Gathering oysters on the bleak, beautiful mud flats of the Danish island of Rømo. Millions of Pacific oysters need eating up, and here we are invited by the Danish Oyster Festival.Read more
Holding taste to ramson, wild times
Walking in the woods near a stream of river and you may well see the pungent leaves of wild garlic bursting through. Time for foraging and cooking with the versatile plant.Read more
Raising a glass at the Sloe Gin World Championships
Congratulations to George Shaw for taking top prize in this year’s Sloe Gin World Gin Championships, with a velvety smooth winning entry that the five judges found most appealing. My entry, made with sloes picked October 2016 and decanted only a week in advance of the competition, was scored in around tenth place from over […]Read more
Winter foraging, wild tastes
As the dark nights of winter are gradually squeezed out by the slow approach of spring foraging, the hunt of edible foods in the wild, takes on a new urgency. Winter foraging offers some fantastic tastes, textures and culinary surprises from the Wood Ear fungus (used by Japanese-themed noodle bar Wagamama in their soups) and […]Read more
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