Food and drink are a super-important part of Spanish culture which has a varied history. Many Spanish recipes came from humble beginnings whipped up by farmers and peasants resourcefully using ingredients grown or farmed on their land. Later, throughout the centuries, the Romans and Greeks also helped to influence Spanish cuisine.

The Spanish are least bothered by breakfast. But lunch? This is a biggie, often with several courses, wine and coffee and can take up a leisurely two hours. Cue a little siesta before back to work and a late finish. Post-work that’s where tapas comes in.

What could be better than bite-sized morsels served with drinks? Eaten hot or cold these moreish nibbles are central to Spain’s sociable culture. Historically a pre-diner snack, ordering lots of small dishes to share around not only helps the conversation flow, but they’re pretty good for keeping hunger at bay ahead of a late dinner, as is traditional in Spain.  It’s also a popular pre-lunch snack at weekends when going out for cañas (a small glass of beer) . Lunch is then postponed until late in the afternoon or simply replaced with more tapas if you get carried away!

Some of our favourite tapas dishes include olives, chorizo, seafood, pinchos (skewers), asparagus wrapped in serrano ham, patatas bravas and croquettes, to name a few.