Forager and course leader, Sarah Watson
Hello! I love sharing my passion for using wild food to create delicious dishes and drinks. Previous jobs include field studies teacher and sustainable business adviser and I co-founded the Hastings Seafood & Wine Festival…I now run Wild Feast and enjoy sharing my wild food knowledge with others.
I grew up in the Sussex countryside identifying wild plants with my botanist father. There were swathes of pretty lady’s smock and clouds of sweet-scented meadowsweet flowers. Dad and I found giant puffballs and lawyer’s wig mushrooms, we cooked them up and devoured them with relish! Since then, I’ve foraged hundreds of species of British wild edible plants, seaweeds and fungi, using them in wild food dishes, wild cocktails and mocktails.
I’ve taught foraging since 2013 working with many different partners. I’ve held workshops for Kew at Wakehurst and guided walks for the National Trust, Hastings Council and Royal Tunbridge Wells. I’ve given demos at events including Brighton Foodies Festival, Fantastic British Food Festivals and Great Dixter Fair. I’m author of the ‘Bartender’s Guide to Foraging’ for global drinks website, Difford’s Guide, and have written a wild food column for The Brighton Argus.
Careful foraging is a wonderful way to bring us into closer contact with nature. I’m as fanatical about protecting wildlife as I am about foraging and food, and I teach how to forage in a way that’s respectful to wildlife. See the Botanical Society of Britain & Ireland’s (BSBI) code of conduct. I’m also a member of Sussex Wildlife Trust and Butterfly Conservation.
My Biology degree included Botany, Ecology and Conservation, giving me a sound basis for foraging safely and responsibly. I’ve trained in plant identification with the Field Studies Council and the BSBI. I have an MSc. in Rural & Regional Resources Planning (University of Aberdeen). Plus:
- Member of the Association of Foragers, which promotes sustainability and ecological stewardship.
- PTLLS teaching & training qualification
- Emergency First Aid at Work
- Food hygiene rating of 5
- Food Safety Level 2 qualification+
- Public and products liability insurance
- Basic catering training (BIIAB)