1. Urban foraging

How do you forage ingredients safely and respectfully in an urban environment? Marcis poses this question to Ken, an experienced forager and manager of Tower Hamlets cemetery and public park in London, known for its natural diversity. Together they outline the key guidelines for the budding forager and then show how, using simple techniques, to forage commonly found ingredients such as wild garlic and sweet woodruff, extract the flavour and use it in delicious drinks like a Wild Garlic Martini cocktail.

2. Creating your wild larder

This episode is about creating your very own wild larder, with easy, techniques and processes to extract the maximum flavour from wild ingredients. From the creation of cordials, tinctures and syrups to direct infusions, these processes and methods will help liven up any drink you choose to create.

3. Foraged ingredients in a commercial setting

How do you use wild ingredients in your venue? What flavours are you looking for and what ingredients are in season? Marcis meets James Wood, a commercial forager in the UK who provides the link between foragers and the food and drinks industry. He shares the importance and benefits of working with a good commercial forager, from providing transparency and traceability of ingredients and their source, to ensuring the right permissions are in place with land owners.