Force of Nature Chef

23/06/2026

25/05/2026

Rob and I have been busy working on clearing a new event space to hold exclusive forage and feast events, wild game butchery classes and fermentation workshops, watch this space dates landing soon! 🐐

25/05/2026

Running foraging feast events at the fold and foraging walks around Upton upon Severn this last month have been outstanding, such engaging, eclectic groups coming together to celebrate nature, learn some of the delicious wild plants that grace our countryside and how to identify what’s edible, what’s really not. Discussing sustainability, legality and creatively incorporating wild elements into meals. 🍯. From wild garlic miso/ramen broths, Vietnamese summer rolls, canapés, taste testing sweet Chestnut edible spoons coated in a western red cedar sherbet that’s topped with a cedar marmalade, ubiquitous cured yolks, and impromptu linden leaf tacos with a wild Harrisa and foraged mushroom filling with a Tapache, pineapple w**d chilli jam.

25/05/2026

Another cracking day teaching some wild game butchery techniques, how to skin, take down to primal joints then segment individual muscles to make bound roasting joints, steaks, dice, mince or how to cure and cold smoke for longer preservation with the most sustainable and ethical choices of local game. 🦌. Rob crafted a fantastic wild tea (Holly, Linden & Sweet Woodruff). Robin deftly created wild foraged canapés for the team. While Olivia kept everything running smoothly as we taught, shared stories and put together a feast afterwards. ☘️. All the lads got stuck in and made teaching a breeze, even though a hail storm! Nothing stops them! 🌨️. It’s been exceptional to be able to run these events, thanks to Jamie from the RPA who works tirelessly to make so many opportunities possible. 🍄. I was recommended the venue by friends (much appreciated Zara & James) and what a stunning place, such rich history, eclectic shops, an awesome cafe, butcher how still rears his own cattle, an incredible blacksmith and so much more, you should definitely make Cotesbach a destination stop for a day or stay in one of their glamping options, it’s a beautiful spot to relax and enjoy nature. .1

25/05/2026

What’s not to love about a private dinner for 40 in a secluded forest, wild crafted cocktails, foraged flavours, game meats and organic vegetables cooked over wood flame while candles flicker, drinks flow and memories are made. 🍄. It was a pleasure to work with the Secret Adventures team again, there’s something magical, not just the walk into the woods that slows your mind from the modern stresses, the faint aroma of the fire links us to our past, you instantly relax, the trees framing your event.

19/04/2026

So I got to know fermentation and foraging hand in hand, what was abundant in the hedgerows would be used fresh in dishes and sides but as nature gives so plentifully there was always more than enough and with a little salt, a bit of honey or an acid base I could savour these fantastic flavours for months to come, every new plant I learnt opened new doors in flavour profiles and preservation, I’ve come a hell of a long way, not in the least part from so many kind, generous people who have freely shared knowledge, time and wisdom, not to mention passion in re awakening our understanding of our flora family. 🍃. This miso holds the teachings of many of my friends, gathered through time and fueled by plants picked from seminal places, a wood that helped me become clean, a forest that was part of the rebuilding of my soul, a walk that cemented a life long friendship, a hill that witnessed my proposal to my lady, the beans that would become miso- that made me realise I could be better too. Each element builds into something bigger and better than the parts, just like life and the friendships we make, moments we share

19/04/2026

I was loving an urban forage on friday, I picked loads of these Silverberries, some Mahonia fruits, bags of Jack-by-the-hedge, it’s so abundant right now! I’m only holding off picking more as I’m going to make a wild mustard from the seeds and roots combined.

17/04/2026

There’s something very satisfying about firing up a pizza oven you made yourself and topping the pizzas with foraged and hunted foods, can’t beat a warm beech fueled fire

17/04/2026

Just catching up with a few tasks, getting myself ready for this years events the wine wasn’t measured roughy 2kg rhubarb, 600g ginger, 4kg sugar (yes it’s a lot but that’s becoming 10 litres of 16%+ wine)

17/04/2026

Just a few of the finds and food from my last forage and feast walk, it would have been perfect if not for the intermittent downpours and hail, but we came across 30+ species and braved the worst to enjoy savouring the best nature has to offer