The Surrey-based brewer supplied hop shoots from its own hop garden to chefs at the seven pubs operated by Red Mist Leisure, and challenged them to develop a new dish using the traditional ingredient.

Adam Sullens, head chef at The Cock Inn, came up with a risotto made with the hop shoots, new season asparagus and broad beans, and finished with parmesan, salad leaves from Secretts Farm in Milford, and crispy hop shoots in a light batter.

Hogs Back Brewery managing director Rupert Thompson, said: “Hop growing was once a major part of Surrey’s economy, and hop shoots were a rural delicacy sometime called ‘poor man’s asparagus’.

“Having revived the growing tradition with our hop garden, we’re delighted that Red Mist Leisure’s pubs are also bringing back hop shoots as a fresh, local ingredient in great pub food.

“All the recipes were interesting and imaginative, and we particularly liked the Hop Shoot Risotto created by Adam and his team at the Cock Inn because of its strong seasonal feel.”  

Runners-up in the menu competition were: 

• Marcin Prokopczuk, head chef at the Exchequer, Fleet: Steamed mussels with hop shoots and Hazy Hog cider;
• Remi Zilys, head chef at the Royal Exchange, Lindford: Supreme of halibut with a basil crust, wilted spinach, beurre blanc sauce with hop shoots.