I have collected mushrooms myself for many years, and all our chefs are experienced in gathering wild local ingredients for our dishes. What I find really exciting about this book is the number of unusual flavours and species it highlights, and how many new ones we can look for in addition to the more familiar species. In Scotland the value of our wild ingredients has been well recognised and valued long before foraging became as fashionable as it is now. This guide reveals so many new possibilities and emphasises how lucky we are to have such a fantastic variety of edible wild mushrooms, plants and seaweeds. All this bounty makes us the envy of top chefs not just in the UK but around the world. With the resurgence of interest in sustainability and the creative use of our native fresh ingredients, this inspiring and comprehensive resource comes at the perfect time. -- Andrew Fairlie Andrew Fairlie at Gleneagles is Scotland's only 2-Michelin starred restaurant.
This is a treasure-chest of practical information, first-hand experience and common sense advice, laced with passion and enthusiasm, that will inspire and give confidence to go foraging safely and sustainably. -- Tess Darwin, Falkland Centre for Stewardship
We have been foraging our lands for centuries to feed, clothe and warm ourselves. Here Fi Martynoga has put together an incredibly informative handbook detailing all things edible, drinkable and sustainable. Now, where are my wellies? -- Neil Forbes, Scottish Restaurant Awards' Scottish Chef of the Year 2014 and 2011.
This book is like a box of treasure: dip in and you'll find fascinating nuggets of information that will make you appreciate Scotland's wild harvest so much more. -- Danielle Ellis, blogger for the Edinburgh Foody (edinburghfoody.com).
