Wild food is an increasingly popular issue, being perceived as either a ‘free’ source of food or
something that we can enjoy as a form of ‘gastro-recreation’. From the work of John Seymour and
Richard Mabey in the 70’s, to the more recent TV programme’s of Ray Mears and Bear Grylls, food
foraging is promoted as an improving outdoor activity. But this approach often misses one of the
most important points – wild food isn’t an end in itself, but it’s something that we can integrate
into our existing food sourcing and preparation activity to add diversity and character to our diet.
Wild Food and Foraging
