It is no surprise that the Forager team is incredibly knowledgeable about wild plants and their environment, harvest, flavors and utilizations. They have gained a profound reputation through determination, creativity, and a genuine care not only about their immediate surroundings, but also knowledge sharing with others, promoting a larger appreciation of wild plant usage around the world.
In my four weeks spent at Forager, a lot of things have happend for me. Previously I worked in journalism and after studying at the University of Gastronomic Sciences in Bra/Italy, I was looking for ways to engage with the world of (wild) food.
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.