The Foragers (@WeForagers) header
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We are The Foragers. We forage and hunt wild food for our pub - The Verulam Arms, St Albans - and create wild food walks and experiences for you and your team.

St Albans, London
Joined October 2011
Photo by The Foragers (@WeForagers)Photo by The Foragers (@WeForagers)Photo by The Foragers (@WeForagers)Photo by The Foragers (@WeForagers)Photo by The Foragers (@WeForagers)Photo by The Foragers (@WeForagers)Photo by The Foragers (@WeForagers)Photo by The Foragers (@WeForagers)Photo by The Foragers (@WeForagers)Photo by The Foragers (@WeForagers)
Here's a wolfish dog chewing hungrily on the last remnants of a once-proud forest-beast. Above shines the small rainbow of hope. The Foragers went into official liquidation this week.
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Come to The Verulam Arms for a warm welcome; Tippi the foraging dog is waiting to greet you at the door. Also we have beer.
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Water pepper has a unique hot hot heat, soon to be found in a Foragers' curry near you. Often grows abundantly on the fringes of stagnant stinky ditches, as demonstrated by this dirty dawg...
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Also: a closeup study of that last photo. Shows just how we feel about Persicaria hydropiper: aggressive lip-licking and a hungry smoulder in the eye.
What are we foraging today? Well, let's just say Tippi the foraging dog is covered in linden pollen.
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Our menus are always weirder and more poetic than those at your average pub, especially when Richard writes them, but this latest specials menu might be pushing it a little...
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Foraging dog among the shepherd's needle. Never seen this one before outside of books. The wild keeps surprising!
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Don't forget about Wicker Man Burning on Monday! facebook.com/116989771691018…
What Makes a Foragers Dish: 1: Dish must be minimum 30% wild. (Game meat counts towards this). Wild specials should be at least 50% wild.
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Good: Medlar sticky toffee pudding Bad: Sliced medlars, chocolate syrup, popping candy
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7: And finally: every Foragers dish must communicate that thrill of foraging - the excitement of discovering amazing flavours in the wild. The dish must communicate its unique flavours as singly and freshly as possible.
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