Autumn walks with Fishing and Foraging Wales

By Kathryn Slade Mushrooms 620

Autumn is without a doubt my favourite season, wrapping up in scarves and hats before stepping out into the crisp air and finding leaves to crunch beneath your boots as you walk. It’s the season for delicious desserts and heart-warming soups.

We were lucky enough to have a beautiful summer in Pembrokeshire and as a result our hedgerows and woodlands are brimming with the finest and freshest ingredients. We’ve been inundated with blackberries and there are many mushrooms springing up along the Nature Trail.

Just because it looks good enough to eat it doesn’t mean you should start snacking. It’s very important that you understand what you’re looking at when you set out foraging. With the British Food Fortnight just around the corner we went on a foraging adventure with Matt from Fishing and Foraging Wales to find out what wonders were on our doorstep!

Meet Matt...

​“My name is Matt Powell. I am a chef, forager and saltwater bass lure angling guide.

I learned a great deal about foraging for wild plants at a young age from being out in the countryside and from my grandparents.

Fishing and Foraging Wales and Welsh Bass Guide were created to bring all of my passions together. Bass lure angling, hunting for wild edibles and food.


I was born in Wales, but I spent many years working outside my beloved country working in the best culinary establishments I could. I moved back to Wales to create something unique and something that was culturally important to Wales for now and for the future.

For my food creations I only use produce from Wales. The biggest percentage comes from Pembrokeshire. The county I love, live and work in.

On our foraging days you’ll learn skills which bring you closer to your surroundings and help you to understand the eco-systems that are all around us.​ Our ancestors would have instinctively used these skills everyday to survive, it’s about reconnecting with that journey.

The rules are we only take what we need and we always pick sensibly and never from the root.”

What we discovered...

Our foraging experience covered woodland, estuary and seaside. At our last stop our basket held an array of delights and colours, including 3 varieties of mushrooms,  seaweed and samphire. 


 After foraging the ingredients...

Matt is an excellent chef having learned and developed his skills in a number of Michelin starred kitchens. At the end of the day, after we had helped source the ingredients for our supper, we settled down as Matt whipped up a delight in the kitchen starring our foraging finds! 

Mushroom Dish

To visit Matt during your Bluestone break visit

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Categories:Autumn, Food and Drink, Pembrokeshire