Bark & Berries
Hi, we’re Butch (Laurence) and Becca, the duo behind the wild food business Bark and Berries. Based in Kent, we’re passionate about exploring the natural world and discovering the delights of wild food.
Our website shares the story of our small business and provides details on our upcoming foraging events in the local area.
Thanks to our trusty van, Nettle, we’re soon taking our adventures further, offering foraging walks across the UK!
Why wild food ?
Foraging is a great way to slow down and reconnect with the natural world. It turns an ordinary walk into a chance to notice the features of the land—the soils, the trees, the changing seasons, and the diversity of ecosystems. It’s a time to truly reconnect, a feeling many of us have lost.
With both of us having a passion for nature and cooking, collecting wild food allows us to experiment with unique flavours, as well as uncover ancient traditions and folklore.
Upcoming Events
Join us for a fun and educational adventure through the beautiful Kentish countryside, discovering the wild foods it has to offer. We typically start at a local landmark or pub before setting off on a relaxed walk, highlighting edible plants and fungi that can be safely foraged and enjoyed.
Whether you're a nature enthusiast, a foodie, or simply looking to connect with the outdoors, these events offer a unique and rewarding experience.
“It was my first experience of a forage walk. Becca and Laurence were very knowledgeable and open to questions. The event was well organised, very relaxing and would thoroughly recommend."
"It certainly makes you open your eyes and take notice of the plants around you . I learnt a lot today and it has made me want to learn more . Thanks for the lovely plant based snacks and refreshments."
"It was a wonderful day and my friend and I really enjoyed ourselves. Your knowledge is extraordinary."
About us ...
Becca Spain
Hi, I'm Becca! I grew up in the Kentish North Downs and have always been drawn to the outdoors. From a young age, my love for nature led me to study biology and geography at school and later pursue a degree in Natural Sciences, covering topics like plant life, soils, geology, and seasonality.
Alongside, I’ve spent several years working as a cook in a commercial kitchen, where I developed a love for experimenting with flavours. This naturally led me to foraging—a perfect way to combine my interest in the natural world with my love of cooking. Wild food is something I’m really passionate about, and I enjoy exploring creative ways to bring it into the kitchen.
I'm currently expanding my knowledge further by taking a year-long course in herbal medicine.
When I'm not out exploring the Kentish countryside, I work as a researcher in the commercial wild food fishing industry, a key source of wild food in the UK. I focus on topics like responsible sourcing and sustainability—principles that align with my approach to harvesting responsibly.
Laurence Butcher (Butch)
Hi, I’m Laurence! My foraging journey began in childhood, inspired by memories of my grandmother’s cooking. Damson ice cream, blackberry jam, and elderflower cordial — these simple creations opened my eyes to the
wealth of great edible food hidden in our hedgerows, and as I grew up, I found it confusing that even basic foraging knowledge was becoming ever more unknown and unutilised in our modern society.
As I grew, so did my desire to pursue outdoor endeavours. I love fishing in all forms, and many of my earlier years were spent by the river with a rod in hand hoping to catch brown trout. I’ve always had a love for nature and the outdoors, and for as long as I can remember I’ve wanted to develop the skills needed to sustain a more natural way of life.
Outside of foraging, I’m intrigued by the use of mushrooms and herbs in our diets as medicine, as well as primitive survival techniques, preservation
methods, and the respective fields of botany/mycology. Whilst I cannot profess to be an expert in all these things, just as our early ancestors have done, I enjoy expanding my horizons beyond just ‘what is edible and how to cook it’.
Contact Us
Feel free to reach out anytime with your questions, comments, or feedback. Whether you’re looking for more information about our events or just want to say hello, we’re always happy to connect.
