HB&B Blog — Beer Lover's Table

The Beer Lover's Table: Spring Chicken with Potatoes and Asparagus and Arpus TDH Strata x Nelson x Galaxy IPA

Arpus Beer Lover's Table Claire Bullen IPA Latvia

The Beer Lover's Table: Spring Chicken with Potatoes and Asparagus and Arpus TDH Strata x Nelson x Galaxy IPA

Years ago, when we all still lived in London, a group of friends and I developed a ritual: Every Sunday, we would meet at one of their houses for “family dinner”, which consisted unvaryingly of a roast chicken and potatoes. All of us lived far from family and these casual dinners quickly became a lifeline, a way to come together to enjoy a simple and comforting meal at the end of the week. The company was excellent, and the chicken was, too – juicy and moist every time, fresh with lemon and herbs, but never fussy. When I finally asked my...

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The Beer Lover's Table: Caramelised Shallot and Tomato Pasta with Anchovies and Brick Brewery Dunkel

Beer Lover's Table Brick Brewery Claire Bullen Dunkel Lager SE London

The Beer Lover's Table: Caramelised Shallot and Tomato Pasta with Anchovies and Brick Brewery Dunkel

One of my favourite Instagram accounts belongs to my friend Katie. At @nytfortea, she reviews New York Times Cooking’s vegetarian (or veggie-adjacent) recipes, including star ratings, tweaks and overall impressions. The comments on NYT Cooking’s recipes are famously deranged – a mix of rambling personal stories and diatribes from people who swapped out half the ingredients and can’t understand why the recipe didn’t work – so instead, Katie’s Instagram has become a micro-recipe recommendation service, one I can always trust. Recently, Katie made Caramelised Shallot Pasta, and I recalled noting down the recipe nearly two years ago – in the early...

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The Beer Lover's Table: Gorgonzola Risotto with Caramelised Shallots and Radicchio and Elusive Brewing Sunset City American Barley Wine

Barley Wine Beer Lover's Table Claire Bullen Elusive Brewing

The Beer Lover's Table: Gorgonzola Risotto with Caramelised Shallots and Radicchio and Elusive Brewing Sunset City American Barley Wine

Compared with the abundance of summer, February's menu can seem mean, lacking. It is the season of hardened root vegetables, unyielding and caked with earth. All those parsnips and swedes rolling around in barren larders. It is the season of the leek, my least-favourite allium. But if February has a saving grace, it is radicchio. Phoenician-purple or dusty rose, feathered or curled into tight fingers, radicchio is deeply bitter – the way that February’s chill used to be – though it mellows when caramelised with butter and a splash of balsamic vinegar. I liked Natoora’s recent suggestion that we all gift bouquets...

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The Beer Lover's Table: Lemon and Almond Waffles with Cardamom Maple Whipped Cream and Gipsy Hill Squashed Peach Bellini Sour

Alcohol-free Beer Lover's Table Claire Bullen gipsy hill SE London Sour

The Beer Lover's Table: Lemon and Almond Waffles with Cardamom Maple Whipped Cream and Gipsy Hill Squashed Peach Bellini Sour

If there’s anything I dread more than January’s arrival – its short, gloomy days; its long, cold nights; the lingering post-party malaise – it’s the annual Dry January discourse that accompanies it. No matter whether you choose to forsake all alcohol for 31 days or plan a wet Tryanuary to remember, you are still likely to be met with the admonitions of reproving strangers. Me, I like to sit on the sidelines. If I have any stance, it is that whether or not you choose to drink this month, you should still treat yourself to special, delicious things in order...

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The Beer Lover's Table: Tahini Brown Butter Thumbprint Cookies with Dulce de Leche and Left Hand Peanut Butter Milk Stout

Beer Lover's Table Christmas Claire Bullen Left Hand Brewing Stout

The Beer Lover's Table: Tahini Brown Butter Thumbprint Cookies with Dulce de Leche and Left Hand Peanut Butter Milk Stout

I have hated peanut butter my whole life. This is a controversial statement, particularly back home in the US, where peanut butter seemed an almost inescapable part of growing up. The smell, the stickiness turned my stomach; everything about it revolted me. I used to pretend I had an allergy, because it was the only way to get pals, teachers and parents to stop forcing me to eat it. Mostly, I didn’t regret my preference – there was no love lost for those sad, soggy PB&Js, mashed up at the bottom of some kid’s backpack. But come Christmas time, I always longed...

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