Harpers Wine & Spirit Top 100 Influencers
April 17, 2017
Our José has been voted in the top 100 influencers on the bar and restaurant scene in the world, by prestigious trade wine magazine Harpers Wine & Spirit.
We’re popping the cava to celebrate!
April 14, 2017
Easter week, or “Semana Santa” as it is known in Spain, is without a doubt the most important celebration of the year. It begins with Domingo de Ramos (Palm Sunday), and after an eventful week, it concludes with Lunes de Pascua (Easter Monday).
Whilst all the festivities that take place throughout the week have a religious meaning, they vary depending on the region. One of the most common ceremonies of the week are processions. In Malaga they are often accompanied by incense, floral scents, music & cheer, & they can last until the early hours of the morning, whereas in Seville, they’re normally started by pasos, an enormous carriage transported by a team of costaleros, decorated with life-size wooden statues of biblical characters. Each paso is owned by a cofradía or brotherhood, and there are fifty in Seville alone.
The Catholic Church plays a big role in Spain’s culture, and during the Easter period, the whole country comes alive and almost every citizen will be involved in some way, however, there is also a big emphasis on food. Typical food at this time of year are torrijas – slices of bread dipped in egg & soaked in wine or milk, fried & sweetened with sugar, and then sprinkled with cinnamon. Another typical sweet at this time of year is the pestiño, fried, honey-glazed pastries.
If you can’t make it to Spain to try these delicacies, then José Tapas & Pizarro Restaurant are open as normal over the whole Easter weekend. José Pizarro Broadgate will be closed from Friday 14th – Monday 17th April, re-opening on Tuesday 18thApril. Book a table for Pizarro online or by giving us a quick call – we’ve got a special dish of ‘Slow roasted Castilian lamb, Jersey Royals with garlic & rosemary, roasted red cabbage + quince allioli’. José Tapas is available for walk-ins only. José & the restaurant teams wish our customers a very Happy Easter!
Cava & Croquetas!
April 12, 2017
Following on from the success of the Cava & Croquetas series in 2016, we’re back with our first one for 2017. Join us on Sunday 14th May at José Pizarro Broadgate Circle from 2pm for Cava & of course, LOTS of Croquetas! We’ve got a Sunday full of two of your favourite things & with live music in the form of Spanish guitar, plus our lovely terrace, it will be like you’ve been transported to Spain!
Our menu for the afternoon will be as follows :
Asparagus & Manchego
Prawns, chilli, garlic & lemon thyme
Peas & 5J Jamón Iberico
Chickpeas & requeson cheese
And a sweet one too….orange & custard fritters
Ticket price also includes half a bottle of Codorniu Anna Blanc de Blancs cava. Tickets are available here and cost £30 per person.
Little José opens TOMORROW!
April 11, 2017
Modern twists on classic tapas dishes alongside sensational sherry & “gintonicas” – that’s right, Little José is finally here! Launching at Crossrail Place in Canary Wharf on TOMORROW, Little José will be José’s fourth restaurant, but this time with a twist.
A tiny tapas bar serving up killer bites such as a Cinco Jotas Ibérico pork meatball sub with manchego, our sellout Spicy Prawn Fritters with Lime Mayo, and of course – side dishes of Patatas Bravas, Padrón Peppers & a daily-changing Tortilla. José explains how he wants to “take over the traditionally boring lunchtime ‘sandwich’ & give it a 21st century makeover.”
Little José will be open 7 days a week for lunch & dinner, serving moreish bites & lovely cava, wines, sherries plus his perfect Gin & Tonic, all to be supped on the terrace as the sun goes down.
Our twitter account @JosePizarroRest will be providing updates as the doors open – so get yourself over there!
SHERRY – #joséstories
March 30, 2017
In this episode of José Stories, José discusses some different types of finos or sherrys with his good friend Beatriz Pascual, or as he likes to call her, “the sherry queen”, due to her extensive knowledge (we wonder how much we need to drink to get to that level….)
Light, sweet, rich or dry, there is a sherry for every taste & dish. So next time you’re at one of José’s restaurants to enjoy some tapas, give this product from Spain’s deep south a go!
Presa & Pomal!
March 23, 2017
Presa AND Pomal – that’s definitely two things you need in your life on a Saturday! Dine at Broadgate for lunch or dinner & you can get Cinco Jotas Presa Ibérica + a 375ml carafe of Vina Pomal for £29.50.
We know how to help you get your weekend off to a great start & this isn’t just a one off special – this is available EVERY Saturday. Book a table online or call us on 020 7256 5333
Jamón Ibérico – #joséstories
March 22, 2017
Here is our second story to share with you – a deeper look into José’s influences, favourite ingredients & dishes.
Jamón Ibérico is one of the treasures of Spanish cuisine with Cinco Jotas Jamón a signature dish on José’s menus. Found in the Spanish region of Andalucía, the pigs age over a period of 18-24 months after which the ham needs to cure for around four years. That’s a lot of curing time!
We’ve been lucky enough to visit the meadows of South West Spain with Cinco Jotas, the Jamón experts who have also trained our staff the art of carving, something that José believes only a few can master.
CEO COOK OFF
March 10, 2017
Jamie Oliver’s first ever UK CEO CookOff is here on the 21st March! This fundraising event has business leaders swapping their suits for aprons & partnering up with some of the greatest chefs in the UK.
José has designed a menu & will partner up with a CEO (M&S, John Lewis & McDonalds have already signed up!) to cook for everyday heroes who work in the UK’s schools & hospitals. All proceeds from fundraising go to UKHarvest, as well as food education schemes across the UK.
Up to the challenge? Sign up to cook, or if not, you can donate here!
It’s a TAPAS celebration!
March 2, 2017
On Wednesday 8th March 2017, José will be joining fellow renowned chef Peter Gordon at The Providores & Tapa Room for a collaborative dinner. Looking to showcase their unique approaches to tapas & small plates, tickets are £58 per person & include a welcome cocktail!
Indulge in mixed platters of Confit duck leg croquettes with plum & ginger sauce from Peter & Calamari bocadillo with aioli from José. The larger plates of Peter’s mackerel with black garlic & lime yoghurt plus José’s Presa Ibérica with piquillo peppers, oil mash & garlic chips are a DREAM….
Peter’s Coconut tapioca & basil sorbet with vergus rhubarb & Marcona almond praline, & José’s Red wine torrija with bitter orange ice cream round off a great collaboration. If that’s not enough, The Providores & Tapa Room’s premium New Zealand wine list will be available for the entire evening, alongside a selection of Spanish wines selected by José.
This isn’t a battle, but a celebration of all things TAPAS! To book – email The Providores & Tapa Room now
February 27, 2017
We’ve got a set of stories to share with you – a deeper look into José’s influences, favourite ingredients & dishes.
“I am attached to ingredients”, says José, as he explains his passion for food and the importance of cooking with good ingredients, and how this is reflected in the dishes that he offers at his restaurants.
José was born and raised in Extremadura, one of Spain’s seventeen regions, known to be very rural and traditional. He grew up in a town in which his grandfather was the mayor for twenty-five years, living in a farm surrounded by “many flavours”, as he says, and was lucky enough to be able to enjoy homemade food from the freshest ingredients. He recalls how every day his parents would go to the farm in the morning and come back with produce from the farm, which varied from milk to vegetables, and cooked dishes that were so flavourful that he can still remember the way that they smell.
One of these dishes is his mum’s lentejas dish – lentils – which is still to this day an ingredient that he can’t live without. He states that they are very versatile, easy to cook and full of flavour, and his favourite way to prepare them is with chorizo. Another ingredient that cannot be missing in José’s kitchen and that also brings back memories from his childhood is pimentón de la Vera – smoked paprika – which adds a unique flavour to any dish! José says that he makes sure that both of these ingredients are always included in his menu. You can even buy his pimentón from the restaurant!
The three José Pizarro restaurants were opened after José decided to follow his grandfather’s steps, who owned “Café Bar Pizarro” back in Extremadura, bringing to the streets of London a true representation of traditional Spanish cuisine.