A big thank you to our incredible guide and forager, FlavourFred, for a thought-provoking, flavour-packed ride — and to everyone who joined with such curiosity and enthusiasm.

Throughout the day, we explored hedgerows, meadows, and woodlands, learning to safely identify and use a variety of wild plants and fungi — from the floral notes of elder and the spice of Jack-by-the-Hedge, to the folklore of mugwort and the deadly warning signs of hemlock water dropwort. We tasted fermented hedge garlic, caught the rich aroma of giant polypore, and learned how to spot the difference between common and giant hogweed.

Fungi fans were treated to sightings of mousseron, artist’s bracket, and the aromatic dryad’s saddle. We also explored pickled blackberries, gruit herbs, and sacred yarrow — rich in both history and flavour.

We wrapped up with a delicious spread of courgette babaganoush, fermented wild garlic chermoula, wild spiced cherry plum umeboshi, and pickled chanterelles.