Estrella Damm, the Mediterranean beer from Barcelona, has welcomed 14 leading chefs and restaurateurs into a nationwide collective in a bid to reinforce its association with food, raise the profile of premium beer and food matching, and continue its growth in the dynamic on-trade beer market in the UK.

 

The growing group of chefs will bring the premium taste of the Mediterranean to their restaurants across the UK through bespoke food and Estrella Damm pairings, consumer events and amplification through social media and point-of-sale materials.

 

Bespoke dishes, innovative ingredients

 

Each chef has created a bespoke dish with premium, innovative and local ingredients that pairs with Estrella Damm such as Paco Perez, who has matched the beer with a ‘duck egg, baby squid, potato, tartar sauce’ dish on the menu at Tast. The new  Catalonian restaurant, situated in Manchester, is financed by Man United’s manager Pep Guardiola. 

 

Other chefs have included Estrella Damm in the recipe itself, with Elizabeth Cottam of HOME Restaurant in Leeds frying oysters in a beer batter while at Galvin Green Man in Chelmsford, Chris Galvin reduces pork cheeks in a beer, apple juice and vinegar sauce.

 

“My reason for choosing Estrella Damm in the restaurant and the dishes is its flavour,” remarked Mr Galvin. “As a chef, flavour is what always comes first to me, and I find that Estrella Damm’s taste and flavours work really well with food. Just like us at Galvin, the quality of the ingredients is a priority for Estrella Damm.”

 

Elizabeth Cottam, from HOME Restaurant, added: “Estrella Damm stands out as the beer brand that is committed to exploring pairings with food, which is exciting for all of us as flavour aficionados and we are very much looking forward to exploring the possibilities that food and beer present.”

 

Dominic Chapman, from The Beehive, concluded: “Estrella Damm is the refreshing Mediterranean beer that pairs perfectly with food – a trend that we are seeing more and more customers seek out in our restaurant, and we can’t wait to explore this with our guests over the coming months.”

 

“Skills, passion and creativity”

 

Alison Cole, Consumer Brand Manager for Estrella Damm at Marston’s, said the firm felt “privileged that so many of the UK’s top chefs are choosing to experiment with Mediterranean beer and food in their restaurants and bringing a taste of the Mediterranean to the UK with Estrella Damm”. 

 

“Each of our 14 chefs have incredible such skills, passion and creativity and we are excited to be a part of their journeys as they create new relationships with consumers through innovative events and gastronomic experiences,” she continued. “We will also be supporting the chefs in their local activities, such as the design of a pintxos networking event for local organisations at The Art School Restaurant in Liverpool and an Estrella Damm-branded garden terrace at Flitch of Bacon, in Dunmow.”

 

The initial group of chefs showcasing Estrella Damm in their dishes and restaurants include: Chris Galvin from Galvin Green Man (Chelmsford); Luke French from Jöro Restaurant (Sheffield); Paco Perez from Tast (Manchester); Dominic Chapman from The Beehive (White Waltham); Elizabeth Cottam from HOME Restaurant (Leeds); Tim Allen from Flitch of Bacon (Dunmow); Paul Askew from The Art School Restaurant (Liverpool); Andrew Perm from Star Inn (Harome); José Pizarro from José Tapas Bar, Pizarro Restaurant and José Pizarro Broadgate (London); Mark Jarvis from Anglo (London); Victor Garvey from Ramba (London); Dave Wall from Unruly Pig (Bromeswell); Aaron Mulliss from The Hand & Flowers (Marlow); Tom de Keyser from The Coach (Marlow).