I’m Hannah, I’m a chef, baker, forager and recipe developer.
After graduating from Durham university with a degree in Biology and Psychology, I trained at Ballymaloe Cookery School, Ireland, which I chose for its focus on using locally produced, seasonal, high welfare and foraged ingredients. It was there that I discovered and became fascinated by Sourdough baking and Fermentation.
After Ballymaloe, I worked as a chef at The Ethicurean, a walled kitchen garden restaurant near Bristol, where I continued to expand my knowledge around herbs, foraging, wild game and fermentation. During my last few months there, I established Herbs and Wild, out of a need for creating something of my own and to directly share what I am passionate about.
I am currently based between London and Salisbury.
Herbs and Wild aims to deepen the connection between people and the food on their plate.
The traceability of ingredients is hugely important to me - I source what is available in the UK, grown by local farmers and foraged from nature’s pantry, in order to appreciate the changing seasons, work with ingredients at their peak in flavour and nutrient density, and cultivate a more sustainable food system and local food economy.
Cooking in this way limits our choice of ingredients, but it encourages us to get out in nature and gather wild-edibles and perhaps grow some herbs of our own. Both doings can be so pleasurable and rewarding, do wonders for our well-being, and result in the creation of unusual, vibrant dishes.
‘Wild’ also refers to my interest in the cultivation of wild bacteria and yeasts to transform raw ingredients into products infinitely more complex, flavourful and digestible to us, which benefit the health of our guts. Take sourdough, for one, made from just flour, water, salt and starter culture.