Wednesday, October 7

Mushroom and miso broth poured over Prickly Sow Thistle and lacto-fermented tomatoes roasted with thin slices of garlic.


Prickly and Perennial Sow Thistle wilted with kimchi topped with poached eggs

Sunday, October 4

Forager Breakfast

Wild toast

Crab Apples and Cheddar on toast with Chickweed and mushroom vinaigrette 

Giant Puffball and Blackening Russula with Sea Beet on toast

Wednesday, September 30

Bain-marie scrambled eggs with Watercress, Water Celery, homemade fennel kraut and roasted tomatoes.

Stuffed Squash

Winter squash stuffed with Chaga and Cacoa baked oatmeal with a mound of homemade Peanut Butter on top 

Saturday, September 26

Roasted Crown Prince squash with wild coleslaw, picked girolles, and sautéed iodine bolete.   

Wednesday, September 23

Forager Breakfast

Bladder wrack, sea beet and nettle pancakes with pickled purslane mayo.
Chaga tea with Scott pine infused oatmilk. 
Scott pine ad caramelised crab apple cake with meadowsweet custard. 

Acorn squash stuffed with a fat hen and flaxseed pancake on top of wilted hogweed and perennial sow thistle dressed with olive oil and salt. A side of slaw with prickly sow thistle stems, perennial sow thistle stems, kolrabhi and sea purslane mayo.

Sunday, September 20

Mushrooms on toast

Freshly foraged Hen of the Woods, Chicken of the Woods, and pickled Girolles on toast with Bull Thistle root compound butter.

Sunday, September 13

Banana soft-serve with pecan butter and figs foraged from the neighbors garden.

Saturday, September 12

Fried eggs with homemade biodynamic tomato sauce on a bagel.

Tuesday, September 8

Shaggy Parasols

On a walk in the woods on Sunday, Ed and I stumbled upon some shaggy parasols erupting  out of the earth. We brought them home and cooked them up for dinner. 

Shaggy parasols have a wonderfully moist and meaty texture and a delicate sweet mushroomy flavor. 
Chickweed, roasted red peppers and summer squash, and sautéed shaggy paracol.  

Saturday, September 5

My dad eats flowers, yours should too!

A guest post from my Dad who has been inspired to eat flowers!

Scrambled egg on a tortilla with rocket flowers

Forager Staff Breakfast

Can you spot the fruit on our plate?

Breakfast came with a short botanical lesson to learn the correct botanical names of that part of a plant we commonly call a fruit.

Fried eggs with tomatoes, garlic and girolles, dressed with sauce of kimchi juice and sunflower butter.
Pan fried scallops with fermented cherries and cucumber topped with slices of roasted dulse

kimchi bain-marie scrambled eggs with ceps and sea aster.

Sautéed ceps with a fried egg and a dollop of sunflower seed and seaweed paste.

Wild celery and onion omelette with baked chicken of the woods mushroom garnished with wild watercress.

Dinner time

Pan fried scallops with roasted biodynamics corgette on top of roasted red pepper and wilted perennial sow thistle finished with a bit of grasshopper garum.

Wednesday, July 22

banana soft serve with cherries, almonds, and sunflower seed butter

a fried egg with sea aster and fermented tomatoes

Sunday, June 28

Moms homemade granola with engilsh strawberries, raspberries, red currants, and wild cherries andJune  berries. 

Wednesday, June 17

Savory oat pancakes with wild celery, sea kale, and few flowered leek bulbils topped with almond butter, poppy, and fermented purple sprouting broccoli. 
Elderflower and lemon drink.  

Saturday, June 13

Bain-maire egg with elderflower, watercress, sea aster, asparagus and chopped wild celery stems.
Bain-maire egg with elderflower, watercress, sea aster, asparagus and chopped wild celery stems.

fried eggs with sauerkraut, wilted watercress, sea aster, and grilled asparagus

Tuesday, June 9

Birthday breakfast

Oatmeal pancakes with elderflowers, wild strawberries, dired fig, local honey and almond butter.

Tuesday, June 2

Fried eggs with stone crop, Saint George's mushrooms, rosey garlic flowers and lacto-fermented carrots.

Sunday, May 24

Fried eggs with asparagus, sea aster and fermented watercress.

Elderflowers are blooming

Peach and elderflower tart with a crust of dried apricots, almonds and oats.

Monday, May 18

Gathered from around our house...

Pea shoots, salad burnett, wild marjoram, plantain flower spikes, broom flowers, lime leaves, hedge bedstraw, lentils, lacto-fermented violet leaf, and lacto-fermented scots pine flowers

Friday, May 15

Fresh picked

Scrambled eggs with sweet pickled scots pine flowers, St. Georges mushrooms, and stone crop with lacto-fermented scots pine flowers sprinkled on top.

Monday, May 11

Fried eggs with sea kale broccoli and kimchi.


Buttermilk pancakes with yogurt and fruit compote.

St. George's mushrooms with ramson pesto, scrambled eggs, and asparagus.

Brockley Market

Smoked salmon on rye.

Friday, May 8

Eat the invaders

Japanese knotweed and raisin tart with a raw hazelnut, date, and oat crust.

Tuesday, May 5

Kimchi scrambled eggs, gochujang, sea arrow grass, dry fried hogweed leaf.

Monday, May 4

bain-maire eggs with kimchi, fermented Japanese knotweed, fermented bok choy and radishes, and asparagus

Friday, May 1

fermented bok choy, eggs, watercress pesto