Miles offers extensive knowledge of wild flavours and with almost twenty-years experience in the food and drink industry, he has guided innumerable chefs and mixologists through the burgeoning world of wild food and drink. His approach is hands-on, explorative and personal to each restaurant, bar or organisation with an emphasis on authenticity, rootedness, and vision.
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.
Miles has worked with some of the world's best chefs and cocktail pioneers 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.
Miles is skilled at demonstrating the potential of wild food to enhance menus, engage patrons and to benefit the environment. With growing interest in food provenance, nutrition and ecological impact; wild food puts forward an alternative to what is widely offered. Miles can support you and your business to integrate wild food into your operations and work with you to develop new ideas.
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.