A guide to the edible opportunities of the North Atlantic coast, covering plants, seaweeds, shellfish, and more, by professional forager and wild food chef, Mark Williams. For the trained eye, our shores are a fantastic source of nourishment and flavors – from aromatic marine herbs and juicy coastal vegetables to nutrient-rich seaweeds and gourmet shellfish.

Join Mark on an intimate culinary and ecological journey through a dazzling variety of coastal habitats, learning how to safely identify, respectfully harvest, and create meals from wildshore foraged plants. The coast is not just a habitat but a complex web of ecosystems woven from the sea.

Structured around these distinct habitats – salt marshes, shingle, cliffs, sandy beaches, and intertidal zones – our book guides you through a detailed exploration of a stunning and diverse range of edible species, with fascinating information on their ecological roles and ethnobotanical history. It includes a mix of stunning illustrations by Sofia Iva and informative and evocative photographs, teaching us how to connect with these resources safely, legally, respectfully, and deliciously.

Through recipes, seasonal tips, preservation guides, and exciting personal stories from Mark's wild and rugged coastal home in Scotland, you will discover the flavors, nutritional abundance, and captivating stories of our shores. Some of the species covered in the book include: sea berries, beach rosewood, salty sand, sea beet, wild thyme, salty bulbs, wrack, sea lettuce, kelp, limpets, cockles, oysters, and mussels.