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! 

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

If a French thermidor, Swiss fondue & a Dorset forager had a baby, this would be its offspring.

Much better than shop bought stuff! 

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.