Wine & Food Killers: Aguachile Two Ways and Quarticello Despina 2023
At its best, summer cooking requires almost no cooking at all. Deep into yet another heatwave, the only things worth eating right now are crisp, fresh, zesty or chilled. But...
HB&B Blog
Wine & Food Killers: Aguachile Two Ways and Quarticello Despina 2023
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The Beer Lover's Table: Warm Fig-Wrapped Goat Cheese and Tomato Salad with Fig Oil and Burning Sky Saison Ete
I don’t remember when I first fell in love with fig trees. I just gradually became aware of a sweet scent that would occasionally overpower me on my walks around...
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Wine & Food Killers: Salmon Sashimi with Strawberries, Jalapeños and Elderflower Vinaigrette and Sklep58 Muskat Moravsky Orange
In his book Summer’s Lease, chef and writer Thom Eagle waxes lyrical about the food of summer, about gluts of peaches and raspberries giving way to cherries. This season is...
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Fundamentals #123 — Duckpond x Little Rain Guava Jelly Gose
Every so often I encounter a beer that challenges my own logic. In my book, Modern British Beer, I devised a philosophy I call the Broad Spectrum of Joy in which I pose that...
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Fundamentals #122 — St Mars of the Desert Làska Pils
According to Sheffield brewery St Mars of the Desert, Làska means love in Czech. It’s also the name of its latest lager, and trust me when I say this lager...
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The Beer Lover's Table: Cheeseburger Dumplings and Drop Project Shifty Shifty DDH NEIPA
This month, I was reminded that cheeseburger dumplings exist. I was spending an evening aimlessly browsing Instagram’s hollow wares, and suddenly, there they were: making an appearance in a post shared by J Kenji López-Alt,...
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Fundamentals #121 — Abyss Brewing Twerk IPA
Lewes, nestled among the rolling hills of the South Downs National Park, is a pub town. In fact, it’s one of my favourite places to go drinking on the entire planet,...
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Wine & Food Killers: Feta and Herb Borek with Fennel Salad and Matthias Warnung Basis Nobody Rosé
Seasonal transitions are my favourite time of year, and I love it as spring slowly and inexorably flows like warm syrup into the humid and fecund days of June. The...
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Fundamentals #120 — Burnt Mill Get The Onyx West Coast IPA
Bitterness is one of the most enjoyable, and most crucial, elements in beer. In my opinion, anyway. When implemented correctly, bitterness sends a signal to your brain, telling you that...
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The Beer Lover's Table: Roast Salmon with Spring Vegetables and Wild Garlic Aioli and Donzoko Noble Fabric Export Lager
Recently, I visited a greengrocer to pick up some basics. I found myself lingering over the vegetables, feeling covetous: the ruby bunches of radishes, the broad beans swelling in their pods,...
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Fundamentals #119 - Holy Goat Dragonaut Tropical Sour
Serious question: where have all the brett beers been hiding? Time was, about six or seven years ago, that you couldn’t move for small breweries releasing their latest bretted beer...
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Wine & Food Killers: Shrimp Étouffée and Fin Wines I’m All Ears Pet Nat 2021
Alongside gumbo and jambalaya, shrimp étouffée is a stalwart of Cajun and Creole cooking, and a classic New Orleans dish. Étouffée means “smothered” in French, and in this dish, pink...
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Fundamentals #118 — Lambiek Fabriek Juicy & Wild Muscar-Elle
I got myself in a spot of bother on Twitter recently. It’s something that admittedly happens with a certain regularity, due to my acerbic sense of humour, and the fact...
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Fundamentals #117 — Pressure Drop Cheese New England IPA
“Dank, ripe, delicious” read the tasting notes on the back of this excellently designed can. But while descriptors like these don’t really explain what Cheese, the latest hazy IPA from North...
