Bonfire Night food and drink recipes for 2026

Bonfire Night is better with something warming to eat while the fireworks are on. This collection brings together crowd-pleasing Bonfire Night food, from beer-braised sausage baps and crisp fish bites to a hearty chilli, vegetarian mushroom stew and seasonal bakes.

A Deep Shade coffee stout float makes a playful dessert drink for sharing. Make dishes ahead, keep snacks coming and enjoy a relaxed Bonfire party with family and friends.

Hearty Bonfire Night mains

These warming mains are easy to prepare ahead, then serve in bowls or baps while everyone gathers outside.

Sausage baps with bitter-braised mustard onions - Ancestor’s British Bitter

Serves 4 | Prep 10 mins | Cook 35 mins

You’ll need 4 pork sausages, 2 sliced onions, 150ml Ancestor’s British Bitter, 1 tbsp wholegrain mustard, 1 tsp brown sugar, a few thyme leaves, oil and 4 soft baps.

Brown the sausages in a frying pan, then cook them through. Meanwhile, soften the onions in a little oil over a low heat. Stir in the bitter, mustard, sugar and thyme. Simmer until the onions are soft and the liquid has reduced to a glossy sauce. Tuck a sausage into each bap and spoon over the onions. Make the onions ahead and warm them through just before serving.

Campfire beef and stout chilli - Dark Matter

Serves 4 | Prep 15 mins | Cook 1 hr 20 mins

You’ll need 500g beef mince, 1 diced onion, 2 crushed garlic cloves, 1 tbsp smoked paprika, 1 tsp cumin, 400g chopped tomatoes, 400g kidney beans, 200ml Dark Matter and a little oil. Have grated cheddar and tortilla chips ready to serve.

Brown the mince in a large pan, breaking it up as it cooks. Add the onion and cook until softened, then stir in the garlic, paprika and cumin. Pour in the tomatoes and Dark Matter, add the drained beans and simmer gently until the chilli thickens and the flavours deepen. Season to taste. Serve in bowls with cheddar and tortilla chips, or spoon it over jacket potatoes for a more filling Bonfire Night supper.

Vegetarian mushroom and dark beer stew - After Midnight

Serves 4 | Prep 15 mins | Cook 50 mins

You’ll need 500g mixed mushrooms, 2 carrots, 1 leek, 2 tbsp flour, 250ml After Midnight, 400ml vegetable stock, 1 tsp thyme and a little oil. Add 4 ready-made dumplings for the final 20 minutes, or serve with crusty bread.

Brown the mushrooms in a casserole, then add the chopped carrots and leek. Cook until the leek softens. Stir in the flour, followed gradually by After Midnight and the vegetable stock. Add the thyme, bring to a simmer and cook until the vegetables are tender and the gravy has thickened. If using dumplings, arrange them on top and cook according to their instructions. This hearty meat-free option is easy to make earlier in the day and reheat before serving.

Pork chops with sour-ale rosemary apples - Razz Session

Serves 4 | Prep 10 mins | Cook 25 mins

You’ll need 4 pork chops, 2 eating apples cut into wedges, 150ml Razz Session, 1 small rosemary sprig, 1 tsp mustard and a knob of butter.

Season the chops and sear them in a hot frying pan until browned and cooked through. Transfer to a warm plate to rest. Add the butter and apples to the pan; cook until the fruit starts to soften. Pour in Razz Session, add the rosemary and mustard, then simmer until the liquid reduces to a sharp, savoury sauce. Spoon the apples and pan juices over the pork. Serve with mash or roasted root vegetables to make this a substantial Bonfire Night main.

Bonfire Night snacks

Set out these hot, crisp snacks before the main meal or serve them alongside it.

Pilsner-battered fish bites and chips - Snap Pilsner

Serves 4 | Prep 15 mins | Cook 20 mins

You’ll need 400g cod or haddock, 150g self-raising flour, 200ml chilled Snap Pilsner, 1 tsp baking powder, salt, oil for frying and chips.

Cook the chips separately. Whisk the flour, baking powder and a pinch of salt with the chilled Snap Pilsner to make a smooth, thick batter. Cut the fish into bite-sized pieces, pat dry and dust lightly with flour. Dip each piece in the batter, let the excess drip off, then fry in batches until crisp and cooked through. Keep the batter chilled between batches and avoid crowding the pan to help the coating crisp. Serve immediately with the chips and lemon.

IPA-battered onion rings - Public House IPA

Serves 4 | Prep 10 mins | Cook 15 mins

You’ll need 2 onions, cut into rings, 120g plain flour, 30g cornflour, ½ tsp baking powder, 180ml chilled Public House IPA, oil for frying and salt.

Whisk the flours and baking powder with the IPA until just combined; a few small lumps are fine. Separate the onion rings, pat them dry and dust with flour. Dip each ring in the batter, then fry in batches until crisp and golden. Drain on kitchen paper and season while hot. Serve straight away with mustard dip or smoky tomato sauce. Keep the IPA chilled and let the oil return to temperature between batches for a crisp finish.

Traditional Bonfire Night treats and bakes

Parkin is a classic choice for traditional Bonfire Night food. These two bakes bring Pinter beer into the chocolate and sauce.

Spiced stout chocolate brownies - Black Magic Hour

Makes 9 | Prep 15 mins | Cook 25 mins

You’ll need 150g dark chocolate, 100g butter, 125g caster sugar, 2 eggs, 75g plain flour, 20g cocoa powder, 100ml Black Magic Hour and a pinch of salt.

Heat the oven to 180°C (160°C fan). Melt the chocolate and butter together, then leave to cool slightly. Beat in the sugar, eggs and Black Magic Hour. Fold in the flour, cocoa and salt until just combined. Pour into a lined 20cm square tin and bake for 20–25 minutes, until set at the edges but still fudgy in the middle. Cool before cutting. Finish with a chocolate drizzle or toasted marshmallows.

Yorkshire parkin with Christmas Ale caramel sauce

Makes 9 squares | Prep 20 mins | Cook 45 mins

You’ll need 125g butter, 100g dark brown sugar, 150g golden syrup, 150g medium oatmeal, 100g self-raising flour, 1 tsp ground ginger, 1 egg and 2 tbsp milk. For the sauce: 100ml Christmas Ale, 100ml double cream and 50g brown sugar.

Heat the oven to 160°C (140°C fan). Melt the butter, sugar and syrup, then stir into the oatmeal, flour and ginger. Beat in the egg and milk, pour into a lined 20cm tin and bake for 40–45 minutes. Cool, then wrap and leave for a few days to develop its sticky texture. For the sauce, gently simmer the ale and sugar, stir in the cream and cook until glossy. Serve warm over slices of parkin.

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A Pinter beer drink for Bonfire Night

Deep Shade coffee stout float

Pair Deep Shade Coffee Imperial Stout with ice cream for an easy dessert-style drink after the fireworks. Its roasted coffee notes work especially well with coffee ice cream, while vanilla gives a gentler contrast.

Makes 2 | Prep 5 mins

You’ll need 330ml chilled Deep Shade Coffee Imperial Stout, 2 scoops of vanilla or coffee ice cream, and 2 tsp chocolate sauce or finely grated dark chocolate.

Chill two sturdy glasses. Add a scoop of ice cream to each, then slowly pour over the stout, tilting the glass to manage the foam. Finish with chocolate sauce or grated chocolate and serve straight away with a spoon and straw. Choose a wide glass to leave room for foam.

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Make-ahead and serving tips

A little advance planning helps.

Bring fresh beer to your Bonfire Night table

Serve our Fresh Beer alongside the food, or use it in the recipes themselves. With the Pinter, you brew and serve from one machine, so your beer is ready to pour when guests arrive.

Each UK batch makes 10 pints, and once brewed, it stays fresh and carbonated in the Pinter for up to 30 days. That leaves you free to focus on the food, the fireworks and your guests.

SHOP PINTER

Bring everyone together around the Bonfire Night table

Bonfire Night is all the better for food that keeps everyone warm, satisfied and close to the table. Serve a mix of traditional favourites and Bonfire Night food ideas, from sausage baps and parkin to beer-battered snacks, chilli and a vegetarian stew. Each recipe brings a different Pinter beer into the cooking, while the Deep Shade Coffee Imperial Stout float makes a playful finish.

Prepare the dishes that improve with time ahead, then fry the crisp snacks just before serving. Whether you’re hosting a Bonfire party or enjoying fireworks at home, these recipes make it easier to feed everyone well.

Bonfire Night food and drink FAQs

About the author

Charlie Howsego

Community Executive

As Pinter's Community Executive, Charlie loves nothing more than helping people discover the joy of brewing at home. Through his writing, he shares practical tips, brewing insights, and a genuine passion for fresh beer.