The Foragers Table (80 seasonal recipes inspired by the Pignut & The Hare kitchen)
List Price:
$35.00
| Expected release date is Jul 7th 2026 |
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Product Details
Author:
Tom Heywood, Laurissa Heywood
Format:
Hardcover
Pages:
192
Publisher:
Meze Publishing (July 7, 2026)
Imprint:
Meze Publishing
Release Date:
July 7, 2026
Language:
English
Audience:
General/trade
ISBN-13:
9781915538437
ISBN-10:
1915538432
Weight:
17.79oz
Dimensions:
189" x 246"
File:
Eloquence-SimonSchuster_05122026_P10076431_onix30-20260512.xml
List Price:
$35.00
Pub Discount:
65
Case Pack:
20
As low as:
$26.95
Publisher Identifier:
P-SS
Discount Code:
A
Folder:
Eloquence
Overview
Embark on a journey through the rhythms of land and sea with The Forager’s Table, inspired by the Pignut & The Hare kitchen in Helmsley, North Yorkshire. Discover simple, seasonal dishes celebrating wild ingredients like elderflower and wild garlic, alongside oils and preserves. Organised by season, it reflects chef Tom Heywood’s ethos of sustainability, community and connection - encouraging readers to cook, share and explore the edible treasures found across the UK.
Embark on a journey into the rhythms of land and sea with The Forager's Table, a recipe collection inspired by the Pignut & The Hare kitchen in Helmsley, North Yorkshire.
This book guides readers through creating simple dishes and home-cook versions of the restaurant menu, using foraged ingredients such as elderflower and wild garlic, alongside oils and preserves. While not a comprehensive foraging guide, the book references sources used by head chef Tom Heywood and highlights wild ingredients that are accessible throughout the UK.
Echoing the restaurant's philosophy of sustainability and community, The Forager's Table is organised by season and champions local forage and regional produce. Whether you're out in nature searching for ingredients or cooking and sharing finished dishes with loved ones, this book invites readers to connect with the land and with each other through the medium of food.
Embark on a journey into the rhythms of land and sea with The Forager's Table, a recipe collection inspired by the Pignut & The Hare kitchen in Helmsley, North Yorkshire.
This book guides readers through creating simple dishes and home-cook versions of the restaurant menu, using foraged ingredients such as elderflower and wild garlic, alongside oils and preserves. While not a comprehensive foraging guide, the book references sources used by head chef Tom Heywood and highlights wild ingredients that are accessible throughout the UK.
Echoing the restaurant's philosophy of sustainability and community, The Forager's Table is organised by season and champions local forage and regional produce. Whether you're out in nature searching for ingredients or cooking and sharing finished dishes with loved ones, this book invites readers to connect with the land and with each other through the medium of food.
