It's happened again. Over ten years ago it happened with imperial stout - at first too heavy, too rich, too full. Then slowly, over the course of a year or so it started to make sense, the smoothness, the depth, the generousness of flavour and body you get in a well-made strong stout. Something clicked. Then...

Soft tacos are much smaller than tortillas, about the size of a side plate, and have a slightly firmer texture. They're not something you get a lot of in the UK though Londoners may be a little more familiar as there are a number of great street-food vendors doing interesting Tacos (I also had some...

As part of my day job working as the press guy for SIBA, the Society of Independent Brewers, I was asked to talk on Share Radio (a national DAB station focussing on business news) about the new initiative we launched at the Great British Beer Festival this week. You can read more at indiecraftbrewers.co.uk but...

This is a plum of a dish. Simple and relatively foolproof, yet hugely flavoursome and if presented a little better than I did, quite impressive on the plate. The star of the dish is beef short rib. A great hunking, marbled piece of brisket-like meat strapped to gravy-friendly beef bones that add...

This is a recipe I created a few years ago, but which has become a firm favourite amongst beer lovers and loathers alike within my friends and family. It's something I tend to make at Christmas but actually the ham is great all year round and much more cost effective than buying tiny slithers from...

Brettanomyces yeast, or ‘Brett’ if you’re getting your beer-geek on, is a totally ridiculous thing to add to beer. It undoes half of the hard work the brewer did in getting the beer to this point unscathed. It knocks the citrus out of a hoppy beer, it roughs up the edges of a sparklingly clear pale...

A surprisingly interesting piece on the modern wine menu (bear with me) on imbibemagazine.com has spurred me into action after a long, blog-less summer hibernation. The piece, entitled ‘Writing the Modern Wine Menu’, talks about the difficulty in selecting a rounded list of wines...

Flavour is a wonderful thing, yet an enormously complex concept to get your head around. We all know that aroma plays a huge part in flavour, but actually it is the combination of all of our senses; sight, smell, taste, touch (mouthfeel) and even sound that make up the ‘flavour’ we perceive - try...

Beer and food matching relies almost entirely on two simple principles – complimenting flavours or contrasting flavours. Which is a fancy way of saying you either choose a beer which shares some similar flavours with the dish, so perhaps a rich, dark Imperial Stout with a gooey chocolate brownie,...

Tabure is a new modern Turkish restaurant on Spencer Street in St Albans that will officially open its doors to the public on the 27th April. I was invited, along with a number of other bloggers, to the press launch night and I can safely say this place is going to become a firm favourite. The...