Wild garlic, nettles and berries ⦠how foraging went mainstream
Once it was the domain of upmarket chefs. Now thousands are collecting ingredients when out for a walk
Matthew and Iain Pennington, brothers and co-owners of the Ethicurean restaurant, on a foraging trip in the Mendip hills. Photograph: Kasia Kiliszek
Matthew and Iain Pennington, brothers and co-owners of the Ethicurean restaurant, on a foraging trip in the Mendip hills. Photograph: Kasia Kiliszek
Sun 14 Mar 2021 04.30 EDT
Liz Knight once stopped short of sending her daughter to primary school with nettle omelette in her lunchbox, for fear of the reaction of the other children. Her husband told her: âDonât you dare.â But Knight, who has been teaching courses on foraging in the wilds around her home in rural Herefordshire for the past 10 years, would not be so reticent today.