(Featuring a round up of all the events taking place at the shop this week!) Event No 1: Cask beers showcase. This is a free event, open to the general public. The beers for the showcase have now all arrived and were racked on Sunday onto our cellar temperature stillage. They will be pouring from 16.00 on Tuesday. Cask conditioned beer, held at cellar temperature. The cask beer list. Beer from our friends breweries. Event No:2. Connoisseur Club. Connoisseur Club, Tutored Trap

(Featuring a carefully chosen selection of cask-conditioned beers, most of which are rarely seen in Peterborough, produced by brewing friends, both old & new.) Cask Ale Showcase. Little acorns. Sometimes, it is funny just how ideas come about, and how one simple thing, can easily lead to another. A year ago we had an Ayinger font fitted at the shop, we took this as an opportunity to refurbish the cellar. Once the job was done, we found ourselves in possession of a spare remot

(Featuring a conducted tasting of Trappist beers in both Keg & Cask, and a discussion of the differences between Trappist & Abbeye ales. This talk will be hosted by Peter Grady from Mount St Bernard`s abbey`s, brewery. (Tynt Meadow ) An introduction. Whilst planning and researching this event, We began to think about some of the incredible stories that we have both heard, and read, about various beers over the last 25 years. In a recent, beer fueled discussion, we found ourse

Featuring a brief introduction to the basics of cold smoking and food and beer matching. In the Woodston Smokehouse R&D kitchen, we take the same approach towards creating new snacks as we apply when sourcing beer. We are looking for products that are either brand new or proven classics, interesting, and sometimes unusual, but never mundane or mainstream and above all, always good! Why change things?..... Good question! why indeed should we change things, given that we were a

Featuring a forthcoming promotion, including FREE BEER! Sometimes it feels as though I have been drinking beers from Sierra Nevada brewery all my life, and even though this is not entirely true, their beers have featured in my daily routine (on & off!) for at least a quarter of a century. London`s Borough Market, and The Rake, In 2000, I found myself managing Utobeer`s beer cage in London`s Borough market. Sierra Nevada`s range of beers already featured heavily in one of Lond

Featuring; The last roast. Farewell, Friday is Pie Day! Welcome, Smoking Sunday`s, including, `Cold & Hot!`, a guide to both cold, and hot smoking. Here at Bottle & Board, we have always considered eating and drinking to be a seasonally based undertaking. The food should match the drink. whether that be beer, wine or cider, and the drink should reflect the weather, if not necessarily the season. Around the world, and before the invention of refrigeration, brewers produced va

Good Friday. Noon until 23.00. Saturday. Noon until 23.00. Easter Sunday 13.00 Until 19.00. Bank Holiday Monday. 14.00 until 20.00. Don`t forget our QUIZ on Thursday 2nd from 19.30. After all of that, we will be closed on Tuesday the 7th. Cheers Chums! & Happy Easter!

Friday morning. Early on Friday morning, we collected three sides of Scottish Salmon. As soon as we returned home, a generous layer of `Woodston cure` was applied, and the fish was chilled, and allowed to cure overnight. On Saturday, (this morning.) the residual salt, sugar, lemon zest & fresh Rosemary was washed off of the fish, which was then thoroughly dried, before being attached to a wire rack using stainless steel skewers, and then hung in the smoker cabinet. The smoke

Featuring a concise guide to everything you will need to know about the day. Woodston cure, locally smoked salmon. Cured Friday, Smoked Saturday Served Sunday. What time? How much? The smoked salmon samples, will be served from 14.00 at Bottle & Board, (Open from 13.00.) along with sourdough crackers from Refill Revolution at the Green Backyard, courtesy of Ben F`s Bakes. a wedge of fresh lemon & FGBP will also be available. Please note, there will be a limited number of samp

Featuring a steak & mushroom pudding. (Because the butcher did not have any Ox kidney.) The pudding crust. The suet pudding pastry, combines 350 grams of self raising flour with 175 grams of grated suet. 1/2 a teaspoon of fine sea salt and 300 ml of water. Mix everything together to form a soft, firm dough. Two thirds of the dough is used to line a well greased pudding basin. Suet pastry with added FGBP and fresh Thyme. The Pudding filling. The pie filling is diced and trimme

The routine cellar maintenance scheduled for Tuesday the 24th of February has now been postponed until next month. Cheers Chums!

Featuring a very late report on last Christmas`s, Third annual sausage roll bake-off! And some exciting news on next month`s launch of `Smoked salmon Sunday`s!` Sunday the 21st of December 2025 saw Peterborough`s very best bakers take on the fiendishly difficult, Bottle & Board, Yuletide Sausage-roll Bake-off Competition. This, punishing, Pork, pastry & pepper* parcel, examination, is often cited as being the most challenging cooking competition in the world. Indeed, this yea

Featuring a hybrid, left over pie made from Saturday night`s, Texas Red Chili & a fresh Picadillo filling, topped with a cheesy cornbread crust. The fillings. Gina had previously made a Texas Red Chili for Saturday night`s dinner. Chili, in its most simplistic form is nothing more than diced chuck steak, gently simmered along with Ancho, and New Mexico Red chilies. (There may well be a little cumin, some crushed garlic, a little white pepper and possibly some masa harina to `

Featuring Gina`s, Salmon, blue cheese & spinach Burek, made with Woodston smoked Salmon & Stichelton. Christmas was finally over and the time had come to begin rounding up all of the hangers on from the fridge, and turning them into some form of hash, pie or possibly a curry/fricassee/etouffee etc, etc. Gina had discovered some smoked salmon and Stichelton lurking in the back of the fridge, and decided to use them up in a Burek for Friday night`s dinner. The pie filling. Appr

Featuring, brand new opening hours for the coming year! (Thrilling isn`t it!) Having poured over various spreadsheets, and online performance analysis reports, Bottle & Board is pleased to announce it`s trading hours for 2026. Hours of service. During any given period of service, LAST ORDERS will be called 30 minutes before the posted closing time and will operate for 5 minutes, after which time, no more ON SALES will be served. OFF SALES (to take away.) will be available unt

Featuring a Cottage Pie that may well be taking liberties with that term. The pie filling. On New Year`s Eve, while Gina greeted our guests, I set about clearing out the fridge, and constructing the pie filling. The fridge yielded up some left over fore rib of roast beef, and some roasted shoulder of Pork. Both were trimmed and diced, and Pepper helped to dispose of some of the fatty/grisly pieces. I took a brief trip into the dugout to grab some carrots and a few shallots le

Featuring a series of ongoing events to help get the new year off with a bang! Bottle & Board is pleased to announce a new feature. Our news page/blog, will now include a question at the end of each bulletin. The first person to correctly answer the question in the comments section, will be entitled to claim a free drink at the shop. (as always T&C`s will apply.) The good news is that every so often, the answer to the question will appear, hidden in plain sight within the tex

NYE 2025,at Peterborough`s specialist Bottle shop will be a ticketed entry event! On New Year`s eve, the shop will be closed from 18.00 until midnight for a ticket entry only event. A buffet and curated cheese board will be served during the course of the evening. Eddie & Gina look forward to wishing all of our regular customers, A very happy new year for 2026. Cheers chums!

Featuring Scottish Salmon cured in a Himalayan pink sea salt, soft brown organic sugar and fresh Rosemary and Lemon zest cure. Gina and I popped out this morning to collect 3 sides of freshly caught salmon. Less than 20 minutes later we had knocked together a couple of pounds of cure which we liberally rubbed into the salmon sides. Tomorrow morning, bright and early the cured fish will receive an 18 hour cold smoke over Oak dust. (Photos to follow in due course.) For those l

Featuring a Louisiana, Duck & biscuits pie. AKA: A Cajun Christmas Cobbler. Q: When is a pie not a pie? A: When it has merely a pastry topping, and no crust on the bottom. The top crust. Rub 125 grams of cold butter into 250 grams of self-raising flour, and a teaspoon of cajun spice mix, to form a breadcrumb like texture. stir in a 1/4 cup of double cream to create a soft,pliable dough. Chill for 30 minutes. The filling. To make the filling, take 1/2lb of chopped, cooked duc