Fruits of the forage: Diners find their own food

Participants in the Hunt and Gather challenge on 9 February were invited to source ingredients for a four-course meal to be made by independent chef Leif Hedendal.

Each diner received a bag containing an official invitation and ‘hunting’ instructions, challenging them to source a fruit, vegetable or herb to complement the meal. After foraging, the guests were then given an opportunity to share their choices. 

Hedendel had his own personal challenge, to produce a four-course meal off the cuff, using ingredients found by the guests. The overall meal reflected the individual tastes of the participants. 

People are increasingly growing their own food and sourcing ingredients from small-scale, local brands rather than global corporations. For more, read our Rurban Revolution macrotrend.