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! 

Using a recipe handed down through the generations of my family, back home in the Czech Republic. This wild blueberry cake is an absolute winner! 

A refreshing granita for those hot summer days! Using Scots pine cones, basil, lime & kiwi. And a little vodka.. we’re not alcoholics I promise. 

A beautiful fish cure using the fresh growth Douglas Fir tips. Tasting of grapefruit & citrus. 

Using our elderflower syrup, a simple & tangy compote to serve alongside sweet desserts. 

Using our elderflower cordial, a simple curd that pairs well with more tangy fruits like raspberries. 

Our elderflower cordial, for food recipes or to simply enjoy with ice and sparkling water.

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

Really unique little bursts of flavour to add to any recipe requiring capers.

A foragers twist on the south American sauce. Traditionally used with grilled meats. This is a versatile sauce that can be used with vegetables and fish too.

Probably the closest thing we’ve made from wild ingredients that resembles Nikki’s much loved gherkins. ‘Hottentot fig’ is its most common name (although regarded as racist), so we prefer to call them ‘ice plant’. The leaves themselves are quite astringent raw, but after a little bit of processing they become the most amazing pickle!

A lovely jam recipe using the massively invasive Japanese knotweed. Tasting of rhubarb its the perfect addition to a scone and clotted cream. Or to fold through dessert recipes.

A delicious wild flower syrup using the massively abundant dandelion flower.