La Temporada de Espetos. Celebrating sardine season on the Málaga coast.
La Temporada 04: De Espetos – Celebrating the Spirit of the Spanish Coast at Parrillan
Wednesday 13th May | Parrillan Coal Drops Yard, King’s Cross
We’re marking the start of espetos season at Parrillan Coal Drops Yard with our fourth La Temporada event – an evening of open-fire cooking, terrace dining, and the kind of unhurried, shoulder-to-shoulder eating that the Spanish coast does better than almost anywhere in the world.
La Temporada is a series close to our hearts. Each edition takes a key moment from the Spanish culinary calendar and brings it to life through the parrillas; the tabletop grills that give Parrillan its name. This time, we’re looking to Málaga, and to one of the most enduring beach rituals in Andalusia: espetos.
A Tradition Forged on the Shoreline
The espetos tradition stretches back to the 19th century, when fishermen in Pedregalejo; a coastal neighbourhood on the edge of Málaga – would skewer their catch on bamboo canes and cook it over fires built in old rowing boats filled with sand. It’s a beautifully simple idea, born of practicality, that has become a defining ritual of the Andalusian summer. The espetos season opens in May, when sardines are at their prime in the warm Mediterranean waters and the chiringuitos along the coast come back to life. In 2021, UNESCO recognised the tradition as Intangible Cultural Heritage of Humanity – a fitting acknowledgement of something that has survived, largely unchanged, for well over a century.
The Menu
Our Executive Chef Francisco José Torrico has built the evening’s menu around the same philosophy as the espetero: good fish, good fire, and nothing getting in the way. Guests will be seated at long, communal tables and dishes served feasting-style, as is traditional.
The sharing menu opens with a tostada de sardinas and tuna tartare with ajo blanco, before moving to the heart of the meal – fish and seafood cooked on the tabletop parrillas, served alongside a selection of mojos.
Francisco puts it well: “Espetos are one of the great things about the Spanish summer. A sardine cooked over a wood fire by the sea is one of the simplest and most satisfying things you can eat. It’s not just food, it’s a whole way of spending time together. We want to bring that feeling to Coal Drops Yard in May – the smoke, the fish, and the pleasure of sharing it all with the people around you.”
That’s exactly what La Temporada de Espetos is about. We hope you’ll join us for it.
In other news…
Private Parties and Events
We have several private dining room or exclusive hire options across our venues, suitable for both intimate parties and larger events. If you can’t find what you are looking for, our events team are happy to discuss a personally tailored event.
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