it has to be of the highest quality, freshest, otherwise it just does not work. rosie has lined up some adventurous places for me to collect our ingredients for our dish. so you re going to go and get some wild venison from an estate in inveraray and you are going to go and meet andrew and he s going to give you a basket of lovely things to take away. a basket of lovely things sounds fab. andrew wilson is taking me foraging for mushrooms in the forest. so there is one there. it looks like a butterfly. yeah. beautiful. edible? no. not edible. with andrew s trained eye, we forage on. so we have an edible one. it s called an amanita fulva, which is not a very catchy name. it is kind of a bit like an oyster mushroom. it is quite a delicate flavour. lots of umami.
restaurant in glasgow. i try not to cook anything that is farmed, so if i ve got meat in the menu, it s always something that is wild, like pigeon or venison. it has to be of the highest quality, freshest, otherwise, itjust does not work. rosie has lined up some adventurous places for me to collect our ingredients for our dish. so you re going to go and get some wild venison from an estate in inveraray and you are going to go and meet andrew and he s going to give you a basket of lovely things to take away. a basket of lovely things sounds fab! andrew wilson is taking me foraging for mushrooms in the forest. so there is one there. it looks like a butterfly. yeah. beautiful. edible? no. not edible. no. with andrew s trained eye, we forage on. so we have an edible one. it s called an amanita fulva,
next up we are in glasgow, the scottish city that recently played host to the latest un climate change conference so what better place to take up a sustainability food challenge. let s join kate hardie buckley as she visits a local chef to help create a truly scottish dish using only the food she can find in the wild. i m back in glasgow, a city i first fell in love with as a student here in scotland, and while i know the city best for its buzzing night life, i m now here to explore its authentic and growing food scene. i ve come to meet rosie healey, one of glasgow s innovative chefs who s on an ambitious mission to serve mostly wild meat and locally foraged vegetables. i worked in london as a chef and then i got an opportunity to open my own
played host to the latest un climate change conference. so what better place to take up a sustainability food challenge? let s join kate hardie buckley as she visits a local chef to help create a truly scottish dish using only the food she can find in the wild. i m back in glasgow, a city i first fell in love with as a student here in scotland and while i know the city best for its buzzing night life, i m now here to explore its authentic and growing food scene. i ve come to meet rosie healey, one of glasgow s innovative chefs who s on an ambitious mission to serve mostly wild meat and locally foraged vegetables. i worked in london as a chef and then i got an opportunity to open my own restaurant in glasgow. i try not to cook anything that is farmed so if i ve got meat in the menu, it s always something that is wild, liked pigeon or venison.
like pigeon or venison. it has to be of the highest quality, freshest, otherwise, itjust does not work. rosie has lined up some adventurous places for me to collect our ingredients for our dish. so you re going to go and get some wild venison from an estate in inveraray and you re going to go and meet andrew and he s going to give you a basket of lovely things to take away. a basket of lovely things sounds fab! andrew wilson is taking me foraging for mushrooms in the forest. so there s one there. it looks like a butterfly. yeah. beautiful. edible? no. not edible. no. with andrew s trained eye, we forage on. so we have an edible one. it s called an amanita fulva, which is not a very catchy name, but. laughs. it s kind of a bit like an oyster mushroom. it s got lots of umami it s quite a delicate flavour. great. so we ve got one mushroom for rosie after our trek through the woods. we soon stumble upon