We are always looking for chefs, foragers and gastronomists to spend time with us, working as part of our day to day foraging operation in the Kent countryside in the south of England. Often being a stagier in a restaurant means doing fairly basic and repetitive task for much of the time. Whereas here, depending on how long you stay you will forage for as many 160 species of plants, seaweeds and mushrooms, work in a wide variety of habitats and also spend time in our kitchen processing plants for storage (for example; lacto fermenting or pickling) and helping us develop new uses for the ingredients. We think a grounding in the harvesting and use of wild ingredients ought to be a required element in any modern chefs training and experience.
We are especially interested in welcoming people from overseas, as we are looking to forge partnerships with people working with wild plants in as many countries as we can as part of our long term goal to help promote wild food on a world wide scale.
Forager. On the surface, a group of people roaming Kent finding fodder the rest of us have long forgotten. When you peer deeper,it is a collective like minded, enthusiasts changing the way we think about food and our interaction with everything we eat, one plant at a time. After just a week out gathering with Forager my views of the food chain changed irreversibly. Already open to the idea of wild food, the talented and knowledgeable team showed how to turn this idea into reality.