We are genuine food lovers, constantly seeking the next memorable gastronomic experience. Our specially selected products, based on fine natural ingredients, allow us to create gastronomic recipes that will enthuse the most demanding of tastes. And because we obviously enjoy our beer, we have been scouting for interesting cocktail recipes, based on fresh beer or ginger beer. As we try out recipes and give them our “seal of approval”, we will be adding them to our website for you to try out too. So keep checking out this space for more deliciously fulfilling ideas to expand your culinary and bar-tending skills!

Ingredients: (serves 4)
4 pieces of pork hock, about 2.5 kg
4 garlic cloves
2 bay leaves
150g honey
100g Dijon mustard (spicy)
1 thyme stem
1 Ionian Epos beer
Olive oil
Salt and pepper
1) Thoroughly clean your pork hocks and marinade them for at least 4 hours in Ionian Epos, olive oil and thyme.
2) Preheat the oven in 160 degrees Celsius.
3) Add salt and pepper to the meat, cover with mustard and honey, spray with Ionian Epos and then add the garlic cloves and bay leaves.
4) Cover with parchment paper and bake for approximately 2.5 hours, until the meat is tender, spraying it while it cooks with Ionian Epos.
5) Serve with oven baked potatoes.
Recipe by Pavlos Soueref (

Ingredients: (serves 4)
800g duck breast fillet
3 tablespoons of wholegrain Dijon mustard
2 tablespoons of fresh butter
2 cups of cleaned and cooked chestnuts, finely chopped
2 garlic cloves, sliced
1 tablespoon of “μ” honey
2 leaves of sage, finely chopped
100ml Ionian Epos beer
1) Mix the olive oil, “μ” honey and Ionian Epos and marinade the duck for approximately 2 hours.
2) Preheat the oven at 200 degrees Celsius.
3) Add salt and pepper.
4) Place the fillet in a pan and fry for about 6-7 minutes.
5) Remove the meat from the pan, place in a baking tray and cook in the oven for approximately 20 minutes.
6) In the same pan we sautéed our meat, add the butter, chestnuts, garlic, sage and honey, and cook in medium heat for a couple of minutes.
7) Add Ionian Epos and bring to boil.
8) Lower the heat and let the sauce cook for an extra 3-4 minutes, adding salt and pepper at the end.
9) When your duck fillet is ready, simply add the sauce on your meat and enjoy together with a glass of Ionian Epos beer.

Recipe by Pavlos Soueref (

20 dry figs (approx.)
1 Ionia Epos beer (120g for cream, remaining for marinade)
10 slices of noumboulo, finely sliced or chopped
100g “μ” honey
¼ teaspoon of fresh thyme
225g of fresh unsalted mizithra cheese
4 egg yolks
1) Marinade the figs in Ionian Epos for at least 3-4 hours. Once they are tender cut them lengthwise in half, without cutting through all the way.
2) Mix in a pan 120g Ionian Epos, the egg yolks, “μ” honey and simmer in low heat. Cook until the sauce begins to thicken. Keep stirring the sauce while it cooks.
4) Once the sauce has thickened, remove from the heat.
5) Let the sauce cool and then add the cheese.
6) Add the cream into the mixture and whisk slowly until smooth.
7) Stir in the thyme and chopped noumboulo.
8) Place the mixture in the fridge to set.
9) Put the cream mixture in a piping bag and carefully stuff your figs.

Alternatively, instead of adding chopped noumboulo in your cream, you may simply pair your figs with separate slices of noumboulo or add the slices inside the fig together with the cream.

Recipe by Pavlos Soueref (

For cake:
1 cup Corfu Real Ale Bitter
1 cup (250g) unsalted butter
¾ cups unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
½ tablespoon baking soda
½ teaspoon salt
2 large eggs
2/3 cups sour cream
For icing:
2 cups whipping cream
450g bitter-sweet or semisweet chocolate, chopped
For cake:
1) Preheat the oven to 180 degrees Celsius.
2) Butter two 20cm round cake pans with 5cm-high sides. Line with a greaseproof paper and butter the paper.
3) Bring the ale and butter to simmer in a heavy large saucepan over medium heat.
4) Add cocoa powder and whisk until mixture is smooth. Then cool slightly.
5) Whisk flour, sugar, baking soda and salt in a large bowl to blend.
6) Beat the eggs and sour cream vigorously with a fork in another bowl.
7) Add the ale-chocolate mixture to the egg mixture and mix together.
8) Add the flour mixture and mix again.
9) Place the batter into the cake pans and bake for about 35 minutes. The cakes are ready once your tester inserted in the center of the cakes comes out clean. Transfer the cakes on a rack and cool for 10 minutes. Remove the cakes from the pans onto the rack to cool completely.
For icing:
1) Bring the cream to simmer in a heavy medium saucepan, stirring from time to time and watching that it does not burn.
2) As soon as it hits a boil, remove from heat.
3) Add the chopped chocolate and whisk until melted and smooth.
4) Refrigerate for about 2 hours, stirring frequently, until the icing is spreadable.

Place one cake layer on a plate. Spread a rich layer of icing. Then top with the second layer and ice again with a good layer of icing.

110g butter
275g brown sugar
2 eggs
200ml Corfu Real Ale Bitter
75g cocoa
175g plain flour
1 teaspoon baking powder
1 teaspoon baking soda
Butter for greasing a baking tin
1) Melt the butter and add in a mixing bowl together with sugar to create a cream.
2) Gradually add in the bowl the eggs one by one and beat.
3) Mix in a separate bowl the cocoa and the ale.
4) Add the baking powder and baking soda to the flour and then add to the ale mixture slowly.
5) Mix all mixtures into one bowl and stir until smooth.
6) Grease a baking tin and pour in your batter.
7) Bake for 30-35 minutes in a preheated oven and 180 degrees Celsius.

4 cups flour
1/4 cup sugar
330ml of Royal Ionian Pilsner beer
2 eggs
2 tablespoons baking powder
2 teaspoons salt
1) In a large bowl add the flour, sugar, baking powder and salt in a large and mix together.
2) Beat the eggs and add to your bowl.
3) Slowly add the Royal Ionian Pilsner, while stirring.
4) Stir your batter until all ingredients are incorporated.
5) Place in a greased loaf pan and bake at 180 degrees Celsius, for roughly over an hour.

4 Comeco spicy sausages
500ml Royal Ionian Pilsner
1 large onion, sliced
4 hot dog bread rolls
2 tablespoons olive oil
1 teaspoon black peppercorns
1 bay leaf
Mustard (or any dressing you prefer)
1) Add the olive oil, peppercorns and bay leaf over medium heat.
2) When warm, add the onion and then add the sausages too. Saute for about 5 minutes
3) Once the onions soften and the sausages turn brown, add the Royal Ionian Pilsner. 4) Cook for another 2 minutes, while turning the sausages over to cook evenly.
5) Turn down the heat to low and slowly cook for another 20 minutes.
6) Warm up the bread rolls, open them and fill with the onions and sausages.
7) Serve with mustard.

This recipe works equally well with Corfu Real Ale Special or Corfu real Ale Bitter.