Monkfish and Meantime London Lager form a potent combination in this wonderful scampi dish from Pete Biggs of the Great British Chefs. Wild garlic can be foraged and bought in the spring months but if it isn’t available, use a mild aioli instead.View Recipe
Adam Gray’s beer-braised pork recipe beautifully enhances the rich flavour of the pork cheeks with Meantime Yakima Red while the carrots, potatoes and onions add earthy notes to the dish. Perfect with friends for that dinner party or just enjoy for yourself.View Recipe
Duck is partnered with the lesser-known white asparagus, pea cream and an achingly good Meantime London Pale Ale gravy in this recipe from Adam Gray of the Great British Chefs. The potato fondant adds another touch of luxury to this creative concoction.View Recipe
Four different roasted malts go into Meantime's London Stout, creating flavours of black treacle, dark raisins and coffee - all of these perfectly complement the spice, dried fruit and dark sugar used in this recipe. Adding Meantime IPA adds sweet malt flavours and complexity, plus some hoppy bitterness to contrast with the rich flavour and texture of the pudding.View Recipe
This Meantime Pilsner-marinated pork belly from Adam Gray of the Great British Chefs makes a triumphant treat for the barbecue, but it can also be chargrilled in a pan if the weather is rubbish. Dandelion leaves add a nice level of bitterness to the plate and can be easily foraged.View Recipe
This dessert from William Drabble of The Great British Chefs is an absolute treat for any beer lover. Meantime’s perfectly balanced raspberry wheat beer is used in every element in this dish, providing a summery combination of lightly tangy bitterness with a fruity kick. The beer jelly adds an extra element of surprise, containing a nice fizzy kick. Make sure the beer for pouring at the end is ice cold for a beautifully fresh finish.View Recipe
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