Events

HISPANIA, PROUD SPONSORS OF THE LATIN SPRING FIESTA

Hispania supports the ‘Latin Spring Fiesta’ at St. Philip’s Church where musicians from the Royal Academy of Music will be performing a Latin inspired classical concert.

This event is organised by The British Benevolent Fund of Madrid, one of the oldest charities which provides financial support and other assistance to British nationals who find themselves in severe distress in Spain.
London Concert

Save the date and don’t forget to buy your ticket – here!

EXTREMADURA GASTRONOMIC WEEK – 22nd to 29th November, 2017

We are delighted to invite you to experience the Extremadura Gastronomic Week at Hispania again this year.

Check out our dedicated menu, based on traditional recipes from Extremadura, which we are certain you will enjoy greatly

~ Extremadura menu ~

We also have a great selection of products for sale in our Deli shop!

~ Extremadura Deli Shop Products ~

extremadura gastronomic week  quesos

DELI SHOP  EXTREMADURA MENU

The Dominican Gastronomic Network at Hispania

 

Hispania was the place chosen for the official presentation in London of the Gastronomy of the Dominican Republic.

We had the pleasure to welcome seven renowned Dominican chefs: Carlos J. Estevez, Maria Marte (Honored with a Michelin Star), Diana Munné, Inés Páeznin (Chef Tita), Gabriella Reginato, Laura Rizek and Emil E. Vega.

An unforgettable evening in which we enjoyed a magnificent menu full of traditional Dominican dishes.

MENU

WELCOME COCKTAIL

Dominican rum infused in ginger and tamarind, rimmed with cayenne sugar (Surprise amuse bouche)

APPETIZER

Traditional island stew served with root vegetables, crunchy rice, Dominican sausage and avocado

Pork belly chicharrón with achiote-lime aïoli

FIRST COURSE

Broiled lobster salad in creole brine, with shallot and cubanela pepper

Plantain mofongo croquettes filled with Dominican style stewed crab

SECOND COURSE

Caribbean red snapper in coconut sauce, with clams, octopus, with cassava spiders

*****

Pineapple and lime sorbet

THIRD COURSE 

Lamb chops in stewed goat sauce, with chenchén corn and careless cassava bread

Cilantro oil – heat on the side

DESSERT

Hispaniola organic cacao 66% dark chocolate with coconut macadamia praline, sweet and sour orange ganache

Spiced sweet red beans mousse in white chocolate with caramelized sweet potatoes

Sweet cheese curds with cinnamon and lime

Coconut corn sauce majarete, guava marmalade and María cookie sand

COFFEE

Dominican Organic Coffee

Coconut jalao, sour orange and sweet milk, guava crystal and fresh cheese

VEGETARIAN MENU

WELCOME COCKTAIL

Dominican rum infused in ginger and tamarind, rimmed with cayenne sugar

APPETIZER

Traditional island stew served with root vegetables, crunchy rice and avocado

Caribbean pumpkin purée, cassava chip

FIRST COURSE

Avocado and Pineapple salad with citrus vinaigrette, with shallot and cubanela pepper

Garlicky plantain mofongo croquettes

SECOND COURSE

Dominican root vegetables in coconut sauce with cassava spiders

******

Pineapple and lime sorbet

THIRD COURSE

Roasted vegetables with créole stew, with chenchén corn and careless cassava bread

Cilantro oil ‘ heat on the side

DESSERT

Hispaniola organic cacao 66% dark chocolate with coconut macadamia praline, sweet and sour orange ganache

Spiced sweet red beans mousse in white chocolate with caramelized sweet potatoes

Sweet cheese curds with cinnamon and lime

Coconut corn sauce majarete, guava marmalade and María cookie sand

COFFEE

Dominican Organic Coffee

Coconut jalao, sour orange and sweet milk, guava crystal and fresh cheese

 CHEFS HISPANIA   FOOD HISPANIA

FOOD HISPANIA REPUBLICA   chefs republica dominicaNAA

REPUBLICA DOMINICANA 2

VALENCIA GASTRONOMIC EVENING 19/10/2016

Yesterday we hosted a fantastic evening at Hispania thanks to four of Valencia’s Michelin starred chefs. Turismo Valencia in collaboration with Hispania organised this event where Ricard Camarena, Jorge Andres, Bernd Knoller and Manuel Alonso cooked for more than 100 guests.

The evening started with a cocktail reception and a presentation about Valencia accompanied by some wines from Valencia and some of our very best canapes. Followed by a presentation of each chef and their creations:

Bernd Knöller – RIFF restaurant

Mojama casera con almendras – Homemade mojama (cured tuna) with almonds

Ostra de valencia con topinambur y aceite de camelina – Valencian oyster with topinambur and camelina oil

Cordero con jugo de escalibada – Lamb in roast vegetables sauce

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Jorge de Andrés – La Sucursal restaurant

Titaina con boquerón – “Titaina” with anchovies

Arroz de Albufera – Albufera ric

Ceviche Sour

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Ricard Camarena – Ricard Camarena restaurant

Berenjena con atún – Aubergine with tuna

Mochi dulce con calabaza asada y vainilla – Sweet mochi with roast pumpkin and vanilla

Buñuelo de anís y naranja – Aniseed and orange buñuelos (doughnuts)

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Manuel Alonso – Restaurante Casa Manolo

Huevas de sepia con carbonara de hierbas frescas – Squid roe with fresh herbs carbonara sauce

Tomate con sardina salada – Tomatoes with salted sardines

Coliflor, pulpo seco con canillas y albedo de cidro – Cauliflower, dried octopus with its legs and citrus peel

3 chefs more chefs

Hispania chefs  kitchen cooking

comida     mas comida  valencia

DAC BEACHCROFT’S 20TH ANNUAL SPORTS DINNER (06/10/16)

Hispania hosted for the fourth consecutive year the DAC Beachcroft’s 20th Annual Sports Dinner.

This year, hosts were British middle distance athlete Dame Kelly Holmes and Marc Woods, the former British swimmer who competed five Paralympic Games winning 12 medals.

The evening started with cava and hand-carved Iberico ham reception followed by a succulent selection of some of our very best canapes. Our Crunchy Cheese Bites, Solid Apple Cocktail or Oxatil with Mash Potato were the stars of the reception.

We offered a three course meal menu that consisted of Special pork loin-shoulder Carpaccio, Roasted off the bone milk-fed lamb shoulder and Fruit Salad with sorbet. We also offered a vegetarian option of Tomato, red onion and white asparagus salad and Wheat grain risotto with boletus, accompanied by wines of Spain.

Overall the evening was a great success and we feel honored to have been chosen to host the DAC Beachcroft’s Annual Sports Dinner again this year.

JAMON IBERICO  Invitados Jamon

Fruit Salad and sorbet  Mezzanine

Mezzanine Invitados  Ensalada