Gluten Free Beer Takeover!

Great post , so wish I was local

Gluten Free Pint

You heard it here first, Brimming with Beer just down the road in Chesterfield are hosting a Gluten Free Beer Takeover! Who’d have thought it? A weekend with the taps dedicated to gluten free beers for everyone to enjoy!

After speaking with Ben who runs Brimming with Beer, it sounds as if his idea of a garden shed bar in the back garden got a little out of hand and transformed into an actual bottle shop and micropub… so what better than a real beer enthusiast to run a gluten free beer takeover! Ben confirmed a few weeks ago, Gun Scaramanga was his best selling beer on keg, now that was lined up against some of the top gluten containing beers too.

Between Friday 6th & Sunday 8th April, the Gluten Free Beer Takeover will feature both bottled and canned beers along with 6 keg beers all which are…

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Whiskey Live Dublin 2017 – Triple Distilled Communications

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Really enjoyed this from Granta

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The Origins of ‘Old Irish Whiskey’ Series Part 1: 18th century government policy – Irish Distillers

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Lou Reed Animated


Lou Reed was with out doubt one of the more literate rock stars who ever lived. From tracks like ‘Pale Blue Eyes’ to albums like ‘Magic n Loss’ he was constantly producing music and lyrics of depth and compassion. PBS produced this fun animation to accompany one of his interviews in which he lays into the great and the good in his own curmudgeonly fashion

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Bread to Bread: The Best Machine Mix

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Originally posted on The Coeliactivist:
When I was initially diagnosed with coeliac disease, the lovely chap who is now my Gluten Eating Husband rushed out to buy me a shiny bread machine with a gluten free setting. What a keeper!…

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Can’t wait to try this

The Paddington Foodie


This must be the tastiest and easiest fish dish ever. Thinly sliced prosciutto. Smeared with a sun dried tomato and basil paste. Wrapped around firm, fleshy Blue Eye Cod fillets. Roasted in a hot oven for twenty minutes. Another fabulous recipe from Jamie Oliver that has withstood the test of time in our house. Quick and easy. Robust Mediterranean flavours. What’s not to love about this dish?

There aren’t too many ingredients in this dish. The key to success is to use the freshest ingredients you can find. I’ve substituted Blue Eye Cod for the Monkfish in Jamie’s original recipe. Simply because Monkfish is not native to our waters. A good short cut in preparing this meal?  Visit a good delicatessen. Select a mild and sweet prosciutto and ask that it be sliced directly onto sheets of plastic film.  I usually also ask that slices be cut from the centre of…

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