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Brindisa - Rare Pulse Club lunch

Name: Brindisa - Rare Pulse Club lunch
Brand: Monika Linton & Catherine Phipps
Price: 65.00 GBP
Availability: InStock

with Monika Linton & Catherine Phipps

£65

Friday 6th
November 2026

11:30-14:30
(3hrs)

Divertimenti
Knightsbridge

A good pot of beans needs surprisingly little attention, and gives so much back: tender beans, a rich cooking broth and the beginnings of several delicious meals.

Join food writer Catherine Phipps and Brindisa, the home of Spanish food in the UK, for a lunchtime masterclass devoted to cooking pulses from dry. We’ll look at what makes Spanish pulses so special and how easily they can become part of your everyday cooking.

Pulses have long held a special place in the heart of Brindisa’s founder, Monika Linton. Her love of them is as much about the people who grow them as the pleasure of eating them, the local varieties, the different textures and the dishes that have kept them on Spanish tables for generations. Monika’s Rare Pulse Club grew out of that enthusiasm, sharing unusual Spanish heirloom varieties from small growers, with recipes and practical advice to help you enjoy them at home.

With Catherine’s guidance, we’ll explore the simple steps that make all the difference when cooking dried pulses using a pressure cooker. There’ll be time to talk about flavour and texture, ask questions and get to know these wonderful ingredients a little better.

Whether you already keep a cupboard full of beans or have a bag you’ve been meaning to open, we’d love you to join us. You’ll leave ready to put a pot on, with a few new ideas for what to cook next.

What you can look forward to

A guided masterclass on cooking Spanish pulses from dry.

Practical advice on soaking, cooking in a pressure cooker as well as a regular pan and knowing when your pulses are ready.

A closer look at the flavours and textures that make different varieties worth seeking out.

An introduction to Monika’s Rare Pulse Club and the small Spanish growers behind it.

Time to ask Catherine questions and gather ideas for your own kitchen.

Please note: This is a demonstration class and not a hands-on session.

What to expect:

A live demonstration showcasing all the recipes
Refreshments on arrival and throughout the class
Tastings of the dishes prepared with a glass of wine
A Brindisa goodie bag, including recipe cards from the session & a discount code for the Monika's Rare Pulse Club
10% discount on in-store purchases on the day (excluding books, food, electrical items, gift vouchers, and sale items)

Dietary requirements:
Adaptations for vegetarian, gluten-free, dairy-free, and other key dietary needs may be possible. Please contact us prior to booking to discuss your requirements by phone (020 7581 8065) or email (brompton@divertimenti.co.uk.

About Brindisa

Brindisa has been bringing the foods of Spain to the UK since 1988. Founded by Monika Linton, it began with a wish to share the ingredients she had come to love while living in Spain.

Today, that same curiosity and appetite guide everything Brindisa does. From artisan cheeses and carefully cured jamón to olive oils and regional pulses, food is chosen first for flavour, with close relationships built over many years with the people who produce it.

About Catherine Phipps

Catherine Phipps is an acclaimed cookery writer and recipe developer, widely regarded as an authority on pressure cooking. Dubbed “the queen of pressure cooking” by Nigella Lawson, she is known for her innovative, flavour-driven approach. Her work has transformed how many people cook at home, and her popular Substack Catherine is Under Pressure continues to demystify pressure cooking, helping home cooks create delicious, stress-free meals with confidence.

About Monika Linton

Monika Linton founded Brindisa in 1988, as a pioneering food importer and distributor of fine Spanish food. In 1996 she decided to bring the public closer to the food by opening the Brindisa warehouse for outlet shopping days. This led to the groundbreaking shop in Borough Market and then to the establishing of Brindisa Tapas Kitchens, with the first tapas restaurant opening in Borough Market in 2004. The three elements of the businesses have grown to include a large London warehouse with dedicated cheese rooms, a new bar and shop concept in Brixton, Brindisa Food Rooms, which focuses on Spanish hams and cheeses, four London tapas restaurants and another in Barcelona, near the Boquería Market.

Monika’s aim has always been to bring excellent food and ingredients from the most remote parts of Spain to Britain and to champion selected smaller producers and their skills.

You will be learning in a beautifully designed kitchen which provides a warm welcoming environment that can accommodate everything from group cookery classes to intimate chef’s tables, with the versatility to suit everyone.

Our partners have been chosen with great care, as all our equipment must stand up to the day-to-day rigours of our cookery school – much like a professional kitchen, that you can enjoy using whilst creating your own amazing dishes in class to give you the best possible experience when cooking with us.

Our classes and outstanding range of teachers will help you hone your gastronomic skills, even if you are a complete novice or a dab hand in the kitchen. We love highlighting new upcoming food trends and championing the rising stars within the culinary world.

Divertimenti does everything it can to reduce the risk of any students consuming an allergen that could cause and allergic reaction.

Please call the school to discuss any severe food allergies prior to booking a class online, we must speak to you before you visit the school if you have a severe allergy or severe dietary intolerance.

We will become as flexible as possible, where we can to remove a specific ingredient from a student’s recipe we will but we are unable to remove that ingredient for every student attending.

We handle all types of ingredients in the kitchen at Divertimenti and we are not able to completely allergen free environment, our kitchen is multi-purpose therefore this makes our kitchen unsuitable for those with life- threatening allergies, in such cases as these we would suggest getting in touch with the team to arrange a private lesson in your own home with one of our chefs. Please contact us for more information

In the unlikely event you are unable to the class you have booked for and need to cancel your booking, for a full refund we will require your cancellation via email no less than 7 days.

Once we have received your cancellation, we will arrange a booking onto an alternative class date or a full refund, sadly we are unable to make changes to bookings or offer a refund with less than 7 days of the date of your class but we are happy to switch the names on the booking so a family member or friend can take the place.

Divertimenti reserves the right to cancel any demonstration or class or substitute another presenter at any time, in the unfortunate event that a ‘Personality’ present or chef cannot attend a session you will be offered the choice of an appropriate alternative or a full refund.

Attendees must be aged over 18 to attend an adult class - we have a list of suitable young adult and teenage classes suitable for under 18’s – they must be accompanied by an adult.