Taste the Wild

Chris and Rose Bax set up Taste the Wild in 2008 to promote wild foods as exciting ingredients to use in innovative ways.

Taste the Wild

Chris and Rose Bax set up Taste the Wild in 2008 to promote wild foods as exciting ingredients to use in innovative ways.

Taste the Wild

Chris and Rose Bax set up Taste the Wild in 2008 to promote wild foods as exciting ingredients to use in innovative ways.

Taste the Wild

Chris and Rose Bax set up Taste the Wild in 2008 to promote wild foods as exciting ingredients to use in innovative ways.

Taste the Wild

Chris and Rose Bax set up Taste the Wild in 2008 to promote wild foods as exciting ingredients to use in innovative ways.

Meet The Team

Chris Bax

Chef in another guise

If you combine the knowledge and passions of a chef with the practical skills of a boy scout, I guess you get quite close to Chris.

We use so many wild foods now in our cooking, it could be a simple addition to a salad or a wild component to a delicious dinner.

His chefs skills enable him to teach simple but innovative ways with new ingredients.

Using new flavours, some unlike anything in the shops, people can create dishes that are deliciously different.

Above all he is a man who loves to inspire people. He has so much to pass on, and he does it in a way that seems personalised to each individual.

Rose Bax

Plantswoman and chainsawist

Rose has always loved plants, flowers and trees. She learnt to recognise a lot of species as a child, taught by her mum and granny.

I painted pictures of plants and flowers when I was in my teens, usually pen and ink and watercolour, I liked the botanical type illustrations that showed the plants’ structure as well as its beauty.

The glamour of advertising and graphics pulled her away for a few years but the countryside has pulled back.

The subject of plant identification is an enormous one and can be confusing. It is a subject that Rose loves.

It’s a bit like being a plant detective we can see by a plants features a likely identification and the landscape around can confirm it.

Managing their 18 acre site is Rose’s favourite pastime. They are slowly reducing the number of conifers in the wood and replanting with native broadleaf species. She likes nothing more than getting her chainsaw out and doing some thinning.

Rose cooking sausages aged 10 on the Mull of Galloway

“I earned myself a Blue Peter Badge for film work on foraging and cooking for Halloween”

Pontevedra, Gallicia. August 2016. Seafood heaven!

Our winter work includes a lot of woodland management.

Rose has been carving large pieces for the last 15 years, this is one of a pair of entrance posts to a nature trail.

“In 1990 I had my first visit to Asia, a continent that has inspired me in so many ways”

Dancing on a beach!