Have you ever heard of a calçot or it’s related festival? Neither have we, but Leo Rivera, Head Chef at Casa Brindisa, knows all about the onion ‘that looks something like a cross between a spring onion and a leek’. The unusual Catalonian tradition goes as follows: you chargrill them, peel them, dip the ends in a Romesco (pepper and tomato) sauce and lower the into your mouth from a great height. Wash down with jugs of red wine poured from a similarly risky height. Is it going to be messy? Yes. Will it be it fun? Most definitely.
Luckily, you won’t have to travel to Barcelona to take part in the festivities. Every weekend in February and March 2016, Brindisa Morada in Piccadilly Circus and Brindisa Tramontana in Shoreditch will be holding their own festivities inspired by the vegetable. For £35 each diners will be treated to calçots, a meat platter and a glass of cava giving you the opportunity to don a paper bib and challenge your friends to an eating contest like no other. Head Chef Leo claims to pick 300 from his father’s farm and the 5 members of his family eat ‘60 each, no problem!’ in one sitting. Think you could take him on? The menu will be available at weekends in February and March and should be booked in advance. Steph Dye