Hi I'm Matt and I own and operate Eden Wild Food. I have been foraging in some form since I was a child, and took inspiration from the herbalists and foragers in my mother’s family. My Great Great Grandmother Annie Tallet was a prominent herbalist and healer in the Midlands for many years. I have been collecting and using wild food in earnest for over a decade and as my knowledge developed I realised that I wanted to share that passion with others.
I started teaching some courses to friends at first and then it just expanded from there and Eden Wild Food was established in 2012. I offer both introductory and longer 'half day' courses, as well as private courses, and tailored courses for children. I tend to run public courses from late March to November depending on the seasons.
I cover most areas in the UK running regular courses in the North West of England, Herefordshire, Oxfordshire and Nationwide.
In addition to my open courses I have run private tuition for local chefs, restaurants, The Vegetarian Society Cookery School, Flintshire County Council, Ernst Van Zyl (Head chef 3 AA rosette restaurant, The Lord Clyde) and award winning TV chef Ellis Barrie, The Natural Vegmen Chester, Sustainable Upton, Glyndwr University, various councils, and many other private groups and individuals.
Hello! I'm Kerry Woodfield, forager, chef, and beekeeper.
As most foragers begin, so did I. A fascination that begins before my memory in all things wild, likely a result of never growing out of the primitive sensory exploration that children are supposed to grow out of, and a thirst for new experiences.
Hunting field mushrooms with my father at a young age, blackberry picking with grandparents even younger, and my mothers homemade black currant leaf sorbet laid the foundations, but my book collection grew from one, to two, to over thirty.
Every trip to the beach with family or woodland walk with friends became a foraging trip, and it was only a matter of time before they persuaded me that my knowledge and time have value.
I've worked for a number of restaurants as a chef, always seeking to experiment with the flavours and applications of wild food, volunteered for a few years at Plants for Future,which furthered my interest and experience with Food Forests and Edible Landscaping, trained with the RHS in Horticulture, and learned beekeeping from a retired WW2 Pilot.
More recently I have been training chefs from AA Rosette and Michelin star restaurants in wild food, and growing mushrooms as a hobby.
All of this gives me a unique knowledge and experience platform from which to teach you about wild food.