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!

Whilst mushroom ketchup isn’t something new. We couldn’t hold back when it came to making it from elf Cups. Their gelatinous nature and bold colour was a done deal!

A foraging classic with our own twist. Mushrooms and cheese. What’s not to love?!

One of the first sauces I learnt as a chef. And it lends itself massively to a mushroom ragu. A must try!

A foragers take on the pub classic! If you’re British, and were around in the 90s, breaded deep-fried button mushrooms were most likely on the menu at your local pub. And, guilty as I feel, I love them. The puffball have an almost mozzarella like texture. Delicious!

HP sauce is an iconic British condiment. Paradoxically now produced by, Heinz, in the Netherlands! This variation is bringing it back home, where it belongs! Using native autumnal hawthorn berries.

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. 

Properly sweet, smokey & sticky jerky using the seasonal beefsteak fungus. You'd be hard to tell this apart from meat

Much better than shop bought stuff! 

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

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! 

A spicy snack & great way to preserve chicken of the woods fungi.