Originally published in August 2018.
The event showcased cutting-edge food and beer pairing, prepared by BA executive chef Adam Dulye and BRAT head chef Tomos Parry. This one-off dining experience highlighted the natural affinity between the full flavours of American craft beer and seasonal British produce, cooked on an open fire wood grill.
This one was a pleasure to write even more so to research.
The beef was salty and caramelised on the outside, rare and gamey inside, and served with its fat still intact to give a rich and unctuous texture that stood up to the beer perfectly. Eyes rolled skywards with the first bite. Conversation was instantly refocused. Beer and food can be that good, every bit as much as wine can.
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