Hogweed seeds have an exceptional & unique flavour. Lending themselves really well to desserts. And, in particular, chocolate! This is a foragers take on a famous British biscuit.

Rosehip Soup.. Something a little different to make from rosehip’s this autumn. And equally as delicious as the original!

This lovely take on an old english pontack sauce (Elderberry ketchup) is a great accompaniment to your late summer BBQ’s.

Black trumpet mushroom and black tahini go together like alcohol & bad decisions. Earthy mushrooms with charcoal flavoured tahini. Win.

How to keep Water Pepper spicy! Please read our ID section before consumption.

A brilliant way of preserving chanterelle mushrooms by making a sweet miso. This can be used in a whole host of ways. Additions to soups, stocks, noodles, marinating meat and vegetables. The list is endless.

Okay, okay.. Breaded puffballs aren’t a new thing. But, our upcycled ketchup to go along with them is a brilliant way to use up any waste. And, most importantly, a delicious combo!

The king of all mushroom ketchups! This can be paired with practically anything. We opted for Roquefort & homemade crackers and it’s honestly divine!

Naturally fermented, low sugar lemonade. using the short season black locust flowers <3 They are one of our favourite edible flowers!

Honestly the best kombucha we’ve ever made!

Using the amazingly versatile and beautiful Flowering Currant. This is one way to preserve the flowers far beyond their season.

A wild take on Andalusian & Catalonian cuisine. So simple, but absolutely delicious!

Is there anything that isn’t delicious when dipped in batter and fried??

Wild Garlic Mayo.. Punchy & vibrant wild aioli, to have with practically anything that’s dippable. Yum!

Figgin tasty ice cream! Super green coconut flavour bomb.

Award winning bartender and restaurateur, James Fowler, created this super refreshing twist on a margarita. Using foraged fig leaf. 

An all encompassing recipe you can amend with any of your foraged goodies! 

Braised down in dry cider & spices this mushroom takes on a lobster like flavour. Sealed in a pan for that crispy texture on the outside. Perfect! 

Hogweed has an exceptional & unique flavour. Somewhat like cardamom.  This dry rub works great with red meats & veggies alike. 

Much better than shop bought stuff! 

Our foraged take on mexican salsa. Using summer samphire from the local salt marshes. 

Match made in heaven! Beautifully smooth soup, topped with crispy brown butter chanterelle…

Couldn't be any more simple with only 2 ingredients! Pairs beautifully with duck or pate’s. Or it could be used with a dark chocolate dessert! The possibilities are endless. 

A great way to include this coastal super food in to your diet. It can be served as an accompaniment to a meal, or simply dipped in your favourite sauce! 

Using our meadowsweet mother syrup, pop this mixture into an ice cream machine. And within an hour you have to most beautiful sorbet. Simples. 

Using our meadowsweet mother syrup, these cheeky little marshmallows are great for the kids and adults alike.  

A mother syrup of vanilla & almond scented meadowsweet, to incorporate into a whole host of recipes & drinks. 

3 things we love… 1) Moroccan food. 2) Beautifully scented beach rose petals. 3) Moroccan food.

It seemed an apt way to combine those three loves in to one thing. The beach rose [Rosa Rugosa], is the absolute best for scented rose petals in our opinion. We used a half and half mix of both foraged and cultivated 'french rose' so we left some for others to pick. But, if they're abundant in your area. Go the full hog!