Book Now

About Us
Events
Gift Voucher
Recipes
Ferment Festival
Contact Us
Blog

Basket

You may be interested in…

Your basket is currently empty!

New in store

Gift Voucher

Price range: £20.00 through £100.00

Select options

Follow Us On Instagram

wild.pickle

Green tomatoes!… what do we do with them? I hea

Green tomatoes!… what do we do with them?
I hear this lots at the end of the growing season and I was lucky to be given lots of green tomatoes grown by Paula and the amazing team @getgrowing.bhg in Stoke.

Green tomatoes make an amazing fermented salsa that can last 6 months through the winter, tastes zingy and fresh, uplifts and adds tang to a meal!

@bartsstoke had their Climate Cafe and so I took the tomatoes and we spent the day there, talked fermentation, cultural recipes & created lots of delicious salsas! The cafe had a great energy, wonderful interesting people, what a great day!

We need to do more of this! 💚

Thanks @getgrowing.bhg @bartsstoke

#zerowaste #greentomatoes #climatecafe #grownfromseed #madewithlove #fermentedgreentomatoes #fermentation #letsferment

It’s that time of the year! Festive ferments wor

It’s that time of the year! Festive ferments workshops are a favourite of mine. The smell of citrus, fruit and cinnamon. The fun of gathering and making food together, having a drink, a laugh and some tasty food!
We make a delicious ferment that will be ready over December complimenting & cutting through our rich foods. There’s so many delicious fermented foods & drinks that can add umph, flavour and a little more over the festive season… fancy bringing.a friend and come and join us? Great way to get into the mood!

Nov 19th Whitchurch, Luke’s Cafe & Bar evening (few spaces left)
Nov 26th Congleton Sold out
Dec 3rd Bare Health, Congleton evening
Dec 5th Fordhall Farm, Market Drayton afternoon 2.30pm to 5.30pm

1 more dates & venue to be confirmed shortly
And some availability left for private bookings

#festiveferments #festivefermentsworkshop #festive #sauerkraut #festiveexperience #cranberries #festiveseason #festivevibes #goodhealth #staffordshire #shropshire #cheshire #madewithlove

YMCA planters volunteer day. This year we plante

YMCA planters volunteer day.

This year we planted edible herbs and plants around the front of YMCA North Staffordshire with funding & support from TopCashback UK.
Residents and local communities have been able to help them selves to what ever is there.

This is a day to clear weeds, and tidy up the beds and ready for next season. Big thanks to the residents that joined in! There’s more to be done but it looks great! We have further project work to do to keep the ball rolling!

The left over green tomatoes will make an amazing lacto fermented green tomato salsa for the residents to enjoy.

Thanks @oatcakewizard & @earthsystemsarchitecture working so hard to make this happen!

#ymca #freefood #community #nutrition #fun

Fire Cider, also known as fire tonic and master to

Fire Cider, also known as fire tonic and master tonic is a concoction of various herbs, spices, fruit and veg cider vinegar and honey. Fire cider contains a variety of ingredients with various properties. Rosemary Gladstar coined the name “fire cider” in the 1970s to a recipe she created & there are many variations.

Through our history we have created various herbal tonics. As early as 5000bc vinegar was used in various ways by the Babylonians. Hippocrates in 400bc used vinegar & honey to treat various illnesses and we have many uses for apple cider vinegar up to date.

We are enjoying an evening creating our own Fire cider if you fancy joining us? We have lots to explore!

Weds 15th October 7pm to 9pm @barehealthstore Congleton. Link in bio to join us and more info.

#firecider #applecidervinegar #vinegar #acv #organic #mastertonic

Spent yesterday out amongst the trees discovering

Spent yesterday out amongst the trees discovering many fungi with one lovely group of mycologists and fungi lovers learning more, and the afternoon with a lovely friend @unearthedbylynn hunting for edibles and enjoying the autumn 🍂 🍄‍🟫🍄 ☀️

I don’t think I’ve ever seen so many Amanita muscaria in one place as I have this year! It was magical to see! 🍄

Amanita Muscaria - fly agaric
Bolete Edulis - cep
Infundibulicybe Geotropa - Trooping funnel
Meripilus giganteus - giant poly pore

Saw many many fungi yesterday too many to list!

It’s just heaven to be outside!

I’ve been quiet on here etc as I’ve been ill with for a week or so. Things should be getting back on track this week if you are waiting for correspondence or action. Thanks for your patience as admin is not my super strength!

#fungi #amanitamuscaria #outside #nature #troopingfunnel #staffordshire #ceps #bolete #foraging #wildfood #porcini #adhd

If you’re quick… crab apples and damsons are o

If you’re quick… crab apples and damsons are on the trees!

Fermented crab apple and damson chutney

I posted this recipe in 2020. It’s still a favourite so I thought I’d share it again, as I made it 10 days or so ago and it tastes amazing with cheese on a cracker.

Damsons have a delicious tang and so did these crabapples..

Takes just 2 days to be ready and a little time in the fridge to meld the flavours.

This is quick and easy to do..

2-3 cups damsons destoned
1 cup peeled and chopped crabapple
1 small red or yellow onion diced
1/2 chilli or more if you like a kick
1 clove minced garlic
1/2 cup of raisins or (dried damsons)
1/4 cup sauerkraut brine (or ginger bug) I used a lemon sauerkraut and it worked a treat.
1 lemon juice and brine
1 clove garlic minced
1 tsp mustard seeds
1/2 tsp cinnamon
1 tbsp sugar
(1 tsp salt if using ginger bug and to taste if using brine)

Mix all ingredients well in a bowl.

Pack it all into a jar and as there is not such a great amount of liquid (add a little unchlorinated water if needed) and as it’s a 2 day ferment, I’ve used a zip lock bag with brine in to keep the ferment submerged. (I’m not a fan of plastic, but these bags work well for this and the bag can be reused for something else)

Keep the jar at room temperature. Taste your chutney after 2 days 😋 Lots of flavour. Pop in the fridge to slow the fermentation down.
Lasts 2 weeks to a month. Fresh, alive and delicious! Enjoy! 💚 🍏

#fermenteddamsons #damsons #crabapple #fermentedamsonchutney #fermentedchutney #fermentedfooda #wildfood #freefood #chutney

What better way to spend a Sunday morning finding

What better way to spend a Sunday morning finding amazing fungi, foraging, enjoying the sunshine and exploring Keele, Staffordshire and stopping for a wild hot drink and a couple of wild snacks. We had Autumn fruit leathers, a pear and hogweed cake & an elderberry, apple and nettle hot drink & beef steak fungus marinaded jerky. We saw lots we could gather and some lovely surprises! Thanks to everyone that booked, you were great engaging budding foragers!

There’s lots out there to forage if you know how! If you have the urge to get out there why not gather some friends or family and get out with me or just head out together and work it out! Get some foraging books, use Facebook foraging, ask a forager. There’s blackberries, apples, plums, damsons, crabapples, rosehips to start off with..

#foraging #staffordshire #wildfood #freefood #nature #connection #community

Last minute! Foraging walk at Keele Www.wildpickl

Last minute! Foraging walk at Keele
Www.wildpickle.co.uk to book!
Sunday August 31st 10am

It is amazing what foods we have on our door step! And right now, before our plants finish for the year is time to get out there and explore and if you aren’t sure of what we have available to us then please book on to a walk with a forager so we can help you to identify some delicious free foods, Pick them safely and considerately to look after our environment and other fellow foragers and then I love to share how to take those foraged foods home and process and create some tasty foods with them.

“Field & Forage” This is a delve into the wo

“Field & Forage”

This is a delve into the world of preservation and fermented food, using what we have harvested from fields and hedgerow.

I can’t wait to take you through the flavours, the process, the history, science, the fascinating world of microbes and lactofermention through a hands on workshop and tasters to share what is possible, and all the know how to take away you in the form of a ready to ferment sauerkraut and the skills and inspiration to make more.

This is set in the lovely space of “The Mother & Crone Interiors” Glebe Farm, Astbury, nr Congleton.

#fermentation #fermentationworkshops #wildfood #harvest #realfood #staffordshire #cheshire #sauerkraut #lactofermentation #ferment

David Asher author of “Milk into Cheese” was o

David Asher author of “Milk into Cheese” was over from Canada and is running basic and next level traditional cheese making courses at The Rare Dairy, Whitchurch. It was fantastic to have had the day, as part of the 5 day course to learn how to make Camembert/brie.
I was in my happy place, ferment heaven!

It fills my cup that we have people sharing these important skills and keeping the old traditions alive. The attendees are inspiring clever fermenters.
I felt honoured to be there, to meet David and to provide the ferments for the meals each day 😊 🧀 🫙 🥬

#cheesemaking #cheese #rawmilk #traditionaltechniques #shropshire #whitchurch #rawcheese

Pickled Marsh Samphire (Salicornia europaea) Aft

Pickled Marsh Samphire (Salicornia europaea)

After heading for the Weish coast as soon as I landed from the Scottish, we gathered some coastal estuary greens for preserving as well as having fresh.

This is a quick recipe for this salt loving, crunchy marsh samphire also known as sea beans, glass wort, sea asparagus or pickle weed amongst other names.

The samphire was picked so that it was the succulent tips not the base of the plant that is woody and stringy and not so tasty.

300g of marsh samphire tips
500ml of white wine vinegar (or apple cider vinegar for wild biome friendly)
50g of sugar (or honey)
1 tsp of Alexander seeds (or peppercorns)
1 tsp of wild fennel seeds
Use typical pickling spices if you like. I used toasted spignel for another batch inspired by @markwildfood

Wash the samphire in salty water & drain.
Boil the vinegar liquor for 3/4 minutes. Then cool.
Blanche the samphire in boiling water for 1 minute and then plunge into cold water straight after. Drain off for a few minutes.
Pack the samphire in sterilised glass jars. I use 300ml jars. Top up with the cooled vinegar liquid.
Use parchment paper if using metal lids, seal up the jar with non metallic lid.

I leave for a week or so for flavours to meld before adding these to dishes like sushi, with fish, with feta and crackers etc. Always use a clean fork when serving and enjoy! Have you pickled samphire and what’s your favourite spices to add?

#seasamphire #seabeans

I fulfilled a dream I’ve had for a long time to

I fulfilled a dream I’ve had for a long time to sea kayak to some Scottish isles. I started kayaking in 2017 with this goal in mind 😊

This was a club trip and one that set off from Arisaig across to Eigg, around Eigg to Rum for a couple of days and back to Eigg and then the main land in 120km or so. We beat the weather back. Challenging in places but still one of the best experiences I’ve had! I learnt so much but one thing was that I had the stamina to paddle conditions I didn’t expect I could for a sustained time.

We saw dolphin pods, a little puffin family, seals, eagles, wild ponies, deer, little goats and more midges than I could count 😂 The scenery was stunning! And we get to see the landscape from a totally different perspective.

Here’s to many more adventures!

Very much looking forward to running a seakayaking & foraging day trip with @skukadventures 9th August! Contact @skukadventures to book if you can paddle and fancy it? 🩵

#seakayaking #kayaking #foraging #scotland #eigg #rum #innerhebrides

Feels so good to be by the coast again. This time

Feels so good to be by the coast again. This time the Scottish coast, #arisaig for a 7 day sea kayaking expedition to Eigg, Rum & Muck.

Post @wildbiomeproject has actually been a huge adjustment back. It’s been too impractical to stay mostly eating wild food, which I would have liked. My body was so much happier on plentiful wild food. But grabbing some sorrel here, a little seaweed there, a rose petal on top as been just enough to keep feeling connected and eating what I need. Avoiding ultra processed foods is hard but preferred.

Embarking on a journey away from shops required some processed foods. I have gone for the less processed the better. I have home made fruit leathers from fruit from last year, homemade granola with activated nuts, seeds, buckwheat groats, dried bilberries, dried plums and coconut chips, chestnut puree for an energy source & energy balls. With meals I have sauerkraut and wild garlic kimchi which don’t need a fridge.

I have roasted dandelion root coffee, lots of meals with mackeral, sardines and cheese (I’ve introduced just cheese in limited doses back in) I have dehydrated courgettes and kale chips and then things salami and pre cooked quinoa, puy lentils and some black beans. We need some meals that can be eaten cold (midge and rain dictated which we will have lots of both!)

We need lots of energy snacks so I have some naked bars for my buoyancy aid for quick snacks.
Hopefully this all fits in my sea kayak!

#arisaig #smallisles #sauerkraut #kimchi #balance #energy #seakayaking #seakayak #nigeldenniskayaks #scotland #dreamlifestyle #seaweed #foraging

Can you believe this is Wales! Off the coast of An

Can you believe this is Wales! Off the coast of Anglesey to be precise. An incredible stunning day! I adore foraging and this is my other love.. seakayaking!

I’m collaborating with @skukadventures foraging and seakayaking in August. If you paddle do you fancy coming out with us?!

Check out @skukadventures to book! 🩵 🌊
#seakayaking #foraging #seaweed #coastal #seakyakingadventures #anglesey #wales #romanysurf

We did it! 3 months of just eating wild food! Wh

We did it! 3 months of just eating wild food!

What a challenge! It’s been the toughest challenge I’ve taken on but so worth it for everything experienced. I’m honoured to have had the privilege to participate in this, I’m incredibly grateful for all the support from all who donated for the gut microbiome tests, bloods etc and for all that supported during the project. It’s been life changing in many ways.

Huge thanks for @monicawilde for creating this @wildbiomeproject and for all it means in terms of the bigger picture in research and future food sources, in times of climate change and food security, for sources of nutrition.I’ve never felt better!!!

There is so much to say about this project that I’ll share in the days to come!

Summer ferments! Quick and bubbly!! We have str

Summer ferments!
Quick and bubbly!!

We have strawberry & rose kimchi, rat tail pod radish kimchi, rhubarb kimchi - these are all fast fun ferments that literally take a couple of days or so to ferment & serve!

Simple summer ferments are a hit like dilly gooseberries, cherry bomb tomatos & carrot sticks with elderflower💚

Take what we have grown & can forage and save it for later, can’t wait!! 🌿 What do you have on the go?! What would you like to ferment?!

#kimchi #summerkimchi #fermentedgooseberries #fermentedrhubarb #rhubarbkimchi #tang #wildferments #wildpickle

Day 78 Today’s breakfast I couldn’t fish fo

Day 78
Today’s breakfast

I couldn’t fish for all my own fish during @wildbiomeproject living 2.5 hrs from the coast. We caught some Dog fish, mackerel, whiting, 1 razor clam and had lots of experience of going fishing and not catching any! 🤣

When sourcing fish from the supermarket, I’m looking for line caught not trawler and wild not farmed fish & ethical suppliers. There is such a limited selection compared to what is actually available on our coastline. I just don’t understand why we aren’t eating what we have available on our own shores. We have some incredible seafood. Most of the good seafood is shipped abroad.

This cod was on offer and a treat, it’s blitzed it with some egg, chestnut flour, sea kale ferment, mint, fat hen, sumac (to get my lemon flavour) liquid smoke @halenmon, smoked salt, crushed Alexander seeds, sweet fennel seed powder. This was blitzed and made into patties, dipped in egg and acorn flour & cooked in venison tallow.

Served with ice plant gherkin pickle & a salad of herb Robert, sorrel, fat hen, rose, calendula flower (self seeded) with black currant apple cider vinegar and hazelnut oil dressing.

Actually feel full & it wasn’t bad!
Less than 2 weeks to go to the end! Do you fancy doing the next Wildbiome Project or eating more wild food? 🙂💚🌿🌱

#wildbiomeproject #wildfood #eatwildfood

Day 77 Wildbiome Project. I’m nearing the end of

Day 77 Wildbiome Project. I’m nearing the end of 3 months of eating just wild food @wildbiomeproject.
Seasonally greens have become harder to forage in land as many have gone to seed or flower and coastal greens are where it’s at. Due to needing to be home I haven’t managed to get to the coast so I’m reliant on local greens. That’s things like fat hen and sorrel that are high in oxalates so we can’t go mad on them. Some young flowers of hogweed, many coated in green fly (meh! Although extra protein I guess!) Fruits are starting to arrive so they are welcome. Feral gooseberries and some wild strawberries (know of any big patches let me know please! 😜) or cherries 🍒
I’m finishing stores of nuts. I was very grateful for some British acorn flour by Fergus Drennan. I have lots of wild boar, rabbit, hare and venison still and less eggs now. So this is the hunger gap and as hunter gatherers we would have been on the coast. I feel drawn there if I can get there!
The @britishwildfoodfestival was wonderful with many wildbiomers sharing food like feral rhubarb, rosehip puree, lots of wild coastal ferments, an amazing 8 course wild food meal, some pemmican with bee pollen in, a seabuckthorn cookie, some acorn jelly, so I was topped up with love, food, hugs. connection and I am so grateful to everyone’s generousity!
Back at home I’ve made vension stock and had mushroom soup with dryads saddle, lots of venison or boar with cooked veg and a ferment. Some eggs, some chestnut porridge and frozen fruits, lots of ferments flower sodas.
Continued in comments 💚🌿🌱

Perhaps one of my most engaged workshops in terms

Perhaps one of my most engaged workshops in terms of questions and really getting to know lacto fermentation and creating tasty ferments & what’s possible.Thanks to everyone that came along. Very grateful to be able to share what I have learnt. Thanks @rodehall @rodehallfarmersmarket for having me. The cosy stable cafe and the fire lit is just what we needed on a rainy day! 🔥

#sauerkraut #kilner #fermentationworkshops #live #unpasteurised #fermentedfoods

It’s actually Day 62 on the @wildbiomeproject. W

It’s actually Day 62 on the @wildbiomeproject. We have 1 month to go!!

Having just finished a tasty dish of dog fish (or also called rock salmon, which sounds much nicer!), with sumac, fennel & seabuckthorn, on a bed of seabeet and sorrel & lactofermented wild garlic with a little reed mace. I feel good! I really enjoyed my dinner. I can’t say that’s always been the case on this project 😂😅 But today’s was a keeper and very welcome 🐟

I felt I had honoured the dog fish that we caught last year off the coast of Anglesey. That was important to me and has been for all the meat that has been sourced for this project. It’s brought me so much closer to my food supply. I feel very differently about my food, in ways I can’t articulate fully but I feel more respect, much more gratitude to the animals that lives have sustained me. And grateful for the greens, seaweeds, fruit, nuts and mushrooms. It’s taken time and effort to collect the ingredients in too whether by me or by wonderful supportive friends.

I’ve realised I don’t need as much volume of food as I did on a western diet, but the food we are all consuming on the project is so much more nutrient dense, so I think my body is satisfied with less. The desire to over eat is not there. The feelings of wanting to snack later aren’t there. It’s changed my relationship with food. I’m not reaching for snacks like I would my chocolate or other food crutches to fix my feelings, make me feel better.

It is still tough and I have days with zero enthusiasm for cooking having spent 3 hours foraging or working and others when I am. So I’m rolling with it!

The other photos are food from the last couple of days chestnut, damson and magnolia cake
Seabuckthorn juice
Fat hen, chickweed wilted with egg and wild garlic kimchi with myrtle berries and other tasty ingredients.
Cookies with blackberries & ladies mantle tea.
Green figs and salted cod and various greens
Various fermented blossom sodas.

I had the stock & veg left from a vension shank stew for breakfast and lunch, a piece of chestnut and damson cake and seabuckthorn juice and pineapple weed tea.

Thanks again for all your support! 🙂💚
#wildbiomeproject

Proud to be a member of The Association of Foragers

Contact

Newhouse Farm
Acton
Newcastle Under Lyme
Staffordshire
ST5 4EE

emma@wildpickle.co.uk

Follow

Helpful Info

Terms & Conditions

© 2025 Wild Pickle – website by HEY Pear