Taste the Wild

26/05/2024

Following many wet months what a beautiful day to be foraging in the North Yorkshire countryside. Chris and I (Paul) were joined by 12 people in the Taste the Wild woodland for a day of foraging and feasting. After the morning foraging in the woods, everyone returned to the barn to cook and eat. They spent the afternoon foraging in the meadow and on the verges.

The starter for lunch was a wild garlic kimchi tapenade served on griddled flat breads.

This was followed by Northern Pasta coated in our Yorkshire Pesto.
If you haven’t made it yet it’s wild garlic, nettles, hazelnuts, rapeseed oil and Wensleydale cheese.

Dessert was allotment rhubarb sweeten with sweet cicely served with yogurt, shortbread crumb and roasted dandilion root.

Would you like to join in us this year? There are still some spaces on courses later in the year:
One Day Foraging www.tastethewild.co.uk/foraging
Coastal Foraging www.tastethewild.co.uk/coastal
Back to Basics Bread www.tastethewild.co.uk/bread
Building Earth Ovens www.tastethewild.co.uk/oven

20/04/2024

Earth Oven Building.
First course of 2024 and what an oven.
The small group of six made a fantastic looking oven out of clay and sand.
Would you like one?
Why not join us in July or September to get hands on and find out how.
Pizza 🍕 lunch.
🌱

12/04/2024

Friday Read:

https://www.theguardian.com/uk-news/2024/apr/12/rare-truffle-find-scottish-spruce-forest-sends-fungus-experts-alien-species-hunt

Chamonixia caespitosa found during rewilding project in west Highlands while removing non-native Sitka spruce

13/03/2024

Dear Facebook Followers. Can you help us?

We still have availability on our April & May One Day Foraging Courses and with only a month to go, it would be great to have a few more people along.

This is where you come in. We get great feedback from you about our courses and it would be fantastic if you could like and share this post with your friends and family and let them know what they are missing out on!

Spring is a great time to start foraging with the fresh growth offering some of the most tender wild edibles.

Prices for the 6 hour course with lunch have been held at £95 for 2024.

So why not join us for the first time or again for a little revision in our private woodland in North Yorkshire for a day of learning about foraging for wild foods. We will also be cooking a foraged feast together with some of our finds and sampling others that have been fermented and preserved.

Find out more here and book here: https://tastethewild.co.uk/course/one-day-foraging/

Thanks again for your support of our small business and we'll hopefully see you soon. Cheers Paul & Team 🌿

22/02/2024

Join us to explore, learn, and taste what nature has to offer on one of our immersive courses. Dates are now available to book for 2024, with some workshops having sold out already! Engage with experienced instructors passionate about sharing their knowledge and fostering a deeper appreciation for the coast and countryside of North Yorkshire.

Coastal Foraging courses are run from Robin Hood’s Bay on the North Yorkshire coast with the rest being delivered from own woodland in central North Yorkshire. Will you be joining us in 2024 for the first time or coming as a returning visitor on a different course? Choose from One Day Foraging, Back to Basics Bread Making, Earth Oven Building and Autumn Foraging with Fungi. Don’t delay though as Cooking with Fire and Foraging with Chris workshops have already sold out for 2024.

09/09/2023

Yet another great (& very warm) day in the woodland with a great group of people, learning about natures late summer harvest on our One Day Foraging course. Heading out into meadow, roadside verges and woodland we found: Sweet Woodruff, Cleavers, Ground ivy, Wood avens/clove root, Nettles, White dead nettle, Rose. Hawthorn, Common sorrel, Dog vomit slime mould, Hedge Woundwort, Wood sorrel, Small Ink caps, Fir, Spruce, Pine, Elder, Ochre brittlegill, Stinkhorn/witches egg, Blusher
(Panther cap), Possible poisonous lepiota sp. amongst others.
🍃
Lunch started with freshly baked pitta breads and wild kimchi pickle, following by wild mushroom risotto, with a hedgerow berry, apple and elderflower crumble to finish.
🌱

06/09/2023

🦀 🐚🌱🌿 Two beautiful days foraging along the Cleveland Way and on the rocky foreshore of Robin Hood’s Bay on the North Yorkshire Coast.
🌊
With Fruit, Flowers, Foliage along the coastal paths, followed by crustaceans (including this lobster), gastropods and seaweeds at low tide.
🦞
Lunch was a wild kimchi pickle on crackers, followed by smoked mackerel pate (with a little heat from horseradish leaf) served with wild fennel pickled cucumber & crusty bread. A wild berry vinaigrette slaw salad on the side with freshly picked wild greens. A wild mess dessert followed of orange & nettle infused cream, nettle matcha, elderberry & strawberry sauce and freshly picked brambles.
🍸
We drank a spiced elderberry cordial.
🦀

03/09/2023

Another great day in the woodland sharing skills, knowledge and stories about building earth ovens.
🍕

06/08/2023

One Day Foraging in the woodland. It’s been an interesting year weather wise and plants are behaving differently. There was lots to find and eat for our foraged feast lunch.
🌱

09/07/2023

🦀 🐚🌱🌿 Two beautiful days (even if one afternoon was very wet ☔️) foraging along the Cleveland Way and on the rocky foreshore of Robin Hood’s Bay on the North Yorkshire Coast.
🌊
With Fruit, Flowers, Foliage along the coastal paths, followed by gastropods and seaweeds at low tide.
🦞

08/07/2023

Coastal Foraging in Robin Hood’s bay with the rain 🌧️
🌊
This area is amazing for seaweeds and some would say that it doesn’t get better than Sea Truffle.
🦀
www.tastethewild.co.uk/coastal
🐚

10/06/2023

Fungi aren’t just for Autumn 🍂 Chicken of the Woods
🐓 🌳
Bright, bold and soft to the touch. With its distinctive look, chicken of the woods or Sulphur polypore (Laetiporus sulphureus) is a bracket fungi which usually grows on rotting oak stumps. It can also be found on living trees including oak, chestnut and beech. It is easy to identify by its tiered golden brackets, the underneath of which are sulphur yellow. Although Chicken of the woods is commonly eaten a small minority of people do experience nausea and dizziness after eating it so we advise you to be cautious.
🌱

08/06/2023

🦀 🐚🌱🌿 Two beautiful days foraging along the Cleveland Way and on the rocky foreshore of Robin Hood’s Bay on the North Yorkshire Coast.
🌊
With Fruit, Flowers, Foliage along the coastal paths, followed by gastropods and seaweeds at low tide.
🦞
Lunch was a wild garlic and nettle Chimichurri on crackers, followed by brown crab, wild garlic and sunflower seed potatoes, and a wild berry vinaigrette slaw salad. All topped of with waffles, nettle and orange infused cream and roasted dandelion root sprinkle.
🍸
We drank Bax Botanics ready mixed cans of Sea Buckthorn spirit and tonic.
🦀

21/05/2023

What a beautiful day to be foraging in the North Yorkshire countryside. Chris and I (Paul) were joined by 12 people in the Taste the Wild woodland for a day of foraging and feasting. After the morning foraging in the woods, everyone returned to the barn to cook and eat. They spent the afternoon foraging in the meadow and on the verges.

The starter for lunch was leek and potato soap spiced with hogweed seeds and topped with our very own Yorkshire Pesto (hazel nuts, wild garlic and YORS rapeseed oil but without the Wensleydale (there was a lot more cheese to come!)

The main course consisted of a pizza bianco with dough made from Yorkshire Organic Millers bread flour. This was topped with ricotta & wild garlic, blanched nettle, kimchi olives, fresh chilli and Parmesan cheese.

Desert was a nettle and orange syrup infused waffle, topped with oven roasted rhubarb cooked with sweet cicely, some cream, nordic fir syrup and decorated with wood sorrel.

19/05/2023

Hungry Chicks
🐣

11/05/2023

🦀 🐚🌱🌿 Two beautiful days foraging along the Cleveland Way and on the rocky foreshore of Robin Hood’s Bay on the North Yorkshire Coast.
🌊
With Fruit, Flowers, Foliage along the coastal paths, followed by gastropods and seaweeds at low tide.
🦞
Over the years we have found many different creatures but in a first for we found two mating shore crabs hiding in a seaweed covered rock pool.
🐚
The picture is of two different crabs, one is a shore crab and the other a velvet swimming crab.
🦀
Lunch was a wild garlic and nettle Chimichurri on crackers, followed by brown crab, wild garlic and hazelnut potatoes, and a wild berry vinaigrette slaw salad. All topped of with pancakes, nettle and orange infused ice cream and roasted dandelion root sprinkle.
🍸
We drank ready mixed cans of Sea Buckthorn spirit and tonic.
🫐

07/05/2023

Sweet waffle, cream infused with orange & nettle syrup, dusted with roasted dandelion root, and topped with wood sorrel, elderflowers and birch sap syrup.
🌱
The last few remaining places are available to book on our one day foraging courses.
🌱
http://www.tastethewild.co.uk/foraging
🌱

22/04/2023

1st Earth/Clay oven of the year and what a good looking finished article it is! This team of six did a sterling effort from laying the oven base bricks to decorating the final layer and cooking some great pizza for lunch.
🍕
The next two courses are already fully booked but you can still join us later in the year… www.tastethewild.co.uk/oven
🧱

20/04/2023

Cooking with Fire 🔥
Yesterday we hosted a corporate group looking to do something different.
🌱
We foraged, made breads, charred vegetables, planked fish, ember baked pineapple, hay smoked halloumi, to name a few of the dishes prepared throughout the day.
🔥

14/04/2023

A new season means new signs. Our courses for 2023 start on Saturday 15th April.
🪵
Many courses and dates are sold out but (if you’re quick) you can still join us this year for woodland forage & feast, earth oven building and back to basics bread.
🌱

01/04/2023

Additional course places have just been made available on our One Day Foraging course. This means you could join us at our woodland from this Month through to September.

Please book now to avoid dissappointment
https://tastethewild.co.uk/course/one-day-foraging/

31/01/2023

Wintering - It’s like hibernation, but for humans.

It’s chilly. It’s cold. It’s winter.

These are the months for hunkering down and doing less. Living slowly. Noticing more.

It’s the time for comfort. For reading books with a blanket in front of the fire. It’s the time for home and days filled with warming stews and soups after a frosty, blue skied walk.

We’re still working (there are bills to pay afterall), but also taking time before the season ahead.

“Wintering” is the opposite of what we are generally told are new year resolutions.

We’re starting the year with every intention of continuing to be ourselves.

It’s enough.

24/12/2022

A big Thank You to everyone who has visited Taste the Wild this year, whether that be at the coast or in our woodland. We've foraged, built ovens, cooked over fire, baked bread, scoured the woodland for fungi and eaten lots of delicious food!
🌲 
For those who have booked for 2023, we are looking forward to welcoming you to our woodland or the North Yorkshire coast next year and sharing our knowledge about wild food foraging and wood fired cookery with you.
🍂
Whether it's your first time or you're a veteran returner, we really appreciate every booking and would like to thank you for supporting our small company.
🌱
Although our website remains open for course bookings and the purchase of gift vouchers we are switching off for the Christmas break now.
🍃
We would like to encourage you all to LOG OFF and head for the hills, countryside, forest, coast or hibernate!
🎄
Merry Christmas & happy holidays
Paul, Chris, & Rose

14/12/2022

🎁 Send them Wild in 2023 with Taste the Wild Gift Voucher or you could always just treat yourself!
🎄
www.tastethewild.co.uk/giftvoucher
🎄
Before you head out on another frosty day, are you still trying to think of a present for that certain someone this holiday season?
❄️
Give Experiences, Not Things
🎅
Taste the Wild Gift Vouchers are available for our courses in 2023 and delivered directly to your inbox.
🎁
You can either purchase a gift voucher and let the participant choose the date of their course or book a course date and receive a Gift Certificate
🎄

30/10/2022

The lesser spotted fungi pumpkin 🎃 Have you managed to see one this season?
🍂

23/10/2022

Yet another great day in the woodland with a great group of people, learning about natures autumn harvest on our Autumn Foraging with Fungi course. We started the day with some freshly pressed apple juice made into wassail spiced punch and by the end of the day the finds table was over flowing even though many of the edible fungi had already been eaten in our risotto. Lunch started with freshly baked pitta breads and wild tapenade, following by wild mushroom risotto, with a hedgerow berry, apple and elderflower crumble to finish.
🍄
The autumn is a fantastic time to forage for mushrooms and we found some edibles, lots of in-edibles and too many LBJs (little brown jobs) to count!
📅
Would you like to join us in 2023? Course dates are being added to our website within the next couple of weeks and those that are signed up to receive our e-newsletter will be amongst the first to know. www.tastethewild.co.uk/newsletter
🍂

16/10/2022

Autumn 🍂 isn’t just about mushrooms 🍄 and today’s course had a slightly different start with a heritage apple 🍎 tasting. The differences in colour and taste are amazing.
🍏

23/09/2022

Just some of the finds from yesterday’s One Day Foraging course. Most of the edible mushrooms were cooked and eaten in our risotto.
🍄

18/09/2022

Dan from Stark Farm Bakery joined us in the woodland to share his baking experience and knowledge over two courses the weekend.

Everyone made rustic white loaves, wholemeal seeded rolls, sourdough bread, ciabatta, fougasse and an enriched sweet dough. Some took some of Dan’s sourdough starter to begin their bread making journey.

If that wasn’t enough bread lunch was pitta hummus & salad followed by wood fired pizza.

Sounds interesting? Join us in 2023. Link in bio

14/09/2022

Apparently crabs prefer the missionary position!
🦀
Two beautiful days foraging along the Cleveland Way and on the rocky foreshore of Robin Hood’s Bay on the North Yorkshire Coast.
🌊
With Fruit, Flowers, Foliage along the coastal paths, followed by gastropods and seaweeds at low tide.
Over the years we have found many different creatures but in a first for we found two mating shore crabs hiding in a seaweed covered rock pool.
The picture is of two different crabs, one is a shore crab and the other a velvet swimming crab.
🦀
Lunch was a seaweed tapenade on crackers, followed by smoked mackerel pate, crusty bread and a wild berry vinaigrette, bean & slaw salad. All topped of with a wild berry and scrumped apple crumble.
🫐