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.

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.
The spirit of Slow Food

The spirit of Slow Food

Inspired by the thirty year odyssey of Carlo Petrini, the founder of the ' Slow Food ' movement, that reaction to the most modern and ubiquitous of homogenised commodities

Stinging Nettle Syrup

Gather a carrier bag full of stinging nettle tops, 500ml of water, 750gms sugar and a handful of lemon balm leaves (optional).
Hippocrates Refusing the Presents of Artaxerxes

Hippocrates - Blood, Bile and Phlegm

This idea of four basic 'humours' first arose with Hippocrates in Ancient Greece and was enthusiastically espoused by the Romans
Knotweed Syrup

Knotweed Syrup

The dreaded Japanese knotweed was once imported as a garden exotic, but it escaped into the wild and has spread like crazy over much of the world.