Sour Beer Ceviche

Recipe by Brendan Barwise, Chef at Sentinel Brewhouse
Serves 4

250g fresh white fish, cut into 1cm cubes
50ml sour beer (a fruity Gose wheat beer adds nice flavour, such as our Sentinel RRG)
½ red onion, chopped finely (soak in ice water to take harsh edge off, but drain well before using)
½ red chilli, chopped
Juice of 1 lime
½ tsp sea salt
½ tsp ground coriander
2 avocados skinned, stoned and sliced
A handful of fresh coriander to serve

This simple recipe uses the acidity of citrus and sour beer to quickly cure the fish. It's refreshing and tart, perfect for a summer's day lunch alongside a cold beer. It's great paired with the beer you cured it in or a Witbier like Camden Brewery's Gentleman's Wit.

Place fish in a large mixing bowl and add all ingredients except the avocado and fresh coriander. Mix together gently. Cover and leave to cure in the fridge for 30-60 minutes. Check the seasoning and add more citrus or salt to suit your preferred taste.

To serve, place the fish on top of the sliced avocado and sprinkle coriander over the top.

Espresso Martini

Recipe by Jake, Bar Manager at Haggler’s Corner
Serves 1

50ml espresso
25ml vanilla vodka
25ml Kahlua
A splash of Monin sugar syrup


Put the ice, vodka, liqueur, sugar syrup and coffee into a cocktail shaker. Shake vigorously and then strain into a glass. Serve immediately.