Forage Box

Forage Box: foraging workshops and wild food in the UK

Forage Box is a British company dedicated to foraging, the gathering of wild food and its promotion. Its work combines organising workshops and courses in various parts of the UK, selling hand-foraged wild ingredients and products with home delivery, and publishing educational content such as recipes, videos, articles and guides produced by its experts. The company presents itself with the motto "From to front door. Always wild. Always sustainable. Always delicious", which sums up its approach to wild, sustainable produce.

Foraging workshops and courses

The core of Forage Box is its foraging workshops, which are held at various locations across the UK. The company distinguishes between general workshops and specialist workshops, and also organises corporate and private events. Among the formats featured on its website are the "Forage & Nibble" and "Forage & Feast" workshops, the latter with a menu made from foraged ingredients. The company has several tutors and publishes practical information for attendees, such as a recommended kit list, a safety policy and booking, change and cancellation terms, as well as guidance on weather and preparing before the workshop.

Wild products and gift baskets

In addition to the workshops, Forage Box sells fresh, hand-foraged wild ingredients and products, which it ships directly to the customer's home. Its catalogue includes a market section and a gifts section, with gift vouchers for workshops. The website also details its returns policy and event refund policy.

Educational content: guides, recipes and videos

Forage Box maintains a foraging guides section and a blog called "Field Notes", where it publishes articles on species identification, best practices and legislation. Topics covered include mushrooms (chanterelle, parasol, St. George's), wild garlic, birch sap, wild plums, damsons and bullaces, as well as common beginner mistakes and myths about mushroom identification. The company also addresses sustainability and the ethics of foraging, the legality of picking wild mushrooms and the relationship between neurodivergence and foraging. Its recipes section includes dishes such as parasol mushroom risotto with chestnuts, salmon with linguine, wild garlic and asparagus, scallops with wild garlic butter, three-cornered leek pesto, or cod en papillote with Alexander leaves. The videos, grouped under "Forage Box TV", show gathering techniques, wild cooking and camping, with examples such as picking wild garlic, extracting birch sap or cooking over a campfire.

Wildbiome Project and collaborations

The website documents Forage Box's participation in the Wildbiome 2025 project through a series of diaries. It also includes collaborations with media and organisations, such as the column by its foraging expert in The Outdoor Guide and an interview with Bassenthwaite Lake Station, a regular host of its workshops. The company has changed ownership: Jim handed over the reins to Gavin, as explained in one of its notes.

Policies and organisational aspects

Forage Box publishes documents on workshop safety, safeguarding, returns and booking terms. The website includes legal notices, a privacy policy and terms of use. The company operates with a stated approach of sustainability and ethics in foraging.