Pubco creates beer salad

Mark Collins, group chef at the six-site pub company, used hop shoots and leaves form the Hogs Back Brewery hop garden, in Tongham, Surrey, to create the salad, along with watercress, Montgomery cheddar, pickled walnuts and pear quince with a dressing based on Hogs Back’s TEA beer.

The salad was available from 17-19 April at the Stag on the River, in Eashing, near Guildford.

Laurie Bullett, manager of the Stag on the River, said: “Hops are such an unusual ingredient that every customer I spoke to wanted to try them, especially when I explained that they came from Hogs Back Brewery, which is so well known around here.

“We were surprised at how popular the salad was with men, as it’s not usually a dish they order. A combination of the warmer weather and the association with TEA, which so many of them enjoy drinking, was probably behind their choice.”

Hop shoots used in the salad were taken from early growing Cascade hops.

Rupert Thompson, owner of Hogs Back Brewery, said: “We’re grateful to Red Mist Leisure for creating and then trialling this delicious dish and delighted with diners’ response to it, which was clearly influenced by the local provenance of the shoots, something we know is important to many customers.

“We hope to extend the trial with Red Mist Leisure for as long as we can supply them.”

The news comes as Hogs Back launches its 5 Hop Lager into Marks & Spencer as part of the retailer's new craft beer range.