The flavours and textures of some wild foods can be challenging to our modern palettes. We have got used to the easy sweetness of tame vegetables, while importing piquant spices from abroad to make them more exciting…

A 6 mile walk along wild beaches and rugged cliffs in the company of a mountain guide and expert forager. Stunning views across the Irish sea, ancient hill forts, hidden gorges, caves and a wealth of delicious succulent and aromatic coastal plants. This will be a day to remember! What: A moderately strenuous day walk […]

No matter how hard I try when serving my wild food tasting menus, this elderberry vinegar always steals the show when served as a simple wild salad dressing. It is fruity, thick and very sweet, with a depth of flavour that puts it on a par with, if not beyond, the very finest balsamic vinegars. It actually got a “wow” from the team at Andrew Fairlie’s restaurant at Gleneagles…

An easily identified bracket fungi of summer and autumn that makes good eating when young and tender

Some time in February 2012 I decided to set myself a wee challenge – a gentle test of my foraging, cooking and enthusiasm. I decided to eat something wild every day for (at least) a year. Its been going well and i’m thoroughly enjoying it so I thought it was about time I wrote something […]