- Wild ingredient advice
- Seasonal menu plans
- Wild food surveys
- Lectures and talks
- Wild food and foraging journalism
For ideas on menu planning and a pre dinner forage we would charge a day rate plus travel expenses.
Up to 20 people can be accommodated on a wild food walk before dinner.
Please contact us for information on your specific needs, available dates and a quote.
Our clients include:
- Eventuality Events
- Swinton Park hotel
- Rudding Park
- Swaledale Festival
- Kirklees Council
- Buying Group
- Grassington Hse Hotel
- Cotswold Outdoor ltd
- International Food & Wine Society
- Hartingtons Cookery School
- Yorkshire Agricultural Society
- TV Chef Stephanie Moon
From £200 per day
(£25.00 per hour)
We teach in groups of 6 to 10 people for staff training.
For details or to make an enquiry, please ring Chris on 07914 290 083 or click below.
Taste the Wild
offer professional services to leading restaurants, hotels and culinary establishments. Chris’s time in catering has given him the knowledge of the industry necessary to be able to advise chefs and restaurateurs on wild food ingredients.
Chris’s life long love of food and years as a chef give him a knowledge of ingredients that combines culinary traditions with the new flavours and possibilities opened up by wild edibles. We can teach chefs where to find wild ingredients growing and how to identify them, as well as give advice on how to use them well.
Foraging for kitchen staff
We can organise a bespoke sessions for your staff to learn about the wild plants on their doorstep. This could be a one off event or a series of wild food walks during the growing season.
Foraging map and guide for your kitchen
We can create a foraging map of your estate or grounds for your kitchen staff . We can produce a laminated handy guide of edible wild plants, where to find them, and when to use them. This would be exclusively for your use and with guidance to staff it will increase your access to local wild ingredients.
Lectures and Talks
People love to hear about Wild Food. Whether it’s an after dinner talk about the wild ingredients they have just eaten or a talk based around a particular aspect of wild food there are all sorts of possibilities.
- Wild Spring edibles
- Cooking with wild flower flavours
- Wild mushrooms
- Woodland to coast - a journey through wild food
- Hedgerow berries and preserves
Working with a kitchen it is possible to produce wild food canapés or tasters to punctuate the talk.
Working with the media
Experience with the BBC on Countryfile, BBC news, Country Tracks and Blue Peter has given Chris experience in TV and radio. He has worked with American giant NBC and smaller UK media organisations, not to mention writing for food publications and online web publications.
If you want advice or help with spoken or written media on
aspects of Wild Food and foraging please contact Chris.
“Chris fizzes with passion and enthusiasm – he knows his stuff and he knows how to make it exciting to others. He's effortlessly natural in front of the camera and brings with him a stylish flair – always creating a visually interesting 'field kitchen' where he cooks up a storm with both knowledge and humour that makes him a captivating watch!”
Becky Pratt - Director BBC Countryfile
- BBC TV
- NBC TV
- Silver River productions
- The Telegraph
- The Guardian
- Yorkshire Post Newspapers
- Food Quarter
- Country Homes & Interiors
- Living North