Twice a week Sauterelle restaurant receives a delivery of wild herbs and mushrooms and head chef Robin Gill uses the finds in his cooking. He shares his knowledge of their flavours and uses in this picture guide.

The company Robin uses for his wild herbs and mushrooms is called Forager, run by Miles Irving. Based in Kent, it has a network of foragers around the country, who do just that. Robin started by getting boxes of whatever was on offer and experimented with new dishes from there.

Rather than playing around with, for example, miniature herbs, he finds the wild ones full of intense and interesting flavours. What is more, they are free from chemicals and can make some great alternatives to more familiar shop-bought herbs.

Further information:

See the gallery below.

Find out more about Forager.