National Beer Day: Chef Stevie McLaughlin and Brewgooder team up for beer-themed recipes

Beer and potatoes, what's not to love?

Published 15th Jun 2021
Updated 15 th Jun 2021

Chef Stevie McLaughlin, in his role as ambassador for Albert Bartlett potatoes, has teamed up with craft beer brand Brewgooder to create three exclusive recipes to mark National Beer Day, celebrated each year on June 15.

Albert Bartlett’s ambassador chef Stevie McLaughlin, head chef at Scotland’s only two Michelin Star establishment Restaurant Andrew Fairlie, created the potato-based dishes using Brewgooder’s signature beers.

Each recipe can be cooked at home using simple fresh and store cupboard ingredients alongside Albert Bartlett potatoes and Brewgooder’s Lager, Tropical Pale and Session IPA.

The recipes are - Buttery Fondant Original Rooster Potatoes cooked in Lager, Indonesian-style Prawn, Mango and Peanut Curry with Apache Potatoes and Tropical Pale, and Traybake Original Rooster Potatoes with Smokey Bacon, Leeks and Session IPA.

Joining forces with Brewgooder for National Beer Day was the perfect fit for Albert Bartlett, which is keen to tread unknown territory using potatoes and beer.

Michael Jarvis, head of marketing at Albert Bartlett, said: “We wanted to partner with Brewgooder to create some really unique dishes that people can enjoy in the comfort of their home.

"We’re always keen to showcase the versatility of potatoes and what better way to do this than with craft beer?

"It’s not something you see every day and Stevie has done a fantastic job of merging the two for National Beer Day this year.

"Not only that, we wanted to collaborate with a craft beer brand that really makes a difference and could think of no better candidate than Brewgooder.”

Albert Bartlett is constantly striving to enhance its sustainability efforts and is now a proud member of Food for Good, which unites global food and farming businesses to change lives.

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Network members support Farm Africa’s work embedding sustainable agriculture in eastern Africa.

It reduces poverty by helping farmers across the region to grow more, sell more and sell for more profit. Farm Africa helps farmers to become more resilient to the effects of climate change so they can increase their income and build sustainable businesses.

The potato brand also uses rainwater to wash potatoes at its factory in Airdrie. The rainwater is cleaned and recycled several times over.

Brewgooder, a natural fit for the partnership, is a purpose-driven beer brand based in Scotland.

Since 2016, they've been brewing award-winning craft beer that creates waves of people-positive change worldwide.

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Every can enjoyed helps to provide clean water to rural communities in 22 countries across the globe.

Over the last five years, Brewgooder drinkers have helped to unlock over 100million litres of clean water across dozens of supported projects, empowering the lives of over 155,000 people.

James Hughes, Brewgooder co-founder, said: “Collaborating with Albert Bartlett for National Beer Day has been fun.

"We’ve not tried our beers in recipes before so when the idea came our way we thought, why not!

"We’re also passionate about collaborating with like-minded brands that want to make positive change across the globe and Albert Bartlett holds similar values, as reflected in their recent venture with Farm Africa.

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"The food looks fantastic and we can’t wait to try out the recipes ourselves.”

Stevie McLaughlin, head chef at Restaurant Andrew Fairlie and Albert Bartlett ambassador chef added: “We had a lot of fun creating these beer-infused potato dishes for National Beer Day.

"We celebrate potatoes every day at Restaurant Andrew Fairlie and were tasked with creating three delicious recipes to showcase how versatile potatoes can be. Throw beer in the mix and you’ve really got something unique.

"We’d love to see your efforts across social media so please do share with us."

The recipes

Traybake Albert Bartlett Original Rooster Potatoes with Smokey Bacon, Leeks and Session IPA


  • 6 large Original Rooster potatoes peeled and thinly sliced on a mandolin 
  • 6 rashers of smoked streaky bacon snipped to bitesize pieces 
  • 1 small leek shredded and washed in cold water 
  • 1 peeled clove of garlic 
  • 175g unsalted butter 
  • 1 can of Brewgooder Session IPA 
  • 150ml hot vegetable or chicken stock 
  • Salt & pepper


  1. Pre-heat oven to 180oC and set the shelf to the middle. 
  1. Rub the insides of an ovenproof dish (20cm X2 5cm X 6cm approx.) with the garlic clove and then butter the inside base and edges of the dish with 25g of the butter. 
  1. Dry fry the bacon in a non-stick pan until nicely crisp and then drain into a colander. 
  1. Now gently fry the leek in a spot of the bacon fat until the leek is soft but not coloured. 
  1. Tip the leek into the colander along with the bacon and combine the two evenly together. 
  1. Lay two or three layers of potato onto the bottom of the dish, then top with half the bacon and leek mixture. On top of the leeks and bacon lay another couple of layers of potato and then top this evenly with the remaining leek and bacon. Top the second layer of leeks with the remaining sliced potatoes and pat down gently. 
  1. Add the IPA to the warm stock and slowly and carefully pour all the liquid onto and over the layers of potato, leek and bacon. 
  1. Break the remaining butter into small pieces and dot evenly over the top layer of potatoes. 
  1. Sprinkle with a little salt and pepper and carefully put the whole tray into the oven. 
  1. Bake for 40-50 minutes. The top layer should be golden and crispy around the edges and the potatoes underneath should be meltingly soft! 

Allow the whole dish to sit for 20 minutes before digging in! 

Buttery Fondant Albert Bartlett Original Rooster Potatoes cooked in Lager


  • 6 medium to large Original Rooster potatoes
  • 200g cold unsalted butter
  • 1 can of Brewgooder Lager
  • Sprigs of rosemary
  • Couple of pinches of sea salt


  1. Pre heat the oven to 150oC and set the shelf to the middle of the oven. 
  1. Peel the potatoes and slice the ends off so they lay flat on either side.
  1. Cut the butter into 1cm thick slices and line the bottom of a heavy bottomed ovenproof dish with a single layer of the butter – push the shaped potatoes into the butter and pour all of the Brewgooder Lager over and around the Albert Bartlett Original Rooster potatoes. Add the rosemary sprigs to the dish and sprinkle with a little sea salt. 
  1. Place the tray and its contents over a medium high heat – allow the butter to melt and then cook gently until all the lager has evaporated. 
  1. The potatoes should have started to soften and the base of the potato should be lightly and evenly caramelised – the remaining butter should be clear and nutty. 
  1. Carefully place the tray and its contents into the oven and slowly bake until the potatoes are completely tender. You can test this with the tip of a small sharp knife. 
  1. Remove the tray and potatoes from the oven and allow to stand for 15 minutes – this will allow for any lager flavoured butter to be absorbed into the potatoes. 

Serve the potatoes glazed side up and sprinkled with a little more sea salt. The potatoes will be best enjoyed eaten not too warm!

Indonesian-style Prawn, Mango and Peanut Curry with Apache Potatoes and Tropical Pale


  • 500g small Albert Bartlett Apache Potatoes, quartered and part steamed
  • 220g shelled king prawns
  • 1 small red onion finely diced
  • 2 sticks lemongrass finely sliced
  • A small piece of unpeeled ginger, finely grated
  • 2 puréed cloves of garlic
  • 2 tablespoons satay paste
  • 1 can Brewgooder Tropical Pale  
  • 1 can unsweetened coconut milk 
  • 1 ripe mango, peeled and flesh diced
  • Roughly chopped coriander
  • Thinly sliced hot red chilli
  • Light olive oil
  • Salt, pepper & a pinch of sugar
  • Lime juice and light soy sauce


  1. Fry the onion, lemongrass, ginger and garlic in hot oil until soft and aromatic. Add two tablespoons of satay paste and fry together for a further 1 minute. 
  1. Add the part cooked potatoes to the aromatic mixture and stir the potatoes into the mixture to coat evenly. 
  1. Add the ale and the coconut milk and simmer with the potatoes uncovered for 5-6 minutes. 
  1. Now add the prawns to the potatoes and simmer together gently for 3-4 minutes. 
  1. Season the curry with salt, pepper and a pinch of sugar as well as lime juice and soy sauce to your taste. 

To serve, spoon the curry into warmed bowls and top with slices chilli and mango with a generous sprinkle of coriander. 

Bon appetit!

Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
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