José Pizarro at Deliveroo

We have exciting news from both Pizarro and José Pizarro Broadgate: our food is now available on Deliveroo!  With an average delivery time of 32 minutes you could be enjoying Pizarro’s food this lunchtime from the comfort of your own home or desk. Pizarro’s Deliveroo menu can be found here and features incredible starters and mains… Read more »

José Pizarro on Saturday Kitchen

José Pizarro will be back on your screen on BBC 1’s Saturday Kitchen this weekend at 10am.  Joined by Shivi Ramoutar, the two top chefs will be helping James Martin present the weekly live cookery programme.   Joining them, actress Katherine Parkinson will be facing her food heaven or hell as well as wine expert Jane Parkinson who will… Read more »

José Pizarro Broadgate joins the London Tapas Tour

  The Evening Standard have called it a “Gastronomic Experience like no other” and following the success of last year’s moveable feasts, the restaurant-hopping tours return – and we are delighted to say that José Pizarro Broadgate is part of the Tapas Tour. ‘Passport’ holders will be able to experience six restaurants on this weekend tour, with a… Read more »

José helps to raise £45k for Action Against Hunger

José Pizarro, along with other chefs such as Chris and Jeff Galvin, Richard Corrigan and Hameed Farook have together raised £45k for Action Against Hunger by cooking at and hosting the charity’s annual Global Gastronomy dinner. The event took place at 1901 in Andaz hotel on Tuesday and saw José cook the starter for dozens of… Read more »

Grilled Octopus with Baby Potatoes, JP Pimentón Olive Oil

Octopus is a common dish within the Mediterranean; and with my Pimentón infused Olive Oil, this is a fantastic way to enjoy a Spanish speciality. Ingredients Serves 4 1 Octopus (approx. 1.25kg) 1 bay leaf 1 onion, roughly chopped 1 carrot, roughly chopped 1 tablespoon JP sweet Pimentón 80 ml Olive oil 300g Baby Potatoes,… Read more »


I am going to give you an insight into a basic but delicious recipe. Allioli, which is the Catalan variant of the garlic sauce Aioli, is often served with many grilled fish, meat and vegetable dishes. The word Allioli stems from Catalan for “garlic and oil”; all i oli and has a very simple method,… Read more »

Sobrasada Ravioli with Manchego cheese

Ravioli may have originated as a traditional food in Italian cuisine, however I have added a beautiful Spanish twist on this classic. Sobrasada is a raw, cured sausage from the Balearic Islands made with ground pork, paprika and other spices. I have combined this with Manchego, a cheese made in the La Mancha region of… Read more »

Crèma Catalana

  Ingredients: Serves 4 1 litre whole milk peel of ½ lemon, pith removed peel of ½ orange, pith removed 5cm cinnamon stick 6 large free-range egg yolks 50g caster sugar 40g cornflour 4 tablespoons soft brown sugar Traditionally, crema catalana was made only on St Joseph’s Day (the Spanish equivalent of Father’s Day), on… Read more »

Hake in adobo with aioli and pimentón

As mentioned in our recent monthly email (which if you aren’t signed up for already where have you been?) we’re constantly changing our menu in our little tapas restaurant on Bermondsey Street. This recipe is one of my favourites. The allioli and my very own pimentón compliment the subtle and mild flavour of the hake…. Read more »

No need to stew about the weather…

It may be summer, but when the weather is this dull and grey, I like nothing more than home cooked food – and my recipe for Chicken stew with tomatoes, chorizo and black olives is an exciting Spanish twist on an English classic.  Chicken stew with tomatoes, chorizo and black olives – Serves 4 Ingredients 1kg… Read more »