A culinary conundrum. Six-thousand years of farming and improving crops and livestock and we still pay a premium for wild food. Our neighbours in Scandinavia are developing a new Nordic cuisine based on local, seasonal and native ingredients. Is there a Scottish equivalent? From Jokkmokk to Adelaide, fine restaurants serve wild meat, fish and foraged vegetables. What nutritional benefits or ecological consequences stem from eating on the wild side and is it really sustainable? Chefs, gourmets, nutritionists and ethnobotanists are challenged to create a genuine Scottish cuisine based on indigenous and iconic plants, animals and fungi.
