I recently had the pleasure of attending a truly unforgettable foraging experience at the Froize, expertly led by Sam Kelly and Vivia Bamford. From the moment we arrived, we were warmly greeted by our hosts and treated to some tantalising appetizers, including wild mushroom pâté, samphire, and a sweet, chewy fruit leather made from foraged wild fruits.
Sam, better known for his folk singing, and Vivia, with her background in health and education, both share a profound love for nature and the outdoors. Their passion was immediately infectious, sparking curiosity in everyone as we set off on our foraging journey. Within just 50 meters of leaving the Froize, we began discovering wild plants and berries, each one accompanied by rich stories and fascinating facts.
Our first find was yarrow, a plant with a rich history. We learned that it’s often used in tea, but Vivia shared a captivating tale about Achilles, who was said to have been dipped in yarrow tea—except for his ankle, which later became his vulnerable “Achilles heel.” Another folk tradition associated with yarrow involves inserting the flower into the nose, which would bleed if their partner truly loved them.
Next up growing in the hedgerows were hops. The familiar aroma spoke of the most common use of beer brewing, however Sam also shared how good hops can be in a sauce with chicken. Hops are also used traditionally in pillows to aid sleep.
Many people believe mushrooms are the most dangerous item to eat when foraging. This mycophobia is a product of our cultural conditioning. In fact, we learned that poisonous plants and berries are much more prevalent that poisonous mushrooms. The discovery of hemlock confirmed this appearing in the same first stretch of hedgerow. Hemlock can be fatal and is one of the two most poisonous plants in the UK. Vivia recounted the story of how in historic times, the elderly people were given hemlock as it incapacitates from the feet upwards. They were then walked to the top of a cliff where they became paralysed with a grin frozen on their faces before being pushed into the sea.
Mugwort was the next find, a plant that if struck by lightning, its root will turn to coal according to folklore. This tale triggered Vivia to educate all new to foraging that the 4 Fs of foraging are permitted. These are foliage, fruit, fungi and ‘fotos’ for personal use. If you disturb a root, then you need permission from the landowner. Mugwort is used for moxibustion, a Chinese treatment that involves burning a dried herb above the skin as a treatment. Mugwort moxibustion is said to help turn breach babies. Vivia also shared another folktale that it also helps bring on lucid dreams. Sam brought us back up to date sharing his recipe and advising it goes well with goose and pork.
As we continued, our guides reminded us of the importance of cross-referencing plant identification with books, especially with plants like hogweed, which can cause severe blisters when its sap meets sunlight. The stories and knowledge shared about each plant truly heightened the experience.
We were then treated to a masterclass in mushroom identification, with Sam leading the way. He carefully examined the underside of a mushroom we found, revealing that it was likely a rooting bolete, partially covered in another type of fungus. As we paused near a magnificent oak tree, Sam shared how acorns are now ground into flour and we learned that they also form part of the diet in certain “blue zones,” areas where people tend to live exceptionally long lives.
The foraging continued with the discovery of rosehips, perfect for making fruit leather, syrups, and jellies, and sloe berries, often used in gin. Gorse flowers, though fewer than expected due to dry conditions, were another delight, and Sam shared his unique recipe for gorse flower ice cream, which has a delicate coconut flavour.
Nettles were abundant, and we learned that there are over 101 uses for this versatile plant. Cooking removes its sting, but its nutrients remain, making it a superfood of sorts. Vivia told us about elderflowers and elderberries, cautioning us to always ask the permission of the elder tree before picking, as folklore suggests it’s the tree of the devil. Failure to do so, according to tradition, might result in your house burning down! Elderflower wine and cordial are just a couple of the many delicious things you can make with this plant, and Vivia also mentioned its traditional use for keeping flies away from horses.
As the foraging walk drew to a close, Sam captured a magical moment, inviting a dragonfly to land on his hand as we admired the trees around us. The group took a moment of mindfulness, listening to the peaceful sound of the reeds, soaking in the tranquillity of the natural surroundings.
Back at the Froize, David and the team excelled themselves at the quality and range of food. For starters, we were regaled with rabbit, local venison with elderberry syrup, local bass, in the style of gravadlax with samphire. Arancini with seaweed mayo’ and the freshest home-grown tomatoes and green beans all bursting with flavours and presented like a top Michelin star restaurant. Main course offered indulgent delights of rabbit with prunes, chicken with chanterelle mushrooms, local lamb with wild berries and a plethora of fresh vegetables and accompaniments.
This foraging experience was not just a culinary adventure but an enriching journey through history, folklore, and nature’s wonders. Every story, every plant, and every bite of food made it a day to remember. For anyone lucky enough to take part, a countryside walk will be viewed through an unforgettable whole new lens.
