Wild Food Recipes

A fungal martini with mushroom based antipasti

Pheasants are often available for next to nothing from December to February. This recipe turns them into an indulgent winter treat.

A guest recipe from chutney connoisseur James Mackenzie

The young flower and leaf buds of rowan trees, and some other closely related species, offer delicious almond flavours to foragers in the spring.

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