We are surrounded by wild food all the time.
All we need to do is recognise it.
Explore this site for in-depth information on wild food and guided foraging walks
Foraging Walk and Wild Cookery Demo, Loch Lomond
2 April 2017I'll be guiding a short (1 hour) foray and doing a free wild cookery demo at Springfest - The Scottish Food and Drink Festival, on the shores of Loch Lomond.
Wild Booze Walk and Foraged Cocktail Demo, Loch Lomond
2 April 2017I'll be guiding a short (1hr) wild booze walk and doing a free foraged cocktail demo at Springfest - The Scottish Food and Drink Festival, on the shores of Loch Lomond.
Seasonal Tips from Mark
An Introduction to the Carrot/Apiaceae Family for ForagersThere are over 1500 members of the carrot/parsley - or more correctly - apiaceae - family worldwide, and around 100 varieties in the UK. Including well known delights such as fennel, coriander, dill, parsley, and celery, and also some notoriously toxic species like hemlock and hemlock water-dropwort, this family presents some major gastronomic - and catastrophic - opportunities for foragers
Wild garlic/Ramsons - Edibility, Identification, Distribution, RecipesAlong with wood sorrel, wild garlic has been at the forefront of the renaissance in wild foods in recent years. It isn't hard to work out why: it is easy to find, delicious, and fairly straightforward to identify. In most areas of the UK, there is absolutely no need for anyone who lives anywhere near a park, woodland or shady riverbank to spend a single penny on spring onions between February and July.
Sea Kale identification, edibility and distributionEven if it wasn't edible sea kale would still be my favourite plant. Its alien-looking purple shoots, sculpturesque leaves and clouds of nodding flowers are works of high art to intoxicate the senses and marvel the mind. As luck would have it, it also happens to be absolutely delicious, providing some sort of food for most of the year.
Wild Garlic Pesto - With Goat's Cheese & HazelnutsI'm sure many people already make pesto with wild garlic. The internet is awash with recipes, and really doesn't need yet another. But I get asked a lot by people on my guided walks for my recipe that i've tweaked and refined down the years using only Scottish ingredients, i so thought it was time to share...