Wild Cooking Collective

As a reaction to the corona panic buyers in the world, and our dependence on the global food market, we started a Wild Cooking Collective on the Ross of Mull. This small group of enthusiasts cooks for/with each other doing as little shopping as possible. Instead, we forage, hunt, fish, barter, improvise, experiment and grow things in our gardens. Of course it is quite impossible to not shop at all (we still buy butter, milk, sugar, flour, rice, pasta, cooking stoves, poly tunnels, seeds and more) but that doesn't matter. It’s all about an attitude towards food and cooking and not about rules. Cooking wild should be a positive challenge and an inspiration. We hope to share food and knowledge, to experiment, obtain skills and to talk about the land, the ocean and a potential wild cooking culture.

KNOCKvologan believes that next to visual and theoretical investigation health & taste are equally important factors to study and share. We walk, work, eat, drink and sleep in one of the most unpolluted areas of the world. By being self sufficient we take in fragments of that pristine landscape all the time. This land, the ocean and air find their way through our bodies, too. There is nothing more fulfilling than to cook with local harvest, sit together to enjoy the food and conversation. On a monthly base we will cook for our community (12 guests at a time) with local and seasonal products only to stimulate the use of wild greens, organic meat and fish with a focus on old and new cooking and preservation techniques. To cook dinners in the barn and on remote places we will build a simple mobile field kitchen; a lightweight construction that exists of a rainwater tank, a sink and a cooker. In a later phase we will develop more advanced, yet autarkic equipment like a solar dryer, a traditional smoker and a fermentation station.

(Under Construction)

How we prepare:
- goldmoss stonecrop pepper and sea salt
- rockweed bread
- snakeweed pie
- sea nest
- roasted miller
- gorse flower wine
- cow berrie jelly
- bogbean juice
- gravmax
- carrageenan & rose cake