The second part of two autumn diary entries in advance of the Wildbiome Project 2025
A closer look at some 'wild snacks' that have been served on recent 'Forage & Nibble' workshops
The first part of many updates about my involvement in the exciting Wildbiome Project in Spring 2025
Jim talks you through our new foraging calendar
What it takes to be a Forage Box tutor
Find out which workshop type is the one for you
The Elusive Chanterelle: A Shropshire Forager’s Tale
To answer this big question, we hand over to expert (and all-round good egg) Daniel Butler of Fungi Forays.
Nick explores how to find the time for finding wild food with a modern lifestyle
A short video about finding St. George's Mushrooms - a true gourmet ingredient only found in spring
It's the biggest foraging 'celebrity' of spring, so here is a short video going into the detail and nuances of foraging wild garlic
Jim cooks a pie on a campfire using foraged ingredients!
A comprehensive guide to foraging for wild garlic
Jim demonstrates the best way to collect delicious birch sap
Jim quickly runs through how the menu on a 'Forage & Feast' workshop might look
Armed with my camping gear, lobster pot, hot smoker and stove, I head off into the British coastal wilderness for a night unlike any other.
Why ethics is just as important as sustainability when foraging
It's the middle of December and things have become quiet in the foraging world. Is there a better time to make myself a drink?
It's a safari, not a zoo
Filmed on a recent trip to Sweden to visit a foraging buddy.
St. George's Mushroom, Spruce Tips, Firelighting and Cooking
Sometimes you just need to go for a dangle in the woods.
Sounds posh. Probably is. Delicious, though.
This video is the final part of a three-part series, showing just how easy it is to include foraged ingredients in cheap, everyday meals.
This video is the second of a three-part series, showing just how easy it is to include foraged ingredients in cheap, everyday meals.
Why I chose to be a professional forager
Limpets, Winkles, Seaweed and more!
Camping in the woods and foraging for wild mushrooms
This video is the first of a three-part series, showing just how easy it is to include foraged ingredients in cheap, everyday meals.
Jim shows Nihal and Hannah some wild mushrooms before cooking them lunch in the woods.
An article written for 'Wisdom of Old' magazine
We chatted to the lovely folks at cumbria.com to run them through how our foraging events in the area work and how to join in.
There we are, in at number 5!
Foraging for wild food starts in the garden
Read the thoughts of Mancunian Matters journalist, Eleanor Taylor, as she spends a sunny Sunday with Forage Box's Ibrahim in Chorlton.
How foraging can be used as a tool for uniting communities and spreading love not labels.
How foraging can improve our wellbeing
A conversation about the relationship between foraging and wellbeing with the lovely Jolene, host of the Joy Ethic Podcast
An article written for the food magazine Wicked Leeks, focusing on seasonality and foraging
Why you should get your wellies on and what you can find if you head off into nature this winter
Foraging and Cooking on a Kayaking Adventure
Foraging, Cooking, Hiking and Swimming in The Lake District
In this video, Jim cycles out to the woods in search of ground elder before heading home to make a Bloody Mary in the garden.
An elderflower sparkling wine recipe video
A slow-paced adventure foraging wild mushrooms
Featuring Nelly the dog!
I decided to use salmon to go with the sea salty flavour of the sea spinach. Even my kids wolfed it down!
20 sustainable gift ideas for this Christmas
Our Monthly Forage Box subscription service has now finished - here's why and what comes next
"This is a new favourite herb of mine!"
A flavoursome, hearty dish!
You just can’t beat an al fresco salad on a hot summers day can you!?
Served with New Potatoes, Fennel and Bistort Leaf Salad, and a Garlic Mustard Mayo
Another pesto recipe for this notorious wild leek
If you've never made your own gnocci before, it is easier than it looks!
Sea purslane is a great alternative to marsh samphire, or other coastal vegetables
This gorgeous autumnal risotto is packed with rich flavours
This recipe is a pure celebration of one of my favourite foraged ingredients
A beautiful dish, made by pulling many wild elements together.
This is an effortless dish that would make for a show-stopper starter
Fresh pasta I find really lends itself to using just butter or olive oil along with fresh herbs, including wild Sea Purslane
A beautiful pesto made from an invasive allium
Make the most of nature's larder with this fish tortilla recipe
This show-stopper recipe looks sensational but is curiously easy, relying very much on the quality of its ingredients.
With a taste between celery and parsley but more sophisticated, young Alexander leaves can be roughly chopped and used as a fragrant garnish
I just can't get over the vibrant colours on this plate!
The mild bitter flavour of the leeks combined with juicy capers, gherkins and lemon juice make for a sumptuous tartare sauce
This recipe combines wild garlic with peppery rocket, courgettes and lemon zest.
The acorn flour in this dish gives the fresh pasta a delightful nuttiness
Jim invites you to join us on one of our popular foraging workshops
By purchasing workshop tickets, you agree to these terms
What to bring with you on a Forage Box workshop
Find out more about returning an item and our event refund policy
Forage Box's Safeguarding Policy
A closer look at some 'wild snacks' that have been served on recent 'Forage & Nibble' workshops
The second part of two autumn diary entries in advance of the Wildbiome Project 2025
The first part of many updates about my involvement in the exciting Wildbiome Project in Spring 2025
Jim talks you through our new foraging calendar
What it takes to be a Forage Box tutor
Find out which workshop type is the one for you
The Elusive Chanterelle: A Shropshire Forager’s Tale
To answer this big question, we hand over to expert (and all-round good egg) Daniel Butler of Fungi Forays.
Nick explores how to find the time for finding wild food with a modern lifestyle
A short video about finding St. George's Mushrooms - a true gourmet ingredient only found in spring
It's the biggest foraging 'celebrity' of spring, so here is a short video going into the detail and nuances of foraging wild garlic
Jim cooks a pie on a campfire using foraged ingredients!
A comprehensive guide to foraging for wild garlic
Jim demonstrates the best way to collect delicious birch sap
Jim quickly runs through how the menu on a 'Forage & Feast' workshop might look
Armed with my camping gear, lobster pot, hot smoker and stove, I head off into the British coastal wilderness for a night unlike any other.
Why ethics is just as important as sustainability when foraging
It's the middle of December and things have become quiet in the foraging world. Is there a better time to make myself a drink?
It's a safari, not a zoo
Filmed on a recent trip to Sweden to visit a foraging buddy.
St. George's Mushroom, Spruce Tips, Firelighting and Cooking
Sometimes you just need to go for a dangle in the woods.
Sounds posh. Probably is. Delicious, though.
This video is the final part of a three-part series, showing just how easy it is to include foraged ingredients in cheap, everyday meals.
This video is the second of a three-part series, showing just how easy it is to include foraged ingredients in cheap, everyday meals.
Why I chose to be a professional forager
Limpets, Winkles, Seaweed and more!
Camping in the woods and foraging for wild mushrooms
This video is the first of a three-part series, showing just how easy it is to include foraged ingredients in cheap, everyday meals.
Jim shows Nihal and Hannah some wild mushrooms before cooking them lunch in the woods.
An article written for 'Wisdom of Old' magazine
We chatted to the lovely folks at cumbria.com to run them through how our foraging events in the area work and how to join in.
There we are, in at number 5!
Foraging for wild food starts in the garden
Read the thoughts of Mancunian Matters journalist, Eleanor Taylor, as she spends a sunny Sunday with Forage Box's Ibrahim in Chorlton.
How foraging can be used as a tool for uniting communities and spreading love not labels.
How foraging can improve our wellbeing
A conversation about the relationship between foraging and wellbeing with the lovely Jolene, host of the Joy Ethic Podcast
An article written for the food magazine Wicked Leeks, focusing on seasonality and foraging
Why you should get your wellies on and what you can find if you head off into nature this winter
Foraging and Cooking on a Kayaking Adventure
Foraging, Cooking, Hiking and Swimming in The Lake District
In this video, Jim cycles out to the woods in search of ground elder before heading home to make a Bloody Mary in the garden.
An elderflower sparkling wine recipe video
A slow-paced adventure foraging wild mushrooms
Featuring Nelly the dog!
I decided to use salmon to go with the sea salty flavour of the sea spinach. Even my kids wolfed it down!
20 sustainable gift ideas for this Christmas
Our Monthly Forage Box subscription service has now finished - here's why and what comes next
"This is a new favourite herb of mine!"
A flavoursome, hearty dish!
You just can’t beat an al fresco salad on a hot summers day can you!?
Served with New Potatoes, Fennel and Bistort Leaf Salad, and a Garlic Mustard Mayo
Another pesto recipe for this notorious wild leek
If you've never made your own gnocci before, it is easier than it looks!
Sea purslane is a great alternative to marsh samphire, or other coastal vegetables
This gorgeous autumnal risotto is packed with rich flavours
This recipe is a pure celebration of one of my favourite foraged ingredients
A beautiful dish, made by pulling many wild elements together.
This is an effortless dish that would make for a show-stopper starter
Fresh pasta I find really lends itself to using just butter or olive oil along with fresh herbs, including wild Sea Purslane
A beautiful pesto made from an invasive allium
Make the most of nature's larder with this fish tortilla recipe
This show-stopper recipe looks sensational but is curiously easy, relying very much on the quality of its ingredients.
With a taste between celery and parsley but more sophisticated, young Alexander leaves can be roughly chopped and used as a fragrant garnish
I just can't get over the vibrant colours on this plate!
The mild bitter flavour of the leeks combined with juicy capers, gherkins and lemon juice make for a sumptuous tartare sauce
This recipe combines wild garlic with peppery rocket, courgettes and lemon zest.
The acorn flour in this dish gives the fresh pasta a delightful nuttiness
Jim invites you to join us on one of our popular foraging workshops
By purchasing workshop tickets, you agree to these terms
What to bring with you on a Forage Box workshop
Find out more about returning an item and our event refund policy
Forage Box's Safeguarding Policy
No results found.