NEIL MORRISSEY and Richard Fox became two of the best-known licensees in the business back in November, when their efforts to open their own pub and microbrewery at Ye Olde Punch Bowl Inn, Marton-cum-Grafton, North Yorkshire, featured on the Channel 4 programme Neil Morrissey's Risky Business.
Richard, author of The Beer & Food Cook Book and a regular contributor to The Publican's beer and food matching features, has developed a menu for the pub using local produce. Customers are encouraged to match the Morrissey Fox ales as well as other beers to the dishes.
We asked Richard and Neil to match beers to their favourite three-course meal - and to make things interesting, restricted them to just one of their own beers each.
Here's what each came up with:
Neil's menu
STARTER
- FOOD: Mushroom risotto
- BEER: French ale Trios Monts Biere de Garde, 8.5 per cent ABV. "It has a deep, earthy flavour to go with the high alcohol content, and complements the dish to perfection."
MAIN COURSE
- FOOD: Chargrilled rib-eye steak
- BEER: Morrissey Fox Best Bitter, the second beer developed at Ye Olde Punch Bowl Inn's brewery. "It accentuates the caramelisation of the meat, and washes it down well too."
DESSERT
- FOOD: Chocolate fondant
- BEER: Kriek cherry beer. "Crispy exterior, soft gooey, rich chocolate oozing out - très sensual. The mixture of cherry beer with its almondy hints complements chocolate of any kind."
Richard's menu
STARTER
- FOOD: Isle of Skye steamed mussels
- BEER: Morrissey Fox Blonde ale. "The light fresh beer is a perfect palate cleaner, while the fruity citrus flavours perfectly complement the mussels."
MAIN COURSE
- FOOD: Chargrilled rare rib-eye steak, served with béarnaise sauce and home-made chips.
- BEER: Marston's Old Empire, a premium IPA "Big, matching flavours."
DESSERT
- FOOD: Chocolate fondant
- BEER: Kriek cherry beer. "It's a legendary combo. The contrast of sourness in the beer with the sweetness of the dessert is great, and the big cherry flavours perfectly match the rich chocolate."