Warwickshire &amp; West Midlands


<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="1000" src="https://dev.muddystilettos.co.uk/warks/wp-content/uploads/sites/18/2026/05/Richard-Craven-foraging.jpg" alt="Richard Craven foraging" class="wp-image-71651" srcset="https://dev.muddystilettos.co.uk/warks/wp-content/uploads/sites/18/2026/05/Richard-Craven-foraging.jpg 1500w, https://dev.muddystilettos.co.uk/warks/wp-content/uploads/sites/18/2026/05/Richard-Craven-foraging-800x533.jpg 800w, https://dev.muddystilettos.co.uk/warks/wp-content/uploads/sites/18/2026/05/Richard-Craven-foraging-1000x667.jpg 1000w, https://dev.muddystilettos.co.uk/warks/wp-content/uploads/sites/18/2026/05/Richard-Craven-foraging-768x512.jpg 768w" sizes="(max-width: 1500px) 100vw, 1500px" /></figure>



<h2 class="wp-block-heading" id="h-tell-me-about-your-first-ever-kitchen-job-what-did-it-teach-you">Tell me about your first ever kitchen job — what did it teach you?</h2>



<p>My first job was at a hotel in Chipping Camden, run by two Italians. I loved the energy and camaraderie of a busy kitchen, so I started as a KP while still at school, then moved on to helping with the prep. Next thing you know, I was training apprentices in basic knife skills. It taught me how much teamwork and hard work go into a successful kitchen.</p>



<h2 class="wp-block-heading" id="h-you-re-a-self-taught-chef-what-first-sparked-your-obsession-with-cooking">You’re a self-taught chef — what first sparked your obsession with cooking?</h2>



<p>Honestly? Eating. My grandmother was the culprit for getting me obsessed with food. She didn&#8217;t teach me to cook, but she used to make beautiful three-course meals using produce from her garden. Growing up, if I wasn&#8217;t eating at my grandmother&#8217;s, if we ate fish, it was usually fish and chips — so stepping into a professional kitchen and seeing turbot and scallops being cooked was completely eye-opening.</p>



<h2 class="wp-block-heading" id="h-what-first-drew-you-to-foraging">What first drew you to foraging?</h2>



<p>Chefs like Hugh Fearnley-Whittingstall played a huge part in inspiring me —&nbsp;that seasonal, countryside-led style of cooking rooted in local relationships. We forage, use produce from nearby farms, and estates, and try to showcase the landscape around us in creative ways and through community too. I also spent some time cooking in South Africa, which completely changed my perspective on wild ingredients – as you can imagine, there&#8217;s<em> all sorts</em> of wild ingredients there. </p>



<h2 class="wp-block-heading" id="h-what-do-you-love-most-about-cooking-with-foraged-ingredients">What do you love most about cooking with foraged ingredients?</h2>



<p>Creating dishes people couldn&#8217;t easily recreate at home. it&#8217;s about giving guests a real sense of place and making it a genuine experience — something memorable as well as delicious. </p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="1000" src="https://dev.muddystilettos.co.uk/warks/wp-content/uploads/sites/18/2026/05/FORAGED-GOODS.jpg" alt="FORAGED GOODS" class="wp-image-71647" srcset="https://dev.muddystilettos.co.uk/warks/wp-content/uploads/sites/18/2026/05/FORAGED-GOODS.jpg 1000w, https://dev.muddystilettos.co.uk/warks/wp-content/uploads/sites/18/2026/05/FORAGED-GOODS-800x800.jpg 800w, https://dev.muddystilettos.co.uk/warks/wp-content/uploads/sites/18/2026/05/FORAGED-GOODS-400x400.jpg 400w, https://dev.muddystilettos.co.uk/warks/wp-content/uploads/sites/18/2026/05/FORAGED-GOODS-768x768.jpg 768w, https://dev.muddystilettos.co.uk/warks/wp-content/uploads/sites/18/2026/05/FORAGED-GOODS-500x500.jpg 500w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



<h2 class="wp-block-heading" id="h-what-s-the-most-underrated-foraged-ingredient-people-should-know-about">What’s the most underrated foraged ingredient people should know about?</h2>



<p>Definitely wood sorrel – it has this incredible crab-apple flavour that you wouldn&#8217;t expect from looking at it. Hogweed seeds are another underrated one – they have a warm, coriander-like spice taste, perfect for adding to things like salami and cured meats. </p>



<h2 class="wp-block-heading" id="h-is-there-one-ingredient-you-get-especially-excited-to-see-appear-each-season">Is there one ingredient you get especially excited to see appear each season?</h2>



<p>Wild garlic in spring. You can smell it before you even stumble upon it, and it always feels like the beginning of the cooking year — a sure sign that spring is in full bloom. </p>



<h2 class="wp-block-heading" id="h-what-s-the-strangest-or-most-surprising-thing-you-ve-ever-foraged">What’s the strangest or most surprising thing you’ve ever foraged?</h2>



<p>It&#8217;s not really foraged, but squirrel – that&#8217;s definitely raised a few eyebrows. It also opened my eyes to invasive species, which most people wouldn&#8217;t think of when it comes to squirrels. They strip bark from trees and can eventually kill them as they make their way around. Sustainable to cook? Yes. Strange? Definitely. </p>



<h2 class="wp-block-heading" id="h-what-s-the-most-memorable-dish-you-ve-created-using-foraged-ingredients-the-one-that-made-you-think-yes-this-is-exactly-what-i-want-my-food-to-be">What’s the most memorable dish you’ve created using foraged ingredients — the one that made you think, ‘Yes, this is exactly what I want my food to be’?</h2>



<p>An absolute knockout for me has been squirrel tortellini in consommé. More recently though, rhubarb with Douglas fir made from the village Christmas tree – that was <em>really</em> special. </p>



<h2 class="wp-block-heading" id="h-your-book-is-divided-into-the-four-seasons-do-you-have-a-favourite-season-to-forage-in-and-why">Your book is divided into the four seasons — do you have a favourite season to forage in, and why?</h2>



<p>Spring. Picture this: there&#8217;s fresh shoots and wild garlic springing up everywhere, you smell the new season beginning in the air. Autumn is also a lovely time to forage – you have mushrooms popping up here, there, and everywhere. Each season completely changes the way you want to cook, and I find that really refreshing. </p>



<h2 class="wp-block-heading" id="h-for-people-curious-about-foraging-but-nervous-to-start-what-s-the-easiest-ingredient-to-begin-with">For people curious about foraging but nervous to start, what’s the easiest ingredient to begin with?</h2>



<p>Wild garlic and sorrel for sure. They&#8217;re easy to identify and can be used with lots of dishes so they&#8217;re a great place to start. </p>



<h2 class="wp-block-heading" id="h-what-s-one-common-mistake-amateur-foragers-make">What’s one common mistake amateur foragers make?</h2>



<p>Overconfidence. Always double-check what you&#8217;re picking, <em>especially</em> when it comes to mushrooms. </p>



<h2 class="wp-block-heading" id="h-how-do-you-switch-off-when-you-re-not-working">How do you switch off when you’re not working?</h2>



<p>Long dog walks in the countryside. Although, I always end up spotting something along the way and thinking about different ways I can add it to the menu. </p>



<h2 class="wp-block-heading" id="h-what-s-your-ultimate-comfort-food">What’s your ultimate comfort food?</h2>



<p>Pasta – the winning contender recently in our household has been goose-egg carbonara – <em>buonissimo</em>. </p>



<h2 class="wp-block-heading" id="h-finally-what-s-next-for-you">Finally — what’s next for you?</h2>



<p>Developing our Italian Brasserie, which we opened last August. It felt like a real full-circle moment — from working with Italians at the start of my career to opening an Italian restaurant of my own. So much so, I named the restaurant <a href="https://www.bastardostrattoria.co.uk/" target="_blank" rel="noreferrer noopener">Bastardo&#8217;s Trattoria </a>after my beloved nickname — Ricardo Bastardo&#8217;s — interpret that how you will. </p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="1000" src="https://dev.muddystilettos.co.uk/warks/wp-content/uploads/sites/18/2026/05/A-RURAL-CHEF-COOKBOOK.jpg" alt="A RURAL CHEF COOKBOOK" class="wp-image-71649" srcset="https://dev.muddystilettos.co.uk/warks/wp-content/uploads/sites/18/2026/05/A-RURAL-CHEF-COOKBOOK.jpg 1000w, https://dev.muddystilettos.co.uk/warks/wp-content/uploads/sites/18/2026/05/A-RURAL-CHEF-COOKBOOK-800x800.jpg 800w, https://dev.muddystilettos.co.uk/warks/wp-content/uploads/sites/18/2026/05/A-RURAL-CHEF-COOKBOOK-400x400.jpg 400w, https://dev.muddystilettos.co.uk/warks/wp-content/uploads/sites/18/2026/05/A-RURAL-CHEF-COOKBOOK-768x768.jpg 768w, https://dev.muddystilettos.co.uk/warks/wp-content/uploads/sites/18/2026/05/A-RURAL-CHEF-COOKBOOK-500x500.jpg 500w" sizes="(max-width: 1000px) 100vw, 1000px" /><figcaption class="wp-element-caption"><em>A Rural Chef </em>by Richard Craven. Available to purchase <a href="https://www.awaywithmedia.com/buy-books/food/richard-craven" target="_blank" rel="noreferrer noopener">here</a> for £65. </figcaption></figure>



<p><em><a href="https://www.theroyaloakwhatcote.co.uk/" target="_blank" rel="noreferrer noopener">The Royal Oak,</a> Whatcote, Shipston-on-Stour, Warwickshire CV36 5EF</em></p>



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<h2 class="wp-block-heading" id="h-in-the-mood-for-more">IN THE MOOD FOR MORE?</h2>



<ul>
<li><a href="https://warks.muddystilettos.co.uk/eat-out/cafes-warwickshire-west-midlands/" target="_blank" rel="noreferrer noopener">Iced lattes &amp; coffee dates: 13 cool cafés for sunny days</a></li>



<li><a href="https://muddystilettos.co.uk/travel/uk/travel-guides/rivals-style-cotswolds-travel-guide/" target="_blank" rel="noreferrer noopener">Live the <em>Rivals</em> life in The Cotswolds: Where to eat, stay &amp; play</a></li>



<li><a href="https://warks.muddystilettos.co.uk/drink/best-pub-gardens-warwickshire-west-midlands/" target="_blank" rel="noreferrer noopener">Heatwave incoming! 35 brilliant beer gardens &amp; terraces</a></li>
</ul>


What’s cooking? Michelin-star chef Richard Craven on foraging, flavour & why squirrel’s on the menu

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