On glorious spring days, such as we’ve had over the past week, there are few places better to be than the wild and beautiful great British outdoors.
The countryside is in bloom and ripe for the picking, offering up fresh flavours and unique textures from field, or park, or beachfront, to plate.
We are amid a wild-foods resurgence, our interest for foraged plants and herbs piqued by world-famous restaurants such as Copenhagen’s Noma – and celebrity chefs like Hugh Fearnley-Whittingstall – which have long promoted the virtues of locally sourced, uncultivated ingredients.
“Seven years ago, people would look at me weirdly and ask what I was doing. Now people stop to ask what ingredient I’m picking,” says Wross Lawrence who forages full-time in East Sussex between March and October…