November 5, 2015
THE PIG's resident forager Garry Eveleigh, known by many as ‘The Wildcook’, has just released his first book, in which he gives a look inside his lifetime’s expertise of nature’s bounty in his laid-back, friendly and easy-to-understand style.
Wildcook: Ceps, Shrubs & Rock 'n' Roll is both an easy-to-use field guide and cookbook. Garry has concentrated on a selection of his favourites, highlighting what to look for on beaches and foreshores, hedgerows, fields and forests, giving the reader detailed information on where ingredients are found, how to identify them safely, with helpful picking tips and suggestions for their uses.
For the featured recipes, THE PIG's Chef Director James Golding dishes up a wide variety of simple dishes, pickles, infusions and preserves. James is no stranger to wild food, he grew up foraging in Hampshire’s New Forest and says about working on the book with Garry:
“It’s been a real pleasure sharing my ideas in this book about how easy and delicious wild food can be and a day out with Garry turns nature into an amazing grocery store!”
Our 25-Mile Menus at THE PIG all boast ingredients from our extensive kitchen gardens coupled with wild ingredients that (in The New Forest) are provided by Garry.
Our CEO Robin Hutson provides the foreword.