There’s something exciting brewing in the kitchen at our tap the Vat and Fiddle. We’re thrilled to introduce Dan, the newest member of the Vat team and the creative force behind a brand-new food offering that blends seamlessly with the Vat’s more traditional menu rustled-up by chef and head-gardener Hayley.
Dan’s journey into food began as a way of earning beer tokens while studying classical civilisation at uni by picking up kitchen shifts at his local. Since then, he’s crafted a culinary career with one mission: to make fine dining accessible, using food as a way to “tell stories without using words.”
Dan’s menus are inspired by seasonal and local produce, with a strong connection to what’s pouring on the bar –utilising the ever-evolving line-up of Castle Rock’s seasonal cask beers. He’s noticed a natural pairing: “Cask beer drinkers really appreciate good food – they’re already tuned into flavour and depth,” he explains. With that in mind, Dan’s creating dishes that celebrate the character of our beers, and change regularly to reflect the brews available.
Here’s a look at what’s currently cooking:
Beer: Session IPA – 4.4% ABV
This dish is as intricate as its name suggests. Chicken poached in Interlace and burnt honey plays off the beer’s subtle bitterness, which is echoed by the accompanying side of sweet potato mash. Charred cabbage, leeks, and broccoli, all simmered in the same poaching liquid, bring out earthy undertones, while a beautifully crafted interlaced pastry lid adds the finishing touch.
Beer: Dry-Hopped Pale – 4.2% ABV
The Vat’s beer garden is blooming (due to Hayley!), and this dish brings the outside in. Rosemary-smoked cod sits atop a handmade flatbread, layered with a garden salad of edible flowers, a touch of crème fraîche, and a drizzle of herbaceous oil – all made using botanicals grown right here at the Vat. A perfect way to toast the summer solstice with something floral, fresh, and full of sunshine.
Beer: Stout – 4.6% ABV
Yes, you’ve got room for pudding! Dan’s take on the classic bread and butter pudding uses our rich, oatmeal stout, melted chocolate, and Nottingham’s finest pillowy cobs to create a dessert that’s surprisingly light and not too sweet. Topped with vanilla ice-cream this pudding offers indulgent flavours without the heaviness – a perfect final course (or cheeky mid-afternoon treat!).
Dan’s specials are strictly limited edition, evolving with the available seasonal brews on the bar – so if one of these dishes catches your eye, don’t wait too long. And if you miss them? Don’t worry – there’s always something new in the works.
Here’s to Dan, and the whole Vat & Fiddle team, for turning our beer and food offering into something truly special.
See you at the bar!
Love Team CRB x
Like what you read?
