As we move into the chillier months, Jeremy – our commis chef at THE PIG-at Bridge Place (and master forager!) – shares his top tips on what delicious things you can find on your doorstep for cooking, preserving and infusing.

October

You’ll find many a great mushroom this month, including scarlatina bolete, chicken of the woods, porcini, chanterelle and horse mushrooms. There’s also an abundance of rosehips (for jelly and jams) and sloes (for sloe gin).

November

At this time of year, there are walnuts and crab apples (ideal for chutney or jelly to complement a cheese board) as well as girolle mushrooms and hawthorn berries (for jams, ketchups and infusing gin or vodka).

December

The perfect month for discovering wild carrots (these are small, white and hard – but super flavourful and great for soups). You’ll also find plenty of hops, wood sorrel, wood avens (their roots can be used in place of cloves), bay leaves, watercress, horseradish and rowan berries (perfect for making homemade kombucha). 

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