So I thought that I'd pitch a bit of a curve ball here; I think that to be British we need to become more Japanese.

We have recently been thinking about the kinds of people who would be most receptive to including wild food in their diet.

For the past two weeks we have been hard at work revamping and refitting the kitchen at Forager HQ and today it got its first use when a team of chefs from the HIX group came down for a day of experimentation.

Subcategories

Seasonal recipes to help you get the most out of foraged ingredients when in their prime