Fergus Drennan

Fergus Drennan aka Fergus The Forager has been learning about wild food plants ever since he began collecting dandelion leaves for his tortoise almost 50 years ago, although wild flavours only really grabbed his attention with full force after his first fungi forage back in 1990.  Since then he has continued his adventures with wild foods, running regular courses all over the country for the past 20 years, as well as exploring the medicinal and more creative craft side of fungi. The latter included the co-creation of a book entirely made from mushroom paper, the making of mushroom hats, tanning fish skins to make leather using fungi, as well as dyeing leather with mushroom extracts.As a wild food experimentalist, he is known for the creation of boozy chocolate coated jelly ear fungi, chaga liqueur, birch polypore mycomite, spicey witch’s egg eyeball soup, fly agaric ice-cream, and Seabuckthorn-based myco-mangoes amongst other delicious oddities.