There are around 800 species of wild edible plants in the UK, produced by the land with zero-input from humans. Reflecting the terroir of a particular place in time the diverse and unique flavours of the wild are second to none. The culinary potential of wild food is ripe for exploration and discovery.
With almost twenty years of experience in the food and drink industry, Miles offers extensive knowledge of the wild pantry. His approach is hands-on, explorative, and personal to each restaurant, bar or organisation with an emphasis on authenticity, rootedness, and vision.
Miles has worked with some of the world's best chefs and mixologists including Rene Redzepi, Heston Blumenthal, Alex Atala, Mark Hix, Magnus Nilsson, Marian Beke of The Gibson Bar, Lottie Muir of Midnight Apothecary and Johan Svennson of Drinks Fusion.
Chef Rene Redzepi
As Founder and CEO of Forager Ltd, established since 2003 as a widely-respected wild food business in the UK food scene, he brings an intimate knowledge of the workings of the food industry and the issues most important for chefs, bartenders, bars, and restaurants.
With growing interest in food provenance, nutrition and ecological impact; wild food puts forward an alternative to transform menus, engage patrons and benefit the environment.
He has delivered wild food and drink consultancy & seminars at: The Fat Duck by Heston Blumenthal, Bombay Sapphire, Royal Botanic Gardens Kew, CH&Co Group, Edinburgh Food Studio, MAD, Margaret River Gourmet Escape.