We were on a gastronomic adventure and spent three days learning about authentic balsamic vinegar of Modena, olive oil, Parma ham, artisan egg pasta, with the highlight, in my opinion, truffle hunting. (the nine-course truffle laden lunch was particularly memorable!).

 

So back home and eager to learn more, I’ve been lucky enough to meet up with Jon Taylor who organises foraging trips in the local area. Most recently we spent a day at Black Down, Fernhurst, the highest point in the South Downs National Park. The area is heavily wooded with pine trees and happens to be a great spot for wild mushrooms. 

 

 

Check out our mushroom haul – from top right Brown Caps, Hedgehogs, Amethyst Deceivers and Chanterelles. We cooked them up with butter on an open fire when we got back to base. The flavours were quite incredible.