SOME 10 million pints of Guinness are downed every day in 150 countries around the world, but that figure might spike this week as drinkers celebrate 250 years of the black stuff. In 1759 Arthur Guinness signed the lease on the St James’ Gate Brewery and since then the legendary stout has remained the unofficial drink of Ireland – in fact Ireland’s post office has even printed a stamp to comemorate the anniversary.

Legend has it that it takes 119.5 seconds to pour a pint of the black stuff, although as the advert once claimed “good things come to those who wait”.

And it seems drinkers are prepared to wait.

“Guinness outsells all other brands here,” says Sebastian Hills, manager at O’Neill’s in Bournemouth.

He’s teaching me how to pour a perfect pint, complete with a shamrock in the head. I don’t pour a bad pint, but sadly my attempt at a shamrock left a lot to be desired – “what’s the craic with that?” an Irishman might say.

However, Guinness isn’t all about the wet trade. In fact many a home cooked dinner or meal out might contain a spot of the black stuff, like this recipe, which come courtesy of O’Neill’s.

Guinness Battered Fish and Chips - Serves 4

For the fish:

4 thick fillets of sustainable haddock fillets

220g self-raising flour

Salt and pepper

300ml Guinness

For the chips:

6-8 large potatoes

Vegetable oil/beef dripping

Peel the spuds and cut into whatever size you prefer. Wash in cold water, drain and dry with a clean tea towel. Put the potatoes into a deep fat fryer (at 150C) and allow to fry gently for about 8-10 minutes, until they are soft but still pale.

Check they’re cooked by piercing with a small, sharp knife. Lift out of the pan and put on greaseproof paper.

Increase the heat of the fryer to 180C.

Season the fish and dust lightly with flour; this ensures the batter sticks.

To make the batter, sift the flour and a pinch of salt into a large bowl and whisk in the Guinness to give a thick batter, adding a little extra beer if it seems too thick.

It should be the consistency of double cream and should coat the back of a wooden spoon. Season with salt and thickly coat the fillets with the batter.

Carefully place two of the fillets in the hot fat and cook for 8-10 minutes until golden and crispy. Remove from the pan, drain and place on a baking sheet lined with greaseproof paper, then keep warm in the oven while you cook the other fillets in the same way.

When the fish is cooked, return the chips to the fryer for 2-3 minutes or until golden and crispy. Shake off any excess fat, season with salt and serve with mushy peas.