Iberica Farringdon Review and Recipes

Traditional Spanish Food with a Twist in Farringdon:

When I was contacted by Ibérica with a request to promote some of their Spanish recipes I rather unashamedly took advantage of the situation.  Of course I’d be happy to publicise their recipe collection if I got to try some of the food first.  Of course I HAVE been to Ibérica, but only to the Canary Wharf branch, and only for a quick sherry and tapas before a rather more formal dinner.  Joined by Madeleine who writes ‘KitchenJourneys‘ we were charmed by the traditional decor, very different from the modernist setting in Canary Wharf. The Farringdon branch is the most recent Ibérica to open and we learnt that the fittings have largely been brought over from Spain.  The effect is remarkable, timeless and essentially Spanish.

Iberica Jamon

Until I was contacted by  Ibérica  I hadn’t realised that the Group executive chef, Nacho Manzano has three Michelin stars to his name, the first two for Casa Marcial and the third for La Salgar in Spain.  So, I was really curious to try some of the dishes.  Our helpful waiter, over in London to improve his English, guided us through the menu and suggested a few dishes.

I got the distinct impression we wouldn’t have been allowed  to leave without trying the Cecina, a salted air-cured beef from León.  With PGI status, Cecina de  León is a delicacy which has been in existence since around 4,000 BC.  Tender, fine leaves of beautifully flavoured meat was truely moreish and an excellent recommendation

Iberica beef Cecina de Leon

While the Gazpacho might not have been my first choice of dish, what appeared was a refreshing earthy red bowl of chilled soup with beetroot and anchovies adding real depth of flavour.  I’ve discovered the recipe for Gazpacho of red berries is on the Iberica website and may just see how close an approximation I can make for myself.

Iberica - Gazpacho

Pan con Tomate was served on excellent toasted bread but the tomatoes seemed closer to the pallid English varieties that are available at this time of year than to the fragrant Spanish produce. 

Iberica - tomato Bread

Meanwhile octopus with potato and pimenton was a melting, carefully spiced dish.  Beautifully presented, it was perhaps just a little too tender, though I loved the paprika infused potatoes

Iberica - Octopus

The recipe for croquetas is also on the Iberica website.  Of course these are the real thing, made with a ‘set’ roux of flour, milk eggs and butter rather than thickened with potato.  The result is a croquetas with a perfectly crips exterior and a melting middle once cooked.  Dangerously delicious, we made light work of a large portion.

Iberica - Croquetes

Meanwhile more food was arriving.  I hadn’t been convinced by the idea of asparagus, manchego, onion confit and truffle oil on toast, but what arrived was delicious.  My photo really doesn’t do justice to the dish with it’s cheesy, onion base topped by soft asparagus.

Iberica - Asparagus

For me the crispy confit of Segovian suckling pig served with apple pureé and friseé salad was the piece de resistance.  But that may simply be my preconception.  I once holidayed in and around Segovia with a vegetarian friend.  Once I’d discovered suckling pig, much to his horror I ordered it for pretty much every other meal.  There is no other pork dish like it and I will freely admit to being a little addicted.

Iberica - Suckling Pig

I’m just as addicted to the dessert I ordered, churros with chocolate sauce. Here tiny crisp churros served stylishly were complemented by a traditional chocolate sauce rather than the melted chocolate that I’ve found elsewhere.

Iberica - Churros

Meanwhile Madeleine was tucking into caramelised rice pudding.  From the speed at which it was demolished, I suspect she will be delighted to find the recipe, though somehow I doubt she owns a flat iron any more than I do.

Iberica caramelised rice pudding

After coffee we watched the bar manager preparing Smoked Old Fashioneds in total awe.  Next time, I’m going in the evening, I’m going hungry and I’m going to have a Smoked Old Fashioned.

smoked old fashioned Iberica

Ibérica Farringdon
89 Turnmill Street
London EC1M 5QU
Iberica Farringdon on Urbanspoon

4.5 / 5 stars     
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  1. says

    Great post! The photo’s make the food look gorgeous! However, I think the food is a bit too exotic for me. I’m not one for trying new things but if I ever change my mind i’ll try this restaurant! xx

    • says

      I’m really pleased to have been invited. The whole place feels quite authentic and the food was pretty good. There are recipes in the post too if you want to try at home (although I am not sure you are ever AT home)

  2. says

    Your post has me salivating in memory, Fiona. Sadly I don’t own a flat iron but I am sure my kitchen could squeeze in one more little gadget… I will certainly be having a good look at the recipe for the caramelised rice pudding. The gazpacho too.

  3. Pamela Morse says

    Smoked drinks are pretty exotic. I like the berry gazpacho idea..with beets. I might try to make it without the anchovies.

  4. says

    This looks so amazing…. and tasty. I recently had dinner at a resto in Santa Monica that was Spanish. EXCELLENT food. OMG.. so heavenly. glad you had a great time

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