La Matanza at Brindisa Richmond
A cada cerdo le llega su San Martín: every pig gets its St Martin’s Day.
Across rural Spain, St Martin’s Day marks the matanza, when families and neighbours come together to prepare the cured meats and sausages that see them through winter. This November, we’re bringing that tradition to Richmond for one special evening to welcome in the festive season.
Join us for a glass of cava and freshly carved jamón ibérico, followed by a five-course dinner in our private dining room. The menu, created by our Chef Director Angel Zapata Martin, celebrates every part of the pig, and each course is paired with Spanish wines chosen by our Beverages Director, Adrian Castro.
There’s one seating and only 20 places, so book early to make sure you’re at the table.
Bodega Bar Richmond · Wednesday 11th of November 2026 · 19:00 · £60 per person
