May 2, 2013
Tim Ferket is clearly wary of throwing me in at the deep end. There may be more than 100 beers on offer at his restaurant and an extensive menu of hearty Belgian cuisine, but he begins by offering me a glass of ale and a bowl of crisps. Having travelled to Antwerp to learn about pairing food and beer from an expert, I'm tempted to point out that a pint and a pack of Walkers hardly constitutes a revolutionary shift in British dining habits.
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