Gin & Food

Fish and chips is a staple of London cuisine. Battered, deep-fried fish comes with thick potato wedges, traditionally served in newspaper. A dry, citrus-forward gin and tonic pairs well with it — the acidity cuts through the richness of the dish.

A second London classic is pie and mash. It consists of a hearty meat pie with mashed potatoes and a green parsley sauce called liquor. The earthy angelica root in the gin meets a similarly earthy sauce here without overpowering it.

For oysters, once sold at many London street stalls, a gin with a pronounced juniper note works well. Best enjoyed neat or with just a splash of tonic. The oyster's salty sea note doesn't need a sweet counterpart. It just needs something cool and clean beside it.

The order matters here: the gin should accompany the food, not drown it out. A gin that's too aromatic or sweet-leaning tends to push itself forward next to classic London street food, leaving little room for the dish itself.

Even a simple smoked salmon sandwich pairs well with a milder, citrus-forward gin. The combination stays light, with neither flavor overwhelming the other. That way, the gin remains a companion to the food, not a drink standing on its own.

A piece of mature cheddar, as often served with beer in London pubs, pairs surprisingly well with a spicier gin. The bold angelica note holds its own against the cheese's salty sharpness instead of getting lost beside it.