Two generations, one shared love of Spanish food. From Brindisa's two decades of tapas, regional produce and convivial dining to Bar Kroketa's three-site celebration of croquetas, vermút and Basque-style bar hopping, we explore how these sister brands are keeping London's love affair with Spain alive – one small plate at a time.

From relinquishing control over an open flame to rejecting the punishing kitchen culture he grew up in, new ALTA Head Chef Robbie Jameson is doing things his own way. The former HUMO chef talks Bar ALTA, Basque conviviality, cooking without ego and taking The Knife's Restaurant of the Year into its next chapter.

London's Spanish dining scene continues to evolve, and Prince Arthur in Belgravia is one of its most exciting new additions. Combining a neighbourhood pub with a Basque-inspired restaurant, spectacular seafood counter and open-fire grill, the venue is led by Spanish chef Juan Ruiz, whose produce-led cooking celebrates the flavours of northern Spain.