We've teamed up with the Great British Chefs to bring you four cracking courses, developed by some of our country's most exciting and talented chefs. Each dish features a different Meantime beer, and we'll be releasing the recipes on this page across the next few weeks. All you need to do is dust off the spatula, invite your mates over to ‘Dine With Meantime’, and then share your creations with us on Twitter, Facebook and Instagram.

Starter by Steve Drake
Chicory braised in Meantime IPA with pickled peach
Serves: 4 people   |   Cooking Time: 30 minutes
  • 2 chicory, large
  • 165ml Meantime IPA, decanted
  • 1/2 orange, juiced
  • 2 tbsp olive oil
  • 2 peaches, ripe
  • 170ml distilled vinegar
  • 140g caster sugar
  • 50ml peach juice
  • 25ml hazelnut oil
  • 25ml olive oil
  • Chardonnay vinegar, to taste
  • 1 bunch sweet cicely, chopped
  • Salt
To Serve
  • 1 red chicory, small
  • 16 slices ham, preferably Monmouthshire
  • 150g Gruyère
  • 1 tsp poppy seeds, toasted
Download PDF
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Chef Profile
Steve Drake

Having worked his way up from South End Technical College to winning the elite Roux Scholarship, Steve Drake is finally running his own Michelin-starred restaurant.

Steve Drake has amassed an incredibly impressive culinary pedigree - his professional career took off whilst working at The Ritz in London, before moving on to work under prestigious chefs such as Nico Ladenis, Tom Aikens, Marco Pierre White and William Drabble.

Drake’s unique and imaginative flair in the kitchen earned him his first Michelin star as head chef of Drake’s on the Pond in Abinger, before he opened his own restaurant, Drake’s, in Ripley in 2004 - which has held a Michelin star and three AA rosettes ever since.

Fish Course by Tony Fleming
Scallop with Meantime London Pale Ale braised breast of lamb
Serves: 4 people   |   Cooking Time: 330 minutes
For the marinated lamb breast
  • 1kg lamb breast, de-boned
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 5 anchovy fillets
  • 1 garlic bulb, cloves peeled and chopped
  • 1 bay leaf
  • 25g coriander seeds, crushed
  • Rock salt, for seasoning
  • Vegetable oil
To braise the lamb
  • 2 carrots, coarsely chopped
  • 2 celery sticks, coarsely chopped
  • 2 onions, coarsely chopped
  • 1 tbsp tomato purée
  • 200ml white wine
  • 330ml Meantime London Pale Ale
  • 2l brown chicken stock, or lamb
  • Rock salt, for seasoning
  • Vegetable oil
For the anchovy mayonnaise
  • 20g anchovy, salted
  • 1 tsp lemon juice
  • 1 egg yolk
  • 1/2 tsp Dijon mustard
  • 1/2 tsp white wine vinegar
  • 200ml vegetable oil
  • Salt
  • Pepper
For the lemon zest confit
  • 1 lemon
  • 25g sugar
  • 50ml water
For the broad bean purée
  • 100g broad beans, fresh, shelled weight
  • 200ml vegetable stock
  • 1/4 large onion, finely chopped
  • 15g butter, cold
For the mint oil
  • 75g mint
  • 75ml extra virgin olive oil
  • 75ml vegetable oil
To Serve
  • 200ml Meantime London Pale Ale
  • 100g broad beans, fresh, shelled
  • 200ml vegetable stock
  • 4 scallops, shucked, each weighing 110-120g
  • 8 sun-dried tomatoes, finely chopped into slithers
  • Oyster leaves
  • Rock salt
  • Vegetable oil
  • Unsalted butter
Download PDF
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Chef Profile
Tony Fleming

Tony Fleming is executive chef at Angler, the acclaimed seafood restaurant on the top floor of the South Place Hotel in Moorgate.

As a young chef Tony Fleming was greatly influenced by the heroes of classic French cooking - Pierre Koffman, Nico Ladenis, Anton Mosimann - and such icons left their mark on his approach to cooking. For Fleming, precision and technique are the cornerstones of good cooking along with quality ingredients, passion and a genuine love of food.

After working under Richard Neat at Oxo Tower and Marco Pierre White at Criterion Tony Fleming took over the running of the Angler in 2012, winning the restaurant its first Michelin star after just one year in charge.

Main Course by Adam Byatt
Ox cheek, Meantime London Porter and onion cottage pie
Serves: 4 people   |   Cooking Time: 290 minutes
Cottage pie filling
  • 1.5kg ox cheek, dry aged
  • 3 carrots, peeled
  • 1/2 leek, trimmed
  • 1/2 bunch thyme
  • 3 onions, peeled and thinly sliced
  • 2 star anise
  • 5g peppercorns
  • 3 garlic cloves, peeled and halved
  • 250ml Meantime London Porter
  • 1.5l chicken stock
  • 2 centre-cut beef marrow bones, 10cm long and cleaned any sinew
  • Vegetable oil
  • Salt
  • Black pepper
Mashed potato
  • 2 Désirée potatoes
  • 40g butter
  • 100ml milk
  • Sea salt
  • Black pepper, freshly ground
To serve
  • 1/2 bunch rosemary
Download PDF
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Chef Profile
Adam Byatt

Adam Byatt’s career has taken in Claridges, the Berkeley Hotel and The Square – the latter working under Philip Howard – but it was Thyme, which he opened in 2001 in Clapham, south London, which saw him established as one of the capital’s most talented chefs.

With multiple accolades now under his belt, in 2006 he opened a second Clapham restaurant, Trinity, which was awarded three rosettes and the AA’s prestigious London Restaurant of the Year.

His passion for British heritage food – classic dishes refined with a contemporary elegance – is well recognised, and his unpretentious food, executed with accomplished flair, continues to be received with acclaim.

Dessert by Adam Gray
Black treacle and Meantime Chocolate Porter pudding
Serves: 8 people   |   Cooking Time: 60 minutes
For the Chocolate Porter and treacle pudding
  • 175g plain flour
  • 50g cocoa powder
  • 1 tsp baking powder, heaped
  • 1 tsp bicarbonate soda, heaped
  • 2 eggs
  • 150ml Meantime Chocolate Porter, plus extra to brush on the puddings after cooking
  • 150ml rapeseed oil
  • 2 tbsp black treacle
  • 75g caster sugar
  • Butter for greasing
For the Chocolate Porter custard
  • 600ml Meantime Chocolate Porter
  • 300ml double cream, at room temperature
  • 5 egg yolks
  • 50g caster sugar
To serve
  • 32 Griottine cherries
  • Micro cress
Download PDF
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Chef Profile
Adam Gray

Adam Gray started his kitchen career at The Red Lion in Northamptonshire washing pots. He returned to the pub in 2011, this time as co-owner, transforming the pub into one of the area’s top culinary destinations.

He trained under esteemed chefs such as Bruno Loubet and Raymond Blanc, before a meeting with Gary Rhodes signalled the beginning of a ten year collaboration. After heading Michelin-starred City Rhodes, he opened Rhodes Twenty Four – securing 3 AA rosettes and a Michelin star, which he retained for eight years until leaving to set up the Red Lion.

In 2014, he joined Skylon at the South Bank as executive chef, coupling the stunning, panoramic views with inventive seasonal British cuisine.