The Wild Cooke

28/05/2026

SEAWEED DRYING 🪸🙌🏽

There are a few great options to get those harvests thoroughly dry. It's mega windy on Mull today so this butterfly net will be perfect for drying my sea m**f a.k.a wrack syphon w**d 😎👍🏽

Another great tip for larger species is to use one of those circular clothes dryers that hang and have pegs to hold your individual seaw**d blades. My pal told me that one 🙏🏽☺️

Just dropping in .in.the.wild here... As you could get yourself a weaved drying wrack if you're looking for something handcrafted that will last a long time. That's my plan 💚🙌🏽

25/05/2026

THIS FRIDAY 🌿💚

Join me at , Bonawe for this week's film night to watch the utterly beautiful The Nettle Dress directed by Dylan Howitt starring Allan Brown.

I had the pleasure of attending a course ran by Allan .gray7 last September and it was so inspiring.

In a world where ultra fast fashion is churning out thousands of plastic clothes designed to be worn ONCE we have to consider our choices and understand our impact. This gorgeous film allows the viewer to see the energy, time, love and care that goes into creating clothing. The fact that the dress is made of the humble nettle makes my heart sing. What a plant.

It's honestly changed the way I think about my clothes.

Please join me in Bonawe. Doors open at 6.15, the film starts at 6.30. There is a suggested donation of £3 pp.

Also please give the Ardchattan Centre a follow on Instagram ❤️🙏🏽

21/05/2026

Summer and Seaw**d Foraging Workshop 👣☀️

I'm bringing the coast to Shropshire again for a lovely mix of a seasonal foraging walk, wild picnic lunch and an introduction to seaw**d class.

Get an insight into eating your hedgerow, staying safe and building wild ingredients into your every day cooking 🤠🙌🏽

, Much Wenlock, Shropshire
Friday the 31st of July
10am until 3.30pm ish
£75 pp with lunch, drinks and tasters
Tickets via my website or PM for the deets 😊

16/05/2026

Absolutely bouncing at the fabluss news that Colin and Nick are nominated in this year's Royal Television Society Scotland awards for Best Original Score! And in some exalted company. Bring on the Watercolour Studios party!

The unique, quirky, beautiful music that accompanied our foraging series 'Rurachd' for BBC ALBA - presented by myself and the lovely The Wild Cooke - went on to be released as Colin's 'Westerfjord' album - you can buy it here!
https://bracadalecollective.bandcamp.com/album/westerfjord

Props to the other amazing musicians that helped make the Rùrachd soundtrack and Westerfjord what they are - Neil Sutcliffe, Colin Steele, Ewen Henderson, Marcus Britton, Ken Donaldson, Robert Gray, Kenna Campbell, James Mackintosh. Oh, and me!

16/05/2026

I just want to share something beautiful with you. To mark the life of one of my besties, I asked the gorgeous to design a memorial tattoo for my Nan, Dolly.

Here is a sacred hare full of ancient spirals and secrets, sitting in the light of the moon, on a bed of forget-me-nots.

In reality my Nan had one hell of a right hook so I've decided her animal spirit must have be a boxing hare. Mara now calls the hare "Old Nan" 🥺🥰

One of my lovely memories was Nan asking me all about forget-me-nots when I was happily raiding my Dad and Step Mum's garden for them. The flowers are edible and there lies my (small) tie I to foraging...

Thanks Hannah for the beautiful pictures 💚

📷 .and.ember.tattoo

10/05/2026

I wasn't going to mention this but....

I have another Intro workshop in North Ballachulish on Saturday the 13th of June. The Facebook commenter thinks it sounds expensive to forage for free food. That's ok. He isn't invited.

Booking available on my website 😁🌱

If you fancy something extra special I'm back at the on the 29th of May working with Head Chef .leathley for our Forage and Feast event. Get in touch for the details 😙🙏🏽

08/05/2026

Call yourself a foodie? 🦞🌱🫜

But what does that actually mean?

We, Lucy and Laura and our wonderful chef Hannah, all agree that, in any situation, the food is the most important bit.

Surely that makes us foodies then?! 😎😆

When designing our trip to Tiree we spent a lot of time discussing the menu.

It's local and seasonal, foraged and thoughtful.

We like goodness and texture. Playful food.

With a high nutritional density.

And jeez, it's gotta taste great.

What does that look like?

Here is a selection of meals from last year's trip. We got beautiful seafood from and served wild meats from Scotland including the fabulous . Lucy brings many foraged ingredients to the table which includes sea vegetables, salt marsh goodies, flowers and seaw**d. This year we'll be utilising the for fresh sourdough too. We use as many organic and homegrown veggies as we can get our hands on. You'll get an insight into preservation techniques with our ferments, jams, drinks and pickles.

Who's hungry?

Wait until you try Hannah's food... 🤤😍

We have a couple of places available on the trip. So if you want to join us get in touch!!

📷 and

29/04/2026