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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Fundamentals #130 - Elusive Carve'n Yams Coffee Pumpkin Porter
Pumpkin beer is perhaps the most misunderstood of all beer styles. Each autumn, when it makes a return, these sweet, malty and spicy concoctions are repeatedly lambasted by their detractors, while those who love them...
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Fundamentals #129 — Brouwerij Kees Colin the Caterpillar Imperial Pastry Stout
Remember the feeling of being a kid, and standing in front of the pick’n’mix counter? All of those colours and shapes: fizzy cola bottles, sour cherries, red bootlaces, liquorice allsorts,...
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Wine & Food Killers: Beetroot and Whipped Goat Cheese and Feta Galette with Lo Fi Gamay/Pinot Noir 2021
I am overjoyed to report that baking season is finally back. Turning on your oven is no longer a misery – actually, as it heats up your kitchen and fills...
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Fundamentals #128 — Azvex Hotel Tickets Pale Ale
The last time I was in Liverpool was on St Patrick's Day. In this city – known by some as the second capital of Ireland – it hits a little...
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The Beer Lover's Table: Italian Sausage Hoagies and Weihenstephaner Festbier
Oktoberfest is back. For the first time since the pandemic began, the annual festival is returning to the Theresienwiese in Munich. The event is a larger-than-life spectacle of supersized beer...
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Fundamentals #127 — Burnt Mill Glow State NE Pale Ale
I don’t know if you saw the news, but the other day, the Queen died. I am no royalist – quite the opposite, in fact – but when the news broke,...
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Wine & Food Killers: Rigatoni with Carrot and Saffron Cream Sauce and Ovum Big Salt Orange Rosé
It feels fitting that Ovum Big Salt Orange Rosé’s colour is best described as “sunset”. After months of blaze and heat, we are undeniably at summer’s end, all that heat...
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Fundamentals #126 — Duration x Forest & Main A Shared Sky Saison
Philadelphia will always occupy one of the warmest spaces in my heart. It’s the first city I went on a “work trip” after I quit my job to go freelance in 2016, after...
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We're hiring - part-time superstar wanted for our Peckham/East Dulwich shop
With the sad news that our longest-serving team member Lewis is leaving the nest after more than seven years, we're looking for a new superstar barista/sales assistant to join us on a part-time...
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The Beer Lover's Table: Vegetarian Keema and Baron Brewing Culprit New England IPA
Back in university, I was lucky enough to room with my friend Sarah, who wasn’t just an all-round lovely human but also a talented cook and baker. One of her signature...
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Fundamentals #125 — Villages x Little Earth Project Homegrown English Lager
I am writing this at a brand new desk, so fresh out of the flatpack it still smells of freshly sawn wood and musty cardboard. The desk sits in what is...
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Wine & Food Killers: Roasted Rack of Lamb with Herbes de Provence Salsa Verde and New Potatoes and Domaine Mosse Bangarang Rouge
Listen, I know it's been a summer of heatwaves – maybe you're in the middle of one while you're reading this. You might be propped in front of your fan, or out...
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Fundamentals #124 — Full Circle Brew Co Half Nelson IPA
I love it when breweries kick on, especially when this involves releasing a beer that comes out of nowhere and knocks my little cotton socks off. One brewery to do...
