Forage Fine Foods is a little food business set on top of a hill in the gorgeous Black Mountains. From our kitchen window we look out onto heather, wild thyme and whimberries on the mountain tops, lanes billowing with meadowsweet, cow parsley, ladysmock and penny wort, meadows run riot with sorrel, clover and hedgerows full of honeysuckle, hawthorn, elder and hazel. It's almost impossible to not find something to eat around here & for thousands of years the good people of this wonderful land have picked, eaten and thrived on the inspirational larder that sits outside of every ones front doors.
Our range of herbs, spices and sauces have been inspired by these flavours; we are evangelical about flavour and don't cut any corners on ingredients; we're food lovers, not business people (much to our accountants despair) and we use the most fragrant spices and herbs organic and fair trade where ever possible which we grade, roast and blend by hand (our only 'kit' is a table top spice grinder) it's slow food, done with lots of care and desire that you'll fall in love with our flavours as much as we're in love with making them.
At Forage we spend a lot of time doing some very serious playing with our food - we get rather excited by things like discovering that together dandelion, elder and sorrel leaves taste of the smell of spring, that adding a pinch of lavender to elderberries transform their flavour into the smoothest preserve you'll ever spread on your toast, and that honeysuckle joined with a sprig of tarragon is just, well, ethereal and we've just found out that Rosehip and Horseradish are destined for a long term relationship. And because we are inspired by the bounty nature conjures up, there is no guarantee that what we make one year, we'll be able to make the next; this means we'll never be very scalable, uniform or sat on supermarket shelves, but we're not worried about that; we're more concerned that we make you smile with every spoonful.