Badger has a sting in the tail

Dorset brewer Hall & Woodhouse has teamed up with TV chef Hugh Fearnley-Whittingstall to produce a new premium ale made with nettles harvested from Hugh's River Cottage estate.

Launched at the Great British Beer Festival in London, 'Stinger' from Hall & Woodhouse's Badger Brewery revives an old tradition - nettle beer used to be brewed as remedy for gout and rheumatics, as well as being a refreshing drink in its own right.

Hugh worked with Hall & Woodhouse head brewer Dr Tim Morris to develop the recipe for Stinger, which will launch as a bottled ale in the Autumn. A share of the proceeds from sales of the beer will go to Rural Revival, which supports community projects.

Hugh, who champions real food and traditional recipes through his River Cottage TV series, books and recipes, said: "The links between real food and real beer are clear.

"The Stinger is the result of a very enjoyable series of experiments guided by the redoubtable Dr Tim. I'm delighted with the result.

"I think we have a delicious and refreshing beer with character and real depth; properly hoppy with that little tingle of stinger from the nettles. It's good summer drinking, and seems to be slipping down a treat with barbecued mackerel."

Given Hugh's reputation for making a meal of all things rural, has he ever considered serving up the Badger Brewery's namesake at River Cottage?

"I have got a very old country recipe for badger ham, made using the hind legs," he says. "We considered using it on the River Cottage TV series, but because of the health debate over whether badgers spread TB we decided against it."