FIELD NOTES

As summer gives way to autumn, the South East offers an abundance of seasonal discoveries. Learn how to identify yarrow, heather, wild hops and acorns, discover their traditional uses and simple recipes, and explore the fascinating world of autumn fungi, all while foraging responsibly and reconnecting with nature.

Discover six beautiful wild plants found across South East England, from honeysuckle to wood sorrel, with foraging tips, traditional uses, recipes and safe identification advice.

At Field + Theory we’re big believers in local ingredients, seasonal drinking and making the most of what grows around us. Whether it’s destined for cordial, sparkling wine, beer or simply a kitchen full of summer aromas, elderflower is one of the best things you can forage in the UK.

Wild garlic is one of spring’s most distinctive ingredients, fresh, fragrant, and incredibly versatile. In this guide, we share how to forage it safely and turn it into simple, flavour-packed recipes including pesto, hummus, and a fermented green paste that works with everything from pasta to pizza.

In early spring, the South East softens before it bursts. Along hedgerows and woodland edges, hairy bittercress pushes through gravel, wild garlic carpets damp shade, and nettles rise bright and green. Scarlet elf cups glow against rotting wood, morels hide in chalky soil, and hawthorn leaves unfold quietly along old boundaries. Foraging here isn’t about abundance, it’s about attention. Take only what you need. Leave the rest to grow.

Field + Theory began with a simple idea: make thoughtful beer for unhurried moments. Rooted in hospitality, nature and time spent together, it’s a brewery built on quiet excellence and care.