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Harriet Mansell wild foods full video

Behind the Pass with Harriet Mansell - Part 1: Wild Foods

We journey down to Lyme Regis to meet chef and expert forager Harriet Mansell in this episode of Behind the Pass. Harriet talks us through the importance of wild foods in her cookery whilst foraging in the area surrounding her test kitchen. Back at her restaurant Lilac, she then demonstrates how she makes use of the leaves and flowers she's found in her latest wild foods tasting menu.

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Harriet Mansell

Following years spent working on yachts as a private chef, Harriet Mansell returned to South West England, where she grew up, to open her own restaurants. She imaginatively showcases her love of wild food, which has developed over the course of her career.

Foraging

Feeling inspired by watching Harriet and fancy trying your hand at cooking with foraged ingredients? We've got plenty of recipes to keep you busy right the way through the season, from simple jams to complex restaurant dishes.

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About Behind the Pass

Behind the Pass is a brand-new bi-monthly video series from Great British Chefs. Every month over the course of two episodes, we'll be taking you behind the scenes of some of the most celebrated and exciting restaurants in the country, as their masterful chefs provide a glimpse into the secrets of their kitchens. From innovative techniques and next-level sustainable practices to never-seen-before ingredients and flavour enhancers, prepare to be wowed by the work that goes on behind the scenes in the UK's best restaurants.

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