Wild & Foraged Food
It’s all about the passion!
Coeur Sauvage is a prestigious team of foraging experts carried by our passion for nature, food & drink.
Our passion for Scotland’s beautiful wildernesses leads us to explore the land around us for culinary treasures.
We are passionate about the finest food; we revel in helping to elevate the creations of our chefs and sharing our own creations with our guests.
Our greatest passion is sharing, and being there for our clients when they need us. We strive to deliver great produce and the best service and consider many of our clients as good friends. Ultimately, Coeur Sauvage is about being honoured to be a humble & valued member of your team.
A selection of our best selling foraged ingredients
What we do and how we do it
We are a small company dedicated to teaching folk about the natural world and providing them with opportunities to try something new. Our business is constantly growing and developing; we are always on the look-out for interesting new ingredients and new minds to work with. If you would like to know more about us, the full story is here.
Restaurants & Bars
Our first great love; our bread & butter. Coeur Sauvage is built on strong relationships with some of the finest chefs in the UK and we would love to add you to our little green book! Whether you’re a private, executive or head chef (or even a bartender!), we would love to talk to you about your menus. We pride ourselves on foraging the finest wild ingredients, delivering a great service and developing excellent communication. Further information can be found here.
Wholesale & Retail
We work with a number of wholesalers who are as driven as we are to deliver the best service to their clients. Over the course of our history we have developed a keen understanding of how our ingredients can best be utilised by the chefs. We are more than happy to consult about the best ways to use our products and how they fit with the style of the restaurant. If you are a customer-focused wholesaler, please get in touch HERE!
Foraging Courses & Private Bookings
The newest string to our bow. We have accumulated a great wealth of knowledge in our field (and forest, and coastline!) and are finally ready to be able to share this with others. We have partnered with some gorgeous natural venues across Scotland and therein hope to inspire in you the same passion which drives us!
We are delighted to be able to accommodate private bookings, and can tailor our offering to your specific needs, be it a family reunion, team building day out or hen/stag do, we pledge to make it an enjoyable day out for all!
Shop
We are working towards having a wonderful array of preserved wild goods for enjoyment all year round. From teas to tinctures; dried wild mushrooms to seaweed salt; we aim to have many wonders to bless your larder available to buy securely online in our shop. This will be developed as the season progresses and we build up our own stocks!
Blog & Newsletter
Our team love sharing the things we learn about and notice in the world around us. We strive to keep our social media as active as possible, but you can find more long-form musings, guides and recipes and subscribe to our newsletter below.
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Testimonials
Coeur Sauvage are a fantastic supplier showcasing the very best of what Scotland’s outdoors have to offer in terms of wild foods. Maxime’s success comes from the relationship he forms with us chefs and customers. We are constantly on the phone with each other with maxime telling us what he can get on a certain week or if something is affected by the weather he will always go above and beyond to solve a problem. This is exactly the type of supplier that I love to work with, someone who is as passionate and committed as I am about the produce and the end product. Coeur Sauvage are one of a few trusted Scottish suppliers whom we really rely on at the Seafood Ristorante in order to allow to produce the food we do and without them our jobs would be a lot harder.
When our local forager, who I had worked with for over a decade, chose to retire, finding a suitable replacement for him was a disappointing struggle - then we found Maxime. For the first time in years, we could instantly tell he understood the quality we demand at Michelin star level. He never fails to give us great produce and great guidance.
Maxime is a great supplier of seasonal Scottish produce and we have been working with him at The Kitchin for a long time. He always brings the best fresh produce straight to the restaurant back door and that means we can get it straight onto the menu which is what we are all about with our 'From Nature to Plate' philosophy.
It is always a pleasure and inspirational to work alongside Maxime of Coeur Sauvage. His depth of knowledge and incredible produce are a delight to work with. His produce changes regularly, according to seasonality. His enthusiasm for his produce is infectious and this is carried directly from supplier, to kitchen, to dinner guest – thank you Maxime.
Maxime has been a key supplier and wealth of knowledge for me and the team at The Gannet. We started working with Coeur Sauvage 3 - 4 years ago and within that time they have become one of our core suppliers, helping us create a unique palate of indigenous flavours. Max brings with him an enthusiasm that is infectious, his passion for foraging and flavour is always at the fore. Coeur Sauvage bring an originality and have always been keen to develop new ideas and products, growing with their client base. The Gannet will be continuing on this journey with Max and his team and consider him to be an important part of the team.
The best of Scotland’s Larder expertly foraged. This is true field to fork. Sourced with great attention to detail and respect for the land. Maxime brings a wealth of knowledge to our culinary landscape, preserving, nature’s bounty for generations to come.
Maxime is one of Scotland's true food heroes. He has been gathering Scotland’s natural larder and bringing it to our grateful chefs for a number of years. Our guests both local and international have a wild taste of Scotland’s larder on every plate.
In all our 26 years of Braidwood’s, Maxime’s mushrooms have always been the very best grade A standard every time! 100% service every time that has always met our highest expectations we demand when aiming to maintain the standard a Michelin star restaurant requires! Well done Coeur Sauvage.
