Forage Frolics - Richard Mawby foraging instructor

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Forage Frolics - Richard Mawby foraging instructor Learn, Love, & Live the wild
https://linktr.ee/richardmawby No more shops and no more need to buy cultivated food!

Join Richard as he aims to bring you closer to the wild through his individual experience of living with nature. He spent his younger years with a nature reserve as his playground and today invites you to learn, love and live the wild. Although Richard has foraged for a number of years, the past year has been a successful effort, diet wise, to fully re-wild himself, that being said he can now live off foraged greens, the odd hunt and his staple is his own raw goats milk from goats that forage over the lush terrain. We all have a hidden instinct and intuition that connects us to nature, it is a part of us, whether we have forgotten it or not, and by not just learning names, but rather connect with nature and its free nutritious larder on an instinctual and personal level, we can retrace something we have lost in the modern world and by embracing what nature provides, we can live healthier fulfilled lives for free! Richard teaches on a personal level, small groups or individuals so that he can tailor the session to you, however if wished he can teach larger groups. Teach is perhaps a misconceived word to use; perhaps 'aid' is more suiting, in that Richard hopes to aid you, but not lead in your individual endeavours to retrace your footsteps into nature.

16/09/2026

On the things we often overlooked as potential food sources suddenly seem worth exploring. We do not eat enough insects in the modern world, something our hunter gatherer ancestors would have taken full advantage of as an easy source of protein and fat.

During an excavation of old wood I found lots of these little larvae and took the opportunity to explore this food source. There is so many more under the polythene that I think we have a good harvest of these little grubs just waiting to be eaten!

After a deep fry in a little tallow and salt they became so delicious and crispy.

Would you try this?

27/08/2026

I couldn't resist these huge plump yew berries when I parked up at windermere to grab a matcha before I start a foraging walk nearby.

Yew is mostly DEADLY POISONOUS including the seeds so do not risk eating the berries if you fear you will accidentally swallow or crush them with your teeth.

Warning aside, the flesh is so sweet and juicy that they are a wonderful treat when they are ripe. 🥰

WHAT A WEEKEND: At the britishwildfoodfestival during the 6th and 7th June. I've been so busy that I didn’t get around t...
18/06/2026

WHAT A WEEKEND: At the britishwildfoodfestival during the 6th and 7th June. I've been so busy that I didn’t get around to posting the photos I took until now.

I forgot exactly what was used in these delicious treats made by Lucy Cuzzocrea Foraging and Wild Events during her creative picnic, katalin kocsis during her epic 10 course evening meal, and Force of Nature Chef during his wild food demos but they were all amazing!

Scroll through to see close ups of these yummy dishes. I didn't take any photos of much else! 😅🤭🍴

22/05/2026

PROCESSING AND USING ALEXANDER ROOTS:

What a weekend spent with some truly amazing foragers and friends as we explored the process of extracting the starch from alexander roots. This revelation was discovered by and during the last year.

This is probably why the Romans loved this plant and brought it over with them during their conquests. For a long time I wondered why, simply because of the strong acquired taste of the leaves and now it all makes sense.

First year growth we can harvest so much starch with great yield and over the weekend (I forgot to take footage of) we discovered that the second year flowering stems hold so much sugar that you can boil it out into a delicious molasses syrup! How cool is that?!!!!

It amazes me at how much we still don't know about wild food, information that has been lost to undocumented history and these discoveries really bring home just how little we use the full potential of the wild things around us.

12/03/2026

🌱 WILD GARLIC PESTO 🌱 - Time is upon us...

Today I was craving some kind of wild garlic something to spread over some sourdough bread that I brought home from the farmshop yesterday. 🍞

I didn't have the usual ingredients in stock for my usual pesto recipe so I made do with butter and a few other things. I rarely measure so here is my guesstimate of what I did:

60g wild garlic leaves
150ml c***r vinegar
150ml olive oil
250g butter
1tbsp roasted hazelnut pieces

Blitz everything in a blender and done! 🥰

11/03/2026

YOU NEED TO TRY THIS: Super efficient way to process birch sap if you are harvesting some this year to make syrup. It is no secret that you need 100 litres of birch sap to make 1 litre of syrup and reducing 100 litres or more over heat can be very costly, or labour intensive and time consuming if you use fire.

Reverse osmosis is a very easy way to reduce birch sap to around 1/4 of original volume by discarding the distilled water and recycling the 'waste' sugar water back into the sap container. I first stumbled upon this idea when a friend mentioned what they do in Canada last year. I had tapped 14 of my own trees for the and I had 400 litres to process over the course of 2 weeks. Without this I would have used up so much gas!

Intrigued by this process, Fergus asked me to bring it when a group of us met up to tap some birch trees this season and make some syrup ready for this year's wild biome project in August.

This is a reel to explain how this process works with a little extra comedy thrown in by Fergus! 😅🥰

.b2003 .kat.fat

foraging wildsugar huntergatherer birch

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