The Banterer #1

BREWHOUSE and KITCHEN 1

The Banterer

CURIOUS MUSINGS FROM THE

Meet Jenny from our Portsmouth branch

2 BREWHOUSE and KITCHEN

THIS MONTH’s banterers

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Award-winning journalist and TV presenter Marverine is writing for us – hear her views on the ultimate beer and food combination. Page 3


INTROHello! A very warm welcome to The Banterer, and this, our very first edition. The Banterer is going to be a bit like going into a pub and getting into a really good conversation with someone you have never met before and leaving as if you have known each other for years. We will bring you curious musings including beer news, food news, odd things, funny things, and intriguing things you didn’t know you would be glad to know until you read them.

We want to hear from you too. Tweet us @B&KTheBanterer, email us [email protected], and call us old fashioned but we would really love to receive snail mail

from you – send it to The Banterer, Brewhouse and Kitchen, Torrens Street, London, EC1V 1NQ. Get in contact for any reason at all.

That’s it from this first intro in the first Banterer. We hope you enjoy us.

The Brewhouse and Kitchen team

call us old fashioned but we would really love to receive snail mail from you


every month we choose our favourite bh&k selfie ....YOU-IE

Marie on the left is studying Graphic Design in her native Norway. She is with Agna, also from Norway who is a nurse. They’re visiting England and in their two weeks here have so far been to the Brewhouse and Kitchen in Portsmouth, Dorchester and Islington in London. Very good going we thought. They told the Banterer “We love beer and seeing it brewed - it’s fascinating!” Tweet us a selfie of you in a Brewhouse and Kitchen and you could be appearing in The Banterer. @B&KTheBanterer

Marie & Agna


At least the designers of Abashiri blue beer needn’t worry that they are entering a crowded market. We have had black beer, white beer and even cheese

beer, but as of yet blue beer has not muscled its way into the mainstream. Now though, that is set to change as bright blue beer is brought to the masses. The beer, which is made from the water of melted icebergs (one of the only benefits of global warming?) collected from the Sea of Okhotsk off the coast of Japan, gets its aquamarine colour from a blend of blue seaweed and local flowers, and is said to have a light, fresh taste.

Beer writer, beer judge and beer sommelier Anna Manago rounds up beer related news from around the world

In the press

Anna manago

it gets its aquamarine colour from a blend of blue seaweed and local flowers


Brewhouse and Kitchen Head Chef Gary Millard on the how’s, the why’s and the wherefore’s of cooking

WHAT’s COOKING

Everything in our menus is homemade and made to order on site. I am based in the Brewhouse and Kitchen in Islington but am out about at our other venue helping the teams deliver great food. We are currently being very creative with our homemade soups. Did you try our Carrot and Ginger soup It was put best ever selling soup. With so many lovely seasonal vegetable in season in February I am burning the candles at both ends experimenting in my kitchen. Although if I say so myself, the Kale and Purple Sprouting Broccoli soup is a winner.

With so many lovely seasonal vegetables in season in February I‘m burning the candles at both ends


Do try this at home!Three cooking tips from Gary

Store spices in a cool, dark place, not above your stove. Humidity, light and heat will cause herbs and spices to lose their flavour

When chopping herbs, toss a little salt onto the cutting board; it will keep the herbs from flying around.

When making meatballs or meatloaf, you need to know how the mixture tastes before you cook it. Make a little patty and fry it in a pan like a mini hamburger. Then you can taste it and adjust the seasoning.

DISHCOVERYThE SECRETS BEHIND OUR FOODThis is our Beer Can Chicken, It is created by putting a whole can of beer into the chicken then allowing the beer to evaporate into the meat as it cooks. It serves for and comes complete with all the trimmings. I urge you try it. To watch me make and carve and a Beer Can Chicken, go to the YouTube Brewhouse and Kitchen Channel.

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This month Thomas Sassinger head brewer at Brewhouse and Kitchen Portsmouth tells us how he started his brewing career

Head BREWER

I’m from Bavaria, a country of enormous brewing heritage. My father was a brewer and I like him get enormous pleasure from brewing. He told me once that he sees the brewer very


much like a artist with a blank canvas. That is how I see my job, creating beers that people will love. My brewery is never more than two feet away from a customer so I often involve them in the process taking on-board their instant feedback.

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That’s how I see my job, creating beers that people will


Describe yourself in three wordsvolutetur sed min num volori inci rescim delit quo evendi aut es perspel ipsumquos antemodi omnimen tessincit exerum doloraerum faces volor asseque saeproWhat is your biggest claim to fame?volutetur sed min num volori inci rescim delit quo evendi aut es perspel ipsumquos antemodi omnimen tessincit exerum doloraerum faces volor asseque saeproX Factor or The Voice?volutetur sed min num volori inci rescim delit quo evendi aut es perspel ipsumquos antemodi omnimen tessincit exerum doloraerum faces volor asseque saeproFavorite dish on the Brewhouse and Kitchen Menu? volutetur sed min num volori inci rescim delit quo evendi aut es perspel ipsumquos antemodi omnimen tessincit exerum doloraerum faces volor asseque saeproYour tipple of choice? Mossimagnatum re raernati si si odiandae abo. Nem atem asperit faccatem evenihil magnimi, nonsequid que secae de pa quibus volutetur sed min num volori inci rescim delit quo evendi aut doloraerum faces volor asseque saepro.

FROM OUR PORTsMOUTH BREWHOUSE AND KITCHEN

SALLY ANNETeam Member


Proudly poured at all Brewhouse and Kitchen pubs


from the british guild of beer writers

My favourite story

maverine cole

The great thing about visiting a micro-brewery is you can literally see what you about to drink being brewed. The other good thing about visiting a micro-brewery is that the brewer really wants to know what you think. I was in the Brewhouse and Kitchen in Islington last week and got chatting to head brewer Pete. We started talking about my favourite e subject of all time – beer and food matching. Officipienis eatate milluptus sequis sint.

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We started talking about my favourite subject of all time – beer and food


Brew your own beer in our breweryYou Brew

We are so dedicated to the quality of the beers that we offer that we actually brew our own ‘award-winning’ beers on site. Come along and try out the B&K experience and be a brewer for the day. For all the details go to our website www.brehouseandkitchen.co.uk

Coming soon: The Brewhouse and Kitchen Beer Masterclass


from the british guild of food writerspatrick mcguigan

Food, glorious food

There is strange goings on with the taste buds of the nation. My trusty source in the food world tell me the sales of pulled pork now outsell the humble rasher. Is this the nation listening the

advice of the nutritionists and the health advisors or is just the fact the pulled pork, melted cheese and a splodge of homemade tomato relish is simple divine. My trusty source actually reckons pulled pork sales will outsell chicken by 2017. Wow.

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Pulled pork, melted cheese and a splodge of homemade tomato relish is simplY divine


What is your favourite beer style?volutetur sed min num volori inci rescim delit quo evendi aut es perspel ipsumquos antemodi omnimen tessincit exerum doloraerum faces volor asseque saeproWhat is the best food you’ve ever tasted?volutetur sed min num volori inci rescim delit quo evendi aut es perspel ipsumquos antemodi omnimen tessincit exerum doloraerum faces volor asseque saeproStraight or nonic?volutetur sed min num volori inci rescim delit quo evendi aut es perspel ipsumquos antemodi omnimen tessincit exerum doloraerum faces volor asseque saeproWhat is your favourite beer style?volutetur sed min num volori inci rescim delit quo evendi aut es perspel ipsumquos antemodi omnimen tessincit exerum doloraerum faces volor asseque saeproWhat is the best food you’ve ever tasted?volutetur sed min num volori inci rescim delit quo evendi aut doloraerum faces volor asseque saepro. Genimporios exceseq uamende llorepedit volorio. Ita et earcimus dempore poria volore net estionsed que poribea exceat inullup.

English architect and broadcastermaxwell hutchinson

That is the question


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CAPTION COMPETITION

This dog was snapped on the Paddington to Portsmouth train. What was he thinking? The best entry will win a mini keg of their favourite Brewhouse and Kitchen beer. Nice. Send your best caption to us [email protected]


tasting notethree dishes, three beers, match up the best combinations (according to our menu) to win a meal for two!

The Brewhouse Beef Classic Homemade prime beef, lettuce, onions and pickles. Slow Roasted Pork BellySlow roasted to make super succulent. Served with bubble, seasonal vegetables and a fruity cider sauce.Pan-seared Seabass FilletServed with crushed new potatoes, seasonal vegetables and tarragon cream.

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Send your answers to us [email protected]


Since University admissions officers might see his Facebook page, Mike used Photoshop to erase the beer cans in his hands and replace them with books.

That’s all Folks!


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The Banterer #1