Wild Food Stories

Wild Food Stories Wild food & drink specialist; education, events, consultancy & collaboration (Scotland); academic research. Member of the Association of Foragers.

We produce wild food products and run fun wild
Food events in Aberdeenshire

Another lovely chilled weekend (this is becoming a routine for my page - and I always seem to get round to posting the w...
18/08/2026

Another lovely chilled weekend (this is becoming a routine for my page - and I always seem to get round to posting the weekend update on a Tuesday!).

Credit for the dip recipe comes from John Gregory-Smith - absolutely divine.

Credit for the fermented courgette/marrow method to Sam Cooper - it already smells amazing and I’m very impatient for it to be ready!

12/08/2026

My favourite - mushrooms on toast! There’s really not much to it - just use good oil, a mix of your favourite wild or cultivated mushrooms and fresh herbs (my favourite is thyme!). Don’t forget the salt and pepper… this is all I do for breakfast/brunch but you could add garlic (always a winner) or a dash of cream if you like!

I’m using my beautiful new pan from - it’s Japanese hand-hammered titanium and so far I’m loving it - it distributes heat really well, toxin free and you need hardly any oil - oh and it’s really light as well.

If you’d like one for yourself I’ve stuck a link in my bio and you can get 10% off by using the code WILDFOODSTORY10 at the checkout.

Thanks so much 🙏

Posting this a wee bit late - but here are a few highlights from a slow-ish weekend at home. I’ll be posting a reel on m...
11/08/2026

Posting this a wee bit late - but here are a few highlights from a slow-ish weekend at home.

I’ll be posting a reel on my favourite mushrooms on toast soon 🍄

05/08/2026

First of this year’s ceps (Boletus edulis) in spruce here in North East Scotland. And do you spot the odd one out at the end? An orange-capped Leccinum bolete which I find in abundance in the heart of this exclusively spruce plantation - similar to a Foxy bolete (Leccinum vulpinum) but with a different habitat. Likely Leccinum piceinum which is not yet confirmed in the UK!

Tuscany carousel - all the best bits! (More dedicated truffle content coming soon 🙌). I had a work trip to Florence then...
31/07/2026

Tuscany carousel - all the best bits! (More dedicated truffle content coming soon 🙌). I had a work trip to Florence then Matt joined me for a few days in rural Tuscany. It was mostly about the amazing food and wine!

1. Looking over the valley at the vineyard/agriturismo 𝑳𝒆 𝑭𝒐𝒏𝒕𝒊 𝒂 𝑺𝒂𝒏 𝑮𝒊𝒐𝒓𝒈𝒊𝒐
2. Typical Tuscan crostini (bruschetta and chicken liver pate) and deep fried courgette flowers!
3. Plateful of porcini
4. Veg at the Central Market in Florence
5. Piazza Santa Croce
6. A favourite - pici caccio e pepe
7. Looking over Florence from Giardino Bardini
8. Rabbit ragu from Stanley Tucci favourite osteria in Florence - Osteria del Cinghiale Bianco
9. Tiramisu and two forks
10. Burrata with summer truffles 😍
11. The famous bistecca a la Fiorentini
12. Our home for a few days in rural Tuscany - 𝑳𝒆 𝑭𝒐𝒏𝒕𝒊 𝒂 𝑺𝒂𝒏 𝑮𝒊𝒐𝒓𝒈𝒊𝒐
13. Grapes at the vineyard 𝑳𝒆 𝑭𝒐𝒏𝒕𝒊 𝒂 𝑺𝒂𝒏 𝑮𝒊𝒐𝒓𝒈𝒊𝒐
14. (Summer) truffled courgette risotto in the epicentre of white truffles (whose season is later in the year) - San Miniato
15. Amazing truffle hunting experience which I can’t wait to share more about (reel coming soon) - San Gimignano Truffle experience
16. San Gimignano
17. Funicular at Certaldo
18. Certaldo
19. Local cheeses
20. Tuscan wild boar pappardelle

A few snapshots of a few days in Faro, for a conference. Many people overlook this town, using it mainly as a hub for ge...
21/06/2026

A few snapshots of a few days in Faro, for a conference. Many people overlook this town, using it mainly as a hub for getting to more touristy parts of the Algarve. But there’s plenty to discover if you dig beneath the surface - particularly when it comes to amazing seafood!

19/06/2026

Every year I wonder which mushroom will make it into my first (fresh) wild mushroom dish of the year. Strong contenders include chanterelles, blushers and orange birch boletes. This year it was this orange birch bolete which I found a good week ago now!

I usually celebrate the start of the season with mushrooms on sourdough toast, but I was in the mood for something decidedly less gentrified and more down to earth - fried egg and mushroom roll, tarted up with my hawthorn ketchup and wild cherry hot sauce. Divine 😋😋😋

A cautionary note - if this is your first time eating this species then try a small piece very well cooked to begin with. It’s a sneaky one which causes tummy upsets in a very small minority. Oh, and make sure you’ve identified it accurately too!

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