Real Food

An enriched approach to what we eat – seasonally changing, locally informed, personally switched on – is what we see as real food. Recipes and articles from around the world.

Liz Knight's wild freezer

A foragers' freezer

One day cupboards couldn’t close for the bulge of the wild, so I started filling my freezer with my finds & something magic happened.

Mermaid Soup Recipe

This seaweed and mussel broth recipe takes just 15 minutes to make and is very healthy and comforting - a perfect chicken noodle soup substitute
Sea Scone

Sea Lettuce Sea Scone recipe

This is an easy to make, delicious and nutritious coastal take on the tea scone.
foraged meal salad course

Eating Islay

Rose family dessert - Craig Grozier

Rose tinted martini glasses

The Rose you know...Roses, the flowering plants, grow commonly throughout the northern hemisphere, and it’s no revelation to use them in food.
Foraging and Creativity - Mark Williams stepping out

Foraging and Creativity

The constraints of season and terroir should be a springboard for creativity, not an anchor. Foraging tutor Mark Williams explains...
wild game flavours - venison

He Got Game

How cooking game can be more inspiring and resonant, underpinned by good relationships with the hunter.
elderflower cheesecake

Sambocade - Rosewater and Elderflower cheese tart

Sambocade is an almost forgotten British recipe dating back to at least 1390AD
Local Terroir

When Terroir Strikes!

Central to my philosophy in all my cooking is an extreme focus on locality and seasonality. The French refer to this as ‘terroir’ in their wine making.
Escargot á la Kelvin

Escargot á la Kelvin

here's a quick recipe for your very own Escargot a la Kelvin - a fine delicacy that is often overlooked on our home turf.
The Gastropod Mystery

The Mystery of the Gastropod

An impromptu coastal forage on Islay leads to an R&D session into the culinary methods behind gastropod cooking.
Lemon Balm

Tomato, Lovage and Lemon Balm Shrub

Using native botanical lemon balm replaces the bright, fresh qualities that might be missed through the exclusion of conventional fresh citrus.
Porcini Mushroom Tincture - Scottish Umami

Porcini Mushroom Tincture - Scottish Umami

It only took a trip to my local woodlands to find the perfect umami addition to the cocktail – the Porcini mushroom.
Coconut milk mushrooms for the Thai broth

Scallops in a Scottish Thai Broth

Kate had previously discussed the possibility of making a Thai broth using solely Scottish ingredients with fellow forager Mark Williams
Adding a sprinkle of dashi to the eggs and mushrooms

Forager's Eggs - on the beach

This is a simple dish inspired by the Gypsy eggs of Andalucia, which we decided to name Forager's Eggs. A light umami rich buttery broth with chanterelles
Wild sushi

Wild Sushi

Mark spread a thin layer of the sushi rice over half of it and then laid the sea plantain and sea aster leaves down the middle.
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