WHAT WE DO...

Connecting with nature is at the heart of what we are about.
 
 
 
 
Our ethos...

    Former teacher and chef Matt Comley grow up on an organic farm in Cornwall and later lived and taught around the world including spending 5 years teaching and learning in Thailand. After returning to the UK he set up the wild food kitchen to bring what he had learnt into practice and tying in a close connection with nature that he feels is so important.

    As a teacher on school field trips Matt became fascinated by the wild edible plants that grew along the cliffs and paths and how they where eaten by our ancestors as part of their regular diet. Over the years he learnt of the many different wild edible foods there were, their tastes and above all their nutritional benefits to those who eat them. After experimenting with different flavours and recipes Matt decided i wanted to share my knowledge and experience with others...

 

 

Why wild food?

Although we may not know it many of our wild edible plants are packed with goodness and beneficial nutrients that many of today's hybridised super market veggies have lost. Over the years our humble veggies have been bred to become larger and easier to grow but at the same time have lost the nutritional value that our bodies need to become strong and resilient. 

Not only are our wild edible plants good for you but so are the animals that eat them. Wild game such as deer,rabbit and wild fowl are high in protein and low in fat so therefore just what your body needs when your feeling peckish.