This beer needs robust earthy flavours, the malt sweetness will work and interact well with any roasted or grilled meats. The marmalade character complements duck and most fowl. It’s resinous fruitiness means it will also pair well with most salty cheeses.
Pub Grub: Steak and Ale pie; Sausage and Mash; Roast Pork or Belly Pork; burgers with mature cheddar; rotisserie chicken or whole roast chicken with crispy skin.
Pub Dining: Duck breast, served with dauphinoise potato; whole baked Camembert; Rib eye steak; mushroom risotto; Roast beef and Yorkshire pudding.
Gastro/Fine Dining: French onion soup with Gruyere croutons; roast Guinea fowl; pan fried pigeon breast; quail; Steak & Kidney pudding in suet crust.