The 2022 season

We are really looking forward to the 2022 season. The Covid rules in 2020 almost completely stopped our foraging operations by limiting our ability to run courses of more than six people. As two of these were Clifford and I that meant we could only take four people out at a time. As a result, … Read more

New pricing for 2022

It is with some regret that we have had to raise our prices for 2022, after having held them at the same level since 2014. The increases in fuel and food prices over the last twelve months mean that we had to do this in order to maintain the same standard. The four-course lunch is … Read more

The 2021 season

The earlier sessions last season were quite productive, the latter ones less so. This was because of low rainfall rather than cold, though some mushrooms did show frost damage. However, we decided that in 2022 we would make our afternoon collections start at and end earlier as low light levels had proved to be a … Read more

Late summer

It is sometimes said that the U.K. doesn’t have a climate, it only has weather. This isn’t strictly true, we have a maritime climate, strongly influenced by the Gulf Stream. If we didn’t have this beneficial warm ocean current bathing our shores we would have a climate like Labrador’s, as it is on exactly the … Read more

A look to the future

Covid – 19 stopped us running courses during the autumn, which given the weather, would probably have been extremely productive even if wet underfoot.  The weather throughout 2020 was record breaking, spring was very sunny – sunnier than most British summers.  As this coincided with the first lockdown it was helpful in allowing people to … Read more

A year like no other

2020.  It truly had been a year like no other- cliché as this now is! Forest Foragers had three One Day Courses planned for November, and after having virtually no interest in one of the dates, we cancelled it and thankfully persuaded all our clients to come on to the two remaining days.  We normally have a maximum … Read more

2018 Season

We are only running courses in November this year.  Due to climate change, November is more reliable for finding mushrooms than October, which in past years was the most productive month. For the last two years October has not been good for mushrooms, last year in particular the only ones that could be found were … Read more

Scallops and chestnut butter

Ingredients, to feed two. For the scallops: 1 tsp olive oil 1 shallot, peeled, finely sliced 75g/2½oz butter, softened ½ lemon, zest only 1 tbsp finely chopped fresh chervil 1 tbsp finely chopped fresh chives 45g/1½oz chestnuts, finely chopped salt and freshly ground black pepper 6 scallops, cleaned   For the salad ½ tbsp wholegrain mustard ½ tbsp good quality white wine vinegar 1½ tbsp … Read more

Rowan Berry Jelly

Rowan berries are prolific, so easy to collect. They are packed with vitamins A and C.  This is the traditional accompaniment to serve with venison or other game.   Ingredients: 4lb/1.8 kg rowan berries, washed and stalks removed 3 lb/ 1.4 kg cooking apples, peeled, cored and quartered white sugar   Preparation: Put the apples … Read more

Quince paste (called Membrillo in Spain)

This recipe uses the large tree fruits, not the small ornamental quinces, which are not nearly so tasty.  Windfalls are good for this, just cut away the bruised parts. Ingredients: quinces, washed, peeled, cored, chopped. Keep the peel and cores. vanilla pod, split sugar, equal to the amount of cooked quinces. Preparation: Place the quinces … Read more