We caught up with our forager Martin to find out about his fascinating job
We’re shining a spotlight on one of our favourite suppliers to give you some background on where our ingredients come from. We caught up with our very own forager Martin Denny to find out more about his fascinating job.
Where are you based?
I live in Kings Lynn at the mouth of the Wash and forage all of my products from around a fifty mile radius incorporating salt marsh, sea shore, woodland, hedgerow and meadows.
What’s the story of your work?
I’ve been foraging all my life, from when I was a small boy with my grandfather on the banks of the River Ouse. He would use washed up seaweed for his veg patch and would show me all the plants that were edible. I’ve been foraging for a living for almost twenty years, and I’m sure he would be impressed with what I do for a living now and how people in the restaurant scene love the plants he showed me all those years ago.
In what way do you work sustainably?
My work is totally sustainable, as nothing is taken by uprooting the plant; just the leaves are taken that grow back sometimes with more vigour. There are no pesticides used, no cultivating, no machinery used for harvesting. If the plant doesn’t like the situation, it won’t grow there. That’s the thing – it’s wild.
Why do you think it is important to celebrate British produce?
With my work, the only carbon footprint it has is the fuel in my vehicle picking and transporting it to London. That’s why British produce is better – because it’s fresher and has no air miles.
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