Month: August 2012

Beer Dinner!

I am very happy to announce that Chris Kay, head brewer at Bristol Beer Factory will be sharing his passion for beer by co-hosting a weekend of beer matching dinners at Bishopston Supper Club in September.

For anyone who has never attended one of my suppers before please check out the Bishopston Supper Club page (link here) to see how it all works, there are also photos and reviews to check out. As ever, I’ll be creating simple, classic dishes using local and seasonal ingredients, and serving it all up ‘family-style’ in my front room, the only difference in this case is that a specially selected artisan beer would be served to taste with each course (rather than the usual BYO policy).

Chris will be showcasing a range of beer styles, some made here in Bristol, some further afield, but all from small, independent producers. He’ll be on hand on the night to tell you about each one, and to answer any beer-related questions you may have. This guy knows his beer! We’re very excited about this event and hope that if you’re interested in real ale and/or beer and food matching you’ll not want to miss out!

The number of places is limited and on this occasion we request that a deposit of £15 per person be paid to Grape & Grind, in advance, the remaining £30 to be paid, in cash, on the night. Don’t forget to tell us on which night you’d like to attend, when booking.

The menu for Friday 28th & Saturday 29th September, including the beer matches, is as follows;

Aperitif & nibbles on arrival – Deus, with vegetables in beer tempura

Cantillon Kriek Lambic – pork rillette, beer bread and chutney

Bristol Beer Factory Hefe – Mussels cooked in wheat beer, chips

Orval – Beer-braised rabbit with prunes, mustard mash and greens

Hop-infused vodka granita

Cheeseboard – Montgomery Cheddar – Southville Hop, Stichelton – Harvest Ale, Dorston – Hefe

Imperial stout aged in Glenlivet cask – Chocolate pot, honeycomb, espresso ice cream

Coffee/Lahloo teas and biscuits

The dinner will start around 7.30pm and finish at around 11pm.

NB. I’m happy to provide menu alternatives for vegetarians, or those with specific dietary requirements, please notify us when booking.

A confirmation email with the address (BS7) etc. will be sent out once the deposit is paid.
You’re welcome to bring along other drinks if you wish.

Please contact Darren at Grape & Grind to book your place.

101 Gloucester road, Bristol, BS7 8AT

0117 9248718

If you have any other questions, please don’t hesitate to ask.


Caramel parfait

This recipe was developed while I was pastry chef at Hotel du Vin and has since become one of my favourite desserts so I chose to show it off at a recent wine dinner, with the leftovers going to some very grateful friends at a bbq later. One of the guests enjoyed it so much that she booked me to cook for her birthday dinner, with caramel parfait as the dessert. The secret lies in its simplicity, it’s easy and quick to make and as it’s frozen, can be made well in advance. Be warned: it is so tasty I’ve had friends beg and plead (and threaten kidnapping/enslavement) for more and I can’t keep up with the demand, use with caution!







Makes enough for about 8-10 portions

100g egg yolk (pasteurised if you can get it)

100g caster sugar

150g salt caramel sauce (see below to make your own)

400ml double cream

Heat the sugar in a pan with a little water until soft ball stage (120c).

Whisk egg yolks until pale and fluffy. Drizzle the hot sugar syrup into the yolks, while continuing to whisk until the mixture becomes thick and foamy and has cooled down a bit. The hot syrup will partially cook the egg yolks so thicken, and whisking traps air which gives it the lovely texture, similar to a sabayon. This is called a pâtè á bombe and is a base for many moussey desserts.

Fold in the caramel sauce (use a fruit purèe or other flavourings for different flavoured parfaits), then fold in the semi-whipped cream. Leave semi-encorporated for a rippled appearance if you like. Try adding strawberry purèe, a tbsp rose water, and replace half the cream for Greek yoghurt, I call this strawberry, rose and yogurt dèlice.

For a bit of texture, fold in some fruit, honeycomb, praline or nuts as I did here for a white chocolate and praline version.








Line a terrine with cling film and pour the mixture in, or pour into rings or moulds before setting, covered, in the freezer for about 2-3 hours. Remove from the freezer 5-10 minutes before serving otherwise it will be too hard. Slice into portions, or de-mould, and serve with caramel sauce, honeycomb and roast cashews. This will keep for over a month in the freezer, just keep it covered to avoid a skin forming.

Roast cashews

Lay cashews on a lined baking tray, sprinkle with light brown sugar and drizzle with maple syrup, golden syrup or honey. Bake at 180c for 10 mins or until golden brown. These are seriously moreish and also make a tasty snack.


200g caster sugar

25g honey

25g golden syrup

30ml water

7g bicarbonate of soda

Heat sugar, water, honey and golden syrup in a pan and boil to a light caramel.

Whisk in the bicarbonate of soda and quickly pour onto a lined baking tray.

Be careful, the mixture will be incredible hot!

It should puff up as soon as you add the bicarb, the caramel traps the air bubbles it creates as it cools.

Top tip – honeycomb has a tendency to lose crunch and go sticky when exposed to the air, keep covered in the freezer and it will keep for weeks!

Salt caramel sauce

22ml water

140g caster sugar

30g butter

1 tsp sea salt

Heat the water and sugar in a pan and boil until it reaches a rich toffee colour. Remove from the heat and pour in the double cream. Add the butter and salt and stir in. This is also great served hot on sticky toffee pudding, or on ice cream.