Today, being St George’s Day, what other pairing could I offer you but a classic British dish with a classic British beer?
I’ve been making a policy recently of ordering good craft beer when it’s on offer instead of wine which is how I came across this stellar pairing at the newly opened Caravan restaurant in Kings Cross. (Terrific - I’ll tell you more shortly.)
Two for the price of one today with a pair of new British beers that have come my way - both with a good story behind them
I don't normally run commercial recipes but this comes from an enterprising new cookbook from a brewery I really like called Thornbridge with recipes from chef Richard Smith.
If you haven’t already made your plans for New Year’s Eve why not invite over a few friends and treat them to a beer dinner instead of one based on wine? It’s a great way to open their eyes to the great range of artisanal beers that are now available.
Unusually for this mini-series on British cheeses, I’ve had a recent chance to taste through a range of wines and beers with Cheshire - Appleby’s Cheshire to be exact - so the hits and misses are fresh in my mind. As you probably know it’s a British territorial cheese with a crumbly texture and mellow flavour but quite a firm bite.
To mark our first beer competition I thought I'd post my top matches with what I think is probably my favourite style of beer (though I'm always changing my mind depending on what I'm eating!) For more features on beer and food pairing check out the beer and cider section in Food with Drink (see menu on left).
Hugh Fearnley Whittingstall proclaims firmly in The Guardian today that he won’t be serving turkey for lunch on Christmas Day so if he’s going to break with tradition why shouldn’t you? Bring on the beer!
Now that fish and chips can found in every posh fish restaurant, wine has become as popular a pairing as a nice cup of builders' tea (good though that is). But which one?
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.
You’ll always find people argue about shepherd’s pie but in my view it should be made with lamb rather than beef (that’s cottage pie) and with very little, if any tomato - apart from maybe a dash of ketchup for sweetness.