Member Spotlight: Tapas Zampa

Tapas Zampa started with a simple idea: bring a proper taste of Spanish food culture to the UK street food scene. For founder Adrian, tapas has always been about more than just eating; it’s about sharing, chatting, and enjoying bold, simple flavours with the people around you. Seeing a gap for authentic Spanish street food, he launched Tapas Zampa in 2023 with the goal of recreating that atmosphere wherever the truck goes.

Since then, it’s been a bit of a whirlwind. The truck has popped up everywhere from local breweries and village pubs to some pretty incredible events, like the VIP Terrace at Silverstone’s British F1 and even catering for 1,500 guests at the Cambridge University May Ball. What started as a passion project has quickly grown into something much bigger, all while keeping that same focus on great food and good vibes.

We catch up with Adrian in our latest Member Spotlight.

What inspired the creation of Tapas Zampa, and how has the journey evolved since launching?

I wanted to bring the heart of Spanish food culture to the streets here in the UK. Tapas is all about sharing, connection, and flavour and I felt there was a real gap for spanish food in the street food industry. Since launching in 2023, it’s been an incredible journey. We’ve been to so many places, from breweries and village pubs to The VIP Terrace at British F1 Silverstone & catering for 1500 students for Cambridge University May Ball. 

Are there any dishes on the menu that are especially personal or meaningful to you?

The Croquetas hold a very special place for me. Some of my earliest memories; are of my mum and I preparing croquettes in the kitchen in Getafe. They were the star in my home growing up because their filling could be almost anything: cod, Serrano ham, cheese.

What are your most popular tapas, and why do you think they resonate with customers?

Our Patatas Bravas are a constant favourite: crispy potatoes with a spicy mayonnaise. I think people love them because they’re a staple in Spain. The crispy pork belly and lime is a close second.

What’s the biggest challenge of running a food truck compared to a traditional restaurant?

Have everything you need! I tend to forget something every time: spoons, tea towels, ingredients. You name it, I have probably forgotten it! 

Which tapas best represents the spirit of Madrid?

For me, it has to be the Patatas Bravas. Some people prepare them with spicy tomato sauce, others with mayonnaise but either way you’ll find them in every bar in Madrid.

What’s the most unusual or memorable place you’ve ever parked the truck?

Definitely at the Octane terrace in Silverstone, one of the VIP areas. It was surreal, I couldn’t believe I was driving the truck into the circuit to serve food from the food truck.

What’s next for Tapas Zampa? Are there plans to expand, open a restaurant, or grow the brand?

Always looking to expand and be bigger and better but unfortunately, I can’t split into more Adrian’s. I would definitely love to open a restaurant/bar around Leamington Spa, which is where I’m based.

Patatas bravas or croquetas?

Croquetas, always!!! Really tedious to make but so worth it.

Sangria or cerveza?

Cerveza, nice and cold. 

How do you ensure consistency and quality in a fast-paced food truck environment?

“We don’t do fast food, we do fantastic food as fast as we can” – well, that’s what I tell myself when we are really busy. I stole that motto from Bryony!

If someone’s trying tapas for the first time, what’s the one dish you’d insist they try?

The pan tumaca. It’s only garlic, bread and tomato but one bite and you’ll understand why it’s so good.

What advice would you give to someone thinking of starting up?

Just go for it, but be prepared to work harder than you ever have. Consistency, resilience, and genuinely caring about your customers are what will keep you going.

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