Wild Food Collaboration Experiences
A foraging experience designed for pubs, cafés, tea rooms, and restaurants that want to host something unique, seasonal and memorable.
Bring the landscape to your table
These wild food experiences begin outdoors and end at your venue. Guests learn to recognise wild edible plants in their natural environment, then return to share food, drink, and conversation shaped by the season.
It’s a slow, sensory journey through the landscape that naturally brings like-minded people together around your table, in a setting they’re already drawn to.
How a collaboration works
This simple flow fits your space and your calendar.
Step 1: The walk (about 2 hours)
We meet outdoors and explore nearby hedgerows, woods, or footpaths. Guests slow down, reconnect with nature, and learn to recognise wild plants through sight, smell, touch, and the stories they carry.
Step 2: The return
The walk naturally leads back to your venue, where the experience continues. As boots come off and drinks are poured, the pace softens, conversations deepen, and the landscape becomes part of what’s shared around the table.
Step 3: The table
Your team serves food and drink reflecting your venue and season. It may highlight local produce, take inspiration from the landscape we’ve explored, or include foraged ingredients. Each collaboration is shaped around your ideas style.
What your venue gains
New audience through experience-led discovery
Each event introduces your venue to people who value food, place, and atmosphere, but who may not yet know your space exists. It acts as a natural point of discovery for guests already aligned with what your offer, who often return.
Authentic stories worth sharing
A collaboration like this creates moments people want to share. From the walk to the dishes and guests at the table, it produces genuine stories and visuals without staged marketing, giving you content for your newsletters and social media.
A seasonal event that stays fresh
Each collaboration is shaped by the landscape and time of year, so no two events feel the same. Spring brings growth, summer abundance, autumn harvest tones, and winter a slower pace, keeping your calendar seasonal and evolving.
Food and drink integrated into the experience
Guests return from the walk already engaged and naturally move into food, drink, and conversation at your venue. The hospitality becomes the second half of the experience, with spend built into the package rather than relying on casual footfall.
Repeat visits across the seasons
This is not a one-off format. The experience returns through the year with different plants, conditions, and stories from the same landscape. Many guests come back in different seasons, creating natural repeat bookings and a returning audience.
What I bring
Guided foraging walk with clear interpretation
Guests enjoy nature in a different way and I help them recognise edible plants through sight, smell, texture, and context in the landscape.
Guest flow and experience structure
A calm, considered pace that supports movement, pauses, and natural group connection, making sure nobody feels behind.
Safety awareness and responsible identification
Clear, careful teaching focused on confidence, caution, and correct recognition in the field, with sensory techniques.
Seasonal storytelling that connects landscape to table
Linking what’s growing outside with what’s served inside, shaped by time of year and place, to highlight a fresh experience.
Full facilitation on the day
I manage the experience from arrival to return so your team can focus on hosting and service.
What I need from you
A welcoming space for guests
Whether it’s a pub, café, tea room or restaurant, all I need is a comfortable space where guests can gather after the walk to relax, eat, drink, and continue the experience together.
Food and drink that reflects your venue
This could be anything from coffee and cake to a seasonal lunch or a carefully curated menu. Every collaboration is different and shaped around your kitchen, your style, and what works best for your business.
A point of contact
Having one person to coordinate dates, menus, timings, and practical details helps everything run smoothly before and during the event.
A little help spreading the word
I’ll promote the event through my own channels, and I’d ask that you also share it with your customers and local community where possible. Together, this helps us reach the right audience and fill the experience more consistently.
Ways we can work together
Flexible formats depending on your audience.
Ticketed public experiences
We promote together, guests book in advance.
Private bookings
Corporate groups, celebrations, or community gatherings.
Seasonal series
Spring, summer, autumn, winter events that build repeat interest.
Chef-led wild menu nights
Walk first, then a curated seasonal menu inspired by what we’ve seen.
What the experience feels like
Guests step into a slow day outdoors, moving through nature with others who share curiosity. They begin to notice plants and details they’ve often walked past without seeing, leaving with a new awareness of the landscape around them.
Back at your venue, the atmosphere naturally shifts. Conversation becomes more relaxed, often sparked by shared moments from the walk. Food and drink feel connected to place and season, as if the landscape has followed them to the table.
Let’s explore a collaboration
If this feels like a good fit for your venue, I can prepare a simple outline tailored to your space, audience, and calendar.
From there, I can visit in person so we can look at how it would work on the ground and shape the details together.
We can start with a single event and build from there based on how it lands.