Monika Linton from Brindisa, London delivers a cookery demonstration at Ballymaloe Cookery School hosted by Rachel Allen
Brindisa, founded in 1988 by Monika Linton, comes from the Spanish brindis, which means to ‘raise your glass’ in celebration. We started over 28 years ago as a salute to the real, artisan food of Spain.
Through her work at Brindisa, Monika opened the eyes of many to the towering delights of Spanish food. We are delighted to welcome her to Litfest and can’t wait to discover some of the dishes that have made Brindisa the byword for wonderful Spanish ingredients. Expect Monika to cook some of the following dishes;
Almond and tomato salmorejo, Cockles with pimenton dressing & smoked anchovies with beetroot, Catalan flatbread with roasted garden vegetables, Rice with pork ribs and black pudding, Fisherman’s stew with toasted garlic and Ibizan cheesecake.
Monika’s love of foreign foods and culture was inspired from an early age in her birthplace, Africa. The exotic sights, sounds and smells of the local markets fascinated her throughout her early childhood and teens and were a stark contrast to life back at home in the U.K. Her expatriate upbringing was due to the international nature of her father’s job and opened her eyes to different ways of life. Her business instinct and tenacity was in part inspired by her family background of travel and entrepreneurship.
Date: Saturday 20th May Time: 10.00 - 13.00 Venue: BCS Demo Room 2 Price: €97