Known for his highly creative and exquisitely presented dishes, chef James Knappett specialises in transforming seasonal homegrown ingredients with freshness and flair. His two-starred restaurant Kitchen Table recently reopened to much fanfare following a swish refurbishment, inviting diners to witness first-hand the theatre of the kitchen in an intimate, unhurried setting. Here, he reveals his long-held passion for foraging, complete with tips on how to do it like a pro.
What kinds of foods can be found in the wild at this time of year?
You can forage an abundance of ingredients at the moment, including watercress, chamomile, meadowsweet, pea flowers, elderflower and sweet woodruff. All of which can be find in parks, woodlands, on hedgerows - and in fresh cold water, if you’re specifically looking for watercress.
Tips for a first-time forager?
Get out there and get familiar with your local area. There are lots of great apps (e.g. Wild Edibles Forage) and books which can help you identify things and guide you through exactly what, where and when to be foraging.