Beyond the Pint: Britain’s Appetite for Better Food Pairings With Their Beer

Britain's beer drinkers are developing an appetite for more than the traditional pub snack, with new research revealing demand for better-quality food, adventurous flavours and more considered pairings alongside a beer.

A nationwide study of 1,000 UK beer drinkers, commissioned by independent Spanish brewery Estrella Galicia, found that more than two thirds (68%) of UK beer drinkers are looking for improved range and quality of food alongside their beer, rising to 78% among 18–24-year-olds.

Younger drinkers are particularly interested in what accompanies their beer, with nearly three quarters (72%) of Gen Z(+18) agreeing that good-quality beer deserves modern, tasty snacks. Almost two thirds (63%) also actively consider which foods pair best with their beer.

Younger drinkers particularly care about what accompanies their beer, with almost three quarters (72%) of Gen Z(+18) agreeing that good-quality beer deserves more modern, tasty snacks. In fact, 63% actively think about which foods pair best with their beer.

But while the nation is developing a taste for something different, crisps are still king. The humble packet remains the nation's favourite beer snack, chosen by 58% of drinkers, followed by salted peanuts (31%).

However, the research suggests there's room for more on the menu, with olives (13%), charcuterie boards (12%), hummus and flatbread (12%), garlic prawns (11%) and bruschetta (11%) are among the dishes drinkers would like to see offered alongside their beer.

Some traditional favourites are also showing their age. A third (30%) named pork scratchings as the most outdated traditional pub, with less than one in five choosing them as their pub snack of choice (17%).

The nation's appetite for new flavours extends beyond the pub, too. The research found that travel is playing a role in shaping the nation’s food and drink preferences. Some 85% of UK beer drinkers are likely to seek out a beer they discovered on holiday once back home, while Italian (21%) and Spanish (20%) cuisines are the most popular to recreate after travelling.

With the nation looking to branch out, Estrella Galicia has teamed up with Chef, Owen Morgan, to bring a taste of Spain to the beer-and-snack occasion.

Taking inspiration from the research, Owen has created a series of simple dishes designed to pair with Estrella Galicia beer and show how easy it is to bring a taste of Spain and food culture home.

Chef Owen Morgan, Food and Beverage Director at the award-winning 44 Group, said: “You can’t beat crisps with a cold beer, but it’s great to see the nation’s growing appetite for more adventurous pairings and twists on these favourites. Growing up with Spanish food, sharing plates and enjoying exceptional food with a good beer has always felt completely natural to me, so I love seeing more people embrace tapas-style snacks and flavours.

“Food and beer are incredibly versatile together, and you don’t need to overcomplicate it. A few good ingredients, something to share and the right beer can completely change the occasion. These pairings are an easy way to bring a little of that Spanish experience home – no chef skills required.”

Leonora Mellish, a spokesperson from Estrella Galicia said: “Quality, provenance and a passion for great food are at the heart of Estrella Galicia, so it's encouraging to see UK drinkers taking a greater interest in what they enjoy alongside their beer.

“In Galicia, good food and beer have always gone hand in hand. Through our partnership with Owen, we want to inspire people to discover new flavours and show how the right pairing can elevate even the simplest occasion.”

Owen Morgan’s Perfect Pairings (full recipes attached)

RECIPE ONE – GILDAS

The Gilda is a famous Basque pintxo (small tapa) dating back to the 1940s, named after Rita Hayworth’s film Gilda, which was filmed in San Sebastián. Traditionally made with an olive, salted anchovy and pickled guindilla pepper, these simple skewers celebrate Spain’s love of pickled and preserved ingredients.

The beauty of Gildas is their versatility, mix and match ingredients straight from the cupboard, combining something sharp, salty, spicy and rich. The acidity of the pickles, saltiness of the fish and richness of the olives pair perfectly with Estrella Galicia 4.7% lager.

RECIPE TWO – PAN CON TOMATE

A staple in Spanish tapas bars for nearly 25 years, pan con tomate is now a favourite across Britain. While variations exist across Iberia, the winning combination of ripe tomatoes, good toast, garlic, olive oil and sea salt is hard to beat.

Traditionally, tomatoes are rubbed straight onto the toast, but this easy version uses blended tomato pulp, which can be kept in the fridge for future use. Enjoy as a simple beer snack or dress it up with toppings to complement a charcuterie or cheeseboard.

RECIPE THREE – TOPPED CRISPS

When it comes to crisps, plenty of countries, including the UK, fancy themselves as the best. In our opinion, though, Spain takes the crown! From classic jamón and smoked paprika to more indulgent black truffle and jamón Ibérico flavours, there’s something for everyone.

The reason I love Spanish crisps so much? All the best crisps are fried in olive oil, making them delicious straight from the packet or as the base for a more indulgent snack. Topping premium Spanish crisps with tasty accompaniments has become a popular trend, and when done right, it makes for top-tier snacking.

TOP OF THE SNACK PACK

WHAT UK CONSUMERS ARE CRAVING ON PUB MENUS

Owen Morgan’s Full Recipes

RECIPE ONE – GILDAS

Method:

Simply thread your chosen ingredients onto wooden or metal skewers, try to have something sharp, something salty, something spicy, and something richer, all on one skewer.  The only rule I tend to live by, is not repeating the same ingredient next to each other on the skewer!

RECIPE TWO – PAN CON TOMATE

Ingredients

• 4 thick slices of good sourdough or crystal bread

• 400g ripe plum tomatoes

• 1 garlic clove, peeled

• Extra virgin olive oil

• Sea salt

• Finely chopped parsley

Method:

Halve the tomatoes, remove any tough cores and blend for one minute. Drain in a sieve for an hour, then use immediately or refrigerate.

Toast the bread and rub generously with the garlic. Spread a thin layer of tomato pulp over each slice, drizzle with olive oil, season with sea salt and finish with chopped parsley.

Topping ideas:

• Cecina (smoked, air-dried beef)

• Goat’s curd

• Jamón

• Jarred artichokes

• Smoked salmon

• Salted or pickled anchovies

• High-quality tinned tuna, such as ventresca tuna belly

RECIPE THREE – TOPPED CRISPS

Method:

Spread a bag of Torres, Espinaler or Sarriegui crisps (all available in the UK) onto a platter and top with your favourite combinations.

Topping ideas:

• Sliced Ibérico ham

• Thinly sliced chorizo

• Finely grated aged Manchego or your favourite cheese

• Manzanilla olives

• Boquerón anchovies

• Olive tapenade, served on top or alongside as a dip

• Escabeche mussels (mussels in paprika vinaigrette)

• Pickled guindilla peppers

• A splash of your favourite hot sauce

• Caperberries

• Smoked paprika