The days are getting longer and warmer and if you listen closely you can hear the sound of our balconies, gardens and patios defrosting, readying themselves for outdoor hosting season. 

Looking for some inspiration for your al fresco dinner parties this summer? Never fear – Mark Birchall, chef patron of three-Michelin-starred Moor Hall in Lancashire has you covered. Drawing on his time working at El Celler de Can Roca, he says the Catalonian cooking found in Barcelona is the perfect way to entertain guests in the warmer months. 

"During my time working at El Celler de Can Roca I was lucky enough to learn some of the techniques of traditional Catalonian cooking and was exposed to the warm generosity of their culture," Birchall tells Foodism. "This cuisine inspires much of my work today and so I have partnered with the beer of Barcelona, Estrella Damm to share my essentials for hosting at home. Estrella Damm is dedicated to quality and craftsmanship, and their passion for excellence has resulted in them still brewing to the original 1876 recipe, using only barley malt, rice, and hops. 100% natural ingredients." 

From sherry vinegar to create rich salad dressings to Iberico ham and, of course, Estrella Damm, these are Birchall's cupboard essentials for a dinner inspired by Barcelona's sunny shores. 

Mark Birchall's Barcelona-inspired dinner party cupboard essentials

Pimentón de la Vera

A beautifully smoked paprika, adding warmth and complexity to Catalan classics.

Saffron

Delicate yet essential, lending its golden hue and subtle floral notes to paella and seafood broths.

Bomba Rice

A short-grain rice with remarkable absorption, ensuring the perfect texture in paella.

Sherry vinegar

Aged and nuanced, balancing richness with acidity in dressings and sauces.

Spanish Extra Virgin Olive Oil

Cold-pressed, full of character, and the foundation of countless dishes.

Estrella Damm

No dinner party is complete without a cold and refreshing drinks pairing. Estrella Damm is a light and refreshingly drinkable lager, with a perfect balance between fresh grainy malt and subtle fruit, rounded off with a peppery bitterness and a clean finish, the perfect accompaniment to any dish.

Piquillo peppers

Sweet, gently roasted, and ideal for layering flavour into small plates.

Preserved seafood

Exquisite tinned anchovies or sardines, rich in umami and perfect for a simple, elegant tapa.

Marcona almonds

Buttery and delicate, a quiet indulgence that pairs beautifully with aged Manchego.

Aioli

A proper, garlicky emulsion—creamy, sharp, and a natural complement to charred vegetables or crisp potatoes.

Dried Ñora peppers

Deep, earthy, and integral to sofrito, the base of so many timeless Catalan dishes.

Iberico Charcuterie

We produce our own house charcuterie at Moor Hall, which would be perfect, but you can get great options in most supermarkets now. Look for aged, marbled, and full of depth – be it Jamón Ibérico, lomo, or chorizo, each bringing a richness that lingers.

Arbequina olives

Small, buttery, and intensely flavoured—perfect alongside charcuterie or enjoyed on their own.

True to Spanish cooking, the beauty is in restraint—letting the ingredients take centre stage. Keep it simple, serve with warmth, and let the evening unfold naturally.