Foraging With Coeur Sauvage

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Foraging With Coeur Sauvage Specialist Foraging Company based in Scotland

14/10/2026

What does it really take to build something you believe in?

Foraging may look like a walk through the woods, but behind every seasonal ingredient is time, commitment and a huge amount of hard work.

In this video, our founder reflects on the reality of building Coeur Sauvage, from long working weeks and demanding mushroom seasons to working in hospitality and eventually moving behind the scenes to grow the business.

The hours may change, the role may change, but the passion stays the same.

As he puts it, if you want to make a difference for yourself, you have to put in the effort.

Watch the video to hear more about the work and mindset behind Coeur Sauvage.

Discover more about our story and seasonal ingredients: https://coeursauvage.scot

12/10/2026

From the wild to your kitchen. 🌿

Every seasonal ingredient has a journey.

This video captures the process behind our hand-foraged Rosehips — carefully identified in their natural surroundings, thoughtfully gathered in season and selected at their best.

Foraging is about more than finding wild ingredients. It takes knowledge of the landscape, careful selection and an understanding of when each ingredient is ready to be harvested.

From the Scottish landscape to professional kitchens, every step matters.

Discover more wild and seasonal ingredients from Coeur Sauvage: https://coeursauvage.scot

09/10/2026

A wild fruit with plenty of character. 🌹

In this video, we take a closer look at Rosehips and the simple details that matter when foraging them.

The aim is to find fruit that is bright red and ripe, but still firm enough to handle and cook with. Each one is checked carefully before it makes its way from the hedgerow to the kitchen.

And there are plenty of ways to put them to use. Rosehips can be transformed into syrup, ketchup and other creative preparations, bringing their distinctive flavour into the kitchen.

It’s a great example of how urban foraging can uncover ingredients that are naturally growing all around us.

Watch the video to discover more about Rosehips and how they're foraged.

Explore seasonal wild ingredients from Coeur Sauvage:
https://coeursauvage.scot/

07/10/2026

Sometimes, a small garnish can make a big difference. 🌿

In this video, we take a closer look at Wood Sorrel, a delicate wild ingredient with a wonderfully tangy, lemony and citrusy flavour.

It may not be a staple ingredient, but that's exactly where its charm lies. Used as a garnish, Wood Sorrel can bring a fresh burst of flavour, a little extra greenery and a bright finishing touch to a dish.

For chefs, it's all about those small details that add another layer of character to the plate.

Discover Wood Sorrel and more seasonal wild ingredients from Coeur Sauvage: https://coeursauvage.scot/product/wood-sorrel/

05/10/2026

A small wild plant with plenty of culinary character. 🌿

In this video, we take a closer look at Pink Purslane, a plant originally from North America that has found its way into the wild. Usually recognised by its pink flowers, this particular plant produces delicate white blooms.

The leaves offer a flavour reminiscent of beetroot, while the small flowers can add another layer of character to a dish. Harvested around May and June, Pink Purslane is a great example of how a seemingly modest wild plant can become an interesting ingredient for the kitchen.

Sometimes, it's the smallest details that make a dish memorable.

Discover more wild and seasonal ingredients from Coeur Sauvage: https://coeursauvage.scot/product/fresh-pink-purslane-uk

02/10/2026

Not all mushrooms are handled the same way. 🍄

From wild Scottish landscapes to the kitchen, every mushroom deserves careful attention. Our team takes the time to sort and handle each harvest with care, helping ensure that the ingredients we supply are ready for professional kitchens.

Wild foraging is only part of the journey. Careful handling, thoughtful sorting and attention to quality all play their part in bringing exceptional seasonal ingredients from harvest to kitchen.

Watch the process behind the produce and discover the care that goes into every Coeur Sauvage order.

Explore our wild and seasonal ingredients: https://coeursauvage.scot/?s=Mushroom&post_type=product&dgwt_wcas=1

30/09/2026

From the Scottish heathland to the barbecue. 🌿

Heather Blossoms may look delicate, but they can bring a wonderfully distinctive character to the kitchen.

In this video, we explore how chefs are using Scottish Heather Blossoms in different ways, from infusions and heather blossom honey to adding them to meat and vegetables during cooking.

One of the simplest ways to use them? Add a little heather to your barbecue as the meat cooks and let the smoke carry its delicate flavour.

It's another example of how wild Scottish ingredients can bring something unexpected to the plate.

Watch the video to discover more ways to use Heather Blossoms.

Explore our seasonal wild ingredients: https://coeursauvage.scot

28/09/2026

Great ingredients come from knowing where to find them. 🌿

When Coeur Sauvage began, our founder was largely working on his own, supported by a mentor with experience in wild mushroom foraging. Today, our network has grown to more than 40 independent foragers working across the UK, from Cornwall to Sutherland.

Why does that matter?

Different parts of the UK experience their seasons at different times, allowing us to extend our seasonal offering and discover ingredients that simply aren't available in Scotland.

From coastal vegetables and fig leaves further south to the wild mushrooms we source across Scotland, our network helps us bring a wider selection of seasonal ingredients to professional kitchens.

Watch the video to hear more about the people and places behind our foraging network.
Explore our seasonal ingredients: https://coeursauvage.scot/

25/09/2026

What does it really take to build something you believe in?

Foraging may look like a walk through the woods, but behind every seasonal ingredient is time, commitment and a huge amount of hard work.

In this video, our founder reflects on the reality of building Coeur Sauvage, from long working weeks and demanding mushroom seasons to working in hospitality and eventually moving behind the scenes to grow the business.

The hours may change, the role may change, but the passion stays the same.

As he puts it, if you want to make a difference for yourself, you have to put in the effort.

Watch the video to hear more about the work and mindset behind Coeur Sauvage.

Discover more about our story and seasonal ingredients: https://coeursauvage.scot

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A busy day/week/month ahead at the Coeur Sauvage HQ.
23/09/2026

A busy day/week/month ahead at the Coeur Sauvage HQ.

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Paisley

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+447930581224

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