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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Wine & Food Killers: Comté Gougères and Casa Lapostolle Collection Semillon Torontel 2017
There are plenty of traditional nibbles that show up during New Year's celebrations: blinis with caviar, smoked salmon canapés, dips aplenty. This winter, I say keep that festivity going...
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The Beer Lover’s Table: Slow-Roasted Delica Pumpkin And Klosterbrauerei Ettaler Curator Dunkler Doppelbock
I’ll tell anyone who’ll listen how much I miss dark beer. I don’t mean pastry stouts or blisteringly hoppy porters – I mean brown ales and doppelbocks, dubbels and schwarzbiers....
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Fundamentals #63 — Pilot Double Mochaccino Imperial Stout
Ah, January, here you are again, replete with blustery dankness (and not the good kind) from endlessly grey, cloudy skies. I’m sure you’ll agree, it’s utterly rubbish. Somewhat remarkably it’s...
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The Beer Lover’s Table: Deep-Fried Mince Pies And St Bernardus Christmas Ale
There’s been a lot of discussion on the food internet lately about what constitutes a mince pie. The controversy kicked off two weeks ago, when US food website The Spruce...
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Wine & Food Killers: Pressure Cooker Short Ribs and Finca Decero The Owl and The Dust Devil
I’m always looking for ways to do the holidays differently. Ham is predictable. Turkey – unless it’s deep-fried – can be dry and disappointing. Roasting beef to everyone’s specifications is...
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Fundamentals #60 - Left Handed Giant X Ulitje Woodland Creatures Milk Stout
Years ago, I used to be something of a Scrooge when it came to Christmas time. These days, however, I’ll take every inch of joyfulness I can get. As soon...
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Fundamentals #59 — Bamberger Keesmann Bräu Herren Pils
Regular readers of this column will know by now that I have a deep fondness for good lager. The more astute of you may remember that when it comes to...
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The Beer Lover’s Table: Chicken Thigh Biryani and Stigbergets Juleljus NEIPA
“A perfectly executed biryani will make you aghast with joy. You will remember it and you will make sure your friends remember it, for days or months thereafter.” As...
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Fundamentals #58 — Villages Beam Fruited Sour
It’s all kicking off in Deptford. You only need to travel one stop south from London Bridge station and you’re suddenly amidst what is surely becoming one of London’s best...
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Fundamentals #57 — Verdant Random Rules IPA
Before opening, if you twist your can of Random Rules – the latest hazy and intensely hopped IPA from Cornwall’s Verdant – you’ll likely notice some lyrics on the side....
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The Beer Lover’s Table: Cassoulet and Aecht Schlenkerla Rauchbier Urbock
What do you pair with a beer that tastes like kindled wood and toffee malts and smoked meat? If you have all the time in the world, the answer might...
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Iago’s Wine Chinuri Skin Contact 2017 (Georgia)
Recently, I happened upon a Twitter thread decrying those who would label orange wine as a “trend”. As Stephen Satterfield of Whetstone Magazine puts it, the style of wine has...
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The Beer Lover’s Table: Pearl Couscous With Roasted Aubergines & Tomatoes and Donzoko Northern Helles
Like many in the craft beer world, I only discovered the magic of lager in the past few years. For me, first there was Pilsner Urquell straight from the tank,...
