NewsBy Amelie Maurice-JonesThe seafood chef and owner of Outlaw’s Bistro talks beer, closures and openings – and the need for children to understand fish. We were given a glass of 1906 Black Coupage, a beer that I’d normally expect to be served with a dessert dish. However, the chef served it with a mussel escabeche dish – and it was mind-blowing. My favourite memories are all the celebrations that I’ve been privileged to witness; special birthdays, special anniversaries, weddings and such. The dish is served with crispy fried potatoes, and pairs extremely well with Estrella Galicia’s Cerveza lager.