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Pick 2#:Craft Beer & Food Pairings for Christmas & the Holiday Season: Sour Ale & Sea Bass

I have had a busy food blogging week attending & helping out Hannah, founder of Chicp ( at BBC Good Food Festive Fayre held in the spectacular and historic Hampton Court Palace, King Henry VIII’s former hunting lodge, on Richmond Upon Thames, Greater London. I also visited my favourite  food market area – Maltby Street (Ropewalk) & Druid Street in Bermondsey as my foodie friend Meredith ( was showcasing her vegan chocolates for the first time at the market. I  find these events inspiring as I get to meet some interesting people, finding about their food journey & tasting their craft foods. I will be writing about Chicp and some other artisans in 2017, so watch this space. Back to beer and food pairing with pick #2: Sour Dry Hop Ale (4.9% APV) by Anspach & Hobday (@AnspachHobday,, who are based in Druid Street, Southwark,  London SE1 2HH in a railway arch next to the market. Thanks again to Lee from @beerasylum for the beer pick which is refreshingly citrus and tart, typical of a sour ale that is becoming more popular in the USA & UK. I decided to pair with Mediterranean roasted sea bass, which is easy to prepare & cook and makes a healthy meal.

Recipe (serves 1-2)

  •  Fresh whole sea bass, cleaned & gutted, leaving head & tail on( a small one serves 1, medium for 2)
  • 1 teaspoon of good quality olive oil
  • 1 large clove garlic, peeled and sliced
  • fresh herbs: rosemary, lemon thyme, bayleaf (from my garden)
  • freshly ground sea salt & black pepper
  • 2 slices & 1 wedge of lemon


Sea Bass ready to roast

Sea Bass ready to roast

  • Heat the oven to 180C fan (356 F)
  • Rub a little olive oil over the skin, on each side
  • Season the inside & outside of the fish with salt & pepper
  • Stuff the fish with a few slice of garlic, herbs and 2 slices of lemon
  • Make 2-3 slits on each side of the fish
  • stuff a small sprig of rosemary & a slice of garlic in each slit
  • Put the fish in an oven proof dish drizzled with a little olive oil
  • Roast the fish for 20 minutes
  • Remove from the oven, cover with foil & leave for 5-10 minutes to finish cooking

To serve squeeze a little lemon over the fish. You can eat as is or remove the skin or fish for those that don’t like to see the head & tail! I serve with a simple salad of fresh spinach, tomato cucumber & a few olives, dressed with olive oil & sherry vinegar.

My Mediterranean roasted sea bass and Anspach & Hobday sour dry hop ale –  a tasty, match!

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