Autumn

Rum aged in whisky barrels with cloudberry liqueur, dandelion and burdock.

An easy to make, umami-heavy seasoning that can be used like soy sauce, for seasoning meat, fish or mushroom dishes, or to add delicious salty-savoury edge to cocktails.

Take a deep dive into the subtleties, science and ethics of harvesting chanterelle mushrooms

An abundant and easily recognisable edible wild plant providing several different sources of food and drink from April to September.

A wild food mentoring service to help you connect more deeply with tasty, nutritious, free food. Learn how it works, why its the best way to improve your wild food knowledge, and book your appointment here.