Fermenters Guild host Robin speaks with forager and flavor expert George Fredenham (better known as Flavor Fred) about turning wild ingredients into remarkable culinary creations. They discuss his background running a wild food-focused pub, his use of a vacuum distillation Rotovap in his shed-based lab, and his extensive wild fermentation projects. They cover practical ferments like porcini miso, wild garlic kimchi, and infused wild vermouths, alongside the hands-on process of capturing the distinct, often overlooked flavors of the British landscape.

George also unpacks the concept of British "mycophobia," exploring how the UK's fear of mushrooms and perceived lack of a foraging culture stems from historical class divides and the Tudor period. The conversation illuminates the marginalization of traditional ecological knowledge, noting how female herbalists and "ale wives" were historically pushed out of brewing and labelled as witches to consolidate power. George and Robin also tackle the regulatory hurdles facing modern foragers, specifically critiquing the European novel food act for restricting ancient, functional ingredients, ultimately highlighting the need to rethink our precarious global food systems in the face of climate change.

You can buy George's wild booze and find out more about his foraging walks on his website, flavourfred.com or follow him on Instagram.

Hosted by Robin Sherriff.

Original music & editing by David Craigie.