-night-only dinner on 11 November showcases traditional nose-to-tail cooking, jamón ibérico de bellota and Spanish wine pairings.

Brindisa Tapas Richmond will host a special dinner on Wednesday 11 November 2026, celebrating La Matanza, Spain’s traditional annual pig slaughter and a longstanding rural food custom centred on community, seasonal cooking and preserving food for winter.

The evening begins at 7pm with a welcome glass of cava, followed by a sharing menu inspired by Spain’s nose-to-tail culinary heritage. Brindisa’s master carver will serve jamón ibérico de bellota and share insights into the craft behind this prized Spanish delicacy.

Dishes will include cachuela, a spiced pork liver pâté; prueba de cerdo, pork cooked with paprika and garlic; and migas, fried breadcrumbs served with crispy torreznos (fried pork belly). The menu will also feature presa ibérica and other traditional pork specialities.

Spanish wines, selected by Brindisa Tapas Beverage Director Adrian Castro, will accompany the dishes.

Held in the restaurant’s private dining room, the intimate event offers 20 tickets for guests to experience this distinctive Spanish food tradition.

EVENT DETAILS

What: La Matanza at Brindisa Tapas Richmond
When: Wednesday 11 November 2026, from 7pm
Where: 5 Whittaker Avenue, Richmond, TW9 1EH
Tickets: £60 per person, book online

Brindisa Tapas
London Bridge, Soho, South Kensington, Battersea, Borough and Richmond