Last week, our chefs stepped out of the kitchen and into the wild at Bragenham Farm with the Burnt Chef Project. Forager and nutritionist Paul introduced us to wild sorrel, nettles, and edible fungi - ingredients that are hyper-local, nutrient-dense, and free from supply chain impact.
Beyond flavour, this foraging experience sparked key questions for the future of hospitality:
Could wild ingredients reduce our reliance on imported produce?
How can foraging inspire chefs to design more sustainable, low-waste menus?
What role does mindfulness play in unlocking culinary creativity?
The day concluded with breathing exercises led by Alice Burt of Present Yogi, reinforcing how innovation grows when chefs slow down, reconnect, and look beyond the usual.
It got us thinking about which wild ingredient we should bring to our menu next…
