Pairings
Pickled herrings with lager and akvavit
If you're not into herrings this match might not seem desperately appealing but I promise you it’s an outstanding combination. It’s prompted by my recent visit to Copenhagen where the Danes eat herrings on an almost daily basis as part of their smørrebrød (selection of open sandwiches).
Smoked herring roes on toast and oyster stout
I seem to be spending most of my time dining with bloggers at the moment. On Sunday it was the Blaggers Banquet, next week an Umami night at Ms Marmite Lover’s underground restaurant and last Monday Dine with Dos Hermanos a monthly (or so) feast organised by Simon Majumdar and his brother Robin.
How to drink vodka like a Russian
I have to admit I accepted Leonid Shutov’s invitation to taste vodka with some trepidation having heard tales of the hangovers that some of my colleagues had suffered as a result of their visits to his Soho restaurant Bob Bob Ricard. My worst fears were confirmed when he insisted that our vodka shots should be downed in one but as it turned out his assertion that ‘that was the way it was done in Russia’ was not a line.
What to drink with Scandinavian food
If culture and ‘terroir’ are a basis for deciding which drinks bestmatch a particular cuisine then beer must have a strong claim to bepaired with Scandinavian food.
