Tapas is Spain's signature dish of snacks and small plates. Tapas range from a simple bowl of olives or a wedge of cheese with bread to a recipe of shrimp and garlic or a slow-cooked beef dish. Tapas can be combined to make a full meal and makes a fantastic
sharing meal with multiple tapas dishes on the tables and a very sociaible style of dining !
Wedding Tapas Menu
Spanish meatballs ( Albondigas ) - beetroot & goats cheese - chicken Jerez - griddled asparagus
gamba Pil Pil - chorizo in red wine - lamb & apricots - manchego & quince - chickpea & spinach
calamari - butterbean & tomato sauce - griddled halloumi -bunuelos de bacalo..salted cod frittas - padron peppers - aubergine with whipped feta & honey - cod with black olives & tomato sauce miel de polo.. honey mustard chicken - broccoli with roasted garlic & chilli - sweet potato green beans feta & sunflower seeds - crispy pork with green chilli & hens egg - chilled almond soup
Spanish tortilla - vegan paella - patas bravas - jamon croquettes - chicken & chorizo paella
We are happy to advise on selections for weddings and amounts to order.. Tapas is a very sociable and fun style of eating and gives everyone a wide selection of tapas to try and enjo, it always brings a lovely atmosphere to the tables when it arrives! We also do a range of Pintxos the Spanish version of canapés that compliment the tapas meal.
Always consult about dietary needs or allergies
The origins of Tapas
Tapas is the subject of many an argument in the local bar. It is said that the first tapa was simply a hunk of bread which was placed over the glass to keep the flies out. Hence the word ‘tapas’ was born. Tapa literally meaning ‘cover’ or ‘lid’.
In the beginning somewhere must have been the olive - plain and simple, on its own. What better accompaniment to a glass of dry fino sherry? Or perhaps some almonds; fried in olive oil, sprinkled with salt and served while they’re still hot? These are the original tapas; the simplest of foods, requiring little or no preparation.
As the tradition developed, tapas became more of an elaborate event, with each region developing their own specialities. They were still 'little dishes' but the personalities of thousands of bar owners all over Spain stamping them as their own.