About Sarah

Forager and course leader, Sarah Watson
Credit: by Charlotte Levy for National Trust Runnymede

Hello! My passion is gathering wild food and using it 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 love sharing my wild food knowledge with others.

I grew up in the Sussex countryside identifying wild plants with my botanist father. I remember meadows 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 well over 100 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; holding workshops for Kew and guided foraging walks for the National Trust, Hastings Council and Royal Tunbridge Wells. I’ve given demos at events including Brighton Foodies Festival, Hastings Seafood & Wine 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 Guideand have written a wild food column for The Argus.

Sustainable foraging
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. I’m also a member of the Sussex Wildlife Trust, The Woodland Trust, Butterfly Conservation and the Botanical Society of Britain & Ireland (BSBI).

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)

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