FRIDAY NIGHT FOOD PAIRINGS

Being based in East Sussex, we’re only a stone’s throw away from some of the best beaches in the UK and with that comes a close proximity to some great local chippies. 

After a long week at work, nothing beats hunkering down with the family with newspaper-clad fish and chips. The house fills with the smell of vinegar, cries of ‘I’m starving’ are slowly replaced with the crinkling of paper and rhythmic grunts of appreciation, and everything within a three-meter radius eventually gets covered with greasy fingerprints. 

Comfort food like takeaways are usually the last thing you would think to pair with a glass of Tilsmore, but trust us - although this feels like an unlikely match, it’s one of our favourites.

The combination of the acidity of our characteristic English sparkling and the soft, melt-in-the-mouth glory of ‘proper’ fish and chips is not to be sniffed at. The clear, dry, crispness of Tilsmore acts as the perfect palate cleanser between bites. It’s one of our favourite traditions at the farm and we hope you too will embrace your own Tilsmore and Takeaway night. 

About the wine

Our wine is made with the ‘classic trio’ of grapes; Pinot Noir, Pinot Meunier and Chardonnay. All our wine is made using the ‘traditional method’, meaning that the bubbles you find in your glass are made naturally during the fermentation process. The soil we grow our vines on is a sandy clay loam. They have the right texture and mineral balance for growing grapes and lend a unique flavour which is specific to the region. 

We only make limited-edition vintages, so if you’re after your next pairing bottle, you’re going to have to be quick! 

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Make it yourself 

For those who don’t have a local chippy on their doorstep, our CEO and Leith’s trained chef, Iona, has shared her favourite recipe for the perfect gluten-free homemade fish and chips recipe. If you give it a go, don’t forget to tag us @tilsmore_. 

Iona’s Homemade Gluten-Free Fish & Chips 

Serves 2

INGREDIENTS

2 skinless, boneless haddock or cod loins

110g gluten-free self raising flour

150ml gluten-free beer

1/2tsp baking powder

1 tsp salt

1 litre of vegetable oil for frying

SIDES

Maris piper potatoes

Frozen peas

Fresh mint

2 lemons

METHOD

Heat the oil in a deep pan over a medium heat until it reaches 180-200 C. You could use a food thermometer to help you here, however if you don’t have one it’s always good to check if the oil is ready by frying a little of the mixed up batter and it should be golden within a few minutes. Always be careful not to take the oil to smoking point (too hot).

Get your fish ready by patting the fillets dry with a dusting of GF flour.

Move on to making your batter, combine your GF self-raising flour with baking powder and whisk together with the beer. The batter should be thick and bubbly. Dip in the fish fillets one at a time, just before you fry.

Once your oil is ready, lower the fish carefully into the hot oil and fry until golden, for at least 5 minutes. Remove and drain over kitchen paper, which will absorb any excess oil.

Serve with hand-chopped, oven baked or fried chips and some mushy peas made from frozen peas that are heated up and mashed, freshened up with a handful of chopped fresh mint and a squeeze of lemon! Or you could just use the good mushy stuff from the tin (we won’t judge)! Enjoy.

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