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Featured CourseArtisan Charcuterie (Four Day)
Posted on October 14, 2011
October marks the world’s largest real ale festival and it’s all happening right here in Nottinghamshire. To mark the event we want to share one of favourite recipes with you – there’s more to ale than just drinking!
The Robin Hood Beer Festival offers golden ales, fruit beers, stouts, bitters, milds, porters, barley wines, ciders, perries and the list continues. With over 800 varieties on offer the hardest part is what to sample first.
If you are heading to the festival be sure to say hello to our good neighbours from the Welbeck Abbey Brewery who have created a special pale ale called Spyke’s Gold for the event and are also serving four more of their core brews.
We realise that beer usually belongs in a glass, but we also love cooking with real ales and it’s a great ‘secret ingredient’ adding depth and flavour to many a dish.
Here at the school we provide lunches every day of the week and our slow cooked stew with ale always has students queuing for seconds. It’s a dish that's ultra versatile and allows you to use stewing beef or venison, or both. So, with the colder night’s drawing in why not give this winter warmer a try?
Venison and Ale Stew Recipe