Forager gathers wild ingredients from land and sea; supplying the best edible wild foods to restaurants since 2003. From small beginnings, when a chance conversation with a waiter led to our first sale of a few handfuls of wild garlic leaf to The Goods Shed in Canterbury, we now handle over five-hundred ingredients.
Over the years we have developed a deep understanding of these plants and their uses through our collaboration with chefs and other foragers.
Within the greater context of a wild food renaissance around the world and a greater respect for indigenous knowledge, we celebrate new yet ancient flavours, rediscovering nutritional properties of wild plants and reconnecting with the land. This vital link means we thrive; eating well and working with the wild ecology of places.