Welcome to wild-food.net

Welcome to my web site which supports the fungus forays and seashore forays I run in Dorset, Devon, Hampshire and elsewhere. It also supports my three foraging books - these are Hedgerow, Mushrooms, and Seashore sections linked at the top right of this page. These provide (or will provide shortly) extra content for my three foraging books. Here are some for the Hedgerow book.

I am very lucky to have been invited back for the third year to take a foray on Sark, courtesy of the superb Stocks Hotel. It is such a friendly hotel, the food is terrific and the comfort and service are second to none. I don't get this excited often, really. If you would like to come along the booking is page is here.

I have added one more Seashore Foray. It is on Sunday 10th August. We will be looking for about thirty edible species including samphire, sea beet, razor clams, palourdes, wild rocket, four or five seaweeds and crabs (we will collect some pots put out the day before). I will bring along some dishes made to my Seashore book recipes and, more important, lots of booze from my Booze book. See the panel to the right to book.

After two successful forays to the wilds of Scotland last year I have decided to do some more! The first one will be a seashore foray near Dunbar on the 14th June 2014. We went there in 2103 and it was a really great day. I will also be spending three days in various far flung fungus foraging locations in Scotland from the 26th to the 28th September. The latter are separate forays but if anyone wanted to join us for all three they would be very welcome - the habitats and therefore fungi will be different.

Several New Forest Mushroom forays are now live and bookable. I have made a small change in the format of my mushroom forays. In celebration of my new book "Booze" they are now "Cakes and Ale" days. This means that I will just provide drink (lots, and not just beer) and several species of cake (again, lots, and homemade) - and some cheese and biscuits. And, all being well, a fry up at the end of the day. If you would like to bring along some sandwiches or something that might help but you may not need any.

Every March my friend Bryan and I go on a search for the False Morel, Morchella esculenta. We have never found one and I suspect we may have to be wheeled there by our carers one day to continue the search. But we always find something and on the 8th March we came across several rare beauties.

The first was Mitrula paludosa, the Bog Beacon. The orange tops are about 6mm across.

The second was Arrhenia chlorocyanea (pretty sure but still checking), the Verdigris Navel. It is a very rare species of sandy soils. Cap diameter about 14mm.

The third is Helvella leucomelaena, the Sooty Cup. It is an uncommon species but we found several hundred of them running for over 100 metres on both sides of a gravel track.

I have written three books on foraging and one on home-brewing for the River Cottage Handbook series:

The Mushroom Handbook is written to provide the easiest possible introduction to the rather worrying world of wild mushrooms. I cover most of the common edible species with descriptions of dangerous look-alikes. There is a simple key and extensive guidance on what to look for when trying to identify a species.

There are also some recipes!

Writing the Edible Seashore was a big adventure for me and I share in its pages what I already knew and what I learned in the writing of it. Seaside plants, seaweeds, crustaceans and molluscs are all covered. Again there is a chapter with some pretty good recipes.

Hedgerow fills in all the gaps left by the other two, exploring the vast amount of wild food available from hedgerow, field, heath, wood and bog. This time I wrote all the recipes myself (with the invaluable help on some of them from Pam Corbin - the lady who wrote the excellent Preserves Handbook). I can highly recommend Juniper Toffee and Elderflower Delight!






Booze covers the four areas of home brewing: Infusions, Wine, Cider and Beer. Home brewing is an enormous amount of fun and can save a huge amount of money, especially for someone like me who likes a tipple (but not too much). Beer at 8p a pint? And a good beer at that. The beer section tells you, as clearly as possible, how to go about making malt extract beers and whole-grain beers. Infusions use a great deal of forageable produce, as do the wines.

It was great fun to write and for some reason took a long time.

Foraging Courses with John Wright

Forthcoming Courses

Seashore foray in Scotland
John's Dorset Seashore Foray
Scottish Mushroom Foray
Scottish Mushroom Foray
Scottish Mushroom Foray
Mushroom foray in the New Forest
New Forest mushroom foray
| Sorry - Fully Booked!
Mushroom Foray in the New Forest
New Forest mushroom foray
| Sorry - Fully Booked!
New Forest mushroom foray
Mushroom Foray in the New Forest
New Forest mushroom foray
| Sorry - Fully Booked!

See all courses