A guide to the culinary opportunities of the Atlantic coast; covering coastal plants, seaweeds, shellfish and much more, from professional forager and wild food chef, Mark Williams.

To the discerning eye, our coastlines are an incredible source of nutrients and flavours: from aromatic sea herbs and succulent coastal greens to umami-rich seaweeds and gourmet shellfish. Join Mark on a gastronomic and ecological journey through a dazzling array of coastal habitats, learning how to safely identify, respectfully harvest and creatively cook the wild foods of the coast. The coast is not just one habitat, but a complex tapestry of ecosystems woven by the sea. Structured around these distinctive habitats—salt marshes, shingle, cliffs, sandy beaches and the intertidal zone—the book guides us on a detailed exploration of an astonishingly diverse range of edible species, with fascinating insights into their ecological roles and ethnobotanical history. With a combination of stunning illustrations by Sofia Iva and informative and evocative photographs, we learn how to connect with them safely, legally, respectfully and deliciously. Through recipes, seasonal tips, conservation guides and fascinating personal stories from Mark, who lives on the Scottish coast, you will discover the flavours, the abundant richness and the fascinating stories of our coastlines. Some of the species covered in the book include: sea buckthorn, burnet rose, sea sandwort, sea beet, wild thyme, rock samphire, seaweeds, sea lettuce, kelp, limpets, cockles, oysters and mussels.