Match of the week

Pheasant terrine with Kings vintage cider

Posted by Fiona Beckett (Google+) on October 12 2020 at 21:08

Pubs brewing their own beer has become quite commonplace but few make their own cider. Not that you’d expect anything less of The Crown at Woolhope which was nominated Cider Pub of the Year Pub three times recently at the the Great British Pub Awards in 2015, 2017 and 2018.

Owner Matt Slocombe, also happens to be a chef who used to run cider producer Weston’s restaurant Scrumpy House and has worked a great deal with cider over the years so it’s no surprise either that the food is perfectly attuned to it.

My favourite pairing at dinner at the weekend was this richly flavoured pheasant terrine which was served with gooseberry and sage and a quince and ginger chutney. He suggested we drank their full-bodied (7.3%) Kings Fine Vintage cider with it and it was spot on. It also went really well with my main course of pork belly with caramelised apple and quince as did Tom Oliver’s deeply flavoured Gold Rush no. 7, a collaboration with Ryan Burk of Angry Orchard in New York.

It’s great to be able to drink locally made drinks with locally sourced food like this. You’d be mad to drink anything but cider (and perry) in Herefordshire!

For other cider pairings see Top Food Pairings for Cider

I ate at The Crown as a guest of the restaurant.

If you’d like be able to check out all the food and wine pairings on the site you can buy a bundle of credits here to access my premium content.

And/or for regular updates on what and where I’ve been eating, drinking and travelling sign up for my weekly newsletter Eat This, Drink That, Live Well.