The York's Beer and Food winning combo

After the success generated by The York’s first Food and Beer Night last week, they’ve decided to make the tasting evening a monthly event.
Cath Jennings, the organiser, said the idea behind it was primarily to “show the capabilities of the kitchen”, and to push the fact that beer is considered a social drink and is often overlooked as an accompaniment to enhance a dish.
In order to demonstrate some of the great food and beer combinations available at the York, they created a delicious four-course pairing menu on Monday 28th March (£27.50 per head).
Brooklyn Lager was served on arrival, swiftly followed by a beautifully presented appetiser: on a slate sat three bite sized foods served with a drink each, in a line. From left to right: ham hock and mustard terrine accompanied by a shot of Pale Rider, red onion marmalade filo parcel served with Goose Island IPA, and an apple and black pudding mini pot pie served with Staropramen.
The starter was razor clams with leek, carrot and courgette, finished in a lemon and chorizo butter sauce, served with Celis White. Seeing how this dish went down with the thirty odd attendees, Carly Honeycombe, bar manager at the York, said they might include it to the everyday menu.
Next up was the pièce-de-résistance: a cherry duck quartet  (involving shredded comfit duck leg with poached duck egg, kirsch puree, smoked duck breast and duck crackling), beautifully accompanied by Duchesse de Bourgogne, a rich Flemish red ale with underplays of cherry, passion fruit and chocolate.
And for dessert, salted caramel in a chocolate mayo cup with Westmalle Dubbel purée and malt barley ice cream – served with Franziskaner.
If this menu gets you salivating, get down to The York for their second instalment of the Food and Beer Night – watch this space for more details, or head to

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