At the multi award winning Old Passage Inn at Arlingham on the banks of the
river Severn in Gloucestershire, a popular place to watch the Severn Bore
‘tidal wave’, Gloucestershire’s Wickwar Brewing Company’s ‘Bob’ ale is not
only used by the Roux brothers-trained chef’s mouthwatering soup and for his
beer batter, but is on draught in the bar.

Old Passage Inn is owned by brother and sister Josephine Living and Raoul
Moore (see photo) and has attracted celebrity guests and members of the
Royal Family.

“We use Wickwar beers because of the quality and flavour and they seem to
work well with other local ingredients, such as Jonathon Crump’s single
Gloucester cheese, made in Arlingham village,” says Raoul Moore. “The French
onion soup is a classic recipe but we also pour the beer over flour with a
pinch of bicarbonate of soda to coat our fresh cod and hand cut chips”

The restaurant has already notched up a hatful of awards: AA Best Seafood
Restaurant ; AA Rosettes for culinary excellence every year since 2003;
runner-up in the Cotswold Life Food and Drink award 2004.

“We believe in using only the freshest fish, such as Severn salmon and as
many local suppliers as we can. The Wickwar beers, including BOB, Cotswold
Way and now Severn Bore have been consistently excellent. Locally brewed
ales have become really fashionable all over the country and are as popular
now as wine as an accompaniment to cordon bleu cooking.

Diners can expect more dishes using Wickwar beers in future, Raoul Moore
states. Fish and meat combination dishes are becoming more popular, he
maintains, such as oxtail or turbot or scallops with foie gras poached in
beer. Wickwar ale adds flavour and natural ingredients to these dishes and
regionally brewed beers add a distinctly local quality to the image of the
food and the pub/restaurant.

THE RECIPE
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1 x kilo thinly sliced red onions 125grams butter 100 grams plain flour
1 x litre chicken stock 1 x litre of Wickwar beer 250ml double cream
150 grams Single Gloucester cheese (Cheddar or Gruyère will be an excellent
substitute) 6 – 8 slices of baguette 1cm thick

Make velouté – melt 100 grams butter in a medium sized pan, add flour, stir
continuously until sandy texture is reached (roux). Add chicken stock bit by
bit, whisk vigorously to avoid formation of lumps. Continue, until all
liquid is used up. Set to one side.

In a large saucepan place remaining 25 grams butter over high heat. Add
sliced onions and cook, stirring often, until onions are slightly brown and
caramelised. Add finest Wickwar beer and boil over high heat, reducing
liquid by three quarters.

Add velouté to pan containing reduced onion and Wickwar beer, warm through,
but do not allow to boil.

Add cream and season to taste.

Slice baguette in to 1cm thick slices. Place on baking tray and toast
either sides under grill, to make croutons.

Ladle soup in to ovenproof soup bowls. Float crouton on top of soup,
sprinkle with grated Single Gloucester cheese. Place bowls of soup on
baking trays and bake in oven at 190 degreesC/375 degreesF/Gas mark 5, for
5 minutes until cheese is bubbling.

Josephine Living and Raoul Moore at the Old Passage Inn