Grill & Barrel Craft beer and local meat
EXCLUSIVE!
Goldie Lookin Chain Interview with the rappers turned brewers
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PLUS Lamb neck: we show this neglected cut some love the brains behind + MeetBristol Beer Factory
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Add kid meat to your menu
Behind the labels The creative origins of Welsh beer art
Sumptuous recipes
From tasty pulled pork to Guiness brownies, it’s all here
www.jomec.co.uk/grillandbarrel
APRIL 2014
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Meet the team Editorial Emma-Louise Pritchard Matt Ayres Eloise Mclennan Anna Fearon Sophie Jones Website Rachel Carter Will Martin Georgia Hathaway Addy Newton Kate Curran
Design Beth Kennedy Megan Nisbet Mia Holt Alex Blake Sophia Epstein Social media Kirsty Hatcher Sally Biddall Alice Pattillo Stuart Knapman Jordan Harris
Contact the team at grillandbarrel@gmail.com
contents Regulars 4 News
in the grill
8
Find out what unusual ingredient was on the menu at a Nigerian restaurant
Greetings from Grill & Barrel! We are dedicated to bringing you the best in locally produced meat and beer – has there ever been a better match? We don’t think so and hopefully, after sampling our Unloved Cuts recipes, getting your teeth into our G&B news or trying out our How To’s, you might just feel the same.
8 Meat spotlight
Never tried goat? We talk to kid farmer Lizzie Dyer on why you’re missing out
10 Unloved cuts
How to get the most out of lesser known cuts. This month: lamb neck
22 Beer spotlight
Take a tour around innovative brewery Bristol Beer Factory
Features
Lizzie Dyer shows us the joys of kid farming and shares some delicious recipes – page 8
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in the barrel
Ever tried Holy Fuck sauce? Discover this spicy treat and more
13 A day in the life
Farmer Polly Davies on why the all hard work is worth it
14 Mighty mackerel
This humble fish may be the best thing to hit our pans since the steak We take a look at how easy it is to make your own spitroast
24 Inside the brewery
What does it take to get the perfect pint from idea to reality? We find out
26 Learn the labels
Explore the creative inspiration behind our favourite Welsh beer art
28 Goldie Lookin Chain
Rhys Hutchings tells us how the band are entering the brewing world
30 Cardiff bar crawl
Why the Welsh capital offers so much to discerning drinkers
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Too good to be true Five fictional pubs and diners we wish were real - and why you should too
Check out The Grill section for enticing meaty features and recipes, from the rigours of kid farming to ideas for cooking lamb neck. And if it’s beer you’re after you’ll love The Barrel, where we interview Goldie Lookin Chain and explore the artistic origins of our favourite labels. Why not join us across our platforms for some behind the scenes brewing videos on our website, interactive quizzes on our tablet edition and irresistible recipes on our mobile app.
12 Dipping delights
16 How to
Welcome to the magazine
We see how Goldie Lookin Chain are exploring the world of brewing – page 28
Recipes 9 Pan-roasted kid chops with blackberries and sage
9 Slow roasted kid shoulder with root vegetables
11 Lamb neck stew
Here at Grill & Barrel we see our readers as family, so if you have a recipe idea, would like to be part of our monthly Spotlight feature or are interested in advertising with us, please contact us at grillandbarrel@gmail.com Enjoy, we’ll see you next month.
Find us online www.jomec.co.uk/grillbarrelmag
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18 French onion and cider soup 18 Beer batter tempura prawns 19 Pulled pork with apple sauce 20
Guinness hangover brownies
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News
Hot off the grill Words: Emma-Louise Pritchard
BrewDog and Honest Burgers present: The BrewBurger
BrewDog co-founder James Watt and Honest Burgers co-founder Tom Barton have dreamed up a boozy burger. Photo: BrewDog
Elbow release new ale Popular band Elbow have teamed up with Marston’s brewery to release their second beer, Charge, a refreshing golden Pale Ale. Charge boasts a spicy American feel but retains the traditional essence of British real ale. It is named after a track on their new album The Take Off and Landing of Everything, which comes out on 10 March. Elbow’s first beer Build A Rocket Boys with Robinson’s Brewery was a massive success and raised £40,000 for the OXFAM East Africa appeal. You can get 12 bottles for £17.99 on their website www.elbowbeer.co.uk. Tweet us @grillbarrelmag to share your thoughts on the beer.
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British band Elbow have released their second beer, Charge. Photo: Ben Houdijk
The leading player in the UK’s healthy craft beer scene, BrewDog, and one of the fastest growing food brands, Honest Burgers, have joined forces to create an exciting beerinfused burger and an accompanying beer. The BrewBurger is made with aged beef, partnered with Comte cheese and bacon, candied with BrewDog’s legendary amber ale, 5AM Saint. The specially brewed Bourbon Baby beer is designed to enhance the taste of the BrewBurger with notes of spice and brown sugar. BrewDog’s James Watt,
World’s first ever beer flavoured jelly bean is made Jelly Belly US has released the world’s first beer flavoured jelly bean – the Draft Beer bean. Jelly Belly insist that beer has been a highly requested flavour for decades and it has taken three years to perfect the German Hefeweizen-inspired ale recipe. You can order the beans off their website: www.jellybelly.com Food porn crackdown Two Michelin star French chefs want to put a stop to customers taking photographs of the food in their restaurants. Gilles Goujon, three star chef in the south of France, believes it is extremely bad etiquette and that every time his dishes appear on social networking sites it detracts from their overall appeal and makes them more commonplace. Another chef keen for change is Alexandre Garthier, who has even gone as far as printing a ‘no camera’ logo on his menu to discourage people. You won’t believe it! Police have arrested 11 people and closed a hotel restaurant in Nigeria after discovering they had been dishing up human meat. The restaurant was selling human as an expensive treat on the menu and the authorities have said they were even promoting roasted human head. That’s enough to make you feel slightly hot-headed!
co-founder, says, “The pairing for the BrewBurger demanded something totally new and distinctive that worked with such a complex creation, and that was precisely our approach in creating Bourbon Baby. It’s also the first time a burger has come with an ABV, which is pretty cool.” The beer and burger meal deal is available for just £15 at Honest Burger restaurants and selected BrewDog venues from 3 March to 2 April. For more information on availability visit www.BrewDog.com or www.HonestBurgers.co.uk
A happy trader serving up a treat at the festival. Photo: Craft Beer Rising
Craft Beer Rising Festival From 21 to 23 February, Craft Beer Rising Festival hosted a weekend of beer, street food and music on East London’s famous Brick Lane. The festival gave both the biggest and smallest names of the brewing world a chance to present their prize poison to the beer lovers. Danny Champken from Welsh brewery Brains says his favourite craft beer was Bragging Rights. He says, “It’s subtly sweet and refreshingly spicy and went down a storm as ever. Customers were all pleased to hear its availability in many Tesco stores across the UK.” For more information about the beer festival or if you feel like getting in the mood for the festival next year, read our full article on our website at www.jomec. co.uk/grillandbarrel
BEER OF THE MONTH BrewDog are known for their eccentrically named beers, have launched the world’s first ever protest beer. Hello My Name is Vladimir is a craft beer that has been designed to object to the Russian President’s controversial stance on ‘homosexual propaganda’ ahead of the Winter Olympics. The limited edition beer contains Limonnik berries, which are regarded by some Russian hunters as helping to enhance male sexual performance. The IPA carries a colourful label which embellishes the president in make-up and the guys at BrewDog have even sent him his very own case. James Watt, of BrewDog says, “We sincerely hope that when Vladimir Putin is tired from a day riding horses with his top off that he reclines on a velvet chaise longue and has one of his handsome helpers wet his whistle with a glass of Hello My Name is Vladimir.”
News
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Tweet @grillbarrelmag What’s trending on Twitter @whisky4everyone Tried some great beer & met some great people at the Craft Beer Rising event last weekend inc @Redwellbeer @ EmilyLarrad & @ NeneValleyBrew :)
@FRUK Elbow have created their own beer called Charge which is brewed by Marstons: @ElbowBeer A fine English Pale Ale.
Photo: BrewDog
@StephBullock76 A restaurant in Nigeria serving human meat? Is this true? I literally gagged a little.
8.2% double IPA, priced at £2.89 per bottle BrewDog have developed their own ironic hash tag #NotForGays for their new beer. Send them a tweet and let them know what you think about it @brewdog
@JustOpenedLdn We think this is possibly the best partnership that has EVER happened. @brewdog @ honestburgers #BrewBurger
the grill Carnivores, condiments and cooking
Spotlight Just Kidding
Lizzie loves goat meat, and she’s not kidding around
Photos: Sean Allard
Words: Kate Curran
Despite its global popularity, goat meat has yet to take off in the UK. Grill & Barrel discovers one goat business getting down with the kids and looking to buck the trend
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here’s a new kid on the butcher’s block and it’s rustling up a storm among some of the UK’s top chefs. Lizzie Dyer is the mastermind behind ‘Just Kidding – Purveyor of Quality Cotswold Kid Meat’. Inspired by her time in India and her the Royal Agricultural University, Lizzie set up her free-range kid meat business on the outskirts of Cirencester. So, what does the meat taste like? Which is the best way to cook it? And more importantly, where can you get hold of some? We found out.
How would you describe the flavour of kid meat? It has a delicate, subtle flavour. Some people don’t like lamb because they think it’s too strong, but kid meat isn’t – it’s not gamey either.
Are the kids well behaved? They are incredibly mischievous. You can’t herd a kid – they follow you. It’s like having a pack of dogs. They’re at your feet, jumping up, chewing you – they love human interaction. They’re exceptionally clever.
For slow-cook kid cuts, Lizzie suggests cooking with spices, chickpeas and saffron. With a longer cut you can put more robust flavours together. Quick-cook cutlets are great with olive oil, fresh herbs and best cooked pink
How old are they before they end up on our plates? I only produce kid meat, so they are all under a year old but it tends to be around six months – that’s what the chefs usually like. Its like spring lamb. 8
Which cuts are the most delicious? The racks and cutlets are a delight. A shoulder or a leg makes a beautiful roast. It’s quite versatile though, every cut you can get off a lamb you can get off a kid – shanks, all sorts!
Would kid meat work on a barbecue or grill? Absolutely, because you can marinade it and we flatten breasts for this purpose. It is great on a griddle pan, or ideally a barbecue, as it crunches up which is delicious. We also make burgers. How does it compare health wise to lamb? Kid is lower in saturated fat than any other meat. For instance, lamb has 7.3g of saturated fat and kid has 0.79g. Kid has the same level of protein as beef and it has a higher level of iron. Music to our ears! How can we get hold of some? Most people contact me through my website as they like to arrange cuts around a budget. We also have a page on ‘Big Barn’, similar to an online farmers market, which displays most of our cuts. As long as you don’t order on a Friday, it will be delivered the next day.
Find out more about Lizzie’s business and order your own cuts at her website: www.cotswoldkidmeat.com
The Grill | Spotlight
If you fancy trying kid meat but aren’t sure where to start, here are some of Lizzie’s favourite recipes. Check out her website for more goat goodness Pan roasted chops with blackberries and sage
Serves: 2 Preparation: 10 mins Cooking: 45 minutes
It may sound unusual, but blackberries are the perfect partners for kid meat. This is a wonderful seasonal recipe which makes great use of the plentiful supply of blackberries that can be found during the Autumn months. Sage is not just for chicken or pork; it works really well with the delicate flavour of the kid meat. Be careful not to use too much, though. Too much sage can make your dish taste soapy.
Ingredients
Slow roasted shoulder of kid with root vegetables
Serves: 4-6 Preparation: 25 minutes Cooking: 3.5 hours
This one dish wonder makes for the ultimate low-maintenance dinner. Simply shove in the oven and leave to cook for a few hours. This cut requires slow, gentle cooking, so be patient and you will be rewarded with sticky, golden-edged vegetables and melt-in-the-mouth kid meat. Served with a side of buttered new potatoes, it’s the perfect choice for a robust Sunday lunch. This recipe is incredibly versatile; any leftover meat is perfect sandwiched in between a buttery floured roll for lunch the next day. We like to pair this dish with a sprightly pale ale to really bring out its flavour.
Ingredients
Method 1. Melt the butter in a pan and add the
seasoned chops. Brown for a few minutes, then pop in the oven for 5-10 minutes.
Knob of butter Chops – loin or rib, approx. 500g Small shallot, finely chopped Fresh sage, chopped (3 or 4 leaves) ½ tsp ground cinnamon Glug of dry white wine or vermouth 60ml milk 50g blackberries Salt and pepper to taste
2.
Remove the chops. Add the shallot to the pan, then the sage and cinnamon.
3.
Add the wine after a few minutes. As it boils, quickly scrape off all the nice brown bits the meat has left.
4.
Add the milk and blackberries, boil for 1 minute, then ladle over the chops.
Method 1. Preheat an oven to 165°C. Melt the
butter, add the oil and rub over the meat.
Butter and olive oil 1.4-1.8kg kid shoulder (bone in) 2 onions, cut into chunks 2 carrots, sliced 1 fennel head 6 garlic cloves 3 fresh thyme sprigs 3 fresh oregano sprigs 2 bay leaves 360ml beef or chicken stock (may need a little extra) 240ml red wine 1 tbsp tomato puree Dash of red wine vinegar Salt and pepper to taste
2.
Place all the herbs and veggies in a roasting tin, stir it all up and add the shoulder by placing it on top. Pour the stock and wine into the bottom of the tin over the veg (but not over the meat).
3.
Place the tin into the oven and roast for about 2.5 – 3 hours. Turn the meat about twice throughout, basting as often as possible (every 20 mins or so is ideal).
4.
Remove the meat from the pan and strain the sauce, pouring it into a saucepan. Bring the juices to a simmer and whisk in the tomato paste, vinegar and seasoning. Allow the sauce to reduce, then serve with the meat and vegetables.
Leftover goat roast makes for a delicious burger
Unloved cutS Fan of meat but bored of plain old chicken breast? It’s time to try this heart warming stew and show the underused neck of lamb a little love
Neck of lamb m ay be ch eap but that d oesn’t m , you sho ean uld respect. n’t show it a lit tle T your lam he key to maki ng b really to leave deliciou s it cooki n g for as is as you c l o n an – we ’re talki g three or n g four ho urs at a low tem peratur e
The Grill | Unloved Cuts
For great flavour and melt-in-the-mouth meat, cook your lamb for as long as you can
The neglected neck
Photos: Alex Blake
Words: Beth Kennedy
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eck of lamb truly is an unloved cut. It’s rarely seen nestled in amongst the mince in the supermarket aisles, so you’ll probably have to make a trip to the butcher’s to get your hands it. Don’t worry if you can’t see any laid out on the counter – chances are you’ll have to ask your butcher to prepare you some. Alternatively, you could ask for the scrag end, a cut which can be found only a little above the neck and will taste the same. As you’d expect, the cut comes from the neck of the animal, which means that you’ll find little splinters of bone hiding in amongst the meat. You can also expect to find white fat running throughout. It’s these bones and fat which have made the neck an unpopular choice in the past, but these are actually the reasons why it is so wonderful to cook with. The fat melts away, giving your dish a sticky, moreish quality and the shards of bone add incredible flavour. However, perhaps the best part is that neck is incredibly good value. You can buy enough to feed four generously for just over a fiver, making it the perfect cut for a thrifty Sunday lunch. We’ve used our neck of lamb to make a tasty stew, but it’s also perfect for fragrantly spiced curries and tagines.
Lamb neck stew Preparation time: 25 minutes Cooking time: 1.5 – 4 hours Serves 5
Ingredients
2 tbsp plain flour salt and black pepper olive oil 6 pieces of lamb neck 2 carrots, washed and roughly chopped 1 large onion, chopped 1 clove of garlic, crushed 2 celery sticks, washed and chopped 1 large glass of red wine 1 chicken stock cube 1 sachet of bouquet garni herbs a pinch of rosemary 2 bay leaves 8 mushrooms, sliced 3 anchovy fillets
Method 1. Put the flour onto a small plate and
season with salt and black pepper. Coat the raw meat in it.
2.
Put a large pan on a medium heat and add a tablespoon of olive oil. When the oil is hot, cook the meat for 2 minutes on
each side in batches of 3. If the pan starts to dry out, add more oil.
3.
Remove all the browned meat from the pan. Turn down the heat, add a little more oil and tip in all the vegetables except for the mushrooms.
4.
After about 10 minutes, the vegetables will have softened. Add the meat back into the pan. Pour in a glass of red wine and crumble in the stock cube. Next, add enough boiling water to cover the meat and vegetables.
5. Once the mixture is boiling add the
bouquet garni herbs, rosemary and bay leaves. Boil the stew for 2 minutes and then cover the pan with a lid. Simmer the stew on a low heat for up to 4 hours.
6.
Add mushrooms and anchovy fillets 10 minutes before the lamb stew is done. Give the stew a final stir and add salt and black pepper to give extra flavour. Serve with mustard mash and green beans.
TOP TIP DON’T wash your mushrooms under the tap as they will absorb all the water and become slimy. Just flick off any dirt with your fingers.
The Grill | Four of the best
Chilli Bacon Jam
Eat 17’s Bacon Jam has been a runaway success in London. Created almost by accident when its inventors decided to mix sumptuous Denhay bacon with onion jam and see what happened. The company has branched out with Chorizo Jam and the vegetarian Onion Jam, but it’s their Chilli Bacon Jam that really does it for us. It’s packed with chipotle chilli, coffee, lemon juice, bourbon, garlic and rosemary, so try a dollop in a burger and you’ll be in piggie paradise. £2.39 from www. waitrose.com
Holy Fuck Hot Sauce
Created by Mark Gevaux, AKA The Rib Man, the appropriately named Holy Fuck Hot Sauce is only for the brave or reckless. Made from scotch bonnet chillies and the infamously powerful Naga Jolokia chilli, Holy Fuck is actually one of The Rib Man’s milder sauces but still packs a delicious punch with every bite. If you’re feeling adventurous, try his equally well-named Christ on a Bike or Holy Mother of God sauces. Just don’t say we didn’t warn you... £5 from www.TheRibMan.co.uk
Dipping Delights Four of the best British condiments Words: Alex Blake
Finding the perfect condiment can be a tricky business. But fear not! We’ve scoured the land to bring you the best Britain has to offer - take your pick and enter foodie heaven
Lapsang Souchong Mustard If you’re looking for an unusual condiment to spice up your mealtimes, The East India Company’s Lapsang Souchong Mustard might be just what you need. Drawing on the company’s powerful history in tea making, the Lapsang infusion adds a smoky dimension to an English classic and takes it into exciting new territory. Serve it up with bangers and mash for a dinnertime treat that won’t soon be forgotten. £3.95 from EICfinefoods.com
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Scrummy Scrumpy Jelly with Sage If pork’s on the menu then nothing beats a good spoonful of applesauce, and Scrummy Scrumpy Jelly with Sage is one of the best out there. Equally at home with a Sunday pork roast or with a good mature cheese, you need this sauce in your life - the sooner the better. £3 from www.the-preservation-society. co.uk
The Grill | A day in the life
A day in the life of Polly Davies
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There’s way less money in farming, but it’s way more fun
Words & Photos: Sophia Epstein
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day in the life of a farmer begins them all the more delicious. As Polly says, early. Really really early. “We have a small amount of stuff that’s all Today at 5AM, Polly Davies, a very high quality.” thirty-year-old mother-of-one, was up Slade Farm Organics won several gold checking for new born lambs. “I had stars at the Great Taste Awards in 2012, the early shift,” she says. “When you’re with their organic pork shoulder at the lambing you go around and check to see if top with three gold stars. “Our pork is anything was lambed during the night.” good because it’s outside pork.” Polly Polly is in charge of Slade Farm, explains, “Most of the pork you get from an award-winning organic produce the supermarket is now from animals that supplier with the following philosophy, “Farming should I love ewe too! be a naturally sustainable system that does not rely on artificial inputs.” It’s very much a family business; Polly’s mother Rosamund even answers questions for her in our interview. But they can’t do it all, so the Davies have two live-in workers as well as their seasonal employees. “I only have to do stuff when stuff goes wrong in theory,” says Polly. But don’t be fooled, she is very busy. “It depends what’s happening.” Polly explains, “Some days we have to check the fat lambs to see if they’re ready, so you go around and feel their backs to check if they’re ready to are bred inside, ours aren’t.” That’s the go to market or not.” secret to their acclaim. Plus, says Polly, “We’ve got a very good butcher.” Award winning produce Tending to the animals is just one It’s a very hands-on process. The farm, part of Polly’s day. “We also do dry which runs along the Glamorgan coastline hanging,” she says, “which makes it very from Southerndown, is not built for different from the stuff you get from a animal mass production, so each animal supermarket, which is wet cut. can be individually cared for, making “It makes the meat a lot stronger in
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taste because the water quantity goes down massively so you get a much more intense flavour.” This, paired with the fact that they farm traditional UK breeds, Aberdeen Angus and Hereford cows, which are stocky and square with fat running through the meat, means Polly’s end product is well worth the effort. “They’re not a lean meat,” she says, “but the advantage of having the fat running through the meat is that when you cook it, it cooks from the inside out as well as the outside in, so it’s tastier.” Waste not, want not Part of their selection of meat is used to fill their meat boxes which Polly takes orders for throughout the day. They don’t waste anything. When asked, if she does everything, she says simply, “Yes. Because you cut up the animal, therefore you get everything.” They even sell the bones, how’s that for an unloved cut? Although two years ago she worked in construction, Polly insists she would never go back, “There’s way less money in farming, but it’s way more fun.” “Being outside a lot is brilliant compared to an office job,” she says. But what’s the downside? She thinks about it. “You have to wash more clothes,” she says finally. “Your clothes do get buggered.” If you fancy a Slade Farm meat box, they range from £30 - £100 and details can be found on their website: sladefarmorganics.com
The Grill|Mackerel
This versatile fish can even be curried! Madras and mackerel are the perfect partners in crime
“Mackerel sky, mackerel sky - never long wet, never long dry.” Is this the perfect British summer?
The Mighty Mackerel Words: Sophie Jones
Toss mackerel in flour, fry it in butter and serve it with bread for an alternative cooking option
Photos: Addy Newton
Native to the British Isles, rich in oily goodness and the tastiest fish to grill, could the humble mackerel be the best thing to hit pans since the beef burger?
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ost people don’t immediately think of fish as a thing of beauty. With their jellied, lidless eyes, flapping gills and slimy scales, it’s no wonder movie directors make their futuristic aliens so fishlike in all their oozy unpleasantness. However, up close it is hard to call the mackerel an ugly beast. The long slender torso, mermaid-like tail fins and stunning metallic tiger-stripes set the mackerel apart from other common sea water fish. Not to mention, it tastes absolutely, completely and utterly delicious. Mackerel, as it happens, is also an excellent health food. A source of the elusive omega-3 fatty acid (something we humans need but cannot synthesise), it gives us extra brain power, helps memory and takes care of our hearts. It also contains vitamin D, which, in these sun-deficient days, our bones are crying out for. As one of Britain’s most historic and plentiful fish, the mackerel should be leaping onto our dinner plates on a regular basis. Good fish, bad fish Last year mackerel lovers were dismayed to hear that the Marine Conservation Society (MCS) removed the silver bullet of the sea from the list of safe fish, as they found that overfishing had caused serious depletion in mackerel shoals. Six months later, the MCS pulled a swift U-turn, sending mackerel back onto menus in May 2013. This left consumers in a state of confusion. The MCS are pretty clear on the matter now as it all comes down to how and where the fish is caught. “To ensure the mackerel you buy is as sustainable as possible,” they say, “only source fish caught locally using traditional methods, which 14 includes handlines, ringnets and drift nets.” Trawling nets can
damage the sea bed and catch young mackerel before they are mature. Cardiff fishmonger E. Ashton in any case has found no cause to despair, saying that, though the price has risen somewhat in recent years, their Cornish mackerel are still an extremely popular fish. “People used to buy fish in seasons,” he recalls, “but now there’s demand all year round. That’s bound to have an effect on fish supplies.” The great griller In many a fish lover’s opinion, the best way to cook mackerel is grilling, ideally on a barbecue. As the fish is so oily and naturally flavoursome, it doesn’t need sauces or marinating and it has a rich meaty taste which is brought out by the woody heat of a barbecue. The skin of the mackerel is perfectly edible, but also peels off easily after cooking and the bones are large enough to remove with your fingers. Just add a big crusty baguette, lashings of butter and a glass of cold lager and you have a feast fit for Triton himself. When buying mackerel, make sure they are fresh – their eyes should be clear, their skin taught and moist and their colour bright. Mackerel spoil around three days after catching so make sure you eat them soon after the day you buy them. Find out more For our guide on how to correctly semi-fillet a mackerel, check out Grill & Barrel TV on our website www.jomec.co.uk/ grillandbarrel. For more information about sustainable sources of fish, see the Good Fish Guide at www.mcsuk.org.
Mackerel Sky So long has the mackerel been a part of British fishing culture that the mottled altocumulous cloud formation (left) is nicknamed after the look of the fish’s distinct scale pattern. The clouds often signal a change in weather
Holy Mackerel Mackerel spoils within three days of catching and before modern freezing methods this was a huge problem. This led William III in 1699 to shun the Sabbath and allow fishermen to sell the fish on Sundays
Feathered Friend Mackerel are extremely fast but actually surprisingly easy to catch. Once a shoal has been located, all you need is a line, weight and feathered hooks and you will be hauling in fish after fish in no time
Grill & Barrel | How To
HOW TO
Spitroast at home Words: Megan Nisbet
Photos: Sophie Jones
Spitroasting is a delicious way of cooking meat. We’ve got some top tips so that you can try it out yourself
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lthough we recommend doing this with chicken, the method we’ve suggested leaves room for your own interpretation and that’s exactly why we love it so much. That’s right. You can decide on the recipe. Do you want to relive your summer days with a barbecue marinade, spice things up with a splash of piri-piri or season with traditional herbs and spices? The decision is yours. Prepare your chicken however you want and we will talk you through the rest. What you’ll need: 1 chicken Scissors 2 skewers 1 hot plate 1 large aluminium roasting tin
1. First off, you’ll have to spatchcock
your chicken. To do this, you’ll need to remove the backbone. Take the scissors and simply cut it out. Next, flip the bird over and firmly press down on the breastbone to flatten it.
2. Secure the chicken with skewers. To
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do this, pierce through both the breast and thigh meat diagonally. The skewers should cross over in the middle of the
chicken. This ensures the bird will not rotate and will remain flat as it grills.
3. To get your bird sizzling and spitting you will need to get your hot plate hot! To do this switch on the hobs, place the hot plate on top and use an oven shelf to cover it. 4. Now it’s time for your bird to sit pretty and get toasted. Once the meat has been correctly placed on the hotplate, it should be covered with the aluminium roasting tin and left to bask in the heat. 5. Cooking time is dependant on size, but we reckon that anything between 60 and 90 minutes is perfect, or until the juices run clear. The chicken will need to be turned over every 15 minutes to prevent burning. You may also want to slap on some oil and seasoning throughout cooking time to ensure tasty goodness, so baste away. 6. To make sure that the chicken is cooked, pierce the thickest part of the breast meat with a sharp knife. If the juices run clear, the meat is ready to serve. Top tips • Don’t throw away the backbone - you can boil it up with some chopped
vegetables to make delicious stock. • Add a simple side salad with this bird and it will feed four hungry people. • As always, when dealing with raw chicken ensure your hands are washed before and after handling.
Our favourite chicken flavours Stuck over choosing what flavours to use on your chicken? Not to worry, we’ve got suggestions for every taste. Honey, lemon and thyme Mix 2tbsp runny honey with the juice of one lemon and 2tsp thyme leaves. Rub all over your chicken along with a generous pinch of salt and black pepper. Fragrant chilli and ginger Mix together 1tbsp runny honey and the juice of one lime. Finely grate a peeled thumb-sized piece of ginger and one red chilli. Add a pinch of salt, then drizzle evenly over your chicken. Hot and spicy paprika Sprinkle 1tbsp sweet paprika, 1tsp sea salt and 2tsp oregano into 5og softened unsalted butter. Cover your chicken with the mixture and you’re good to go.
GRILL & BARREL Recipes
3 PAGE RECIPE PULL-O UT
This month we’ve been inspired by our favourite brews, incorporating their distinct flavours into an alternative Easter menu
Emma
picks out the perfect beer flavours to help you create the lightest batter for your tempura prawns in her gorgeous starter dish.
Sophie
whizzes up a soupy storm, jam-packed with Normandy Cidre, giant floating croutons and finished off with bubbling cheese.
Matt
shows us how to create fall off the-bone-pork in a few simple steps. A slow cooked main that will leave your guests’ mouths watering.
Eloise
creates a crumbling stack of gorgeous Guinness infused brownies, topped with salted caramel for a delicious lip-licking dessert.
The Grill | Recipes/ Starters
Starters Giant croutons smothered in cheese. Mmm
Sophie’s french onion and cider soup
Emma’s beer batter tempura prawns
This soup recipe became a lifesaver for me over three summers’ visits to a friend’s farmhouse in France. By the third year, we fed 25 hungry travellers on bubbling pots of this French peasant dish, with toasted floating croutons and gallons of Normandy cidre. The smell of caramelising butter and the hot, apple-y tang will always take me back to those glorious summers, even in the depths of winter.
This recipe is simple yet sophisticated and works well as a starter, main or as part of a sharing platter. There are many different beers you can use but we have gone with Duvel, a golden abbey beer with a delicious flavour of clove and ripe pear that complements the prawns perfectly. If you want a more oriental edge, try using Singha Thai lager and swap the garlic mayo for a sweet chilli dipping sauce.
For the soup
For the dip
750g onions, peeled 50g salted butter 3 garlic cloves, peeled and finely sliced 25g plain flour 200ml of your favourite cider 1.5l beef or vegetable stock 1 bay leaf ground salt and pepper
For the croutons
1 French baguette, sliced into 2cm thick rounds 200g Gruyere or cheddar cheese, grated
Method 1. Finely slice the onions into rings. In a heavy bottomed
pan, melt the butter over a very low heat until it starts to foam. Add the onion rings and very gently fry until caramelised. Minimum 30 minutes, but an hour is better. After 30 minutes, add the sliced garlic.
2. Stir in the flour to make a thick roux. Gradually add
the cider and stock, stirring all the time.Turn the heat up.
3. Season, add the bay leaf and cover. Leave to simmer for another 30 minutes, stirring occasionally.
4. Prepare the giant croutons. Spread the bread rounds on a baking sheet and toast them under a hot grill until very light brown. Cover the croutons with grated cheese.
5. Just before the soup is ready, toast the cheesy 18
Seafood soaked in golden abbey beer, just the wazy we like it
croutons until the cheese is golden. Place a single giant crouton in each bowl of soup and out the rest on the table for dunking.
1 tsp garlic paste 2 tbsp mayonnaise sprinkle of fresh chili black pepper
For the batter
For the tempura
Vegetable oil (enough to fill half a medium to large pan) 50g plain flower 1.5kg raw king prawns, shells removed
75g cornflour 75g plain flour 1 egg, lightly beaten 190ml Duvel beer
Method 1. Mix the ingredients for the dip and leave to one side. 2. Sift the cornflour and flour together into a medium sized bowl. Make a well in the centre and add the egg and beer before whisking until just combined. Then leave to stand for a few minutes in a cool place.
3. In the meantime, heat the oil on a medium heat in a
large pan until boiling hot. To test the temperature, put a small drop of batter into the oil and if it sizzles, it is ready. WARNING: It’s hot and can hurt you. Do yourself a favour and don’t spill it or leave it unattended.
4. Once the oil is ready, put the prawns in to a bowl and lace with the plain flour.
5. In batches of 5 or 6, dip the prawns into the batter
mix and carefully place them into the oil to cook for 2-3 minutes until they are golden, then remove and place on kitchen roll to absorb the excess oil. Serve!
The Grill | Recipes/Main Course
Main
Slow cooking lets you make use of cheaper cuts
Matt’s pulled pork with applesauce If you’ve got an appetite for mouth-watering meat you’ll want to give slow cooking a go. American cooking show cowboys have all sorts of secrets for making their meat darn-tootin’, from smoking it over wood chips to using faithfully guarded dry rub recipes. But never mind them: I’ve cut a few corners and discovered an easy method that delivers soft, smoky pulled pork using just a few simple ingredients. You won’t even need the barbecue! Slow cooking requires patience, but good things come to those who wait; the satisfaction as you watch your pork slide effortlessly off the bone before it melts in your mouth will be more than worth it.
For the applesauce
4 apples 175ml water 50g caster sugar Half tsp ground cinnamon
or
1.2kg pork shoulder 2 tbpn brown sugar 1 tbsp smoked paprika 2 tbsp salt
ef
For the pork
w This is
Method: 1.Preheat the oven to 220°C
(Gas Mark 7). Line a tin with foil, enough to fold over the top of the pork. Combine the sugar, smoked paprika and the salt. Rub half of this mixture into the pork, then add into the tin.
2.Cook the pork in the hot
oven uncovered for 35 minutes before removing it and turning the heat down to 130°C (Gas
Mark 1). Fold the foil tightly over the pork this time to seal it, and put it back in the oven for 5-6 hours, until the meat can be pulled away easily from the bone. Remove excess juices from the tin and set aside.
3.
Blast the pork uncovered again at 220°C for a few minutes, then remove from the oven and leave under loose foil for half an hour.
4.
While you wait, make the applesauce: peel, chop and core the apples before combining them with the water, sugar and cinnamon in a saucepan. Cover and cook over a medium heat for ten minutes, then allow to cool before mashing.
5.
Once cooled, pull the pork into shreds with a couple of forks, then add the rest of
hat
s bun
ad m e r we
your seasoning and any juices from the tin and stir.
6.
Leave to soak overnight (if you can wait) and reheat in the oven before serving up in white baps with a dollop of apple sauce.
The Grill | Recipes/Desserts
Desserts
A dirty little indulgence layered in salted caramel
Ellie’s Guinness hangover brownies Method 1. Preheat the oven to 180C (gas mark 4) 2. Place a large heatproof bowl over a pan of water. Break
These are great for the morning after the night before when you just need a little dirty indulgence. This overload of sugar combined with a sweet shot of Guinness has been a lifesaver on the days when I’m feeling delicate and have a day of responsibilities ahead of me. With just enough Guinness to kick you back into functioning human mode, this recipe is spot on.
up the chocolate into the bowl and add the butter. Simmer over a low heat and stir until the mixture melts.
For the brownie mix
In a separate bowl, mix together the sugar, sour cream, eggs and vanilla. Slowly fold in the flour and salt until the mixture is completely combined.
3.
250g unsalted butter 100g dark chocolate 500g caster sugar 60ml sour cream 4 eggs 2 teaspoon vanilla extract 330g plain flour ½ tsp salt 200ml Guiness half pack of Oreo cookies
For the caramel
250g light brown sugar 6 tbsp unslated butter 60ml double cream A dash of ground sea salt
Try this! Not a fan of the Irish dry stout? Not a problem! These hangover brownies are incredibly versatile. Try Barista Espresso Stout for a caffeine kick when you’re feeling worse for wear. Its creamy palate and light hoppy aroma will have you feeling on top of the world in no time. Available from: shop.summerwinebrewery.co.uk 20
4.
Add the Guinness to the batter and stir until it is no longer frothing. Crumble the Oreos over the mix and gently fold into the batter. Pour the mixture into a greased, non-stick baking tin.
5. Place the tin in the centre of the oven and leave to bake for 20-25 minutes.
6.
While the brownies are cooking, combine the sugar, butter and cream into a medium sized non-stick pan on a medium heat. Continuously whisk the mixture until the ingredients have melted into a light golden colour.
7.
After five minutes, remove the caramel from the heat and stir in the ground salt. Leave for 10 minutes until the mixture has thickened.
8.
Remove the brownies from the oven and let them stand for 10 minutes to cool.
9.
Drizzle the caramel over the brownies and sprinkle the remaining sea salt granules over the top.
10. Leave to set for at least two hours and serve.
the barrel Beer, brewing and bands
The Barrel | Spotlight
Spotlight Words & Photos: Sally Biddall
We ventured to Bristol Beer Factory to dispel myths about Bristolians only drinking cider
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pungent wall of aroma hit us as we entered. The smell of beer was palpable and left us unsteady. We had entered beer heaven, AKA Bristol Beer Factory. The building stands proud and garish amongst unassuming residential housing in the up-and-coming neighbourhood of Southville, Bristol. But with vibrant street art smeared across the city’s architecture, your average South West wanderer could be forgiven for overlooking Bristol Beer Factory. For any tipple enthusiast, however, this hoppy paradise should not be ignored. After being directed around the back of the building, we crossed a rather precarious looking yard to reach our brewing retreat. The block has been around since 1904 so it’s no wonder it looks a bit rough round the edges. Surrounded by barrels the size of dog kennels, we decided to track down someone to explain what was going on. Luckily, we found co-founder Simon Bartlett, who was happy to talk us 22 through it.
Simon says, drink more beer
The Barrel | Spotlight Do not consume all at once
FACTory
What makes Bristol Beer Factory different to other breweries? Brewing is very traditional and has been going on for hundreds if not thousands of years and the process is basically the same all the way through. In the last 3-5 years hops have been very important. There’s been a new range coming over from the US and they’re very pungent, very aromatic. As these are new to the market, if you use them you’re going to produce new styles of beer. We try to experiment all the time and we try to release individual flavours. An example of this would be our 12 Stouts of Christmas. What does being independent mean to you and your company? Well, we haven’t got any big financial backing from anyone. We are what we are. We are an individual brewery and we look at what’s available in the market and create what we want to.
The factory is actually an old fermenting block that was built in 1904 for the Ashton Gate brewery. The brewery was originally started by Thomas Baynton and two of his brothers Milk Stout some time in the early 1820’s. Before you turn your nose up at the The block has been through several concept of some sort of dairy-beer name changes over the years hybrid, it doesn’t actually contain any including The Ashton Gate milk. It did, however, win the award Brewery Co Ltd for National Champion Stout. If that’s not enough, it’s said to be ‘invigorating and stimulating for workers’. Perhaps this means it enhances workers’ productivity, or maybe it’s just a tasty treat at the end of a working day. Who cares? Grab a bottle and let the smooth flavours do the rest. All in the name of work, of course.
enquiries@BristolBeerFactory.co.uk 0117 902 6317
Check out the full interview at jomec. co.uk/grillandbarrel
How have you captured the Bristol vibe? We looked at the history of Bristol and it’s quite urban and industrial so we went for quite steel-edged branding. So you know, we’re not some flowery brewery out in the countryside, we’re bang in the middle of the city so our branding needed to reflect this. We’re lucky because Bristol is very forward-thinking, so all these new flavours we introduced were welcomed. Tell us a bit about Factoberfest. During the Local Food Week in October at the Tobacco Factory we decided to have a beer festival and it just got bigger and bigger. Now it runs on its own over a weekend, showcasing different breweries and the most unusual beers around. We have music, food and stuff for kids, so it’s a really fun weekend. What is your favourite beer? Mine is Ultimate Stout. It’s 7.4% with Belgian yeast, which gives it a very tart, smooth flavour. It’s the beer for the end of the night, it really is. Sit down and have one of those, it’s fantastic.
www.bristolbeerfactory.co.uk
1 bottle, 2 bottle, 3 bottle, floor
@BrisBeerFactory
FROM THE HOPS TO THE BARREL Ever wondered how your favourite brews are brewed? Here’s a handy guide to expand your knowledge
Mash tun
Malt and wheat are added to hot water and crushed together
Mill
Hops added
Lauter tun
Wort receiver
Copper brew kettle The wort run off is seperarated and boiled in the copper brew kettle where hops are added
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Sugars and starch break down as the ingredients combine leaving a sugar extract known as wort run off
The Barrel | Infographic
After boiling, the mixture must be cooled before the yeast can be added. This is done using cool water in the heat exchange
Whirlpool
Fermentation tank
Heat exchange
Fermentation tank
The mix is then transfered into the fermentation tanks where the yeast is added. It is then left to ferment, where the sugars dissolve into alcohol and carbon dioxide.
Temperature controlled filtration system The beer is then cooled, barreled and bottled before being transfered to chilled distribution trucks.
The Barrel | Beer labels
Judging a beer by Words: Jordan Harris
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Photo: Alice Patillo
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its label We know we shouldn’t judge a beer by the bottle, so we decided to take a look at the stories behind some of our favourite ales
1. The Celt Experience
The brewery pays homage to their Celtic roots, both in the beers that they brew and their branding. Taking inspiration from ancient folklore, each of their designs reflects Celtic mythology. The Shapeshifting series features dark imagery created by Chicago artist, Sarah Ogren, who draws her inspiration from horror movies, fantasy and surrealist art and from corroded and sullen antique photography.
2. Tomos Watkin’s
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In 1916, during the peak of The Great War, the HMS Duke of Albany was torpedoed and sunk off of the coast of Orkney. Despite the Royal Navy losing 24 men that day, thankfully 11 officers and 76 sailors were saved. One of the lucky souls to be saved was a young Welsh seaman named Idris Parry. Idris, the grandfather of the brewery owners, survived two torpedo attacks, and Crwr Idris is a salute to the sailor.
3. Tiny Rebel Brewing Co.
Tiny Rebel’s artwork mixes both the retro with the modern and the creative genius who puts their ideas onto paper is Canadian artist, Tamsin Baker. “The inspiration for the branding simply comes from things we are interested in and like the look of,” said co-founder Brad Cummings. Take for example their IPA, Hadouken, which is dedicated to the finishing move from the classic video game Street Fighter.
4. Gwaun Valley Brewery
When farmers Len and Sarah Davies set their eyes on the Pembrokeshire valley, the stunning scenery of the Preseli Hills instantly struck the couple. Their bottles now act as a canvas for Sarah’s watercolour creations. “I take inspiration from the farm and the surrounding area, such as the bluebells down in the valley,” she explained. Their Pembrokeshire Best Bitter shows the picturesque coastal landscape seen from the top of the valley, whereas Valley Brew depicts a building in the nearby village of Pontfaen.
5. Brains Craft Brewery
Brains Craft Brewery’s cartoon artwork is consistent across their many collaboration craft beers. Designed by Celf Creative, the aim of such branding was to distinguish the brewery from the traditional core range of Brains’ offerings whilst keeping the Brains name prominent. By illustrating the brewing process, the label hopes to educate drinkers and also honour their brewers. It also aims to attract a younger, more contemporary audience to their brand.
“Before the French invented water in about the 18th century everyone just drank beer”
Rhys ‘Zardoz’ Hutchings of Goldie Lookin Chain
Photos: Matt Ayres
Words: Stuart Knapman
goldie lookin
ale 28
Goldie Lookin Chain have gone from hip-hop to hops with the release of their own ale. GLC’s Rhys ‘Zardoz’ Hutchings takes us on a drinking journey
The Barrel | Interview
I
n 2004 Goldie Lookin Chain burst forth with their top 10 hit ‘Guns Don’t Kill People Rappers Do’. The band are still pushing the boundaries today, but as well as rapping about the intricacies of Newport nightlife they’re also brewing their own beer, ‘Goldie Lookin Ale’. Stuart Knapman spoke to Rhys ‘Zardoz’ Hutchings. Hi Rhys, you and the rest of the guys in GLC recently brewed your own beer with Tiny Rebel. How did that come about? It’s something we’ve always wanted to do. Forget lager, that’s a dangerous invention. We want beer, proper British beer. People have been drinking in this country for 2,000 years. Back in the day, before the French invented water in about the 18th century, everyone just drank beer. There’s a record store in Newport called Diverse. It was their 25th anniversary and they were like, ‘Why don’t we do a beer with GLC to celebrate?’ So they hooked us up with Tiny Rebel. And the rest, as they say, is hip-hop history. You’ve been involved in the brewing process. What was that like? There’s got a big industrial unit in Newport, right next to the KFC. It’s great because you can go down there, buy some beer and then get a family bucket! They’ve got these big vats and they pour
a load of stuff in there. Then there’s a guy in overalls and he’s got a big paddle and he just stirs it round for three days. They stir it all up and then they have a little tap where they pour a bit out and taste it and say, ‘Two more days.’ When it’s right they put it into kegs. Then the kegs come to this place, the Urban Taphouse. How would you describe Goldie Lookin Ale to the uninitiated? The thing is, good honest ale out of a pump or the bottle is described nowadays as old man’s ganj. It’s got a different vibe to lager; fizzy lager makes you want to fight. This makes you more chilled out, so you see a lot of old men drinking it. It’s become quite popular with the ‘yoot’ or the ‘younger generation’ now.
Bailey’s Bodega. We went there the other Friday night and there were something like fifteen blokes and two women. One of them was Sue who runs the place. The other one, I think she was a prostitute. Or she was lost. Either way she looked rough. But that’s the kind of place we go to. Most of the people there are probably unemployed tor on the sick, they probably haven’t got a lot going on. There are no fights, no violence in there, we stamp that out quickly. How are things going on the musical front for the GLC, what have you got planned for 2014? We’re coming up to the ten year anniversary of our first album, ‘Greatest Hits’. So yeah, ten years in the game now
“ ”
Good honest ale out of a pump or the bottle is described nowadays as old man’s ganj doing live stuff. We’re looking to release It’s got a good strong-ish flavour, not a weak flavour of ale. I think it’s in between pale and dark. It’s not totally pale but it’s not as dark as a stout or anything like that. I’d recommend it to anyone. What do you look for in a bar or pub? Where is it that GLC go to do their Friday night drinking? Our local is a place in Newport called
Goldie Lookin Ale is made by Welsh brewer Tiny Rebel
‘Greatest Hits Two’ possibly in October. That’ll be the best of everything that came after ‘Greatest Hits’. There are probably going to be about four songs on there, we’ll have to have a look. We’ve got a couple of festival dates coming up and we may do a little tour later on. We’re all in our mid-thirties now, most of us have got kids. Mystikal, who’s in the band, he’s just blasted out his second kid so he missed most of the last tour. It’s not as easy logistically when people start forcing kids out of themselves. It’s a different game.
The low down Taste: A flat pale ale with a hoppy kick Appearance: Goldie Lookin’ (like the name, duh) Percentage: 4.5% You can get Goldie Lookin Ale on draught from Tiny Rebel’s Urban Taphouse in Cardiff.
Here are some of our other favourite band-made beers Frank Turner – Believe Brewer Signature Brew is well versed in musical collaborations having worked with a range of bands. Frank Turner’s ‘Believe’ is our personal favourite. With refreshing citrus and orange flavours it’s perfect partner for a summer afternoon barbeque. www.signaturebrew.co.uk
Iron Maiden – Trooper Already well known for his passion for flying, Iron Maiden frontman Bruce Dickinson is a also real beer buff, so an Eddie branded beer was always on the cards. Brewed in conjunction with Robinson’s brewery, Trooper is a deep golden ale with hints of lemon. www.ironmaidenbeer.com
Super Furry Animals – Fuzzy Named in honour of their 1996 debut album ‘Fuzzy Logic’, the Super Furry Animals’ ‘Fuzzy’ is one we’re really excited to try. Debuted at the Celt Experience brewery’s Fire Festival, we got a taster, but are still eagerly awaiting our first full pint. www.celtexperience.com
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The Barrel|Cardiff Bar Crawl
Cardiff Bar Crawl d
From suburban hangouts to city centre boozers, Cardiff’s drinking scene has more to offer than just Brains beer Words & Photos: Matt Ayres
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ardiff is known for its raucous nightlife, with many a resident happy to share their tales of messy nights out on St. Mary Street. But there’s more to the Welsh capital’s drinking scene than this. A bunch of us Grill & Barrelers set ourselves a mission to prove that it’s possible to have a civilised(ish) night out drinking quality booze in unique surroundings, and that’s exactly what we did. It’s 7pm on a Saturday, and the Pen & Wig on Park Grove is buzzing with post-rugby excitement. Flags from the 6 Nations adorn the bar, with a red dragon rightly taking centre stage. The Welsh are known for their fanaticism when it comes to rugby, and having it on the television is enough reason for some of our compatriots to celebrate. We’re after a pint of something strong and Welsh to match the winning team, and opt for a lush 6.0% cider: Welsh Warrior, brewed by Pontypridd apple lovers Gwynt y Ddraig. Perhaps it’s controversial to pass over the ales when the Pen & Wig offers such variety (nine on tap by our count), but it’s difficult to care much with this big ol’ glass of juicy, handpicked deliciousness. While it’s tough to tear ourselves away, there’s a crawl to be had and we dutifully march our way to the second stop. Porter’s is hidden in the shadows of the Motorpoint Arena, admittedly a bit of a trek from Cardiff’s main booze thoroughfares. Still, if it’s atmosphere
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you’re after, this place has it in abundance: a mega hip bare brick interior scattered with retro memorabilia, battered board games and plenty of well dressed urbanites escaping the better known drinking holes. Apparently there’s a mini golf course outside, but the place is so rammed we don’t even get to see it, let alone practice our putting. Making a note to return another time, we head to the bar and choose a bottle of Fresh from the Wild Beer Company. The 5.5% pale ale lives up to its name – its crisp, satisfying finish makes the transition from cider to beer a breeze. Just as well, because we’re moving on to the real ale strongholds next. The Rummer Tavern is a lanky, ancient building opposite Cardiff Castle that offers a small but specialised range of cask beer. While our pint of 4.2% Felinfoel Double Dragon was a bit stodgy and lacked flavour, it was at least an authentic, olde tyme brew to match the pub’s Tolkein-esque interior. A safer bet is the Herefordshire Pale Ale by Wye Valley Brewery, a 4.0% smooth, malty beer that goes down much better. The City Arms is another old ‘un; it’s been open since 1793. Despite looking a bit dated and weary with countless pump clips vying for space on the fading walls, this pub serves up all manner of modern beers from around the world. That said, we can’t resist a Brooklyn Lager. Increasingly available in the trendier drinking holes around Cardiff, this amber, pre-prohibition style beer from
The Barrel|Cardiff Bar Crawl
The Route From the Pen & Wig on Park Grove, head towards the A4161 and cross to Windsor Place. Pass Buffalo Bar (worth a dive in if you fancy mixing it up with a cocktail) and turn right at Queen Street. Walk as far as Burger King, then turn left. Follow Churchill Way around the Motorpoint Arena and cross Adam Street. Porter’s is situated next door to the Big Sleep hotel. After a drink or five, turn left out of the bar and head down Bute Terrace. Cross to The Hayes when you reach John Lewis, then walk past the restaurants and high street shops until you reach Cardiff Castle. You’ve reached The Rummer Tavern, Cardiff’s oldest drinking establishment! Celebrate with something you’d rather be drinking out of a tankard, then merrily stumble past fluorescent nightclub Revolution and head down Womanby Street. End your night with ales aplenty in The City Arms and Urban Tap House, conveniently situated opposite one another. Total distance: 1.4 miles. Hourglass-shaped pints and indulgent Belgian wheat beers from Porter’s
“ ” Cardiff offers bars and beers to match all tastes, from old and timeless classics to new and exciting trends
Williamsberg, New York packs a memorable citrusy punch. It’s fair to say we’re a little bit drunk by this point, so it’s a relief that our final stop is just across the street. Urban Tap House is full to the brim and, at this time of night, bounces with the vibe of a spontaneous warehouse party. The bar’s crowded, but somehow the staff here always manage to pull a timely pint without breaking a sweat – we’re barely there two minutes before we’re huddled around an old arcade machine playing Pac-Man with our pints of Tiny Rebel Flux, a black 4% IPA with a dizzyingly heady flavour. Time to go home, before the mad mixology drinks we’ve sampled tonight pushes us past the point of no return. If nothing else, it’s evident from our little booze up that Cardiff offers bars and beers to match all tastes, from old and timeless classics to new and exciting trends.
Pen & Wig, 1 Park Grove Porter’s, Harlech Court, Bute Terrace The Rummer Tavern, 14 Duke Street The City Arms, 10-12 Quay Street Urban Tap House, 25 Westgate Street
The Barrel| Fantasy factfile
Five fictional establishments we wish were our local
Words: Alice Patillo
Pictures: Anna Fearon
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Quark’s: Star Trek: Deep Space Nine
Star Trek: Deep Space Nine has its very own bar, Quark’s. Run by a shady Ferengi alien character with arch-capitalist beliefs, Quark’s has some intriguing regulars. Ever wanted to meet an alien? How about every species in the entire universe? You’ll find them here, plus some exotic foreign beverages that truly are out of this world.
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Bronto Burgers and Ribs: The Flintstones
The Flintstones’ burger bar, Bronto, is a place we’re particularly jealous of. What do they serve? Ostrich burgers? Zebra? No, this place offers something way more exotic: dinosaur! We presume they taste something like alligator, but if there was ever any prehistoric meat we’d like to sample, it would have to be a Tyrannosaur t-bone.
Los Pollos Hermanos: Breaking Bad
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Fast food may not be your style, but Los Pollos Hermanos, isn’t your ordinary chicken joint. Not only could you run into the legendary Heisenberg, but the chicken is oh so tasty! This is the place to get a good wing. DEA agent Hank Schrader even stops by, especially when he suspectss the owner isn’t just cooking poultry.
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The World’s End: Shaun of the Dead
Fans of Simon Pegg and Nick Frost will feel like this traditional working class pub is already their local and this pub certainly has interesing forms of entertainment. Featuring in both The World’s End and Shaun of the Dead, it is the home of zombie attacks and alien invasions. A pub that is never short of excitement!
Moe’s Tavern: The Simpsons
Why would you want to dip into this dive? Because this local is occupied by Homer Simpson and his best buddies. It also serves up the one and only Duff beer. In the Simpsons world, Duff is the epitome of excellence when it comes to a good, frosty can. Thankfully, Duff is actually available in the real world.
The Barrel | Quiz
TAKE OUR QUIZ Which unusual beer should you try? Words & pictures: Anna Fearon
Sharp with citrus or lightly spicy?
Quirky beer labels or more traditional?
Sweet like chocolate or bitter like coffe?
a) Citrus
a) Quirky
a) Sweet
b) Spiced
b) Traditional
b) Bitter
Aromatic or dark and treacly?
Summer days or Winter nights?
a) Aromatic
a) Summer days
b) Dark and treacly
b) Winter nightts
A OSTLY
M
MOSTL
Y B
You’d prefer...
a lighter, sweeter beer. Try something like Wells Banana Bread Beer which is a refreshing, unusual beer with a hint of banana. Or, if you’re still craving those summer days, give a bottle of Adnams Explorer a go.
You’d rather...
a darker, smokier beer. Try a pint of Timothy Taylor’s Landlord, a bitter beer with a hint of marmalade. Or, if you’re after a roasted flavour, give yourself a treat with the wonderfully dark and mysterious Hook Norton Double Stout.
The Barrel | Five Minutes with...
“” When I’m not at work, I sleep when I can and I also drink, so it’s a bit of a busman’s holiday!
Daniel (left) with co-worker Simon at booze emporium The Bottle Shop
Words and photo: Anna Fearon
Five minutes with ...
We talk business, bottles and beers with Daniel Williams, managing director of Cardiff’s The Bottle Shop
D
aniel Williams, 31, opened The Bottle Shop on Cardiff’s Pen-YLan Road after the Oddbins he had been working in closed down. The shop has become legendary for its unique selection of craft beers as well as its mascot, Watson the chocolate Labrador. We swung by the shop to ask Daniel a few questions about the business. Have you always wanted to open up your own shop? Yeah, at university I worked in an independent wine merchant while I was studying. I looked at how it worked and how it functioned and thought ‘I could do this’ and it was always in the back of my mind. It was more achievable than owning my own pub outright. Do you bring your own personality to your job? Unfortunately, yes! When I first opened, I already knew some of the customers because they’d come into Oddbins where I used to work. Other people were coming in for the first time, so when they see you they ask you questions – why should we shop here and not one of the bigger chains or a supermarket? Do you see yourself as the figurehead of the business? Well I am because when I set it up I knew all the wines, I knew all the suppliers and all the trade contacts were mine. A lot of them would have only done business
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with us because of me. The trade is quite political, it’s very much who you know as much as what you know. Now that you’ve got a bigger team, are you behind the scenes more often rather than behind the till? No, I still work in the shop. I think because I ran a pub when I was young, I’ve got this idea in my head that if you go to the pub you want to see the landlord. You expect to see them. What’s more important - the flavour of the beer or the labels on it? I think when push comes to shove it has to be about what it tastes like. But because we’ve got limited space, if I were to see two breweries that made similar beer and one of them was better packaged, the better packaged one would win because it’s still about selling beer. Daniel Williams was born in North Wales but soon moved to Royal Wootton Bassett with his family where he single-handedly ran a pub at the tender age of 18. During his studies at Cardiff Metropolitan University, Daniel became inspired to set up his own business, leading to the opening of The Bottle shop in September 2011. You can find the Bottle Shop at 4 Pen-Y-Lan Road, Cardiff, CF24 3PF
You work with your dog, Watson, wandering about the shop – what’s that like? Well it’s nice to have him here, but he does get in the way a bit. People do seem to like him and if he’s not here, they’ll ask, ‘Where is he?’ We get a lot of local dog owners coming in and they bring their dogs into the shop. He’s got his own social club which is quite nice for him. What do you like to do when you’re not at work? Sleep when I can and I also drink so it’s a bit of a busman’s holiday. And I’m a fan of wine and beer so when I get the chance I will drink my own stock. I also like going around other beer and wine shops just to see how other people do things. You used to run a pub when you were just 18. Are there any plans to do that again? I prefer the hours in the shop. Originally, my ambition was to have my own pub, but the industry changed and it became much harder to make a living. I think I got out at the right time. Finally, what is your favourite beer to pick off the shelf? I tend to like American style pale ales because they’re easier drinking, but they do have some hoppy character to them. But, like most people that buy beer if I see something unusual or odd, I will probably pick it up just to try it.