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Robin's Foragers Wild Hop Spread

This recipe was initially made by Robin to celebrate the arrival of our Sussex Wild Hop Beer in 2013. Sussex born and bred, Wild Hop was inspired by the discovery of a previously unknown hop, growing wild in East Sussex. 


  • Mushrooms - a couple of handfuls, chopped. (Chicken of the Woods and Dryad’s Saddle were used for this recipe) 
  • Cheese – Local Cheddar, Roquefort and Emmental. 

  • Two to Three tablespoons Alliums

  • 2 Tbsps of chopped Onion, Garlic, Chives and Leek

  • Olive Oil and Butter – for frying

  • Mayonnaise

  • Pepper

  • Harvey's Wild Hop Beer


1. Fry the onion, leek and garlic in butter/olive oil on a low heat until translucent (two minutes)

2. Add the mushrooms and cook for two-three minutes until done.

3. Place in a bowl.

4. Add chives, mayonnaise, peppers and Wild Hop beer and mix to a favourite consistency. (Paprika and other herbs and spices of your choice can be added).

5. Serve on a toasted crusty roll or farmhouse bread for the perfect summertime treat, with a glass of cool Sussex Wild Hop of course.

The wild hop variety which is used in our Wild Hop Blonde Ale, was named the overall winner of the British Hop Awards 2015, announced by the Institute of Brewing and Distilling (IBD).


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