La Temporada, meaning ‘the season’, is our celebration of key moments in the Spanish culinary calendar, brought to life with live-fire cooking.

At the beginning of the 2025, we threw a Catalan-style Calçotada, marking the arrival of the new year’s first sweet spring onions, served with romesco and more. In May we turned to the sea, for the Almadraba – the age-old sustainable Bluefin tuna harvest, that follows the fish’s migration from the Atlantic to the Mediterranean sea. A fin-to-tail feast followed. Fiesta de la Matanza followed in November, an age-old festivity that is one of Spain’s most deeply rooted rural traditions, marking the beginning of the pork-curing season and the preparation of chorizo, jamón and salchichón that remain cornerstones of Spanish cuisine. 

Next in the series, on Wednesday 4th February, will be the La Temporada de Cardo, celebrating the ‘cardo’ or cardoon – a winter vegetable closely related to the artichoke, which is cultivated in Navarre in Spain. The evening will be held at Parrillan Borough Yards.