Based in London and Vancouver we have said our farewells, departed and are on a culinary adventure, excited for what the future holds.
So you might be thinking who is behind the EatWild Project?
Noah now does private chef work, consults on pop-up restaurants, and is also a volunteer Chef Rep for Guestaurant. Noah co-runs EatWild Project because it allows him to cook to his menu and always vary it up.
Bronwen ViennaThe creative force behind EatWild Project, Bronwen wants everyone to have an experience like they have never had before — but it also must be one that EatWild Project has never had before. For her EatWild Project exists not to be lucrative but as an endeavour to learn, connect and share.
We run many different types of projects. From popup dinners to community pot lucks to live cookery streams. We always blog about where we source our produce from, promoting the hot bed areas of passionate farmers, foragers, fishermen and the foodies who introduce us to their way of life and make our experiences so memorable.
On our travels
The west coast of Canada; summer blueberry picking in Pemberton, wild mushroom foraging in Vancouver Island and blackberry picking in Stanley Park. We celebrated what British Columbia has to offer with a very unique dinner event located at an artist’s warehouse studio in Vancouver, here is the link to that event: http://guestaurant.com/eatwild-project-foraged-and-fresh/
We are currently in Nova Scotia and then travelling on through to Quebec. We are following the footsteps of the great explorer Samuel de Champlain, founder of New France, now Quebec in Canada. Interviews have commenced with food historians and passionate food bloggers. Video blogs covering our events, interviews and experiences can be viewed through the guestaurant.com website.
We are very creative and open minded individuals. As our brand is expanding we are looking for established brands to work with us and support what we are doing. If you have a product you would like us to blog about or host an event to celebrate your produce, we would love to help.