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

I was approached by David Laycock, creative visionary and driving force behind Independent Life Magazine: Leeds and York in Spring 2017 and after several conversations and a meet up over coffee, I wrote my first article for them in July 2017: https://leeds.independentlife.co.uk/wild-gathering/ I've been contributing regularly as an independent food writer for their publications ever since then and hope to continue doing so. My latest offering explores the theme 'What The World Needs Now' in relation to current global food systems, the issues with them and offers beneficial, logical and sensible alternatives to those damaging practices and of course wild and feral foods as part of those new, innovative, biodiversity beneficial, integrated global food systems. I hope you enjoy reading it:  https://issuu.com/independentlife/docs/il_mag_vol17_june_3 Links to my other articles for Seasonal Eats: https://leeds.independentlife.co.uk/seasons-eatings/ https://leeds.independ...

'What The World Needs Now' with regards to, environmental sustainability, was the topic for the most recent publication of Independent Life Magazine (formerly, Independent Leeds), published in June. My article is on page 10:  https://issuu.com/independentlife/docs/il_mag_vol17_june_3 In the article I explore and discuss the potential use of wild, feral and foraged foods to be part of new innovative, global food production systems.   We currently waste approx 40% - 50% of what food we grow in the UK alone. Wild food sources are neglected massively, with, I estimate, as much as 90% of what grows wild and feral being left to rot, what a tremendous waste, of very viable, nutritious and free food! Restoring Vital Connection with wild foods and the land has never been so important. I hope you enjoy reading the article.

4 Wild Seasons will be popping up in Barnoldswick, Lancashire, to cook and serve you a summer menu that is seasonal, natural, different. A 3 course taste journey, featuring the harnessed yet untamed flavours of coast, forest, hedgerow and meadow, bringing you the very best in wild, seasonal, foraged flavours. All foraged & non-foraged ingredients will be ethically sourced & lovingly fermented, cured, smoked, pickled, prepped, cooked & served. All you need to experience this wilder side of Summer is a sense of culinary adventure and: £27.50pp (payment required on booking). A wild inspired gin summer cocktail is available for £5 only when booking (usual price of cocktail is £7.50). Please mention this offer when booking (price will be £32.50). Booking essential. Email:  edible.leeds@gmail.com I have a very different ethic with regards to food and the quality served to my guests than most restaurants and food chains. I spare no expense on ingredients and alway...

It really is one of those 'love, hate' relationships, depending on which side of the proverbial fence you find yourself. Personally, I love Japanese Knotweed. I love it's potential as a diverse food & drink resource, I'll delve deeper into that arena later. I also find it to be a striking and handsome plant. I've read some very interesting academic, scientific and medicinal literature, both mainstream and non, which raised many a question regarding Japanese Knotweed; how it's perceived professionally, and thus culturally, and how this determines and affects it's subsequent treatment by humans. I heartily recommend the book 'The New Wild' by Fred Pearce - a book all nature lovers, conservationists and environmentalists should consider reading. Like so many, I too was led to believe that Japanese Knotweed aka Fallopia japonica was a botanical nightmare, especially with regards to its reportedly negative impacts on our beautiful countrys...

As you will have seen in my recent article on Japanese Knotweed ( https://edible-leeds.blogspot.com/2019/04/japanese-knotweed-terribly-terrific.html ) there is a plethora of fantastic and tasty culinary uses for it. I hope this page will inspire you to get creative with this versatile plant. I'll be adding more recipes in due course. **Please note:  Japanese Knotweed is classed as highly invasive and failure to dispose of any remnants properly could result in  prosecution . If you find yourself with any remnants after prepping it boil them for 10 minutes, leave to dry and then incinerate. Japanese Knotweed, 3 Cornered Leek Ferment  (the ferment is on the right, in the picture below) This delicious, gut-health improving recipe is delicious and uses two non-native invasive species of plant, along with the aromatic, punchy and fiery flavour's of ginger and chipotle chillies. 500g Young Japanese Knotweed Stems  500g 3 Cornered Leek Large piece of Organic Ginger Chipotle...

They look stunning against the blue spring sky & their aesthetic beauty is only part of their magic, for sakura blossoms hide a tasty secret... The season is short, maybe a couple of weeks and, as is the case with certain other wild edibles, blink and you miss it. The stage at which to gather is prior to the full blooming of the blossoms, when they are in their 'waking' phase (not as pictured on the right, these are too advanced for salt preserving but are perfect for making cherry blossom syrup, more on that later. I prefer to pick the awakening buds (as with fully opened blossoms), on a warm, dry, sunny afternoon when the buds and blossoms have been gently warmed by the suns rays. Once gathered it's imperative you get them home and process them as quick as possible - no accidentally leaving them out on the kitchen work top in your basket! The Cherry Blossom, along with, Crysanthemum is the national flower of Japan and preserving the blossoms is an ancient, cult...