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.

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

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??

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!

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

A perfect way to extend wild garlic well beyond it’s season (if it lasts that long!), using lacto-fermentation. In a nod to Nikki’s Czech roots, we’ve opted for caraway seeds to help bring a citrus & anise flavour. You could use any foraged or shop bought spice of your liking.

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

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.