The wrong drink dulls a great plate. The right one makes the food taste better than it did alone. British pub classics are pretty forgiving, but a few pairings reward thinking about. Here are the matches we lean on at the bar.
Fish and chips with cold ginger beer
Beer is the obvious answer, but a fiery non-alcoholic ginger beer cuts through the batter even better. The heat and acid lift the cod and reset the palate between bites.
Ploughman’s with Pimm’s
The lunch and the drink share a moment — both shine in summer, both want the sun. The cucumber and mint in a Pimm’s cup keep up with mature cheddar without overpowering pickles.
Scotch egg with English Garden G&T
Pork and gin is an underrated match. The botanicals scrub the richness of sausagemeat and the elderflower cuts the deep-fried crumb. Light, herbal, sharp.
Shepherd’s pie with dark ale
Stout or porter. The roasted-malt notes pick up on the slow-cooked lamb and gravy. A pale lager would feel thin against the dish.
Sticky toffee with port
A small glass of tawny port. Date, raisin, sweet wood. It is, frankly, dangerous.
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