Weird Food and Drinks Pairings That Taste Great

Everyone loves a good drink that pairs perfectly with their meal, whether in a restaurant or at home. The standard choice of familiar wine with a meal is a wise one, as you are presented with complexity and depth in flavour straight from the bottle, however, there is a whole world of more unexpected pairings that are well worth exploring. 

The act of pairing food and drink together is as much a science as it is an art. There are set recipes of which kinds of drinks pair well with which kinds of food. However, there are ways to be creative within these rules! You can follow the route of complimentary flavours, for example, pairing the salty sweetness of oysters with a high salinity single malt whisky such as Talisker 10-Year-Old, or use the method of contrasting flavours, that when paired together give a well-rounded flavour profile hitting all those flavours - salty, sweet, bitter, acidity, umami and spice.

The pairings we will be looking at in this article may be outside your usual recommendations but hopefully expand your horizons of dreamy food and beverage pairings!

SUBCONTINENTAL BARBECUE + BLANC DE BLANC CHAMPAGNE

Going to a subcontinental barbecue restaurant is almost a parallel experience to going out for tapas. With an array of dishes for the table rather than a dish per person, dish-specific pairings become nearly impossible and we must look at a common theme between all the food at the table. In this scenario, the predominant flavours are the spice blends used, the tang of the yoghurt marination, and the smoke from the fire of the barbecue. These flavours hit the mark with salt (seasonings), bitter (charcoal fire cooked), umami (meats and spinach), and obviously, spice from the spices, meaning we are left without sweetness and acidity.

Suggesting champagne to bring sweetness to a pairing might sound bizarre, but the buttery brioche notes of a 100% Chardonnay Blanc de Blanc contrast with the heat and slight bitterness of the fire-cooked spread bringing an implied sweetness that refreshes the palate and tempers the spice, despite the crisp carbonation. The bright fresh orchard fruit flavours of granny smith apples and stone fruits such as peach bring forth another dimension of sweetness while also offering a sharp malic acidity that rounds out a divine pairing that may seem sacrilegious to some.

Nicolas Feuillatte Blanc de Blancs

The next time you fancy going to your local BYOB curry house, we recommend bringing along a bottle of Nicolas Feuillatte Blanc de Blancs for something cheap and cheerful with no compromise on quality.

Size: 750ml
ABV: 12%
Find here: £36.99

Champagne PIAFF Blanc de Blancs NV

If you are celebrating an occasion and want to have a brilliant bottle of bubbles to match, we recommend Champagne PIAFF Blanc de Blancs NV from Amathus Wines!

Size: 750ml
ABV: 12%
Find here: £69.30

NEW YORK CHEESECAKE + A FRENCH 75

You are out for dinner and have enjoyed your meal over a brilliantly paired bottle of wine with company, and your waiter brings over the dessert menu which contains an incredible-sounding New York-style cheesecake. The only problem is, you feel a little wined out and a full glass seems a little bit too much. Look no further than the most famous Champagne cocktail on the planet!

This pairing looks at complimentary flavours of sweet, acid, and salt. A tangy, sweet cheesecake with a salty-sweet biscuit base is elevated by the botanicals of the gin (ideally a citrus-forward London dry-style gin). The lemon juice boosts the presence of the lactic acidity from the cream cheese, and the champagne with notes of citrus, nuts, and fresh fruits such as peaches, apricots, and pears can even be used in place of garnishing the cheesecake with fresh fruits. The buttery, nutty notes of the champagne interact with the biscuit base in a way that simply sets up the pairing for success!

If you happen to have a cheesecake at home with no gin or lemons, or even if you are feeling cocktailed out, high-acid Champagne will even do the trick in a pinch!

CRAB + AMONTILLADO SHERRY

If you, like myself, are a lover of the fruits of the sea, this pairing is not one to miss! The sweet sea-salty flavours of crab find a surprising match with the nutty dryness of Amontillado sherry.

The pairing I experienced was at Hawksmoor’s beautiful Edinburgh location; their Eyemouth crab on toast was paired with the iconic Lustau Bodega’s Amontillado Sherry. The pairing, however, will work in more than this format. This sherry works incredibly well with a spicy crab fried rice or even a crab cake.

The aromatic notes of the sherry, of hazelnuts, and a mix of fresh and dried herbs season the crab as you sip and bite in conjunction, while the whisper of tobacco on the back palette of the sherry works even more wonders if your plate of crab has been cooked on the grill. It’s not just the sherry that elevates the crab either, as the natural salty-sweet profile of the crab acts as a flavour enhancer making all the nutty, raising flavours of the sherry sing even louder. Truly a pairing that reminds me why I love food and drink.

Lustau Amontillado Sherry

Size: 750ml
ABV: 18.5%
Find here: £26.50

GORDAL OLIVES + CREME DE CACAO BLANC

This savoury sweet pairing is light on the booze and the budget, and is perfect for a summertime post-lunch, pre-dinner snack!

Gordal olives have a meaty texture, with a nice crunch. Their sharp acidity and short finish of chilli spice and seaweed brinyness make an incredible pairing when contrasted by the soft, and delicately layered Creme de Cacao White from Gabriel Boudier. The liqueur has a very delicate nose reminiscent of a more “masculine” cologne that has started to fade with notes of sandalwood, white chocolate, cacao, dark roasted coffee beans, and orchard fruits. On the palate, however, you are hit with a wave of rich white and milk chocolates, followed by heavy cream and hints of red fruit such as strawberries and cherries, before a long buttery finish reminiscent of good vanilla ice cream.

Olives are great on their own, but this pairing truly does end up greater than the sum of its parts. As these two potent flavours fight for the spotlight, they end up enhancing each other and result in a pairing that is light on the stomach yet still jam-packed full of flavour!

Gabriel Boudier Creme De Cacao

Size: 500ml
ABV: 15%
Find here: £16.99

NASHVILLE HOT CHICKEN + LISTAN BLANCO

It’s a difficult thing to not love fried chicken. It’s equally difficult to not love a crisp cold glass of white wine, although usually not in conjunction. This pairing makes the exception to this rule as they contrast against each other beautifully.

Nashville Hot and Listan Blanco are not the most popular forms of their base products, as they each bring a signature flavour characteristic that falls under the love-it-or-hate-it category. Nashville Hot is, well, very hot, as the hot oil used to fry the chicken is then poured over cayenne, chile, black pepper, onion powder, paprika, salt, and sugar to form a chilli oil that the chicken is then drenched in.

On the other side of the coin, Listan Blanco has a very sulfurous quality. With fresh-struck matchstick on the nose, alongside curry powder aromatics and a strong minerality that reminds you of bathing in a mud bath. The palate lends itself to being savoury and mineral-forward, with flavours of fresh citrus zest which allows the floral quality of the chilies in the chili oil. The savoury funk of the wine also tempers the spice of the wine and allows more sweetness to come through.

When paired together, these two somewhat polarising forms of long-standing beloved classics become infinitely more approachable as their unique qualities come together for a bite with tempered spice and a sip with tamed sulphur notes.

If you cannot find Listan Blanco on the shelves of your local supermarket or bottle shop, we commend Borja Perez Viticultor, Listan Blanco, Artifice, 2019 from the Justerini & Brooks portfolio.

Listan Blanco

Size: 750ml
ABV: 12.5%
Find here: £19.40

By Fowwaz Ansari

Tasty Easter Wine and Food Pairings 2024

Not everyone has a get together for Easter, but with the joys of sunny spring on the way, why not have a celebration? The right wine can make or break a feast, so we’ve been hard at work identifying the very best bottles of wine to wash down popular Easter meals.

Be it lamb, beef, turkey, pork, seafood, or vegetarian, we’ve pinpointed the ideal bottle for you. Each pick compliments the style of the food and the flavours present so let’s dive into some mouth-watering combos.

Best Wine to Pair with Lamb

Bread & Butter Cabernet Sauvignon

This ripe and robust classically styled Cali Cab is brimming with complex oak-aged flavours and softened mouthfeel. Mocha, fresh berries, blackcurrants, and peppery warmth all feature, as well as, of course, that butter which comes through alongside vanilla notes. Plenty of soft tannins that the fatty, hearty meat will cut through perfectly.

Size: 750ml
ABV: 13.5%
Find here: £13.50 (usually more!)

Best Wine to Pair with Beef

Catena Malbec

For beef, this bottle is exactly what we’re after – serious Malbec. Using some of the finest grapes from the best Mendoza vineyards, it’s big and rich, but mellow and restrained when it needs to be too. Dark fruits and intricate vanilla and coffee flood the nose, which unfold into full-bodied plum and blackberry. Underneath it all is a leathery, earthy undertone that’s yummy too. The heavier but approachable tannins work with fatty meat, and the richness compliments perfectly.

Size: 750ml
ABV: 13.5%
Find here: £13.99

Best Wine to Pair with Turkey

Mt Difficulty 'Bannockburn' Pinot Noir

Seductively intense New Zealand Pinot Noir, from Central Otago. Taking up the Burgundian-style, fruits of the forest dominate the aroma supported by mellow clove and brown spice. A sip of the dark ruby wine reveals cherry, violet and subtler savoury notes reminiscent of charred mushroom. The low tannins won’t overpower the turkey, and of course, cranberry sauce is a dream pairing.

Size: 750ml
ABV: 14%
Find here: £29.99

Best Wine to Pair with Pork

Kendermanns Riesling Kabinett

Food-friendly royalty, you just knew Riesling would pop up sooner or later. If we had to pick just one bottle to do a job with different dishes, then it would usually be a Riesling. This fragrant wine carries wafts of juicy peach, tangy grapefruit, and crisp apples. The palate is off-dry and noticeably refreshing with a zip of acidity to cut through the fat.

Size: 750ml
ABV: 8.5%
Find here: £9.99 (£6.99 Mix Six Price)

Best Wine to Pair with Seafood Dishes

Langham Sparkling Rosé

One of the best pink fizzes England has to offer, this was a big award winner last year. Mostly Pinot, but with a hefty chunk of Chardonnay and dash of Pinot Meunier, it’s blended with 18% reserve wine for added depth. The result is a pale, dry and extremely versatile wine with notes of fresh strawberries, cranberries and shortbread biscuit. The acidity and lingering sweetness are perfect for most seafood dishes, particularly shellfish and lean fish.

Size: 750ml
ABV: 12%
Find here: £34.95

Best Wine to Pair with Vegetarian Dishes

Te Pa Signature Series Sauvignon Blanc

This is a classic Marlborough Sauvignon that masterfully leans into the tropical notes you expect – guava, passion fruit and nectarine. Tasty gooseberry pops up too, as well as the chalky minerality that brings a crisp pureness to proceedings. If that sounds food-friendly, then it really is. The vegetal green notes are crying out for veggie dishes.

Size: 750ml
ABV: 13%
Find here: £10.50

If you’re after something a little more indulgent for after dinner and feel sad about having no easter eggs, then what about a chocolate liqueur to treat yourself? We’ve found the best liqueurs for whatever spirit you love here!

Baileys’ New Birthday Cake Truffles

Ever since Baileys dipped their toe into the world of chocolate truffles, it’s clear that people loved it because they’ve brought out more and more delicious twists on it. Strawberry & Cream, Salted Caramel, Espresso… and now the intriguing Birthday Cake.

The tantalising dance of rich Irish dairy cream, luscious chocolate, sweet vanilla and of course, seductive Irish whiskey seems to be a dreamy pairing with so many flavours, and with vanilla cake inspiring these latest truffles, it looks like a winner from the off.

They’ve teamed up with Dublin chocolatiers Lir who will be providing the indulgent white chocolate shell and vanilla truffle centre, which has been infused with the original Baileys Irish Cream Liqueur – nom.

It’s not the first collaboration between the pair, with the Nut Mix coated in Baileys flavoured chocolate released at the end of last year. Other collaborations with Cart D’Or, LiQ and the Finsbury Food Group show that we really are happy to buy Baileys with anything, and can we really be blamed.

The 135-gram packages will be available for £4 at a few different retailers like Card Factory, The Range, B&M and TK Maxx, so keep an eye as a sweet gift for Baileys lovers on their birthday.

If all this talk of Irish Cream has got you in the mood, then how about these cocktails that place it front and centre. And with this new truffle you’ve got the perfect garnish now too. It’s Christmas somewhere after all. Okay, so obviously it isn’t. But it’s nearly Easter, and that’s good enough. Treat yourself!

5 Boozy Pancake Day Recipes

Whether you’re one of those people who think Pancake Day is just for the kids, or you’re tired of the same old recipes and toppings every year, how about a grown-up twist - boozy pancakes.

Alcohol is massively underrated as a cooking ingredient and great for pushing the boat out this Pancake Day. These mouthwatering recipes range in simplicity, but use beer, Baileys, Chambord, coffee, vodka, and orange liqueur for indulgent boozy twists on classic pancakes.

Beer Pancakes

It won’t be one that you think of straight away, but beer actually adds a really lovely malty, yeasty flavour to the batter. And on top of that, the carbonation creates a lighter, fluffier pancake. Once it’s done, you can take it in a savoury or sweet direction and because the small amount of alcohol cooks away, the kids can try it too. A good place to start would be with a Belgian fruit beer like cherry, and then using the same fruit as your toppings… but all your usual toppings will pair up nicely. 

Ingredients (for 5):
3/4 tsp baking powder
1/2 tsp salt
1 egg (beaten)
250ml beer (light)
125g plain flour
50g caster sugar
30g butter

Method:
Mix together the dry ingredients first, so that’s sieved flour, sugar, baking powder and salt in a bowl. Next, whilst continuously whiskiberrng if possible, pour in egg, melted butter and your favourite beer, before stirring until smooth. Set this aside (ideally for an hour but it doesn’t matter too much) and get some medium heat into the pan with a little oil. For one pancake, use about 60ml of batter and cook for about 90 seconds on each side – or until it’s starting to turn a nice golden brown. The flip to show off is optional.

Baileys Pancakes

You just knew these would be included. The creamy profile of the country’s favourite liqueur is just begging to be used for Shrove Tuesday.  A splash of Bailey’s gives mouth-watering fluffy pancakes with added indulgent richness and creaminess. These will exceed your expectations, trust us. 

Ingredients (for 5):
3 tbsp unsalted butter
3/4 tsp salt
2 tbsp granulated sugar
1 large egg
150ml milk
125g self-raising flour
80ml Baileys Irish Cream

Method:
Nothing complicated here because you can just do as you would, except swapping some Baileys in for a portion of the milk. It’s best to mix the dry ingredients first, before whisking the liquids in until it forms a light and creamy batter. Fry in oil or butter for around 90 secs until golden. Toppings can be whatever you like but try white chocolate!

Chambord Pancakes

If you’re not familiar with Chambord, then you’ll probably recognise the glamorous royal bottle. It’s the original raspberry liqueur, a velvety smooth mix of not just raspberries, but blackberries, vanilla, citrus, honey, and a little cognac – now that sounds like pancake material to us. It’s a decadent, fruity twist that splits the Chambord into the batter mix, but also as an opulent drizzle. Nom. 

Ingredients (for 5):
50g plain flour
100ml Chambord
75ml whole milk
40g dark chocolate
50ml double cream

Method:
Okay, so first mix flour, milk and 50ml of Chambord until smooth (watch the gorgeous purple colouring come to life). Coat a pan with a little butter or oil and pour 60ml of batter in. Like usual, cook for 90 seconds. In the meantime, melt chocolate in a bowl of boiling water. Combine this with double cream, and then the other 50ml of Chambord until it thickens slightly. Pour this over your pancakes for berry heaven. Be aware that some alcohol will remain in this one though!

Espresso Martini Pancakes

It was only a matter of time before coffee showed up. For adding a kick to your breakfast pancakes, how about combining them with the UK’s favourite cocktail, the Espresso Martini? It has similarities with a Tiramisu, with spongey, rich coffee flavour, and soft mascarpone on top. This one requires a little more effort, but if you need motivation then just read the ingredient list – delish. 

Ingredients (for 5):
200g self-raising flour
1 tbsp coffee (optional dilution with 1 tbsp of water)
1 tsp baking powder
1 tbsp golden caster sugar
½ tsp vanilla extract
200ml milk
2 eggs
25g melted butter

For toppings:
100ml espresso
4 tbsp caster sugar
25ml coffee liqueur
130g mascarpone
70g zero fat Greek yoghurt
1 tbsp vodka
3 tbsp icing sugar
Chocolate shavings

Method:
First, the pancake. So, simmer your coffee with water (instant is fine) with the sugar and coffee liqueur in a pan until it thickens like syrup. Leave this to cool.  Whisk all the pancake ingredients together until completely smooth and pourable. Again, 60ml ish of batter per pancake into the pan (depending on pan size and preferred thickness). For the topping, beat the mascarpone with the yoghurt, a splash of vodka and icing sugar until nicely mixed and smooth. Dollop this on top, alongside the coffee syrup you made earlier, and shave some chocolate. What a creation.

Orange Pancakes

Another tasty route to go down is zesty citrus. You could experiment with gin and lemon, but we think it might get overpowered so how about orange liqueur. Using either Grand Marnier (richer) or Cointreau (sweeter), you get a succulent, sunny pancake full of delicious orange. It might be a little light on its own, so we’ve paired it with double cream but ice cream would be delish too. 

Ingredients (for 5):
5 regular plain pancakes
85g unsalted butter (softened)
25g golden caster sugar
3 tbsp Cointreau or Grand Marnier
½ orange (zested)

For toppings:
2 oranges (juiced)
1 lemon (zested)
175g golden caster sugar
3 tbsp Cointreau or Grand Marnier
200ml double cream (softly whipped)

Method:
Combine butter, sugar, liqueur, and orange zest in a bowl and spread over your plain pancakes. Heat in an ovenproof dish for 10 minutes on a medium heat. Meanwhile, make the sauce – add your zests, juice and sugar to a pan and heat through until syrupy. Add 2 tablespoons of liqueur and reduce the heat once it starts gently simmering. Let it cool. Then add a final tablespoon of orange liqueur, and drizzle over your heated pancakes with cream. Mouthwatering stuff.

If you’re planning a proper evening of pancakes and booze, then find out which drinks go best with pancakes here!

The Best Wine to Pair with Crisps

A packet of crisps and a glass of wine – these are two of the tastiest things we consume, but except the occasional overlap at a party, we don’t really think of them as a duo. But why not?

Well, wine is usually more associated with fine dining, but good flavour combos are good flavour combos, so there’s nothing to be snobby about with this dreamy pairing. We think of it as a more accessible and versatile alternative to cheese and wine pairings.

On the flipside, if you’re thinking that crisps and wine has the potential to go wrong, then yep, it does. There are some strong flavours and textures involved, but luxury hamper producers Baxters of Scotland and artisan sommelier Rory Anderson have been exploring the very best options.

White Wine

Riesling + Salt & Vinegar Crisps

The ever reliable and food-friendly Riesling is chosen to stand up to the pungent vinegar flavour here, with the razor acidity and fresh citrus softening it. The salty flavours help to emphasise the fruits in the wine, and the fat softens the acidity slightly, resulting in a well-balanced flavour experience.

Chardonnay + Sour Cream & Onion Crisps

Sour Cream & Onion are salty (like any crisp let’s be honest), so the sharp acidity of Chardonnay works nicely as a contrast, as do any tropical notes. The Sour Cream also helps to really emphasise the creamy, buttery notes you find in this style of wine, and the zing brought from both side works wonders.

Red Wine

Malbec + Smoky BBQ Crisps

For Smoky BBQ, you need something to handle the umami saltiness, and Malbec with its plentiful darker fruits, chocolatey spice and even, if you can find one, smoky notes, brings out the spice in the crisp seasoning and complements it greatly. As long as high tannins are avoided (salt amplifies tannins) and there’s decent acidity, this is a wonderfully indulgent combo.

Pinot Noir + Sweet Potato Crisps

A light and fruity Pinot with bright fruits stands up nicely to these moreish crisps. It appeases the sweetness of the potato but not enough to overpower them, and brings enough diverse earthy, fruity notes to add depth to the sweetness. Also, it’s usually lower tannins than most reds so you won’t run the risk of bitter tastes coming through.

Rosé

Provence Rosé + Prawn Cocktail Crisps

Prawn Cocktails’ notorious pong is love or hate for many, and there’s a lot going on to match up with. A light, dry and crisp Provence Rosé will work with the diverse sweetness, tang, and creamy flavours of the crisps. The understated sweetness will really come through with those berries and that florality.

Grenache Rosé + Thai Sweet Chilli Sensations Crisps

A more fruit-forward Grenache Rosé can contrast pleasantly with the warm spice of Thai Sweet Chilli. The extra sweetness of this style of Rosé also helps to balance the heat and should even out harmoniously. Ideally, a good acidic kick to bring some refreshment will cleanse the palate between crunches too.

Sparkling Wine

Champagne + Ready-Salted Crisps

A plain, super salty original crisp is pure carbs, fat and surprise surprise, salt. It’s a hell of a job to carve through all of that, so high acidity is required, and also something lovely and refreshing. There’s a simplicity to this combination that is so moreish, as the bubbles and elegance reset the palate before another crunch of crisp.

Wine is obviously incredible on its own, but if you’re yet to truly experience it alongside the right food companion, then you’re missing out big time. We’ve got loads of guides up now, like our Classic Cheese and Wine Matches for example!

What Should I Drink With Chinese Food?

It’s difficult to generalise when it comes to pairing drinks with Chinese food. There are ‘eight great’ culinary traditions across the country, and on top of that some like Cantonese have been heavily anglicised for British tastes.

Having said that, the same pairing rules apply, which is lighter liquids for lighter dishes, bigger and more robust drinks for equivalent dishes. There is plenty of sweetness, sourness, and spice at play so pairing drinks with Chinese food does have the potential to go badly wrong. However, we’re here to help! Chinese New Year is February 10th, so if you’re celebrating or just fancy a Chinese feast, then we’ve got some recommendations below.

White Wine

Riesling

There’s a reason Riesling is a stalwart of these guides. If we’re have to pick one drink to pair with Chinese food, then it’s Riesling. More specifically, Spätlese Riesling, which just means late harvest grapes, so you get extra sweetness driving through, as well as that hefty kick of acidity. There’s a richness there usually, but the sweetness isn’t cloying at all – think more fruity, less cloying. That fruity sweetness makes is one of the few white wines that works well with Peking duck, slicing through the fatty meat but complimenting plum sauce. Any sweet and sour dishes and noodle-based dishes with a little grease – Riesling work great. Sesame chicken too. And seafood. Riesling is just so adaptable.

Size: 750ml
ABV: 9%
Find here: £5.75 (usually more!)

Red Wine

Syrah/Shiraz

Syrah or Shiraz (they’re the same grape remember) can be great with some Chinese dishes. Find an Australian Shiraz (Clare Valley for example) with fine tannins, sweetness, and peppery, smoky, richness and you’re onto a winner. Jammy, red fruits alongside the above traits will work so well with Peking duck and spicier dishes like beef in black bean sauce. It might be wise to avoid very light dumplings and other starters with Shiraz though, because it may overpower.

Size: 750ml
ABV: 14.5%
Find here: £13.99

Grenache

Big, super fruity reds like Mourvèdre or Grenache come into play for hotter dishes, without the tannins to overdo the spice. Glazed ribs, black bean sauces, Szechuan beef – ripe reds can deal with it. Like the Shiraz, we would avoid these with lighter starters though. You could go down the Grenache Rosé route too for a well-rounded option – with a little acidity and fruity sweetness to play with.

Size: 750ml
ABV: 14%
Find here: £8.49

Sparkling Wine

Champagne

A crisp sparkler is always going to an option because of their world-beating palate-cleansing nature. Of course, Champagne is on the premium end of things, and Cava/Crémant, English Fizz and even Prosecco would work too, but as an all-rounder, this is a dreamy combo. A chilled glass eases the burn of spicier dishes and the fizz cleanses the grease. We want a Brut Champagne with some richness to cope with sweet and sour flavours too, and something like this can be the companion for spring rolls, dumplings, dim sum, shellfish, and spicier dishes.

Size: 750ml
ABV: 12%
Find here: £47.50

BEER

Wheat and White Beer

Light witbiers (wheat) and Bavarian weissbiers (white) work nicely with Chinese food, so long as it isn’t super intense. Lighter prawn starters, dumplings, spring rolls and some sweet and sour flavours – then beer is great. Witbier is typically filtered less and delivers a counterbalancing citrus with refreshing softness.

Size: 330ml
ABV: 4.9%
Find here: £6 (4 x 300ml)

We’ve got a number of food and drinks pairing guides up now, so search for what you need, and chances are we have it! How about Sushi? Or Thai?

The Top 10 UK Gastropubs of 2024

Once again, the Estrella Damm Top 50 Gastropubs of 2024 has been unveiled. Over 100 industry professionals have the (incredible) job of visiting the country’s finest gastropubs, judging the experience, and ranking them, looking out for charming décor, welcoming atmospheres, stunning views, great drinks lists and of course, mouth-watering dishes.

After much deliberation, they’ve narrowed it down to 50, and these 10 represent gastropub bliss. You can find the full list at the bottom of this page to see your nearest pub, but for now let’s dive into the Top 10 (starting at 10 of course because we have a penchant for suspense).

10. The Hand & Flowers, Buckinghamshire

Retaining its top ten spot, Tom Kerridge’s The Hand & Flowers is the only pub in the UK to achieve something totally unique- two Michelin stars. This rustic, whitewashed pub hosts traditional French cuisine (haute) such as duck liver parfait with orange chutney and their chocolate and ale cake which has become a spectacle in its own right. Luxurious cottages also owned by the pub are available, including a renowned breakfast.  

Phone number: 01628 482277
Address: 126 West St, Marlow SL7 2BP
Book here

9. Freemasons at Wiswell

Nestled into the picturesque Ribble Valley of Lancashire is Freemasons, a quaint and refined slice of country dining. Seasonal, local produce intertwines with world flavours creatively, like the roast loin and kofta of Nidderdale lamb with barbeque lettuce, mint yoghurt, and miso aubergine. Flavours can be experimental, with wild, sharp freshness, but their relentless Top 10 placing shows that with chef Steven Smith it’s in good hands. Summer BBQ, chippy teas and tasting evenings have cemented this pub as part of Wiswell.

Phone number: 01254 822218
Address: 9df, 8 Vicarage Fold, Wiswell, Clitheroe BB7 9DF
Book here

8. The Star Inn, York

By chance, another Stephen Smith heads up The Star Inn in York, and he’s also the 2023 Food & Drink Awards Chef of the Year. Close your eyes, imagine a country gastropub, and this is probably not far off what you’re seeing. Cosy, quaint and adorned with a Michelin star, a fire meant The Star was out of last year’s list, but its position on every list before is a testament to its quality. Their foie gras with black pudding and sticky scrumpy reduction is the flagship dish for their ‘rich man, poor man’ style.

Phone number: 01904 619208
Address: Lendal Engine House, Museum St, York YO1 7DR
Book here

7. Parkers Arms, Clitheroe

Last year’s winner (and 2nd the year before that), Parkers Arms, situated in an Area of Outstanding National Beauty, is no stranger to awards. Looking out over rolling hills, it’s isolated for sure, but why would you want to be anywhere else? Chef-patron Stosie Madi has created a true gastropub, starring locally foraged and sourced produce with two intentions – incredible flavours, and plates that fill you up. Dog-friendly, expansive drinks selections, this is a proper gastropub.

Phone number: 01200 446236
Address: Hall Gate Hill, Newton-In-Bowland, Nr Clitheroe BB7 3DY
Book here

6. The Red Lion and Sun, Highgate, London

Up from 10th place, this is a truly historic site, with a pub here in charming Highgate Village since the 1500s – though you can bet that the food wasn’t this good then. Whether in the sun-kissed garden, or by the cosy log burner, this gastropub delivers a rustic yet modern experience. Freshness is the order of the day, with new menus (sometimes every day), and the extensive wine list is exceptional.

Phone number: 020 8340 1780
Address: 25 North Rd, London N6 4BE
Book here

5. The Sportsman, Kent

A coastal dream, The Sportsman watches over the Kent coast, and has, for decades now, been one of the absolute top maritime pilgrimages for foodies. With such vivid surroundings, chef-patron Stephen Harris wears his inspirations on his chef whites, with homemade sea salt, Seasalter meat farms and local foraging. Take the slip sole grilled in seaweed butter for example, which uses seaweed from the beach that you can see from the restaurant.

Phone number: 01227 273370
Address: 1 Faversham Rd, Seasalter, Whitstable CT5 4BP
Book here

4. The Fordwich Arms

Fordwich in leafy Kent is England’s smallest town, but the Michelin-starred Fordwich Arms is proof that the best things arrive in small packages. On the banks of the River Stour, this stunning red brick building dressed in green ivy makes the most of local ingredients. This gastropub has been continuously rising through the ranks, praised for its relaxed style, tasteful décor and exceptional menus – the à la carte menu for example includes rock oysters, Orkney scallop with apple, kohlrabi and vadouvan spices and roast saddle of Chart Farm Sika venison with chestnut, celeriac and spiced fig. Yum.

Phone number: 01227 286690
Address: King St, Fordwich, Canterbury CT2 0DB
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3. The Mariners, Cornwall

Onto the podium places now with the yellow paint of The Mariners. Headed up by Paul Ainsworth, it came 11th last year and has now shot up with six exceptional menus inclusive to vegans, vegetarians, gluten-free and children. Seaside specials like crisp pollock hot dogs are available of course, but the grill has quite the reputation too with 40-day 800g beef ribs blowing diners away.

Phone number: 01841 532093
Address: The Slipway, Rock, Wadebridge PL27 6LD
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2. The Cornish Arms, Devon

What a rise! From 12th to 2nd, The Cornish Arms is the love child of husband-and-wife duo John and Emma Hooker, delivering unpretentious dishes brimming with simple, mouth-watering flavours. Their commitment to local, fresh produce is exceptional but they’ve also been praised for the affordable pricing of such quality dishes. For starter? Pheasant Scotch egg, blue cheese and beer pickled onions? For main? Poached and roasted lamb belly in lamb gravy? For dessert? Sticky toffee pudding with butterscotch sauce? There are plenty of options for every dish, but you’re guaranteed to get a proper gastropub experience whatever you pick.

Phone number: 01822 612145
Address: 15 West St, Tavistock PL19 8AN
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1. The Unruly Pig, Woodbridge, Suffolk

Runner up last year, this year’s winner is The Unruly Pig, reclaiming its 2022 title. Inside this crooked 16th century inn you’ll find gastronomic magic, but always retaining that cosy pub feel with beams and burners for days. 60 wines and incredible craft beers join home-made cordials and local fruit juices on the drink’s menu. For food, the focus remains on ‘Britalian’ creativity. Think celeriac and mushroom lasagna. Halibut and avruga caviar sauce with seaweed potatoes. Perhaps the most famous dish is the unruly Tiramisu which sounds divine. Free-from menus are also thoughtful. It’s everything you want from a gastropub, and the numerous awards (not just this one) speak volumes.

Phone number: 01394 460310
Address: Orford Rd, Bromeswell, Woodbridge IP12 2PU
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The Estrella Damm’s Top 50 Gastropubs 2024:

1. The Unruly Pig, Woodbridge

2. The Cornish Arms, Tavistock

3. The Mariners, Rock

4. The Fordwich Arms, Canterbury

5. The Sportsman, Seasalter

6. The Red Lion & Sun, Highgate, London

7. Parkers Arms, Newton-in-Bowland

8. The Star Inn, Harome

9. Freemasons at Wiswell, Wiswell

10. The Hand & Flowers, Marlow

11. Heft, High Newton

12. The Harwood Arms, Fulham, London

13. The Angel at Hetton, Hetton

14. The Rat Inn, Hexham

15. The Bridge Arms, Canterbury

16. The Dog at Wingham, Wingham

17. The Shibden Mill Inn, Halifax

18. The Gunton Arms, Thorpe Market

19. The Pack Horse, Hayfield

20. Pyne Arms, Barnstaple

21. The Coach, Marlow

22. The Beehive, White Waltham

23. The Broad Chare, Newcastle

24. The Edinburgh Castle, Manchester

25. The Three Horseshoes, Batcombe

26. The Baring, Islington, London

27. The Kentish Hare, Tunbridge Wells

28. The Pipe & Glass Inn, Beverley

29. The White Swan at Fence, Fence

30. The Longs Arms, Bath

31. The Bull & Last, Islington, London

32. The Black Bear, Usk

33. The Dog & Gun Inn, Skelton

34. The Woolpack, Stroud

35. The Barrington Boar, Barrington

36. The Parakeet, Kentish Town, London

37. The Masons Arms, Knowstone

38. The Abbey Inn, Byland

39. The Black Bull, Sedbergh

40. The Cadogan Arms, Chelsea, London

41. The Bulls Head, Craswell

42. The Loch and The Tyne, Windsor

43. The Guinea Grill, Mayfair, London

44. The Dew Drop Inn, Hurley

45. The Killingworth Castle, Wootton

46. The Canton Arms, Stockwell, London

47. The Double Red Duke, Clanfield

48. The Duncombe Arms, Ashbourne

49. The Scran & Scallie, Edinburgh

50. The Bull, Charlbury

What Should I Drink With Haggis?

Everyone knows haggis is synonymous with the Scots, but fewer could actually pinpoint what is and why it it’s a cultural icon. Well, one of the reasons is poet Robert Burns. He penned the poem Address To A Haggis, and five years after his death in 1801, his friends gathered and served haggis in his memory. Since then, it’s become quite the annual event.

Haggis itself is a crumbly sausage pudding with rich, dense, warming peppery flavour. Recipes vary, but generally sheep’s pluck (heart, lungs, and liver – nothing goes to waste), oatmeal, onion, suet, spiced and salt combine. Traditionally, the casing was made from animal stomach but that’s rarer these days. On the side, you’ll often find buttery mash, swede, turnips, and gravy, so that all needs to be considered for the pairing.

Any self-respecting Scot will pretty much always choose to pair whisky with haggis, as we’ll go into below. However, there are a few alternative routes to go down!

Whisky

Like haggis, Burns put his love for whisky to ink with the poem Scotch Drink. As a celebration of a famous Scot and an iconic Scottish dish, Scotch has to come along for the ride too. It’s not just traditional though, because it actually marries haggis fantastically well.

You can either pick a Scotch that contrasts the dish, or one that overlaps. We have a whole ‘Best Whisky for Burns Night’ guide here, but generally look for something a little sweet and spicy, with pepper, malt, and a little smoke – this will bring out the best in haggis. As long as you don’t go for anything too extreme in any direction, the Scotch should hold up against the dish and compliment it.

Shiraz

Red tends to match the spice and richness of haggis, and big jammy reds like Australian Shiraz work a treat. Try and find a bottle without high tannins so it doesn’t compete too much, enough acidity to cut through all that richness, and fruity sweetness to contrast with the peppery spice.

Size: 750ml
ABV: 14%
Find here: £12.99

Rhône Syrah

Fruity, spice-laden Rhône Syrah, perhaps with a little Grenache, also goes well with haggis. We’re after bright juicy fruits, pepper, soft tannins, and a good crunch of acidity, which should all cut through, contrast, and compliment your feast in the right areas. The Grenache will bring some ripe sweetness to offset the savoury, richness, so something like this bottle is top notch.

Size: 750ml
ABV: 13%
Find here: £10.25

Viognier

To provide something for everyone, a full and firm Viognier can fit the bill. Reds work better with the hearty, gamey flavour of haggis, but a full, firm Viognier will not disappoint. Ripe fruit lightens the peppery herbs in the dish, the viscosity suits the heft, but it doesn’t have the robust weight to crush the flavours either. It knows its place, essentially, offering a little support and a little something different.

Size: 750ml
ABV: 13%
Find here: £7.99

If you find a whisky that you love, and one doesn’t dominate haggis, then you will really ‘get’ why the combination is so magical, and whilst fully embracing the tradition. Take a look at our guide of the best options no matter your budget here. At the end of the day though, as always, drink whatever you like! Enjoy!