For nearly two decades, Lewis has walked the wild edges of the landscape, a modern-day gatherer reconnecting with an ancient human practice: foraging. It’s a skill honed over years, a deep understanding of what the land offers, and a quiet rebellion against a world of supermarket aisles.
He believes foraging isn’t merely a hobby, but a fundamental human instinct. It’s woven into our history, a survival skill passed down through generations, and a yearning for connection with the natural world that still resonates within us all.
The recent surge in interest, particularly during the pandemic, wasn’t surprising to Lewis. A sense of uncertainty about food supplies, coupled with newfound free time, drove people to look beyond the shops and rediscover the bounty around them.
His own meals are a testament to this abundance. Forget ordinary breakfasts; Lewis might start his day with delicate acorn pancakes or a vibrant dandelion smoothie. Lunch could be a savory sea beet frittata, and dinner a fragrant chickpea and nettle curry.
He’s even mastered a remarkable vegetarian alternative to fried chicken, utilizing the “chicken of the woods” mushroom – a bright orange fungus that mimics the taste and texture of poultry with uncanny accuracy. It’s a culinary adventure born from intimate knowledge of the wild.
Concerns have been raised about inexperienced foragers stripping landscapes bare, fueled by trends on social media. However, Lewis sees a broader demographic embracing the practice, with a welcome influx of younger people discovering the rewards of foraging.
His guiding principle is simple: take only what you need. A single basket, filled with enough for a few days, is his limit. He emphasizes respect for the environment and a sustainable approach to gathering.
Lewis’s greatest worry isn’t over-foraging, but the destruction of wild spaces themselves. This makes education paramount, ensuring future generations can experience the same connection to nature.
He stresses the importance of knowing the law – uprooting protected plants is illegal, and foraging without landowner permission is prohibited. More critically, he warns against the dangers of misidentification, particularly with plants like giant hogweed, whose touch can cause severe skin damage.
Beginners, he advises, should focus on mastering a few species at a time, learning their characteristics and potential look-alikes. Guided tours and classes are invaluable, while relying on plant identification apps can be perilous.
During spring and summer, Lewis sustains himself almost entirely on wild-sourced fruits and vegetables. Meat and root vegetables are the only staples he purchases, while foraging becomes a near-daily ritual.
Even in winter, foraged ingredients play a central role in his diet, supplemented by shop-bought nuts and seeds when wild sources are scarce. Wild garlic, dandelions, nettles, and mushrooms form the foundation of his year-round foraging repertoire.
Inspired by the growing community around his work, Lewis is now contemplating a bold experiment: a complete transition to a fully foraged diet, a testament to the land’s ability to provide.
