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In my eyes, the opportunity to cook for a group of like-minded, fun-loving foragers is one not to be missed. So when I was invited to cook for The International Wine and Food Society’s Leeds branch I accepted without hesitation!

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Dear Wild Cooks,

Spring is a here and the nature we all love is budding into life again after a relatively mild winter. Wild garlic shoots are peeping out, but today is all about wood sorrel and as Rene Redzepi (Chef owner of the world’s finest restaurant, Noma) recently said, “wood sorrel is the glue that holds my kitchen team together”! Another local character here in Yorkshire and a foraging buddy of mine, Chris Bax, calls it the “Haribo of the forest”!

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