Posts Tagged ‘Beer’


Adventures in Ale – British Beer

The Feathers Inn, Hedley on the Hill, is featured in the Times Top 20 Gastro Pubs; they’ve received gold in the North East Tourism Awards; came runner up in the Observer Food Monthly Best Sunday Lunch 2012 category; scooped Great British Pub of the Year 2011, as well as receiving countless others accolades. It’s safe to say the Feathers is a culinary gem in the north of England.

Adventures in Ale is a collaboration between Rhian Cradock, chef and owner of the Feathers, and highly acclaimed beer aficionado Andrew Mitchell, which tonight  is set to showcase both British ales and the delicious foods which complement them. I’ve been asked by Mitch to be official photographer for the night, with payment in food and drink. It took me about a naonsecond to agree!


Ilkley Rhubarb Saison 5.9% – Brewed using world-famous Yorkshire rhubarb, there is earthy spice, and fresh vanilla from this naturally hazy saison. Refreshing on the palate, with a long, satisfying bittersweet finish.

Served with Salt and vinegar North Sea herring, pickled Yorkshire rhubarb, pink fir heritage potato salad, sweet mustard dressing


Wild Beer Co Ninkasi 9% – Named after the ancient Greek goddess of beer, this is an equally divine Belgian-style beer with a copious amount of New Zealand hops, freshly harvested Somerset apple juice and wild yeast. On the nose there’s a bouquet of playfully aromatic notes, a further cascade of striking and sensuous flavours alongside a champagne-like spritziness.

Served with Steamed west coast razor clams with, wild fennel, three corned leek and meadowsweet


Magic Rock High Wire 5.5% – High Wire is our tribute to the pale ales of the West Coast of America; beers unapologetically hop-forward in character. Let your taste buds walk this test of balance. Mango, lychee and lip-smacking grapefruit flavours harmonise against a smooth malt base, culminating in a crisply bitter finish. Are you ready for our tightrope of taste?

Served with Butter poached English asparagus with Wylam duck egg and garden sorrel


Anarchy Sublime Chaos 7% – Brewed in collaboration with coffee roaster HasBean this is a dark, voluptuous stout infused with Ethiopian Guji natural coffee beans, delicately balanced with New Zealand hops.

Served with 24 hour braised ox cheek, wild garlic and barley pilaf, and malted onions, with a Sublime Chaos jelly


Thornbridge Raven Black IPA 6.6% – Five malts and six hops combine to provide bitter chocolate flavours with dark roasted fruits. Voted World’s Best IPA 2012 and 2013 at the World Beer Awards.

Served with Middle White pig’s blood, bitter chocolate mousse and almond biscotti


Hardknott Granite 2013 12.7% – A “vintage” barley wine beer, with aromas of dark fruit, liquorice, caramel, spicy cloves and figs and flavours of currants, molasses, juniper berries and dry sherry.

Served with 5-year-old Doddington’s cheese, air-dried Hedley roe deer, crisp rye bread, homemade quince cheese


This looks like a truly amazing menu, and I cannot wait for tonight! I’ll report back with a few thoughts, tasting notes and photos tomorrow.

Andrew and I are due to resume our quest to drink our way round the Metro system on Sunday, so keep an eye out for a new post on next week.

P 😉


Beer Bread

Posted: February 4, 2012 in drink, food
Tags: , , , ,


Beer Bread made with Odell IPA yeast, and half a bottle of Summer Wine Brewing’s fabulous Cohort, a dark yet very hoppy rye beer.

500g good strong (preferably organic) bread flour
heaped teaspoon salt
heaped teaspoon sugar
tablespoon decent olive oil
150ml/5fl oz warm water
150ml/5fl oz strong dark beer
the yeasty sediment from some bottle conditioned bitter

Mix, knead and prove in your usual way. Manually is good, but I’m lazy, so I let the bread maker do the hard work. Knock it back, turn into an oiled loaf tin, then let it rise in a warm place (on top of the oven is good) for half an hour.

Dust with flour, and optionally sprinkle seeds/herbs on the top. I used some pumpkin seeds and some crumbled hops! Put into a hot oven 220C/425F/Gas7 for ten minutes, then turn down to about 190 and cook for a further half hour. Test by inserting a knife or skewer, which should come out clean.

Remove from tin and leave to cool for a little while – it just makes it easier to cut, although if you’re anything like me you’ll want to be straight in there with some good salted butter 🙂