Edible Leeds - Wild Food Foraging Courses and 4 Wild Seasons Pop Up Dining Events

Seaweeds, those most amazing of oceanic organisms, are a ' bit' like wild mushrooms, in the sense that they are continually undergoing, extensive, scientific research. Despite this, there is still much that marine biologists and scientists just aren't entirely certain of. Issues such as deciding which genera to place them in and the ongoing mysteries regarding aspects of reproductive cycles, seem to be the most common. For those reading this who have dabbled with and, are familiar with the intricacies and subtle frustrations encountered within mycology, will no doubt love seaweeds, they are the 'fungi of the ocean realm'.  If you have an interest in food, cookery, nature and spending quality time outdoors, you'll love the fascinating, delicious and wonderful world, of seaweeds.  Did You Know? The scientific name, ' Porphyra'',  is derived from a Greek word meaning 'purple-red colour' and although these colours are representative, I feel the ...

I first came across Vin de Noix in the autumn of 2019, courtesy of my good friend and chef, Josh Whitehead. For me, Vin de Noix, is an alchemical stroke of liquid genius! It is wonderfully aromatic, delightfully complex in taste and worthy of all the time, effort and patience required, to create and eventually, crack open, share and sup with friends, loved ones and pop up diners. Originating from France, Vin de Noix is the cousin of the Italian, Nocino and the Spanish, Ratafia (all are made with, unripe, green walnuts). Prior to being introduced to Vin de Noix, I had only ever made Nocino and really struggled to get my taste buds around it's strong, over-powering, oily and bitter flavour. Since discovering VDN, my preference definitely flows in the direction of the French version. I also envisage more experimentations with Nocino - a palatable version is required! Perhaps VDN is that version... The three different versions of VdN that I've made, have all been subtly unique. It...

As some of you will know, spring heralds the return of the wild alliums; Wild Garlic, 3 Cornered Leek, Few Flowered Leek, Chives, Rosy Garlic, Crow Garlic and others. Wild Alliums, in particular, the first 3 species from the above list, receive much attention from me as they are super prolific in areas that I frequently forage. Not only are they super abundant, they are exceptionally tasty and extremely versatile, providing plenty opportunity for a raft of dishes and preserves. Annual Allium tasks that keep me busy during spring are the creating of; pesto's, flavoured oils, lacto-fermentations, protein curds, flavoured butters, pickles and flavoured salts (using smoked and dehydrated leaves). I also love creating simple and tasty dishes from the fresh leaves, unopened flower heads, open flowers and seeds, in raw form and cooked. So far this season (April 2021), I've made and crafted;  2.5kg Wild Garlic Pesto 1.5kg Few Flowered Leek Pesto 1kg Lacto-fermented Few Flowered L...