Beer & food matching: Head to head with Phil Vickery

Phil Vickery is a busy man. Given that he's a chef, author and broadcaster, that's quite understandable.

So when I ask him if he fancies sharing his ideal beer and food matching menu with readers of The Publican, it's no surprise that he's going to need to do it on the run.

"I'll tell you what, John," says Phil. "You suggest the beers, and I'll come up with the dishes to match them."

Never one to shirk a challenge, I give it a go.

Starter

This is the right course to be served with a lighter, more hoppy beer, in my opinion. Either Landlord from Timothy Taylor in Yorkshire, or the fresh, dry flavour of Hopback Summer Lightning from the Wiltshire-based brewer.

Phil's match: "BBQ time here I reckon - grilled freshwater prawns, with a little chilli and celery salt. It sounds an odd combination, but it works well for me. Only use small amounts, though."

Main course

For this, I decide Phil needs to match with a classic best bitter. A straightforward option perhaps, but getting the basics right is key for good pub grub. I suggest either Wadworth 6X from the Devizes brewery or Shepherd Neame Spitfire from Kent. Nothing against Wadworth, but Kentish lad Phil admits "Spitfire is my favourite pint".

Phil's match: "Bitters like this are really well suited for big grills such as thick, brined pork chops slathered in punchy BBQ sauce, or a thick mustard coated fore-rib on the bone."

Dessert

The final course clearly needs something with a bit of a tang - so I go with Badger Blandford Fly from Hall & Woodhouse in Dorset. With a hint of ginger, it's a complex beer that changes its character when served with sweeter flavours.

Phil's match: "Mmm, this is a little more difficult. I reckon some really fruity, moist dark cake, would be great - but again in small amounts, because it's so rich."