In May/June 2018 I visited Miles and his Forager team. Great team. They are dedicated to nature; to great tastes hiding inside wild plants, mushrooms and algae.

My experience at forager has strongly influenced my way of seeing things around me.

My perspective on the world has changed, I no longer just see fields of green and seas of blue,. When I look around now I see an abundant and diverse array of delicious and nutritious wild foods waiting to be consumed.

We are always keen to here from new potential suppliers to Forager. If you think that you might enjoy earning some money by spending time in the countryside then why not look at becoming one of our suppliers.

It is no surprise that the Forager team is incredibly knowledgeable about wild plants and their environment, harvest, flavours and utilisations. 

Subcategories

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. 

Please This email address is being protected from spambots. You need JavaScript enabled to view it. with your CV, references and some details of when and for how long you would like to come.

 

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