11 Folgen
Just Add Beer | The Podcast Sharp's Brewery
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Our Just Add Beer Podcast is a collaboration between Sharp’s Brewery and a pool of talented chefs, putting beer on the table alongside easy-to-make, lip-smacking recipes. Beer is thousands of years old and we truly believe that there is a beer for every palate, every dish and every occasion.
www.drinkaware.co.uk
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11. Alan Bird joins Ed Hughes to talk Cornwall, perfect beer and food pairings and Crispy Cornish Rarebit.
Lured to Cornwall by childhood memories of Cornish pasties, saffron buns, crab sandwiches and Cornish ice cream, Alan is a huge ambassador of the county’s wealth of wonderful ingredients.
Having worked at The Ivy restaurant and been personal chef to Lord Andrew Lloyd Webber, it’s only natural that he ended up running his own business catering for VIP clients (Alan Bird Food Etc Ltd). Long-time friends with The Seafood Restaurant’s Stephane Delourme, Alan also worked on the opening of Trevisker’s Kitchen with Henk De Villiers Ferreira. Having created dishes for Sharp’s Secret Bar pop-up, Alan believes that good beer can challenge the best of wines.
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10. 2 Michelin Star Chef, James Knappet, shares his influences, passion for cooking and some of his simple pleasures in life.
2 Michelin Star Chef, James Knappet has worked in some of the best restaurants in the world. He shares his influences, passion of cooking and some of his simple pleasures in life, which includes a pickled egg and packet of crisps. Enjoy ep. 10 of our Just Add Beer podcast.
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9. Chef Steve Marsh joins Ed on the Just Add Beer Podcast, sharing some useful tips on a simple and delicious beef Stir Fry.
This week, Ed is joined by Chef Steve Marsh, who shares some useful tips on a simple and delicious beef Stir Fry.
Steve's motto has always been to start with the best ingredients and let them speak for themselves. He moved to Cornwall over a decade ago, and believes that with the abundance of amazing seafood and vegetables available, there is no better place in the UK where all the ingredients come together so easily. His love for fine dining stemmed from working under Mark Raffan at the Gravetye, and he met Ed Hughes when Nathan Outlaw pipped him to the post for the Head Chef position at the St Enodoc Hotel. With a knack for pairing the earthy flavours of beers with different foods, he helped put a beer and food menu together with Henk at Halfway House.
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8. Henk De Villiers Ferreira, South African born and Head Chef/Owner of Trevisker’s Kitchen and Dining shares his recipe of Doom Bar, Rosemary & Garlic Bread.
South African-born Henk is somewhat famous in Cornwall for his mouth-watering steaks and meat. Inheriting his passion and knowledge about beef from his cattle farming grandfather, his expertise in butchery and the science of beef ageing enables him to serve up some of the most succulent cuts in the West Country. Having developed a loyal following during his five years helming the kitchen at Trevose Golf and Country Club, he has now opened his own Trevisker’s Kitchen near Padstow. His mission is simple: to dish up fuss-free, quality food that echoes the coastal and country lifestyle of North Cornwall.
www.sharpsbrewery.co.uk
www.treviskers.com
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7. Stephane Delourme, Group Chef across all of Rick Stein's restaurants, joins Ed to discuss his food hero and shares his incredible recipe for Hake with Pancetta, Pointed Cabbage & Doom Bar.
Hailing from Quiberon in Brittany, Stephane has always had a penchant for the coast and grew up eating Fruits de Mer instead of Sunday roast. Working in Dublin, Paris and London, he always focussed his cooking around fish and shellfish, honing the skills that led him to become Head Chef at Stein’s Seafood Restaurant – a position he has held for over 20 years and now he's Group Chef across all of Rick Stein's restaurants. His relationship with Sharp’s has blossomed since we worked together to develop Chalky’s Bite in 2006, and since then matching beer with food is a natural part of the dining scene at Stein’s. Stephane believes that beer drinking is in the British DNA and the right beers pair wonderfully with seafood.
rickstein.com/eat-with-us/the-seafood-restaurant
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6. Paul Ripley, renowned Michelin-starred chef with over 35 years of experience, discusses which musician he'd most want to cook for and why he gave Nathan Outlaw a job.
Paul Ripley is a renowned Michelin-starred chef with over 35 years of experience. Head Chef at Rick Stein's Seafood Restaurant by the age of 30, he really is a food celebrity and we're lucky to spend an hour with him. Grab a beer, sit back and listen.
www.sharpsbrewery.co.uk
www.drinkaware.co.uk