Dough Bistro here in Leeds. Every single dish I tried hit the mark: perfectly fresh, local ingredients, skillfully cooked.
I was discussing the subject of wine and beer matching with chef/owner Luke Downing, who's looking to revamp his drinks menu. We made one or two interesting findings, and I'm in the process of thinking about some more potentially interesting matches for his food.
A light blonde ale with a subtle hoppiness worked very nicely with a lovely dish of hake and samphire, while a brown ale proved to be an unexpected top performer with various different dishes, perhaps showing the great versatility of that classic type of beer. As I ponder some more matches, I've got plenty of food for thought.