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17th May 2022

Yorkshire coast brewery launches recipe book

L - R Recipe book contributors Susie Freeman, Kate Balchin and Louize Jones Wold Top Recipe book contributors

A Yorkshire coast brewery has launched a recipe book that will benefit a Scarborough community charity.

The team at Hunmanby based Wold Top have collaborated with local chefs, colleagues and friends to develop 16 beer-inspired recipes including Marmalade Porter and Black Onion Seed Bread, Scarborough Fair IPA Cured Mackerel and Hello Velo Beer and Malt Doughnuts to raise money for Westway Open Arms.

Of the launch, Wold Top’s, Kate Balchin said: “We’ve been talking about printing a Wold Top Recipe Book to promote beer as an ingredient and highlight the amazing chefs we have in this area for years, but we had never got round to it. It took a global pandemic to galvanise us into action!

“Over the years, we have been fortunate to sample many plates of delicious food made with Wold Top beer and now, thanks to the generosity of local chefs and our fabulous team who made this book possible, you can recreate some of these dishes at home.”

Contributors to the Wold Top Recipe Book include Michelin starred chef, James Mackenzie from the Pipe and Glass at South Dalton, Ben Cox from the Star at Sancton, Jamie Thickett from The Hide in Pocklington, Sarah Readman from Nabs Nosh and Wold Top team members Susie Freeman, Louize Jones and Kate Balchin.

The Wold Top Recipe Book costs £10 and is available online at, from the Wold Top brewery shop and from Spirit of Yorkshire Distillery.

Wold Top Brewery was founded by in 2003 and is located on the Mellor family farm at Hunmanby Grange near Filey. The team use home grown barley and water from the farm’s borehole to produce a range of award-winning cask, keg and bottled beers that are available nationwide.


Notes to editors

  • For more information about Wold Top Brewery, please visit
  • Westway Open Arms is a Christian charity that offers drop-in services and support to local and vulnerable people in the Eastfield area of Scarborough.
  • For more information about Westway Open Arms, please visit
The full list of contributors to Wold Top Recipe Book:

  • Ben Cox, The Star Inn at Sanction: Marmalade Porter  and Black Onion Seed Bread
  • Susie Freeman, Wold Top events team: Anglers Reward Spent Grain Crackers
  • James Mackenzie, The Pipe and Glass: Roast Rump of Yorkshire Lamb with Innspire Ale, Barley, Pea and Pancetta Risotto and Mint Persillade
  • Jon Smith, Plough Inn, Scalby: Against the Grain Beer Battered Fish and Chips, Mushy Peas and Tartare Sauce (Gluten Free)
  • Rob Clark, Clark’s Restaurant, Scarborough: Slow Shepherd’s Watch braised Ox Cheek, Brown Butter Mash, Braising Roots and Blue Cheese Fritter
  • Jamie Thickett, The Hide, Pocklington: Scarborough Fair IPA Cured Mackerel with Beer Pickled Carrots, Soda Bread and Horseradish Cream
  • Sarah Readman, Nabs at Northway, Scarborough: Headland Red Slow Cooked Pulled Pork with Beer BBQ Sauce
  • Sue Nelson, Yorkshire Food Finder, York: Landmark Lager Veggie and Pearl Barley Stew with Green Herb Dumplings
  • Jon Allan, The Piebald Inn, Hunmanby: ‘The Shire’ Pie with Wold Top Bitter
  • Phil Akrill, The Green Room of Bar Street, Scarborough: Hello Velo Beer and Malt Doughnuts with Vanilla Bean Crème Pâtissière
  • Matt Barker, The Westwood, Beverley: ‘Beer and Nuts’- Muscovado, Nut and Wold Gold Tart and Malt Cream
  • Louize Jones, Wold Top office team: Marmalade Porter Fruit Cake
  • Carol Skelton, Clickham Grange: Wolds Way Pear and Date Chutney and Headland Red Onion Marmalade
  • Kate Balchin, Wold Top director: Benchmark IPA Hard Shandy and Shepherd’s Watch Espresso

Press release from Wold Top Brewery

For more information or to arrange an interview with Kate Balchin from Wold Top Brewery, please contact Tracey Baty at three60 marketing on