Foraged by Fern, Worthing (2026)

I've been foraging around sussex for over ten years, inspired by my dad, an avid mushroom forager and wonderful teacher. I make delicious seasonal foods, exciting botanical drinks and the occasional lotion or cream from foraged ingredients.

17/05/2026

STORY TIME! ✨ A few years back a red top newspaper called me because they wanted to do an article about how much money you can save foraging! 🌱

I answered the journalists questions with what I thought were well considered, sensitive answers.

“Look, you have to be time rich to save a lot of money with foraging”, I said. “If you’re a struggling mum of two, it will help your kids form a connection to nature, but it’s likely not going to save you tens of pounds on your weekly food bill unless you also have lots of time to do it.” 🌻🌷

The newspaper article was published with the title “FORAGER SAVES HUNDREDS BY HARVESTING WILD FOOD” 🤦‍♀️ and I recognised almost nothing that I had been quoted saying 🫠

Once in a while… you do save a lot! 🐚 But what’s so much more important… you experience PRICELESS moments! 💚

Because seriously, how much would you have to pay in a restaurant to eat 10 locally sourced hand-dived scallops for breakfast? 😅

Not only that… they were gathered by people I love on a boat and shared round a campfire in the sunshine over a very lovely weekend☀️ 🔥

Foraging has hands down bought me some of the best moments of my life (and funnily enough, the worst, while we’re on the topic of newspaper articles 😅)

P.S Me and are JUST finalising a fly fishing and foraging weekend which will host in June in Sussex! 😍 it’s going to be SO FUN! If you’re keen to come and learn how to fly fish, fillet, forage and cook around the campfire with new friends, leave a comment and I’ll make sure you’re the first to know when tickets are on sale! 🥰🌷

I’ll also be sending the info event round on my newsletter! ✉️

06/05/2026

CATCH UP CLUB! 👋

Hello loves! I’ve had a busy old bank holiday weekend! 😍✨ How‘s yours been?!

At the beginning of the week I hosted a corporate day for a lovely bunch of folks with my pal at ! We played some games (I LOVE field games 😂), then went foraging for our own herbs to use in the BIG PESTO CHALLENGE 🌱 and made our own delicious pizzas out in the sunshine!

Highlight of the day was perhaps a chocolate pizza topped with strawberries and crystallised wisteria flowers! 🤤

Then I had the absolute pleasure of being invited to an event with - the Kings sustainability and community focused charity, who are working hard to support incredible heritage crafts 🌾

We got a tour of the kings garden, which was so beautiful and surprisingly kooky with lovely wonky tree houses that looked like gnomes lived in them dotted about the gardens! 🧚 A beautiful lunch and then an embroidery tutorial!

All proceeds from the garden tours and the shop (which has the beautiful crockery you can see in the pictures 🌷) goes to supporting the charity and crafting tuition! 🙌

Thank you so much for the invite and I met SO many other wonderful ladies on the day including 🥲🌻

And on Saturday and Sunday I ran foraging workshops with and alongside .questing which was SO incredibly special, it needs a post of its own! ✨

Since then I’ve been packing away my kit, tidying up and settling back into being at home! 🥹 🏡

23/04/2026

AD So many people are scared of trying stinging nettles, because of the sting! 🌱⚡️

But this is the perfect recipe to get you started! And so fun to make with friends or little ones! 🥰 The nettles are steamed, which breaks down their stinging hairs, then blended, so absolutely no sting remains!

What DOES remain is a beautiful vibrant green colour, a wonderful, slightly herby taste, like a mild matcha, and a stunning variety of vitamins and minerals from the superfood that is the stinging nettle! 😍🧁

All the baskets used in my foraging adventure today AND my lovely outdoor dining set are from The Cotswold Company 🥹 they are wonderful producers of things made to LAST, with a lovely countryside feel! 🌳 The team there are also just lovely girls and I’m always honoured to work with them!

Recipe:

🌱 Preheat the oven to 170 degrees C (Gas Mark 4) and line and 12 hole muffin tin with cupcake papers

🌱 Forage 100g nettle tops (only pick the top 6-8 leaves from roughly 30 nettles and measure dry before washing) and 15g dandelion petals (around 20 dandelions) I use the whole nettle top because I have a good blender BUT if yours isn’t very good, cut the leaves away from the stems and use the leaves only

🌱 Give them a good wash and then steam for 4-5 minutes or until dark green and wilted. Transfer them to iced water. Strain and squeeze out excess moisture.

🌱 Blend with 300g plant milk and 1.5 TBSP lemon juice (zest your lemon first and save zest for later!) until you have a smooth purée.

🌱 Add 300g caster sugar and zest of 2 small lemons to a bowl and massage with fingertips.

🌱 Add the nettle and milk mix and 100ml veg oil and stir well. Add 375g plain flour, 2 TSP baking powder and 1/2tsp bicarbonate of soda and pinch of fine salt. Stir to combine then add dandelion petals and fold them through gently.

🌱 Fill each cupcake case ⅔ way (there might be some batter left over) and bake for 25 minutes or until a wooden skewer comes out clean.

22/04/2026

Happy Earth Day Loves 🥹✨ Isn’t she wonderful? 🌎

Celebrated by making some nettle & dandelion cupcakes AND a nettle and potato curry! I’m full of nettles, my hands are covered in dandelion tattoos and I’m feeling fine 🥲

Address

Worthing
BN147JU

Website

http://www.foragedbyfern.com/

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