edible wild London

Foraging and wild food courses in London



gift vouchers

**All courses are cancelled until further notice due to C19** 


On the walks I cover foraging safely and sustainably, plant families, seasonality, pickling, preserving, fermentation, flavour profiles, as well as providing tasty things to eat and drink as we walk and talk.


I'm available for private bookings too. If you'd like to go foraging for a team away day, birthday, stag or hen party, or other group event, do drop me an e-mail.

    25 Dec 2020, 19:00 – 23:00
    Gift vouchers
  • Foraging walk - Hackney Marshes
    Foraging walk - Hackney Marshes
    16 May 2020, 10:00 – 13:00
    Hackney Marshes, London E5 0SS, UK
  • Foraging walk - Brockwell Park
    Foraging walk - Brockwell Park
    03 May 2020, 10:00 – 13:00
    Brockwell Park, Dulwich Rd, Herne Hill, London SE24 0PA, UK
  • Foraging walk - Burgess Park
    Foraging walk - Burgess Park
    18 Apr 2020, 09:00 – 13:00
    Burgess Park, Albany Rd, London SE5 0AL, UK
  • Foraging walk - Mile End Park
    Foraging walk - Mile End Park
    05 Apr 2020, 10:00 – 13:00
    Mile End Park, Clinton Rd, London E3 4QY, UK


Edible wilD


Hello, I’m Elliot. I’ve been foraging for nearly ten years and teaching for just over six at Hunter Gather Cook wild food and cookery school in Sussex. I love using wild ingredients to create flavours and dishes that are rooted in place. 


It was mushrooms that got me hooked on wild food – on a guided course I was shown that I’d been passing ceps on dog walks for years. The irony of buying an expensive bag of dried ceps on the same day as walking past them in the woods was quite apparent. I bought lots of books, I read lots of blogs, I got outdoors, and I started to work in restaurants. 


In 2014 I joined the Hunter Gather Cook crew and have been working regular weekends ever since, and still do. I owe all of my fire cooking, game butchery and outdoor dining experience to them. I’ve interned at Noma in Copenhagen, where I learned a huge amount about creating new flavours from wild produce through pickling, processing and fermentation. I’ve cooked my way around Australia and spent time with a forager in The Outback picking native ingredients for restaurants. 


Back in London, and after a spell cooking at Westerns Laundry, I have now hung up my apron and currently work for the RSA Food, Farming and Countryside Commission researching how the food system needs to shift to meet climate change, biodiversity and health targets.


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I'm also available for private bookings, so drop me an e-mail if you'd like to go foraging for a team away day, birthday, stag or hen party, or other group event 

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