New menus bring the Spanish fiesta spirit to the UK!

¡Hola tapas lovers!

Image: La Tasca

Croquetas de piquilo.

We’re bringing the spirit of the Spanish fiesta to the rainy shores of the UK with our mouth watering new main menu and party menus, as well as the addition of an abundance of sweet treats to our dessert menu!

Rolled out across all of our restaurants in September, the new menus, designed in house by our resident executive chef Antony Bennett, bring with them a more traditional and authentic taste of Spain that diners have come to expect, as well as the Spanish party spirit. The new main menu showcases a great variety in authentic Spanish cuisine with new additions to its fish, meat, vegetarian and gluten free offerings. The menu also includes the new signature dishes, which includes the finest hand carved Iberico pork and the beautifully named Brocheta De Pollo Al Limon, a dish that is famous in the Extremadura region of western Spain.

The new party menu gives diners four options: Barcelona, Madrid, Valencia and Seville, each one offering a variety of different tapas as well as the paella del día. Diners can also choose to enjoy a glass of traditional sangria on arrival with the Valencia and Seville menus. Additions to the dessert menu include the beautifully named Churros Y Pastel De Queso Con Caramelo. Although not easy to roll off the tongue, this cheesecake will leave your taste buds dancing the salsa with its rich and indulgent flavours, layered with crisp churros and toffee sauce. Another Spanish sweet treat to make the menu is Trenza, a traditional glazed pastry from Navarra, northern Spain, which contains nuts and raisins and is served with a creamy vanilla ice cream.

James Picton, Group Operations Director at La Tasca, commented:

“The Spanish calendar is full of fiestas and excitement and this new party menu reflects that. It comes at a perfect time, just after our fantastic La Tomatina celebrations. If there’s one way the Spanish love to celebrate, it’s by eating together!”

Antony Bennett, Executive Chef at La Tasca Restaurants, said:

Image: La tasca

Home-made beef burgers.

“We wanted to make the menu even more Spanish than before and bring the true taste of Spain, directly to the palates of our customers. The new desserts we have added to the menu are perfect for anyone with a sweet tooth. Authentically Spanish as always and made from the best ingredients, they are great for sharing after you’ve polished off your paella!”


The Great Spanish Cook Off! La Tasca invites people to #DesignADish!

¡Hola tapas lovers!

Anthony Bennett, La Tasca Executive Chef

Anthony Bennett, La Tasca Executive Chef

¿Cómo estás?

As the spirit of baking sweeps the nation, the team over here at La Tasca is getting into the Spanish culinary spirit and inviting people to design a dish to feature on our specials menu!

It’s all to celebrate a whopping 200,000 of you lovely customers signing up for our loyalty card, which had its second birthday this year! We encourage all of you tapas enthusiasts to play a part in this exciting competition by designing a delicious Spanish dish of your choice. We are giving you complete free reign with your dish and ingredients, as long as it is authentically Spanish – and extremely tasty, of course.

To be in with a chance of winning, all you need to do is send your recipe suggestion to and tweet a picture of your dish to @latasca, using the #DesignADish hashtag.

The man in charge of all things foody at La Tasca – Anthony Bennett, Executive Chef – will be choosing the top three dishes, with the winning dish being decided by a tense taste-off at La Tasca HQ.

The Executive Chef himself, said: “We’re looking for people who really understand what La Tasca is about and show this Spanish flair in their cooking. As with all things La Tasca, the winning dish must be authentically Spanish and must, of course, taste delicious!”

The winning dish will appear for a month as a special on menus across the country, as well as being considered for a permanent spot on the La Tasca menu. So get your Spanish thinking hat on and start cooking!

La Tasca love! xx

La Tasca celebrates La Tomatina!

¡Hola tapas lovers!

¿Cómo estás?


We are so excited here at La Tasca, because it’s La Tomatina!!! For those of you who don’t know, La Tomatina is a huge festival, which is held in the Valencian town of Buñol. On the last Wednesday in August each year, participants get involved in a massive tomato fight, purely for fun!

Over the past few days we’ve been inviting our diners to celebrate with us, by creating ‘Tomart’! Tapas lovers in our restaurants up and down the country have been getting in the spirit of La Tomatina, and creating art, by throwing tomatoes at canvasses – all the fun of La Tomatina without the massive clean up! The ‘Tomartists’ are able to keep their masterpiece and take it home to hang on the wall. We are also offering anybody who tweets a picture of their creation using #Tomart a free meal!

James Picton, Group Operations Director at La Tasca said:

“La Tasca is all about having fun and bringing a true taste of Spain to tapas fans in the UK. The La Tomatina festival is a huge event that takes place in Spain every year, where thousands of people swarm the streets to throw tomatoes at each other. “We wanted to give the UK a taste of this excitement by creating our own version of La Tomatina. Not only did everyone enjoying getting to throw tomatoes and create art in the process, they also avoided the mess of anyone throwing them back”

IMG_2232photo 1 (1)

La Tasca love! X

Fruit flavoured wine frenzy sees Sangria cocktails take centre stage!

Sangria1¡Hola tapas lovers!

¿Cómo estás?

Here at La Tasca, we always try and stay bang on trend! That’s why we have responded to research suggesting that Sangria will soon become “on trend” in global markets, by launching our new range of Sangria cocktails!

Sangria taps into a number of growing drink trends across the UK: an interest in drinks with a rich social history, a growing interest in alcohol category blurring, and finally, a preference for sweeter, fruitier and more refreshing flavours (rather than your average pint of lager!).

Crafted in house, drawing inspiration from the team’s numerous trips to the Mediterranean (lucky so and so’s!), our new range of cocktails aim to take the nation on a journey to the Spanish sun, even if they are stuck enjoying the British ‘Summer’.

Traditionally served in a pitcher between friends, Sangria is the perfect drink to be served alongside a summer BBQ. Try making one of our new cocktails at home following this simple recipe:

Gin, Apple & Elderflower Sangria
Arium White – 250ml
Gin – 75ml
Elderflower Cordial – 75ml
Lemonade – 300ml
Apple Juice – 100ml
Ice cubes
Mixed fruit

Sangria Jug

1) Fill jug 1/3 full with ice
2) Add mixed fruit
3) Pour over spirits, wine and juice
4) Top up with lemonade
5) Mix and enjoy!

Tropical Sangria
Vodka – 33ml
Peach Schnapps – 33ml
Malibu – 33ml
Arium Rose – 250ml
Orange juice – 175ml
Gomme Syrup – 25ml
Lemonade – 250ml
Ice cubes
Mixed fruit

Sangria Jug

1) Fill jug 1/3 full with ice
2) Add mixed fruit
3) Pour over spirits, wine and gomme syrup
4) Top up with lemonade and orange juice
5) Mix and enjoy!

La Tasca love! xx

The DJ Factor!

¡Hola tapas lovers!

As you know, here at La Tasca we are all about the Spanish fiesta spirit!

Nothing could reflect that more perfectly than our trip to the party island, Ibiza, for the La Tasca Tour!

The UK tour was fronted by the DJ Factor competition winner. The competition was run in conjunction with DJ Mag, to find the best Latin DJ in all of the land. Someone who could infuse salsa rythms with modern beats and keep the dance floor packed.

Here we are watching the sunset on Experimental Beach, Ibiza, enjoying a sangria or two!

Watching the sun go down on Experimental Beach, Ibiza.

Watching the sun go down on Experimental Beach, Ibiza.

The Rise of the Gluten-Free Diet

Many people in this world watch their diet. Some have to watch what they eat due to a variety of food allergies, but 1 in every 100 people in the UK have coeliac disease and have to steer clear of foods that contain gluten for life.

For those that don’t know, gluten is a protein found in foods processed from wheat, barley and rye and if you went through your weekly shop you can guarantee the shopping trolley would contain quite a few items that contain gluten.

People sometimes mistake coeliac disease with a food allergy, which it isn’t. It is in fact an autoimmune disease caused by intolerance to gluten. There is no cure and no medication and the only treatment is a lifelong gluten-free diet

So what can happen to people with coeliac disease if they continue to eat foods that contain gluten?

Well there is the obvious tummy related symptoms which some people get but there are a number of other symptoms too that I won’t go into too much detail about, but life could get pretty serious if left untreated, including infertility, osteoporosis and small bowel cancer. It is essential however, that anyone that has symptoms should not cut gluten out of their diet until they are tested for coeliac disease as you need to be consuming a normal gluten containing diet for a minimum of six weeks prior to the tests (initially a blood test then a biopsy) as otherwise you could get a false negative result.

Recently Coeliac UK, the national charity for coeliac disease ( launched a campaign for consumers to support the ‘Gluten Free Guarantee’ which asks supermarkets to commit to stocking eight core items of gluten-free food. The Charity recently announced the rate that people are being diagnosed has risen fourfold over the last two decades. However, although the number of cases are rising, there are still around half a million people in the UK undiagnosed.

I have to admit the selection is getting better but the choice needs to constantly evolve and improve. Coeliac UK estimates that the gluten-free market is worth £100million a year to the catering industry and with more and more people diagnosed this will only grow.

Being head of food purchasing and menu development for the 50 strong restaurant group, La Tasca, means that I always have to look at the menu to see how we can improve and develop dishes to suit everyone. Over time we developed a delicious gluten-free menu that was recognised back in 2012 by Healthy Food Guide as ‘Best for Gluten Free’.

We now have 32 delicious gluten-free dishes for people to try and I can assure you, they really are full of flavour and will completely tantalise your taste buds.

Hopefully supermarkets up and down the country will listen to the campaign and provide an ever-improving selection of gluten-free products.

Being a chef is a constant learning process, I like most chefs learn every day, I teach myself something I didn’t know, I may learn from other chefs – new techniques and ways to create and serve tasty foods, one thing I cannot re-iterate enough though, is that Mediterranean style recipes and the ingredients that go in them are often gluten-free, there are absolutely loads that are naturally gluten-free and these dishes I feel should be shared, loved and enjoyed by all..

I have a few gluten-free recipes in mind that I would like to share and I would certainly be interested to see comments from someone who hasn’t tried gluten-free dishes before as well as those that have.

Three glorious gluten-free recipes for you to try:

ANTONY’S DAHLIA SALAD WITH manchego & clementine

Note: This recipe was created in the pepper fields of Extremadura right next to the traditional smokehouses. The peppers Antony used were picked fresh ready to be smoked, dried then milled by Antony’s supplier Jose Hernandez S.L.just outside Jaraiz de la Vera

Serves 2 people
Prep time: 20 – 25 minutes


2 chicory
5 radishes
2 clementines
1 sweet chilli pepper
1 small pack of fresh flat leaf parsley
2-3 tbsp extra virgin olive oil
1tbsp pedro ximenex sherry vinegar
½ a lemon
1 tsp pimentón de la vera dulce (smoked sweet paprika)
1 pinch flaked sea salt
50g Manchego cheese

1 large mixing bowl
1 serving plate
1 speed peeler and cooks knife


1. Cut a 5ml slice the base off of the chicory, you should find that the first 4 to 5 leaves just ‘pop off’ really easy, when they become a little more difficult to pull off, cut the base again and repeat until all the leaves are off and you are left with a core. Take the core and slice into little rounds. Rinse the prepared chicory under cold running water and drain in a colander.

2. Slice the radish into thin rounds. Rinse and pop into a big bowl with the chicory and set aside. Peel the clementine; slice each clementine into about 6 round slices.

3. Slice the chilli pepper into thin slices, again following the theme above in round slices.

4. Tear the stalks off the parsley and roughly chop. Add the clementine slices, chilli pepper and the parsley to the bowl with the chicory and radish.

5. Drizzle in the olive oil, sherry vinegar and the pimentón de la vera. Roll the lemon onto the work surface to release the juices, cut in half and squeeze in the juice.

6. Add a pinch of flaked sea salt, with clean hands mix the ingredients together in the bowl; hands are best to ensure all the ingredients are evenly mixed and the delicate chicory leaves are left intact.

7. Transfer the salad to a serving plate, layering all the ingredients so everything can be seen.

8. Using a speed peeler, carefully shave the Manchego cheese over the top of the salad and drizzle again with the extra virgin olive oil and a final pinch of pimentón de la vera.

This salad is perfect on its own, a nice suggestion – would be to serve it with lovely grilled chicken, salmon or any white fish! Just make sure that these dishes have not been contaminated with gluten during preparation before serving them to your coeliac guests.

La Dahlia Salad

ANTONY’S CHORIZO WITH Padron Peppers & Marcona Almonds

This recipe was created under the encina trees in Salamanca, in the oak woodlands where Antony’s supplier Simon Martin allows his Iberico pigs to roam freely in over 15kilometres and naturally graze on acorns!.

Serves 2 people
Prep time: 20 – 25 minutes


100g marcona almonds
250g fresh gluten-free chorizo sausage, sliced into rounds about ½ a cm in thickness
100g marcona almonds
250g fresh gluten-free chorizo sausage, sliced into rounds about ½ a cm in thickness
1 tbsp. extra virgin olive oil
200g padron peppers
1 pinch flaked sea salt
1 pinch freshly ground black pepper
Zest of ½ a lemon

1 large non-stick frying pan
1 serving plate
1 zester and cooks knife


1. Place a non-stick sauté pan onto the stove over medium heat and when hot, add the almonds to dry fry (toast) them. Cook for about 1 minute on each side until they begin to brown. Once lightly browned remove from the pan and place onto a separate plate. Set aside ready for the next stage.

2. Drizzle in 1 tbsp. of olive oil into the pan, once hot add in the chorizo, quickly spread it over the surface of the pan so that each slice is in contact with direct heat, cook for 1 minute allowing it to take on a nice browned colour and begin to crisp.

3. Now add in the padron peppers, mixing through the chorizo to turn everything over in the pan, again make some space for everything to cook evenly. Continue to cook on the medium heat for another 2 to 3 minutes until the pardon peppers soften and the skin blisters and bubbles up.

3. Add the toasted almonds back into the pan, stir through, add a pinch of flaked sea salt and freshly ground black pepper, reduce the heat and give it one final stir.

4. Remove from the heat and plate up, piling everything onto the plate as evenly as you can!

5. Grab the fresh lemon and grate some fresh zest all over the dish and add a final pinch of flaked sea salt and enjoy!

This dish is perfect on its own, a nice suggestion – would be to serve it with lovely freshly baked gluten-free crusty bread and crisp green side salad

Image: Chorizo
ANTONY’S TORTILLA WITH Jamon Iberico Bellota & Piquillo Pepper

This recipe was created Guijuelo, Spain’s famous town of Jamon – where Antony visited supplier Simon Martin. Antony cooked this in Simon (Seniors) family bodega..

Serves 2 -4 people
Prep time: 30-35 minutes


100g cubed jamon iberico Bellota ham
3-4 large white potatoes, peeled and sliced into 2-3mm thick rounds
5 tbsp. olive oil
½ large white onion, cut into thin slices
4-5 piquillo peppers, sliced into thin strips
1 small pack of fresh flat leaf parsley, roughly chopped
8 free range eggs
flaked sea salt
freshly ground black pepper
Zest of ½ a lemon
1 pinch of saffron
1 pinch of pimentón de la vera
100g mayonnaise

1 non-stick frying pan size 22- 24cm
1 small pan, 1 serving plate
1 zester and cooks knife
1 large bowl, 1 small bowl, 1 colander


1. Place a non-stick sauté pan onto the stove over a low to medium heat and add the olive oil. Add in the sliced potatoes and the onion, season with a pinch of salt and pepper. Cook for 8-10 minutes.

2. Place a separate pan onto the stove over medium heat and when hot, add the jamon iberico to dry fry. Cook for about 5 minutes until the ham begins to brown and the fat released. Once lightly browned remove from the pan and place onto a separate plate. Set aside ready for the next stage.

3. Check that the potatoes and onions are cooked through, without colour. Drain into a colander, placing a bowl underneath to catch the olive oil. Keep the oil.

3. While the potatoes and onion begin to cool, whisk up the eggs with a small pinch of salt into a big bowl.

4. Add in the piquillo peppers, chopped parsley and grate in the fresh lemon zest to the egg mix. Spoon in the jamon iberico bellota and finally mix in the cooked potato and onions. Give the mix one final season with a pinch of flaked sea salt and black pepper.

5. Place the non-stick sauté pan back onto the stove over a low to medium heat and add 2- 3tbps of the olive oil used to cook the potato and onion and heat through. Place the tortilla mixture into the pan and pat it down, so everything is evenly distributed. After 2 minutes, carefully place a plate over the top of the sauté pan and remove the pan from the heat. Turn it quickly over the top of the bowl that you used to make the tortilla mixture in, to capture any runaway mix! Next slide the tortilla back into the pan. Cook for another 1-2 minutes on the lowest heat and then repeat the flipping process another 4 to 5 times.

6. Make the saffron mayonnaise, place 2 tbsp. of hot water into a little bowl, add the saffron and allow it to infuse for a few minutes. Once infused, add this to the mayonnaise and mix in a pinch of pimentón de la vera at the same time.

7. Check that the tortilla is ready, remove from the heat and transfer it onto the serving plate. Cut the tortilla into 8 nice wedges and serve with the saffron and paprika mayonnaise.

This dish is perfect on its own, a nice suggestion – would be to serve it with other gluten-free tapas dishes, try Antony’s pardon peppers, dahlia salad or chorizo dishes….


Forget Chocolate Eggs this Easter it’s all about Chocolate paella!!

This Easter I, Antony Bennett (Executive Chef at La Tasca) set out to create (possibly) the worlds first Paella de Chocolate and here I tell you how to create this delicious mouthwatering chocolate filled dish just in time for the festivities.

I’d been thinking about this for a long time, making a chocolate paella must be possible. There are millions of chocolate rice puddings, or even sweet risottos but it’s definitely not the done thing to make a chocolate paella, at least in the traditional way which even after four years; this method is SO VERY different. After weeks of tinkering and tweaking and of course tasting, here is my recipe.

So before embarking on making my chocolate paella I knew that I couldn’t do it the usual way… I had to plan this carefully. I kept saying to myself “when can I put the chocolate in?”

I can’t put it in the beginning stages with the broth, or it would burn. I can’t put in when mixing the rice in, or it will burn! I can’t put in in the end and fold it through because that ‘isn’t a paella’ that’s risotto territory and I am not going there…

So I had to rethink, one of the main concerns for me was getting the colour into the Spanish paella rice. I wanted a brown chocolate coloured rice, so the first thing I did was call my friends at Barry Callebaut (the best chocolate people in the UK) and the team sent me some samples to test and play around with.

Paella, is all about the caldo ‘the stock’ – that part must be right before you add the final and main ingredient, the rice! And at the point of adding the rice, the
caldo is almost at boiling point, a rolling boil.

Anyone who knows their onions about cooking would know that I cannot have chocolate boiling away ready to accept the raw rice, so I had to adapt and I think that my recipe below is a good adaptation of a traditional paella I think it’s cooked in the most correct way or as true to the Valencian method as possible and definitely not an incarnation of chocolate rice pudding or a chocolate risotto.

Paella de Chocolate: Chocolate, raspberry and hazelnut paella

Serves 6 – 8 people because it’s really chocolaty!!

Cooking time: 25 minutes


300g of Spanish paella rice such as bomba or calasparra

2 tsp granulated sugar

20 ml vanilla essence

10g of extra brute chocolate powder

25g white chocolate callets (mini buttons)

1 orange (for peel and zest)

160g of dark chocolate (I use 53% for this recipe)

25g raisins

25g chopped toasted hazelnuts

200g fresh raspberries

650 ml water


1 paella pan or a 30cm large heavy bottom frying pan

1 small saucepan

1 microplain or small box grater


Place the rice into a heavy based saucepan with the cocoa powder and half the vanilla essence.

Add in 500ml of water with the orange peel and give it a quick stir. Place the pan onto the stove and turn the heat up in the pan to a rolling boil and then down to simmer for 14 minutes, stirring a couple of times to make sure the rice doesn’t stick.

All you are looking to do here is infuse the rice with a little orange and vanilla, open up the pours, inject the cocoa rouge colour into the rice but you are not playing with the starches of the rice. After 14 minutes the rice should still be firm.

Remove the rice from the pan immediately and spoon it out onto a big plate, or tray or anything you can find to halt the cooking process. Spread it out really thin so it can cool almost instantly. Then remove the orange peel.

Place the paella pan onto the stove and add in the sugar, raisins and the rest of the vanilla extract and the remaining water then bring to the boil, turn down to a medium heat.

Taste it, this is your Caldo – your broth, and this has to be spot on… if you want to add a dash more vanilla, then now’s your chance… Get ready the next stage is full on and you cannot leave the stove!!

Quickly throw in the paella rice.

Then give it a good stir through to spread the rice out evenly. Leave it to gently bubble away for about 4 minutes so the caldo can get to work with the rice, remember this is the first time the rice has had chance to absorb the sugar.

Then drop in the dark chocolate. And give it one more stir, just one swoop through the pan and then that’s it

From now on remember this rule…move the pan, do not stir the paella.

Turn the heat to low, let the rest of the broth be absorbed by the rice, this takes about 1 minute. Once the broth has totally disappeared, check that the rice is al dente – cooked but with a slight bite, then remove from the heat.

Bring the hot pan out of the kitchen and into your serving area, I like to get everyone involved at this point

As a family you can sprinkle over the white chocolate (you can either use callets as I have, or chips or you can even snap and shave off from a block. Just let it melt on the top.

Then add the hazlenuts and a good grating of orange zest, plus a little squeeze of a wedge or 2 for good measure!

A Rest is so important: about 2 or 3 minutes is my golden rule,

Well if you can stop the kids delving in….

Love Antony x

La Tasca wins Best Restaurant Menu at the Development Chef Awards

Hola tapas lovers!
We’re celebrating after scooping the prestigious Best Restaurant Menu at the inaugural Development Chef Awards, which recognises and awards the best menus, dishes and multi-site chefs across the restaurant and pub sector.

After years of revolutionising the business, La Tasca’s new food supply chain and menu has been totally re-designed with all Spanish produce now sourced directly from local suppliers across Spain. La Tasca is also proud to be the latest organisation in the UK to join an elite group of 11 establishments to gain full gluten-free (GF) accreditation from Coeliac UK. There are currently 34 fantastically tasty gluten-free dishes on the La Tasca menu, which makes the restaurant much more accessible to the 1 in 100 people in the UK who have coeliac disease.

James Picton, Operations Director at La Tasca, said:
“We are thrilled to be recognised for our menu at the new Development Chef Awards. We were up against some big hitters so we’re delighted to have won this award and is testament to all the hard work of our teams week in, week out in our 60 plus restaurants across the UK.”

The awards are presented as part of the Farm Frites Development Chef Summit and are run by the Publican’s Morning Advertiser’s sister title Restaurant magazine.

Love La Tasca x

La Tasca launches new menu with gluten-free accreditation from Coeliac UK

 “We’re delighted that our services are opening the door to the gluten-free consumer and at the same time addressing the top concern of people with coeliac disease – finding safe food outside of their home and very pleased that La Tasca is recognising the importance of catering for this market through the launch of their new gluten-free menu.” Sarah Sleet, Chief Executive of Coeliac UK


¡Hola tapas lovers!

¿Cómo estás? 

Last month we were pleased to announce the launch of our brand new gluten-free (GF) accredited menu. Gaining accreditation from Coeliac UK, the national charity for people with coeliac disease, the scheme is one of a range of services offered by the charity to highlight excellence in gluten-free catering as part of its continuing commitment to improving access to gluten-free food out of the home.



Our latest menu now includes our widest variety of dishes and a whooping 34 gluten-free dishes. New dishes include a selection of five gluten-free desserts and our first gluten-free bread to accompany tapas, aiming to make the restaurant more accessible to the 1 in 100 people in the UK who have coeliac disease. As well as a gluten-free offering, the menu also has a number of vegetarian dishes, including paella de verduras and tortilla Española. 


The new menu, available at all La Tasca restaurants nationwide, boasts only the best, quality ingredients to provide the most authentic tapas, paella and other Spanish dishes. We pride ourselves on sourcing as many ingredients as possible from regional Spanish producers.


Love, La Tasca x

Blogger of the Month (September)

¡Hola tapas lovers!

¿Cómo estás?

Our Blogger of the Month campaign is gaining momentum and we have yet again received a great response from our fans and the fantastic bloggers out there. We’ve had the pleasure of spending much of September drooling over delicious recipe ideas and reading some really interesting restaurant reviews.

At the end of last month, we announced that the chosen blog was to be the Purple Pumpkin Blog ( for its use of vegetarian and gluten-free recipes ( We chose this blog because it ties in with the recent launch of our new menu, which has a full gluten-free accreditation from Coeliac UK and contains 34 gluten-free dishes and 34 vegetarian dishes, we think it’s important to showcase the use of gluten-free and vegetarian recipes and the Purple Pumpkin Blog offers a great selection for its readers. Its gluten-free cinnamon balls look just as good as our gluten-free chocolate fondant!

We’ll be on the lookout for another Blogger of the Month in November and welcome our friends on social media to send us their suggestions!

Until next time tapas lovers!

Love, La Tasca x