The time has come to get your thinking caps on as James is busy planning for some most amazing foraging sessions to commence.
This week is all about what will be available as of next week so get these wild thoughts deeply embedded into your cells as the foraging season is about to kick off.
If you cant wait any longer we stock a range of wild infused syrups which are listed below - Check Them Out
First Out Of The Blocks - Wild Garlic
Available From: | Thursday 28th Feb
Three Cornered Leek
Some say this is a great alternative to wild garlic as it hosts that garlic infused flavour before the wild leaves have even started to grow.
if you ask James he will not agree but what he will say is that these three-cornered wild leeks offer a structure which will keep you awake at night and a flavour you may never forget
Mixed Sea Vegetables
With James off to the coast every week we thought it would be a most awesome idea if you could sample the best the week has to offer in an affordable mixed selection.
This week the mixed salty flavours include sea beet, sea coriander, sea purslane and more have been picked in a secret location packed with love and ready to excite.
These totally affordable and totally wild sea infused mixture of vegetables should be investigated.
Forager Spice **Available NOW**
James has been busy in the woods over the last few weeks sniffing out all the fennel blossom he could find. He has picked enough to keep us going for a few months of this almighty fennel pollen.
The pollen is dried then ground with added blossom and wild spice to give you a dust that will send your senses into overdrive.
Get a few pots in – it lasts for over a year but once its all sold there won't be any until next year get yours now to avoid disappointment.
Sweet Cicely Syrup **Available NOW**
Well what can we say about this most glorious concoction apart from its totally outstanding?
This syrup has an ability to hold the plate well and is packed with that delicate aniseed touch that will send your cells into overdrive.
Totally exclusive and Totally Wild, James you have most definitely created one of the best syrups ever !!!!
Wrack seaweed is totally ready for the challenge, foraged in a sustainable manner from the Welsh coastline the seaweed is hand harvested in a secret cove where water quality is excellent.
Once picked its taken back to Totally Wild for a nice wash and placed into punnets ready for you to use. Perfect as a garnish, amazing cooked alongside new potatoes in the same water or simply deep fried.
Whichever way you choose to use this inspirational seaweed it’s here and ready to excite.
Dandelion Syrup **Available NOW**
Wild dandelion has been picked, steeped and turned into this magical sticky syrup which at first thoughts may seem a tad crazy but give it a taste!!!
The syrup will hold the plate and bring excitement to all it touches, great for a drizzled garnish, squeezed into your sauce or used to baste your meat - oh wow just think about that for a second.
Foraged Spruce is a flavour that if you haven’t had the opportunity to use before you must give it a go.
Some infuse through stock, cream or dehydrate and grind, create a sorbet or even a syrup. A very simple method to get a radical result is to simply use it sat under a roasting joint of beef.
As the heat penetrates the spruce you can smell it's deep notes as it smoulders whilst roasting in the oven.
Elderflower Syrup **Available NOW**
You will have noticed that the elderflower is now turning to berries and that floral flavour is now lost for another year.
Well, don’t shed a tear just yet as James has collected a massive 400kg of flowers and turned them into a truly outstanding syrup. This outstanding floral syrup holds the plate and perfect for desserts and many other things - you need to give it a try.
There is no point making your own when this is the best syrup in the planet.
Sea Beet Leaf
That versatile wild sea beet is back for another season.
These large bags of amazing Sea beet will hit the spot as the flavour is totally out of the world.
Treat them just like would spinach this is a great garnish to any fish dish or where you may want to add a salty touch how about trying it with lamb???
This wild sea radish holds a bold structure which can bring some very interesting uses.
Ideally, you need to burn the stems to remove the tiny bristles but once off the flavour is great.
You need to rinse this moss thoroughly before use and dry.
once dried a great way to use is flash fry it then season it brings amazing texture to your creations.
Wild Garlic Leaf
It's back, the first sighting of wild garlic was a few weeks back and slow growth has continued.
As long as the weather remains nice we should see the most seasonal and potent leaf on the planet make a return in abundance very soon.