Three Delicious BBQ Recipes To Pair With Kombucha
Three BBQ Recipes Worth Firing Up This Summer and the Kombuchas to Drink With Them
Brewed in Buckingham from real fruit, premium tea, and live cultures, Our kombuchas aren't just soft drink alternatives. They're genuinely interesting drinks with enough complexity to hold their own against a proper plate of food.
There's a moment at every good barbecue where someone asks if you've got anything other than warm lager. This summer, the answer is Monty Booch. We've matched each of our three core range kombuchas, Lady Sourmouth, Sir Christopher Berry, and Lord Hopsworth, to a recipe worth cooking over fire.
Sticky Ginger & Honey Chicken Thighs
Paired with Lady Sourmouth — Apple, Ginger & Lemon
Lady Sourmouth is Monty Booch's apple, ginger, and lemon kombucha: bright, tangy, and a little zingy on the finish. It's the one that wakes you up on a hot afternoon, and it pairs beautifully with anything that's got a bit of warmth and sweetness to it.
These chicken thighs are marinated in ginger, garlic, and honey, then cooked until the skin is properly caramelised and slightly charred at the edges. The ginger runs through both the food and the drink, which sounds like it should clash but actually pulls everything together. The lemon sharpness in Lady Sourmouth cuts through the fat in the chicken skin in exactly the way a cold glass of something sparkling should.
Ingredients — serves 4
- 8 bone-in, skin-on chicken thighs
- 3 tbsp runny honey
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 3 garlic cloves, grated
- 30g fresh ginger, grated
- Juice of 1 lemon
- Salt and black pepper
Method
Mix the honey, soy sauce, sesame oil, garlic, ginger, and lemon juice into a marinade. Score the chicken thighs through the skin two or three times, then coat them thoroughly and leave them in the fridge for at least two hours — overnight if you can.
Get your BBQ to a medium heat. Cook the thighs skin-side down for around 10 minutes until the skin is golden and the marinade has started to char a little. Flip, and cook for another 12–15 minutes until the juices run clear. Rest for five minutes before serving.
Serve alongside a cold bottle of Lady Sourmouth, poured over ice if the sun's out.
Added tip - Add any leftover marinade into a saucepan, bring to the boil and then simmer whilst stirring vigorously for a delicious sticky glaze.
Halloumi & Roasted Pepper Skewers with Pomegranate Glaze
Paired with Sir Christopher Berry — Mixed Berry
Sir Christopher Berry — two stars at the 2025 Great Taste Awards, no less- is our mixed berry kombucha. It's got a vibrant fruit character balanced with a clean, sharp finish, and it's the kind of drink that works with food in the way a good rosé does: versatile, a little bit fancy, and better than you'd expect in the sunshine.
Halloumi holds up brilliantly on a BBQ, and the pomegranate glaze gives it a sweet-tart richness that mirrors Sir Christopher Berry's berry sharpness without competing with it. The peppers add smokiness and colour, and the whole thing takes about 20 minutes from start to plate, which is exactly what you want when you're trying to look after vegetarian guests without disappearing inside for an hour.
Ingredients — serves 4
- 500g halloumi, cut into 3cm cubes
- 3 mixed peppers (red, yellow, orange), cut into chunks
- 1 red onion, cut into wedges
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Salt and black pepper
- Fresh flatbreads or pitta, to serve
- Natural yoghurt, to serve
For the pomegranate glaze
- 4 tbsp pomegranate molasses
- 1 tbsp runny honey
- 1 tbsp olive oil
- ½ tsp ground cumin
- Pinch of chilli flakes
Method
If using wooden skewers, soak them in water for 30 minutes first. Mix the olive oil and smoked paprika together, season well, and toss the halloumi, peppers, and red onion through it. Thread everything onto skewers, alternating as you go.
Stir the pomegranate molasses, honey, olive oil, cumin, and chilli flakes together in a small bowl and set aside.
Cook the skewers over a medium-high BBQ for 8–10 minutes, turning every couple of minutes, until the halloumi has good colour on all sides and the peppers are starting to soften. In the last two minutes, brush the glaze generously over the skewers and let it caramelise slightly.
Serve straight off the skewers with flatbreads, a dollop of yoghurt, and a cold glass of Sir Christopher Berry alongside. It pairs better than you'd think.
Blueberry Glazed Pulled Pork Flatbreads
Paired with Lord Hopsworth, British Blueberry & Willamette Hops kombucha
Lord Hopsworth is the most distinctive of the three. Brewed with British blueberries and Willamette hops, it has a full-bodied, slightly bitter edge that makes it feel closer to a craft beer than a typical kombucha, without the alcohol. It is our craft beer alternative, and it was specifically designed to pair with grilled dishes.
Pulled pork benefits from a low, slow cook, so this one is best started the evening before in the oven and then finished on the BBQ for smoke and char. The blueberry and chilli glaze mirrors what's in Lord Hopsworth's glass, and the flatbreads make the whole thing easy to eat standing up in the garden, which is arguably the best way to eat at a BBQ.
Ingredients — serves 6
- 1.5kg pork shoulder, bone-in
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp brown sugar
- 1 tsp cayenne pepper
- 1 tsp salt
- 1 tsp black pepper
- 6 flatbreads (shop-bought is fine)
- Slaw, to serve
For the blueberry glaze
- 150g fresh or frozen blueberries
- 2 tbsp runny honey
- 1 tbsp apple cider vinegar
- 1 tsp Worcestershire sauce
- Pinch of dried chilli flakes
Method
Mix the paprika, garlic powder, brown sugar, cayenne, salt, and pepper into a rub and coat the pork shoulder all over. Wrap in foil and place in a roasting tin. Cook in the oven at 150°C for 5–6 hours until the meat is completely tender and falling away from the bone. Remove from the oven and let it cool slightly, then shred the pork with two forks, keeping as much of the cooking juices mixed through as possible.
For the glaze, put the blueberries, honey, vinegar, Worcestershire sauce, and chilli in a small pan and cook over a medium heat for 8–10 minutes until the blueberries have burst and the sauce has thickened. Press through a sieve if you want it smooth, or leave it a little chunky.
When your BBQ is ready, spread the pulled pork onto a BBQ suitable griddle pan or equivalent in a loose layer and cook for 5–8 minutes, turning occasionally, until it's got some colour and crispy edges. If you have the ability to put a lid on your BBQ this is a great opportunity to add some wood chips to the coals and add in some smokiness. Drizzle over the blueberry glaze in the last couple of minutes and stir.
Warm the flatbreads briefly on the grill, load up the pork, add slaw, and eat immediately with a cold Lord Hopsworth poured into a glass - ideally a frosted one.
One Last Thing
All Monty Booch kombuchas are raw and unpasteurised, which means they're still full of live cultures and the kind of probiotics that do your gut some good — a fact that feels particularly relevant after a day's worth of barbecued food. You can order them direct from montybooch.co.uk, or grab a mixed case if you can't choose between them.
The BBQ's not going to light itself.
