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.
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.
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.
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.
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.