Liz’s passion for celebrating the best of our food heritage has been said to be ‘joyous’ She was described in school as being infectious and she still has a knack to excite and enthuse. When not blending herbs and spices, picking petals or chasing after a small child with a toothbrush, Liz runs workshops on rural food skills and leads forages and demonstrations sharing her products and recipes with audiences.
Give her a bowl, some ingredients and a mike and you’ll have fun and learn something along the way!
Liz also owns and runs “Forage Fine Foods” a little food business set on top of a hill in the gorgeous Black Mountains. From our kitchen window we look out onto heather, wild thyme and on the mountain tops, lanes billowing with meadowsweet, cow parsley, ladysmock and penny wort, meadows run riot with sorrel, clover and hedgerows full of honeysuckle, hawthorn, elder and hazel.
It’s almost impossible to not find something to eat around here & for thousands of years the good people of this wonderful land have picked, eaten and thrived on the inspirational larder that sits outside of every ones front.