AA - The Restaurant Guide 2014
Pennywort, bog myrtle, hen of the wood - strange sounding foraged ingredients are cropping up on menus everywhere. But do they taste any good or is this just another passing food fad? Here, foraging fan Mat Follas, winner of the BBC's Masterchef in 2009 and chef-patron of The Wild Garlic in Dorset, shares his view.
Mat's 'cheese and pickles' dish features leaves and flowers from wild chervil (cow parsley)
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Mat likes ...