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

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!

Fermented, hot & dangerous…

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!

Think Tea and Biscuits!! These are just remarkably good. It’s taken a few seasons to develop these hazelnut catkins to exactly where we wanted them. Read on…

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?!

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