Thatchers Cider has partnered with drinks writer Susy Atkins to release a guide to pairing cider with food.
The guide, which is available on Thatchers’ website, looks at the characteristics of ciders, and then explains why certain foods work well.
Dry drinks tend to work best with savoury food, the guide explains, while sweet ciders work mainly with desserts, cheeses and patés.
Atkins said: “There is nothing more delicious and satisfying than a great marriage between food and drink. And that ‘drink’ most certainly includes cider. Matching the liquid in your glass to the food on your plate is well worth aiming for – it can help bring out the very best in both. In fact, a great pairing enhances the whole meal. And anyone can do it; the basic guidelines that help us choose the right matches are surprisingly simple and straightforward to follow.
“Just as you wouldn’t have any old wine with a particular dish, so it pays to think beyond just having a generic cider with your meal. To find the ideal partnerships, you need to look at what kinds of cider suit specific recipes. Sweeter, drier, richer, lighter, oak-aged, still or sparkling ciders – what will deliver the truly blissful marriages with your favourite dishes?”
Martin Thatcher added: “There is so much to discover about pairing cider with food. This guide will be of enormous help to all lovers of cider, and to those who want to add a new experience for their customers. In fact, to everyone who has a love of food and drink and who wishes to expand their horizons with new adventures, I would suggest this is a very worthwhile read with some very valuable advice.”
See the guide here: http://www.thatcherscider.co.uk
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