Wild Food Larder Network - Suppliers of wild foraged food

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The Wild Food Larder Network.  

Email: info@wildfoodlarder.net  Telephone: 07702 104644.

Wild food suppliers of the finest foraged food.

Fresh wild food, foraged to order!

Suppliers of wild food to Pubs, Hotels and Restaurants across the UK.

Mushrooms - seaweed - plants - flowers - shellfish - fruits - seeds and spices.

Next day delivery available - sensible bespoke prices on request.

Please call 07702 104644 for all initial enquiry or potential orders - Thank you!

The Wild Food Larder Network is run by Professional Forager and Ex-Chef Fraser Christian, Fraser understands the need for the finest fresh ingredients and reliability in service, recently featured on Channel 4's, Drop Down Menu and Country Living Magazine.

Wild food varies widely across the UK and even plant groups and shellfish can have differences in taste depending on there regions. We aim to bring wild foods from across the UK to all.
We hope to make available and show case some of the finest wild foods available from the UK and make them easily accessible, regarding both supplies and costs.

Wild food is not only abundant (if you know where to look) it’s nutritious and has perfectly balanced systems in place to aid its digestion, and offers both far reaching health benefits and practical uses, With such variety and depth of flavours, it's easy to expand your repertoire!

For information on foraging and wild food courses please visit www.wildforage.co.uk

Wild food list: 

Wild plants:

Dandelion - The young leaves have a slightly bitter sweet taste, steamed or in warm salads they have a similarity to Chicory.

Cleavers - Small, delicate, slender and green. Ideal in salads.

Nettle tops - Familiar to many the nettle tops can be used in salads, soups and sauces and pastas.

Ransoms (wild garlic) - The leaves are great in salads, sauces, tarts and fritters.

Sea Leeks - This rather rare coastal Leek has Garlic like qualities, robust and fragrant, their great just slightly braised.

Hairy Bitter cress -  Wild small cousin of watercress, with all the usual peppery mustard qualities. Great as salad or garnish.

Wood Sorrel - Similar in shape and size to clover, this plant has an amazing sour apple taste. Great as salad or garnish.

Beach leaves - The first lime green leaves of the beach have a soft nutty flavour. Great for salads and terrine linings etc.

Hawthorn leaves - The young tender leaves are a great addition to salads and garnishes.

Alexanders -  A full flavoured vegetable, pungent taste, much like you get with Celery. Use steamed or braised or in stock.

Sea Beet - Also called wild Spinach, this coastal vegetable can be used as you would spinach.

Sea Purslain - Small crisp leaves, that have a salty flavour, lightly steamed, or shallow fried they add great range of texture.

Spear leafed Orach - Both the small frosted leaves and the seeds are used in salads, stir fried or lightly steamed.

Marsh Samphire - Succulent, salty and found often lightly steamed or sauteed with fish dishes or as a garnish.

Rock SamphireMore robust in texture and taste, compared to the marsh Samphire, great steamed or pickled.

Sea Kale - A champion in the wild food world, similar to purple sprouting when young, but with loads more depth of flavour.

Bucks Horn Plantain - A small succulent coast plant with leaves shaped like 'Bucks Horns' great in salads, steamed  or garnish.

Horse Radish - Familiar to may, the wild root is packing a real punch, the leaves are great steamed or as rappers for fish etc.

Wild flowers:

Water Mint - The flower heads are fluffy purple spays, packed full of flavour.

Gorse flowers - Small individual yellow petals, that have a sweet coconut aroma.

Mallow flowers - Wide faced purple/pink flowers, with a sweet nectar flavour.

Primrose - Delicate open faced pale yellow flower.

Hawthorn Flowers - Small white open faced flowers, with a distinct bitter nutty flavour.

Elder flowers - Well know for its light refreshing floral scents, great in water ices, syrups, garnishes and fritters.

Garlic flowers - Delicate white flowers with the unmistakable pungent garlic flavours.

Meadowsweet - Towering fine spays of pollen rich flowers, pale golden yellow, with a cleansing flavour.

Nuts and berries:

Rosehips - Deep blood red in colour, the flavour and taste has a rich, sweet almost toffee like quality.

Blackberries - One of the more know wild fruits, rich in juice and summer flavour.

Sloe - The fruit of blackthorn, know for Gin infusions, there slightly bitter until brushed by frost, great in jams and jelly.

Elder - The rich purple red juices, of these little berries must be cooked to balance it's powers! A truly magical flavour.

Damson  - Smaller than the plum with a delicate flavour, a rose red colour when cooked, with balanced textured tastes.

Sweet Chestnut - The British chestnut is often smaller than its European cousin, but beats it hands down in taste.

Wild Shellfish:

Shore crab - Often no bigger than the palm of your hand, but full of flavour.

Velvet swimming crab - Again a smallish shore crab, with a honeycomb of really sweet white meat.

Limpets - A superb abundant resource, versatile in competent hands, great pickled, smoked or in chowderetc.

Winkles - Small sea snail like creatures in a little hard black shell, mineral rich tradition seaside tastes.

Razor Clams - Long, tender, protein rich wild food, familiar to many chefs.


Dulse - One of the red varieties, that turns green when cooked, as do many seaweeds, great all round popular choiceto cook with.

Kelp - One of the more robust seaweeds, it sets real depth and body to a seafood stock.

Sugar Wrack - Excellent texture and form, that is tender when young, and desiccates well when toasted.

Larva - Boiled and purred to make larva bread, fresh it can be rapped around shellfish etc. or layered and toasted.

Sea Lettuce - A delicate light green small seaweed, ideal for salads or eating uncookedaround raw fish.

Gut weed - A very fine long green seaweed, again needing no cooking.

Carrageen Irish/Moss - Branch like in shape, great for a setting agent (Agar) ideal as garnish.


Please enquire for all availability or to request sample packs.

The Wild Larder Network is in association with Wild Forage part of the Coastal Survival School.