Foraging with Exec chef Paul Greening

LR-aqua kyoto sumiyaki ostrich fillet, lacto wild garlic leaves, wild herb misoOur Executive chef at aqua kyoto, Paul Greening, has been working with the foraging company Forager, for years. He has built up a relationship with Myles and Ross, and worked with them in developing, experimenting, exploring and re-defining the produce they find.

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Finding out about foraging

aqua kyoto chef Paul Greening with 'The Forager' Miles Irving

This week we were lucky enough to sit in on a meeting between aqua kyoto’s head chef Paul Greening and his long-time friend and collaborator Miles Irving, professional forager and author of The Forager Handbook. Miles was visiting from his base near Canterbury in Kent to catch up with Paul about the produce he supplies him with, as well as an exciting (and for now, secret!) project they’re working on together.
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