Foraged Ingredients

Chefs often use foraged ingredients so they’re something I became interested in learning more about before I started to use them in my drinks. Using this type of ingredient is something I’m now passionate about – there is so much produce in our wilderness just sitting there – in our hedgerows, marshlands, coastlands and forests – while we continue to mass-farm fruit from other countries or buy it in. Often it isn’t fresh and not that tasty. Working with a forager provides me with a whole new range of flavours and ingredients to play and work with. What’s more it’s not only more sustainable, it’s stimulating and pushes all of us at the bars to be more creative. A bellini on the menu at one of the restaurants I consult for changes regularly according to what seasonal produce has been provided to us by our forager.