Balancing your offering to suit a variety of customers is great for pulling in punters, but offering something a little more off-the-wall can give your bar a reputation amongst beer nerds. So where do you start when choosing what beers to serve?

This isn’t steak as you know it. Chef Rick’s recipe of the month has taken a classic favourite and added a sassy rub to awaken your taste buds. The intensely rich and deep flavours of the coffee-rubbed steak are a mouthwatering alternative to the old salt and pepper seasoning. Chef Rick recommends grilling steak on the bone to bring out the best of the flavours, but any cut of meat will work with this recipe.