Get to know the key characteristics of wild brassicas – one of our most abundant, ubiquitous sources of nutritious wild vegetables, and with no poisonous members in the UK

This bowlful of fresh umami-rich joy, that manages to be both homely and pretty damn sophisticated at the same time (why are comfort food and high-end dining so rarely bedfellows?), came about as a result of scrambling through my fridge after a weekend guiding foraging walks…

Habitat destruction through unsustainable farming practices, pollution and urbanisation is infinitely more destructive than an army of foragers could ever be. So why are there so many scare stories in the media?

 This is the story of how we gathered these 33 different wild foods… …and joined them with these wild Galloway beasties…  …and turned them into these… (Hover for descriptions of dishes. All images of plated dishes courtesy of Clementine Sandison)         It started with a tweet… About a year ago I tweeted […]

I am currently working with chef Chrisoffer Hruskova on this event. Although much of our eventual menu wont materialise until we actually start foraging, I thought it would be a good idea to give Chris and idea of some of the resources that will be at his disposal come the end of April so he […]