HB&B Blog — Claire Bullen

The Beer Lover’s Table: Rose Panna Cotta and Boon Framboise

Beer Lover's Table Boon Claire Bullen Sour

The Beer Lover’s Table: Rose Panna Cotta and Boon Framboise

When it comes to beer pairings, desserts don’t always get a whole lot of love (apart from a token nod to chocolate stout paired with, you guessed it, anything chocolate). Instead, we gravitate towards beer’s savoury pairing potential, from burgers and pies to cheese and roast meats. That’s not wrong, of course, but think of it this way: swapping out your Moscato allows you yet another opportunity to enjoy beer at the dinner table. I’ve always found rose to be a captivating flavour, and, clichés acknowledged, it seems a particularly appropriate choice for February. So, I turned to this panna...

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The Beer Lover’s Table: Citrusy Sea Bass Ceviche and London Beer Lab Wheat Beer

Claire Bullen London London Beer Lab Wheat beer

The Beer Lover’s Table: Citrusy Sea Bass Ceviche and London Beer Lab Wheat Beer

nion and set aside one half. Slice the other half into very fine half-moons. Add to a bowl filled with ice water and allow to sit for 10 minutes (this will remove some of the onion’s intensity). Drain and dry the onion pieces on kitchen roll, and chill until the ceviche is ready to assemble. Next, with your very sharpest knife, supreme your red grapefruit (if you haven’t supremed citrus before, here is a very good step-by-step guide). Set aside. Halve your avocado and remove the pit; crosshatch with your knife so the avocado is cut into small cubes. Scoop...

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