The Pairings
A bit for everyone.
Let's explore the dishes.
Beers and Cider
A lager, IPA, Stout, Pilsner, Bitter, Fruity, Dry or Sweet. We've studied what their favourite foods are.
Wines
Sometimes a switch to a glass of wine (or bottle) is the best way to let your food sing.
Spirits
For those who like a bit of punch, don't worry, there's space for you here too!
Steak 'n' Ale Pie w/ mash and gravy.
Starting of with a banger. An instant hearty classic. We'd recommend going for:
Beer: Guinness / Hobgoblin Ruby – malt richness complements the pie’s deep, meaty gravy.
Wine: Malbec – dark fruit and spice to stand up to the steak.
Spirit: A peated Scotch whisky – echoes the earthy, smoky notes.
Cocktail: Old Fashioned – You just cannot beat an Old Fashioned to pair with the short crust pastry.
Fish & Chips w/ mushy peas and tartar sauce.
Another hands down classic. Whether it's in a spoons or a seaside local you can always count on a fish & chips to cheer you up.
Beer: Sharp’s Doom Bar / Adnams Ghost Ship – crisp bitters that cut through fried batter.
Wine: Sauvignon Blanc – citrus acidity refreshes the palate.
Spirit: Gin & Tonic – juniper brightness mirrors the lemon wedge.
Cocktail: Classic Margarita – zesty, salty, and sharp, balancing the oiliness.
Bangers & Mash w/ onion gravy.
A dish that sings comfort to the heavens.
Beer: Fuller’s London Pride – malty body complements sausage richness.
Wine: Shiraz – peppery notes tie in with onion gravy.
Spirit: Spiced rum – warm sweetness to contrast savoury mash.
Cocktail: Whisky Sour – smoky-sweet to balance salty sausage.
Sunday Roast (beef) w/ all the trimmings.
A stunning dish that's close to everyone's heart. However you do it, do it your way.
Beer: Timothy Taylor’s Landlord – smooth and balanced with roast beef.
Wine: Cabernet Sauvignon – tannins match the roast’s texture.
Spirit: Brandy – rich, warming, perfect after the meal.
Cocktail: Bloody Mary – a savoury pairing that’s bold and herby.
Sausage Roll
A classic bar snack for a lighter bite.
Beer: Brown Ale – Newcastle Brown; rich, nutty, and matches pastry flavours.
Wine: Merlot – soft and mellow to complement the sausage.
Spirit: Brandy – luxurious warmth with buttery pastry.
Cocktail: Whisky Sour – the acidity cuts through the fat beautifully.
Chicken Wings w/ celery sticks and hot sauce.
Stick the footy on and dive into some wings.
Beer: IPA – Punk IPA or Beavertown Neck Oil; the hoppy bitterness balances spice and sweetness.
Wine: Riesling – a touch of sweetness cools the heat.
Spirit: Tequila – smoky reposado with lime is perfect with spice.
Cocktail: Margarita – citrus and salt tame the heat and sweetness
Chicken Tikka Masala w/ poppadoms, naan and pilau rice.
Invented in Scotland, the Tikka Masala has become a notorious celebration of multi-culturalism.
Beer: Cobra / Kingfisher – lager’s crispness offsets spice.
Wine: Riesling – touch of sweetness balances the heat.
Spirit: Spiced rum – warm and aromatic to match the curry.
Cocktail: Mango Mule – tropical, gingery, and cooling.
Ham Egg & Chips
Why in pubs can you have EITHER an egg or a pineapple ring? I'd like BOTH!
Beer: Carling Black Label / John Smith’s – smooth, unfussy, classic.
Wine: Rosé – refreshing acidity with salty ham.
Spirit: Gin with elderflower tonic – a modern, floral twist.
Cocktail: Tom Collins – light and citrusy.
Pork Pie w/ chutney.
Pork and apple, a match made in heaven.
Best with: Still Farmhouse Cider
Why it works: A rustic, cloudy cider matches the hearty, gelatinous texture of the pie and cleanses the palate between bites.
Ploughman's board.
As traditional as it comes, a ploughman's lunch.
Beer: Cider – a dry West Country cider like Thatchers Katy complements cheese and chutney.
Wine: Chenin Blanc – fresh and zippy against cheddar.
Spirit: Calvados – apple brandy echoes the chutney sweetness.
Cocktail: Apple Mule – light, gingery, and perfectly British.
Beef Burger w/ fries
Made famous from our American cousins, it's made itself at home in British pubs.
Beer: BrewDog Punk IPA – hoppy bitterness cuts through beef fat.
Wine: Zinfandel – juicy fruit and spice.
Spirit: Bourbon – smoky vanilla notes mirror chargrilled flavours.
Cocktail: Negroni – bitter, bold, and perfectly balanced.
SWEET ENDINGS
You didn't think we'd forgotten about a humble pudding did you?
Sticky Toffee Pudding.
Personally one of my favourite puddings of all time.
Beer / Cider: Old Peculier or Honeyed Cider — the malty depth and subtle sweetness mirror the toffee sauce beautifully.
Wine: Tawny Port or Sweet Sherry (Pedro Ximénez) — syrupy, nutty, and utterly decadent alongside the pudding.
Spirit: Dark Rum — caramel, vanilla, and molasses tones tie right into the dessert’s richness.
Cocktail: Espresso Martini — the coffee bitterness balances the sweetness, while the velvety texture keeps things luxurious.
Apple Crumble w/ custard.
The possibilities are endless when pairing a drink with Apple Crumble and custard.
Beer / Cider: Traditional Medium Cider (like Westons Vintage or Cornish Orchards Gold) — apples meeting apples, but with a refreshing sparkle.
Wine: Riesling (off-dry) — just sweet enough to echo the crumble without overpowering it.
Spirit: Calvados (Apple Brandy) — a match made in heaven; warm, fruity, and perfectly in tune with the dessert.
Cocktail: Hot Toddy — whisky, honey, and lemon to complement the spiced apple filling and custard’s creaminess.
Chocolate Fudge Cake.
Unbelievably indulgent.
Beer / Cider: Chocolate Stout or Porter — the roasted malt notes blend seamlessly with the cake’s cocoa flavours.
Wine: Ruby Port or Shiraz — deep red fruit and spice bring out the richness of the chocolate.
Spirit: Irish Cream Liqueur — smooth, creamy, and indulgent — almost like extra dessert in a glass.
Cocktail: Black Russian — vodka and coffee liqueur bring intensity and a touch of bitterness that cuts through the fudge.
Get in touch
Telephone: +447776059907
E-mail: joshua.matheson@ionos.com
Address: 2 The Forum, Gloucester, GL1 1AU, Gloucestershire, United Kingdom