New! Healthy eating Wild food course at Taste the wild.


We are very excited to be teaming up with healthy eating author Hanna Sillitoe to run an inspirational course showing how to include Taste the wild’s favourite wild foods in super healthy ‘Free from’ recipes.

Hanna is the food blogger behind the website which gained a worldwide following when she began sharing her journey to health on her blog, as well as Instagram and Twitter.  She has recently published her first book ‘Radiant-Recipes to heal your skin from within

‘Very inspiring, informative and helpful with nutritious, easy-to-follow recipes to make you beam from the inside out.’ Lucy Bee

All the recipes on this course will be free from gluten, sugar, dairy and meat.

Think ‘Chia seed hedgerow berry jam’ ,‘Wild herb Chickpea bread’ and Vegan pesto.

During the day there will be foraging trips with Chris and Rose from Taste the wild as well as cookery demonstrations and nutrition advice from Hanna. Some of the cooking sessions will be ‘hands on’ so you can all get involved.

Come and join us for a day of healthy eating in the wild!

This course will open your eyes to world of exciting ingredients bringing delicious new healthy dishes to your repertoire. The course is held in the barn in our wood please dress for the outdoors and bring an apron.

Course Information

£135 per person  Click here to book

9.30am – 4.00pm

Courses in Aquaponics

Picture1.pngAlthough the Wild Food Aquagarden will produce delicious food for us to supply to local people and businesses, we are setting it up so that we can use it as a teaching facility as well. We want to teach about Aquaponic growing, we have been inspired by what we’ve learnt and want to spread the word. Our core business has always been teaching, our customers are intelligent, environmentally aware people who love nature, food and doing things …

People say “what can we do now… we’ve done foraging, coastal, fungi, what else can we do?”

Well join us in The Wild Food Aquagarden!

We have set up a small Aquagarden at home in our kitchen and this has taught is lot, when we have set up the Wild Food Aquagarden we will  run courses to teach at a day course level. Advanced courses will be run by The Aquaponics lab at our site and hosted by us. We want to inspire people and teach them how to set up their own Aquaponic garden. Whether it’s in a garage or a basement, or it’s a large enterprise or a little fish tank, the principle is the same.Picture7

The day course in Aquaponic growing will explain how the system works and how to set it up, where the components can be purchased, how the monitoring works, when and what to plant and how to keep your fish happy and healthy. This kind of gardening is easy and clean once the system set up, it’s undercover so there’s no wind and rain, and no bending down because the grow beds are at waist height. On the course we will look at possible problems that people could encounter and how to sort them out.

Aquaponic gardening can produce delicious food in a small space using very little power, whether you’re growing wild or cultivated plants. We think it is time the world looked at food production and the environment together, hopefully with your support we can do our little bit. Please have a look at the rewards and see if there is a way you can join with us to create our goal. Thank you.Picture2




What we believe… and why

deer montageTaste the Wild courses focus on three different issues: sustainability, seasonality and locality. The core of our business is teaching people about wild food foraging. Our courses are run often from the same locations and so we collect wild edible plants from these same places throughout the season. As we teach and forage from these wild places year after year we teach people to look after the environment. We want them to understand the ecosystem that relies on the plants from which we are harvesting and only collect a proportion of what is there.brimstone montageSustainable foraging is what we teach and what we passionately believe in. Our Wild Food Aquagarden would be the ultimate way to supply larger quantities of wild salads and herbs, but it would never replace the joy of collecting a few wild treats from nature’s larder. If you agree with our philosophy have a look at our new project The Wild Food Aquagarden and see if you can support us.

I just walked along the river bank before writing this and saw Hogweed buds starting to form, excellent Ground Elder growing and Common Sorrel that was 12cm long! I love to keep in touch with the plants and the land, things change almost daily at this time of year and it feeds my soul.dandylion montageBesides teaching we also manage Taste the Wild’s eighteen acres of woodland for biodiversity, creating a range of habitats and managing them for both animal and plant life. The woods have become a haven for wildlife such as Buzzards, woodpeckers and deer in an area of predominantly intensive arable farming. We have an area of young conifer species which we are gradually thinning to help the natural regeneration of Birches, willows and oaks. We have created ponds and glades for insects and amphibians and along the rides we are planting smaller native broadleaf species for nuts, berries and fruit. These species give wild food to the birds, insects and mammals of the wood as well as us. We have a growing diversity of flora and fauna as shown by our species list which gets longer every year. Our facilities are basic to keep our carbon foot print as small as possible: cooking is on a wood fire (wood produced from our trees), we have composting toilets and our waste water is filtered through lava stones and sand.


Growing Wild Food Aquaponically

montage for email2Hi Everybody,

Chris and I are excited to share our new plan with you all. We have a project that we hope will inspire you.

Wild Food is so popular now that we would like grow some of these ingredients sustainably and supply local businesses. We have found a way of growing that makes complete sense. – It uses Aquaponics. perch and plantsWe’re going to use UK river fish (Perch) …so no need to heat the water! And grow off grid in a polytunnel, on our land in Yorkshire. We are so inspired by this compact, energy efficient way of growing that we will teach as well when we are up and running.sun rain polytunnel In the meantime, if we get the funding, the technical development of the Off Grid system and the information on growing shade tolerant plants will be freely available to everyone online. This could possibly help with growing projects in urban situations with limited power supply and in remote places where the sun doesn’t always shine. We have technical support from the amazing guys at the Aquaponics Lab in Manchester.rewards montage

Our Kickstarter campaign for ‘The Wild Food Aquagarden’ has gone live! Hope you can spare a minute to have a look through it. We have all sorts of rewards for backers from small gifts to party invites etc etc.

Hope you’re interested, please share this with anybody else you think might be too.

Thanks and kind Regards Rose and Chris



Wild Vermouth, Wild Martini!

We have been experimenting with botanical infusions since our interest in wild ingredients began. Over the years we have had great successes with drinks like Patxaran and May blossom brandy and absolute disasters like ‘Dandelion and Burdock’ Vodka (it seemed like a good idea at the time!). But until this year we have never tried alcoholic infusions into anything but hard spirits.

A couple of weeks ago Rose and I were chatting to Tom, Rose’s son who lives in Galicia and he was telling us about the amazing range of vermouth available in the bars around Ponte vedra where he lives.  This got us thinking that maybe we could use some wild botanicals to produce our own vermouth style fortified wine.

Vermouth is the French pronunciation of the German word Wermut.  Wermut translated into English is Wormwood, the wild herb used to flavour absinthe liquer and obviously Vermouth.

We use the close relation of Wormwood, Mugwort (artemisia vulgaris) as a culinary herb and having some ready dried in the cupboard we thought this was a good place to start. To this we added a balance of floral and herbal botanicals plus a little citrus.

Many vermouths have a huge range of botanical flavourings in them, sometimes up to 30 different plants.  Ours is far more simple but the eight we use does produce a beautifully complex fortified wine.


Last night we were just sipping it straight and enjoying in it’s simple form but this dry vermouth screams out to be made into a vodka martini and I have included my favourite recipe below.

Wild  Vermouth

Peel of 1 lemon cut into strips
Peel of 1/4 Grapefruit cut into strips
2g (1 tablespoon) dried Mugwort
2g (1 tablespoon) dried Elderflowers
2g (1 tablespoon) dried Hyssop
0.75 g (1 tablespoon) dried Rose petals
1 teaspoon dried Chamomile flowers
1 teaspoon dried Lavender flowers

1 750ml Bottle dry white wine
60 ml Stock syrup
250 ml Brandy


Put all the flavourings into a medium sized saucepan and add 250ml of the white wine. Bring to a boil over a high heat then reduce the heat and simmer gently for 5 minutes. Remove from the heat and allow it to cool to room temperature.

Strain the mixture through a fine sieve or muslin squeezing to extract all the liquid. Discard all the solids.

Put the strained line into a clean pan and add the rest of the bottle warm the wine and slowly add the stock syrup until completely combined.  Remove from the heat and stir in the brandy.

Cool completely, bottle and store in the fridge. It will be ready to drink 24 hours later.

The Perfect Martini?

Actually not a true martini but a bond style vodkatini . We’re not trying to be secret agents, this drink is all about our Wild Vermouth so we don’t want the botanicals in a good gin competing!

Wild Vodkatini
(Serves 1)
4 parts good Vodka
1 part chilled Wild Vermouth
1 strip of lemon peel

Put the martini glass in the freezer along with the vodka and chill for at least half an hour.

Half fill a mixing glass with ice and add the vodka and vermouth. Stir for 30 seconds, touching the glass as little as possible to keep it cold, then strain into the chilled glass.

Twist the lemon over the top of the drink, then wipe it around the rim of the glass and drop it in. Serve immediately.

Repeat at your own risk!

Rose Elixir Royale

The recipe for this gorgeous liqueur is based on Emily Han’s Hawthorn and Rose elixir in her wonderful book ‘Wild drinks and Cocktails’, (We have a competition to win a copy on our previous blog post!  ).

We love recipes that can be adapted to work with what is available and substituting Rosehips for Hawthorn haws works a treat!

To make an extra special long drink we have added the elixir to a glass of fizz.

Guess what we are drinking on Christmas day!


Hip and petal Elixir

400g Dog rose hips.  (Any red rose hips will do)
6g Well scented dried Rose petals
2 Green cardamom pods, cracked
170g runny Honey
160ml Port
331ml Brandy
1 Vanilla pod, split

Put all the ingredients in a large jar and give it a good stir to dissolve the honey.  Make sure all the bits are tucked below the liquid level and put the lid on.  Store in a cool dark place for 1 month, checking every now and again that the solid ingredients are still submerged.

After 1 month strain through a very fine sieve and bottle. Use within 1 year.

To make the Rose elixir Royale, put 1 large tablespoon of elixir into a champagne flute and top up with champagne or prosecco.



‘Wild Drinks and Cocktails’ by Emily Han

Wild Drinks  Cocktails

If you follow our blog you are most probably a fan of wild ingredients.   If you like a tipple too, we have found the perfect book!

From simple recipes for cordials and syrups to the fermentation of beers and wines Emily Han’s ‘Wild drinks and cocktails’ looks at a wide range of techniques that will have you creating wonderfully wild drinks in no time.

What we love about this book is that it is written with an obvious depth of research and knowledge.  Emily’s love of wild ingredients and wild places emanates from every page and her instructional chapter on sensitive and sustainable foraging is straight from her heart and very close to ours.

As for the recipes; well there a few old favourites like Elderflower cordial and nettle beer, but beyond that there is a whole array of exciting new ideas!  How about ‘Apricot and Meadowsweet liqueur’ or ‘Rhubarb and Rose sour’ cocktails.

We are going out this morning to get some Hawthorn berries and the last fragrant Rose in the garden to make ‘Hawthorn and Rose Elixir’.  We at Taste the wild are inspired by Han’s book and we are sure you will be too.

The book is written in America so some of the resources listed are not particularly relevant to UK readers and some of the terminology is a little odd.

This does not take away from the fact that this is one of the best books about wild ingredients and foraging that we have seen in a long time!

A perfect Christmas gift for a Foraging friend (or just buy it for yourself), it is available online here

And on Amazon