Coeur Sauvage is driven by passion: a passion for wild ingredients and delivering great food to the plate. The name means Wild Heart in French, and it captures the spirit of what Maxime Jay has built: a foraging operation that supplies Scotland's top Michelin-starred kitchens with wild and foraged ingredients and sells the same produce directly to food lovers nationwide. Maxime is French by birth and Scottish by heart. Foraging became his calling after life-altering cancer. As traumatic as it was, it gave him clarity. When he told his wife "Darling, I'll earn a living picking mushrooms," she was stunned, but it worked. Wild garlic is among the seasonal highlights. Theirs is picked fresh in spring from the woodlands of Scotland and the British Isles, available to order online during the season for delivery across the UK. It sits alongside a remarkable year-round range: fresh foraged and cultivated mushrooms, coastal vegetables, seaweed, wild fruits, wild blossoms, edible conifers, wild capers, truffles, sea buckthorn juice and much more (over 300 ingredients throughout the year). Foraging courses are also run across Scotland throughout the year, led by Sam Worrall - a Glasgow-based foraging and botanicals specialist who brings the same enthusiasm and depth of knowledge to teaching as Maxime brings to supply.

Awards and Recognition

Supplier to Michelin starred restaurants

Social Media

https://www.instagram.com/foraging_with_coeur_sauvage/

Can people visit or buy direct?

The full range available to buy online at coeursauvage.scot with delivery across the UK. Wild garlic and other seasonal foraged leaves are available to order during the season. Restaurant, wholesale and retail partnerships: info@coeursauvage.scot. Foraging course enquiries: courses@coeursauvage.scot. Tel: 07930 581224

Website

https://coeursauvage.scot

Address Summary

Paisley, Scotland, PA3 2NB