As Restaurant PR professionals working in London we are forever keeping our beady eyes open for the next hot thing to grace the restaurant scene. And London is a honey pot for all things new and exciting, especially when it comes to hospitality.
Not only do we want to represent the latest, coolest joint in town, we also take huge pride in representing hugely well established and respected brands who are looking for a restaurant PR partner to help create brand awareness and ultimately drive traffic to the front door.
Hot off the press, we are really thrilled to be working with Brindisa – home of authentic Spanish cooking and tapas in London. A gorgeous client with a bounty of good stuff going on.
From social media management, content creation, digital marketing strategy and press relations – our restaurant PR remit is ever widening, responding to the needs of our clients with a commercial head on and delivering a strong ROI that benefits their bottom line.
Restaurant PR never stands still, who knows where we’ll be in 10 years time, but for now, we’re all about doing great things for great brands like Brindisa.
Stay tuned for what Brindisa are up to… Right now it’s all about their Bottomless Paella Brunch Feast with limitless Sangria or Sparkling Spanish Wine. A truly Spanish affair. Need we say more?
Available every Saturday, from 12pm to 4pm, priced at £35 per head with a minimum of two people per sitting, the two-course Spanish feasting menu includes a selection of tapas and two varieties of Paella (seafood or vegetarian) accompanied with bottomless drinks.
This inspired take on the menu has been created in response to the increasing demand for weekend brunching, with an opportunity to showcase all the fine qualities of Spanish cuisine, from the Paella group gatherings to the use of Bomba rice. The oldest and purest varietal, Bomba rice dates back to the early 1900s and is an integral Paella ingredient and unique to Spain.
Kick things off with a portion each of homemade croquetas – crisp on the outside, soft and creamy on the inside, delicate and salty padron peppers and generous helpings of pan de coca. Take your pick of Paella Marinera (Seafood) – Bomba rice, squid, prawns and mussels or Paella Vegetal (Vegetarian) – Bomba rice, artichokes, kale and saffron, ensuring that every mouthful is complemented by Brindisa’s homemade Sangria – complete with brandy, fruit liqueur, citrus, red wine and lemonade or sparkling Mirame Brut from Catalonia.