Get to know Jim – he’s a tutor at the Vegetarian Society Cookery School and an expert in all things foraging! Read on to find out all about his exciting class, Forage And Cook
Can you tell us a bit about yourself?
I have spent a lot of time in and out of commercial kitchens in my career but am happiest when outdoors. The opportunity to merge these two passions came a few years ago and I decided to become a professional forager, and have since set up my own wild food company – Forage Box. If I’m not foraging or looking after my two young daughters, you’ll find me ticking off Wainwright summits in the Lake District or packing a rucksack for a night under the stars.
What made you want to become a tutor for the Vegetarian Society Cookery School?
I run a lot of workshops where I cook outside on open fires or portable gas stoves, so the opportunity to use the beautiful facilities at the Vegetarian Society Cookery School is a real treat! I really like the set-up, the ethos and the ethics of the place – it also helps that it is on the doorstep of the bountiful countryside!
Can you tell us a bit more about the classes you will be running?
These are unlike your standard cookery classes because before we do any cooking, we have to go and forage our ingredients! After introducing course guests to the concept of foraging, we head out into the woods with our baskets to pick what nature has to offer. This gives people the chance to connect with their food whilst introducing them to new flavours.
What sparked your interest in foraging?
My granny! She introduced me to the idea of picking fruit from the wild at a very young age and I have never looked back. As an adult, I was fortunate enough to work on a private estate in Scotland where the Italian head chef showed me all the amazing fungi that grew there and that sparked a resurgence in my interest and ultimately led me to pursuing it as a career.
What’s your number one foraging tip?
Never munch on a hunch! You can have all the guidebooks, experience and knowledge in the world, but if you get it wrong, it can be catastrophic. I don’t know any forager who doesn’t carry at least one pocket guidebook with them just to make sure they are 100% accurate with their identification. The golden rule is to never, ever eat something unless you are absolutely sure it is edible.
What’s your favourite wild ingredient to cook with?
I’m always on the lookout for that new plant or mushroom that I’ve not tried before and get excited whenever I get the chance to cook with something I haven’t before. That said, I think my favourite wild edible is a fairly uncommon seaweed nicknamed ‘Sea Truffle’ – that’s right, there is a UK seaweed that has a strong umami, peppery, truffle flavour! It is great in a number of dishes but probably best eaten fresh from the sea, maybe even with your toes in the sand.
And finally – what’s your favourite veggie dish?
I’m a fan of big, bold flavours and the levels you can ramp up spicy dishes to don’t come much better than in an Indian curry. If I had to be specific, then it would have to be a Madras but I’ll always choose a chef’s special if given the chance!
If you’d like to learn more about foraging, why not join Jim on his cookery class? You’ll venture into local woodlands and learn how to identify and collect a wide range of delectable wild ingredients, from edible plants and leaves to berries and fungi. You’ll then return to our cookery school to make a delicious meal with your findings.
