British countryside recipes
Category=WBK
Category=WBV
Category=WNPB
cooking with wild plants
countryside kitchen
edible plants UK
elderflower recipes
eq_bestseller
eq_food-drink
eq_isMigrated=1
eq_isMigrated=2
eq_new_release
eq_nobargain
eq_non-fiction
foraged ingredients
foraging cookbook
from forest to table
Helmsley North Yorkshire food
local and seasonal food
nature-inspired cooking
preserve and ferment recipes
seasonal cooking UK
seasonal eating
sustainable cooking
sustainable living and foraging
UK foraging guide
wild food for beginners
wild food recipes
wild garlic recipes
Product details
- ISBN 9781915538437
- Dimensions: 189 x 246mm
- Publication Date: 10 Dec 2025
- Publisher: Meze Publishing
- Publication City/Country: GB
- Product Form: Hardback
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Embark on a journey into the rhythms of land and sea with The Forager's Table, a recipe collection inspired by the Pignut & The Hare kitchen in Helmsley, North Yorkshire.
This book guides readers through creating simple dishes and home-cook versions of the restaurant menu, using foraged ingredients such as elderflower and wild garlic, alongside oils and preserves. While not a comprehensive foraging guide, the book references sources used by head chef Tom Heywood and highlights wild ingredients that are accessible throughout the UK.
Echoing the restaurant's philosophy of sustainability and community, The Forager's Table is organised by season and champions local forage and regional produce. Whether you're out in nature searching for ingredients or cooking and sharing finished dishes with loved ones, this book invites readers to connect with the land and with each other through the medium of food.
Pignut & The Hare is an intimate 18-cover restaurant created by chef Tom Heywood and sommelier Laurissa Heywood. It started as Pignut in Helmsley in 2023 before the couple made the move to their new premises is Scawton. The restaurant has already been awarded three AA Rosettes, recognised in the Michelin Guide, and won the Craft Guild of Chefs Sustainable Restaurant Award 2025.
Tom, a North Yorkshire native, honed his skills at kitchens across the country, becoming head chef at York’s Rattle Owl before launching Pignut. His produce-focused approach celebrates foraging, local growers, and regional suppliers.
Laurissa, recently awarded the Caterer magazine’s prestigious Acorn Award, curates the drinks offering with natural, organic, and biodynamic wines, alongside inventive cocktails that echo the foraged spirit of the menu. Together, they have crafted a restaurant - and now a book - rooted in place, seasonality, and storytelling.
