Eating wild food restores the vital connection between humans and nature
Explore this site for in-depth information on wild food and guided foraging walks
Fungi Foraging Walk, Callander
27 September 2019A guided forage exploring the fascinating world of wild fungi with The Woodland Trust and Mark Williams of Galloway Wild Foods. Enjoy a wild cook-in of our finds in the forest afterwards. FULLY BOOKED.
Fungi Foraging Walk, Fort Augustus
29 September 2019A guided forage exploring the fascinating world of wild fungi in a remarkable highland forest with two of the UK's leading wild food educators. Enjoy a wild cook-in of our finds in the forest afterwards.
Seasonal Tips from Mark
Chanterelle - Identification, distribution & edibility.It can feel like finding the mythical pot of gold at the end of a rainbow when you come across a cluster of these beautiful mushrooms on a shady woodland floor. They are the most widely commercially harvested wild fungi in Scotland, loving our damp, mild climate and extensive birch and beech woodlands and are highly esteemed by chefs.
Horse Mushrooms - Edibility, Identification, DistributionA horse mushroom in its prime is a thing of great beauty and superb flavour. It also has the curious dual distinction of being commonly misidentified and widely underrated.
Sea Aster - Identification, Edibility, DistributionSea aster is one of many gastronomic delights you can gather easily and sustainably on the salty water margin. It hangs out with other stars of the wild food world like Marsh samphire, sea purslane, sea arrowgrass, sea plantain, annual sea blight, scurvy grass and orache and i'm pretty envious of the sheep that get to graze these delicacies.
Meadowsweet - Identification, distribution, edibility.This is the prettiest and most fragrant of all hedgerow plants, its creamy yellow clouds of tiny flowers (I call them ditch-floss) spreading honey and almond summery scents about the countryside...
Cep - Identification, distribution, edibility.The cep is the king of edible mushrooms. No food, fungal or otherwise, comes near it for flavour and texture and when you find a firm young penny bun, or 'bouchon' cep as the French call it after champagne corks, there is an irresistable fairytale beauty to them which is both beautiful and seductive.