Foraged Burns' Night broth
No, that's not true. It's actually possible to have quite a nice little forage, even in snow.
Gary Goldie
Gary Goldie is Scotland's leading wild food chef.
After 15 successful years at Ardanaiseig, Argyll, gaining critical acclaim, he spent four months last year at In de Wulf in Belgium, cooking and foraging at the highest level.
He was the 2011 Scottish chef of the year and continues to break food boundaries at his own self-titled restaurant in Oban.
Gary Goldie is Scotland's leading wild food chef.
After 15 successful years at Ardanaiseig, Argyll, gaining critical acclaim, he spent four months last year at In de Wulf in Belgium, cooking and foraging at the highest level.
He was the 2011 Scottish chef of the year and continues to break food boundaries at his own self-titled restaurant in Oban.
No, that's not true. It's actually possible to have quite a nice little forage, even in snow.
The idea behind the place is that all the ingredients come from the Borders, not too difficult with the produce around here and the foraging is pretty good too.
"People think I'm cuckoo, if only they knew, I pick cuckoo flowers to the call of the cuckoo, I do..."
Sweet cicely and nettles
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