Life’s About Inspiring Others With Nature’s Bounty

INTRODUCING VOLF

Our sole purpose is to make it easy for you to turn wild ingredients into delicious food, drinks and remedies. Whilst doing so in a safe, sustainable and respectful way. Reconnecting to those nomadic roots and living in symbiosis with nature is imperative to a sustainable future for the human race, and, the fauna and flora we share this beautiful planet with. There is an abundance of natural food and remedies within our local environment that we've lost connection with. We aim to bring those back into your consciousness through foraging walks, wild experiences, culinary workshops and wild food pop-ups.

THE PEOPLE BEHIND VOLF

We're are professional chefs and foragers with a deep-seated passion for all things wild.

Nikki

Destined to become a chef with both of her parents being in the industry. Nikki’s grandad would take her out foraging as a child in the forests of the Czech Republic. Her love for nature, foraging and cooking are a lifelong passion. Nikki is hugely passionate about the healing qualities of nature. Most recently, being awarded a qualification in herbalism. On foraging walks she’s keen to talk to everyone about how plants can heal.

Luke

Luke's love for foraging started many moons ago. Before he’d even picked up a knife, his first job was to head in to the forest for wild edibles, which ultimately started a love for cooking and foraging alike. Luke went on to become an award-winning head chef. He is incredibly passionate about inspiring and educating others! On foraging experiences, Luke, is keen to talk about the culinary applications and flavour-led discussions.

The Boys

Our favourite students are our children. Ensuring they grow up with a fascination and respect for nature is one of our biggest drives. They’re our biggest inspiration too.

Association Of Foragers

Nikki & Luke are proud members of the Association Of Foragers. An international professional foragers association, promoting considerate foraging, nature connection and ecological stewardship through teaching and harvesting wild plants and fungi for use as food, drink and medicine. All Members have a common interest in caring for the environment and the natural world and in awakening an interest and love of nature in the public.

Talking About Food…
Here Are Some Of Our Favourite Wild Recipes. Enjoy!

Recipe Book

Wild Pasta

Three cornered leek pasta for the win! This recipe could be adapted for any wild green. Wild garlic is fast approaching, just saying.

Hogweed Hognobs (Oat Biscuits)

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.

Fermented Rosehip & Almond Salmorejo

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

Whisky BBQ Pontack Sauce

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

Black Trumpet & Black Tahini Hummus

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

Lacto Fermented Water Pepper - Native ‘Chilli’ Paste

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

Chanterelle Mushroom Miso

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.

Puffball Nuggets & Upcycled Puffball Ketchup

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!