Professional Forager with 20 years experience in Wild Flavours in particular culinary uses, preservation, distilling and the history surrounding them.

Having had my own wild food pub/restaurant for 10 years with appearances on Countryfile, Food Unwrapped and in The Times my interest is how to effectively & responsibly make wild food and drinks utilising local ingredients.

Since then I have travelled Eastern Europe to learn about traditional methods for wild flavours whilst working closely with low-impact farms, permaculture specialists and sustainable building practices in the wild.