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: Braised Duck and Barley Stew with Braybrooke Beer Co Harvest Festbier
I had a relatively mild case of COVID-19 in March and, after losing my sense of smell, I found it has returned mostly intact… barring one or two peculiarities. The...
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Fundamentals #81 — Pastore Brewing & Blending Tropicale Acido
October is a month that encompasses both change and the need for greater balance and stability. The drawing in of the nights, colder, wetter days, and leaves fading to ochre...
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Wine & Food Killers: Pumpkin, Mushroom and Ricotta Pie with Gentle Folk Village Pinot Noir 2019
In my early days of learning about wine, Pinot Noir intrigued me from the start. There was its fickleness, its delicacy: thin-skinned Pinot is sublime in good years, but can...
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Fundamentals #80 — Siren Hard Pour Broken Dream Nitro Breakfast Stout
I have something of a confession to make. Throughout lockdown a craving has risen within me, a desire that can only be sated by giving in to its unreasonable demands:...
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The Beer Lover’s Table: Mediterranean Orzo with Prawns and Marinated Feta and St Bernardus Wit
Remember beaches? The faraway ones, I mean. The ones that took a train and an airport bus and an ungodly early budget flight to reach? Remember the hassle of it...
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Fundamentals #79 – Almasty Kush DIPA
I thought I was bored of New England IPAs. There was a time, like many of you reading this I’m sure, when I found myself in constant pursuit of The...
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Wine & Food Killers: Fusilli with Slow-Roasted Cherry Tomatoes and Goat Gouda and Arianna Occhipinti SP68 Bianco 2019
Early September is always a period of in-between, a time of shift and recalibration. The body has stored up memories of all those years of back-to-school returns. An autumnal...
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Fundamentals #78 – Vinohradský Pivovar 11 Czech Pilsner
It is officially 'taps aff' weather. As I write this [in the August heatwave, but feel free to apply it to the current September one - Ed], London is experiencing...
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The Beer Lover's Table: Stone Fruit Spoon Cake and Schneider Aventinus Tap 6 Wheat Doppelbock
I discovered Jerrelle Guy's recipe for strawberry spoon cake, published in NYT Cooking, several months back – just in time to bring it along to a friend's backyard pizza party...
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Fundamentals #77 - Elusive Brewing Oregon Trail West Coast IPA
Over the course of my various travels to the USA, I’ve been fortunate enough to visit parts of the famed Oregon Trail. The 2,170-mile route once connected various towns along the...
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Wine & Food Killers: Warm Spiced Tomatoes and Broad Bean Salad with Andrea Occhipinti Alea Rosa Rosato 2019
We've entered the time of year when turning on the oven feels like death; when the heat makes any kitchen project that takes more than 30 minutes unbearable. Right now,...
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Pet Nat Block Party
If you follow us on social media, or remember those happy pre-virus days in the shops, you’ll know how much we all love extolling the virtues of a new...
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Fundamentals #76 — Donzoko Big Foam Rustic Lager
Foam is unquestionably one of the most joyous parts of drinking beer. Most European nations already know this. Take the Dutch or the Belgians, for example: deftly serving up chalice...
