You seem to be using an older version of Internet Explorer. This site requires Internet Explorer 8 or higher. Update your browser here today to fully enjoy all the marvels of this site.
Gill Mellor, head chef at River Cottage goes foraging on the coast of Wales to create a beautiful seafood recipe that you guys can do at home too. Freshly picked mussels, periwinkles and seaweed cooked with local smoked bacon and craft beer all in the great outdoors. Bliss.
Win your own foodie trip to Wales worth £1000 right here: http://goo.gl/cU1DX6
Gill was guided by experienced forager Andrew Price around the dramatic Gower Peninsula. If you do the same please make sure you know what you're picking and never take more than you need.
Show Less 