We've teamed up with the legends at Wolf of the Willows to create a one night only intimate food and beer matching dinner.
On the night we will be tapping a keg of Wolf of the Willows Imperial Johnny Smoke Porter aged in Lark Distillery whisky barrels (one of only a handful made).
Naughtons Head Chef Ryan Berry has sourced a pig direct from Holly Burton Farm, fed using spent grain from Wolf of the Willows. Butchered in house, the menu will feature cuts from the various parts of the animal.
Spaces are limited to 20 guests only giving guests the opportunity to chat with the brewer and learn more about what makes great beer while enjoying some incredible food and beer matches.
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