Sharp’s Brewery has launched a podcast, Just Add Beer, taking listeners on a gourmet mini-break to Cornwall with some of the county’s top chefs.
The first episode, available on Spotify, Apple Podcasts and via the Sharp’s website, is out this week, with John Walton, group executive chef for Paul Ainsworth, joining Sharp’s beer sommelier, Ed Hughes, on his culinary journey, with an accompanying recipe and matching beer list available online.
John has recently become chef patron at Mahé, Paul Ainsworth’s new cookery school and chef’s table. He reflects on his career while flying the flag for Padstow, Cornwall, and the Camel Estuary, home to the Doom Bar sandbank, along which Ed and John both grew up.
Within the podcast, John and Ed discuss John’s Just Add Beer recipe, Doom Bar mussels, made with Porthilly mussels, the beds for which can be overlooked from the Ainsworths’ pub, The Mariners, in Rock. Mussels are one of John’s favourite shellfish, and pairing this dish with beer takes them to a whole new level, forming a great centrepiece to any dinner table.
Just Add Beer was originally a book, written a couple of years ago by Ed and Sharp’s communication manager, Racel Williams.
Ed said: “We know food and drink is a passion for many of our drinkers, and we have worked hard over the years to champion how beer and food can be the perfect match, transforming perceptions of beer to be more than just a great pint.
“With our new Just Add Beer podcast we wanted to find a way to share this experience and offer drinkers, fans, and foodies a new take on the podcast platform that would not only entertain, but educate and make life a little better during these unusual times.”
Upcoming episodes are set to feature Paul Ainsworth himself, his head chef at Number 6, Chris McClurg, and many more featured in the cook book, including Jude Kereama, Stephane Delourme, and James Knappett.