Join a professional forager for 3 hours to learn the art of foraging We are surrounded by food. It grows in the hedgerows, in our wild spaces, on our commons and in our parks. The problem is recognising and selecting the leaf from the chaff. Get it right and you have before you a lifetime of picking and eating choice delicacies that can go into salads, chutneys and jams. There is something that is very rewarding about serving up a dish of say, young nettles (which do taste remarkably like spinach), knowing it was absolutely free in all senses of the word. Free of food miles, free of sprays, freed from a plastic bag and didn’t require a supermarket to provide it. Start to look about you, at the Elderflowers, blackberries, nuts and knotweed and think of F-O-O-D.
