HB&B Blog — Claire Bullen

The Beer Lover's Table: Chana Masala and Duration x North Gracefully Facedown West Coast Double IPA

Beer Lover's Table Claire Bullen Double IPA Duration Brewing IPA Norfolk North Brewing Co

The Beer Lover's Table: Chana Masala and Duration x North Gracefully Facedown West Coast Double IPA

In the past, when I’ve been asked which food-and-beer pairing I’m most proud of, the first that comes to mind is one from our book, The Beer Lover’s Table – the cover recipe, in fact – for prawn and mango coconut curry, paired with a hazy, tropical double IPA. New England IPAs and their ilk can be difficult to have alongside food – they’re so potent, so rich and bold, that they overwhelm many dishes. The secret is to find food that matches their intensity, ideally with some complementary flavours; maybe it isn’t so revelatory after all that fruity, pungent curries are...

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Wine & Food Killers: Halloumi Fries And Folias De Baco Pet Nat Renegado 2020

Claire Bullen Natural Wine Killers Pet Nat Red wine Spain

Wine & Food Killers: Halloumi Fries And Folias De Baco Pet Nat Renegado 2020

I’ll begin with a controversial statement: To me, most French fries – chips – are… not great. Sure, there are always those first few transcendent fries in the bag, the ones that are still hot and crisp – the ones that cause the circuits of your brain to light up and throw off sparks at the sudden wallop of salt and starch and fat. But soon, too soon, that initial burst of activity dies down under the soddening accumulation of sogging potato and cold oil mixing together in the mouth. The textural variation, that devilish crunch, is lost, and with...

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The Beer Lover's Table: Chicago-Style Stuffed Pizza and Utopian Brewing Now We Are Two Export Kellerbier

Beer Lover's Table Claire Bullen Double IPA Duration Brewing Norfolk North Brewing Co

The Beer Lover's Table: Chicago-Style Stuffed Pizza and Utopian Brewing Now We Are Two Export Kellerbier

  According to New York Times writer Sam Sifton’s oft-quoted Pizza Cognition Theory, “The first slice of pizza a child sees and tastes (and somehow appreciates on something more than a childlike, mmmgoood, thanks-mom level), becomes, for him, pizza. He relegates all subsequent slices, if they are different in some manner from that first triangle of dough and cheese and tomato and oil and herbs and spices, to a status that we can characterise as not pizza.” In other words: Your first slice of pizza will always be the One True Pizza to you. As a child of the Chicago suburbs, my...

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Wine & Food Killers: Spiced Spinach and Wild Garlic Soup with Poached Haddock and Matthias Warnung Whitey Weisswein

Austria Claire Bullen Gruner Veltliner Natural Wine KiIllers White wine

Wine & Food Killers: Spiced Spinach and Wild Garlic Soup with Poached Haddock and Matthias Warnung Whitey Weisswein

“Y’all, I need to tell you about this soup I made last night.” My phone lit up with a message from my friend Jess, quickly followed by a photo of rustic ceramic bowls filled with an extravagantly green liquid. “First, I don’t get excited about soup! I certainly don't get excited about spinach,” she wrote. But this spinach soup was unexpected. “Not since spinach and artichoke dip has spinach ever been this irresistible.” It was honestly the best thing she’d made all year, she said. Spinach soup wasn’t exactly on my list of go-tos either, but like most, I find rave...

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The Beer Lover's Table: Taiwanese-Style Popcorn Chicken and Abyss Brewing Zen Level II New England IPA

ABYSS Brewing Beer Lover's Table Claire Bullen IPA

The Beer Lover's Table: Taiwanese-Style Popcorn Chicken and Abyss Brewing Zen Level II New England IPA

I was not raised in a deep-frying household. My parents are generally health-conscious, and by  nature suspicious of any amount of oil that would approach a “vat”. It was to my great surprise, then, when I discovered in recent years that I have an affinity – maybe even a knack – for frying. It started small: shallow-fried goujons, mozzarella sticks. Then I got bolder: deep-fried jackfruit. Deep-fried Mars Bars. Whole chicken thighs; fish for tacos. Even deep-fried mince pies. As much as the thought of a big pot of screaming-hot oil might be intimidating, watching items bubble up and dance as they...

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