Second helpings: More foraged feasts

By Terry Durack

Due South

139 Kings Road Arches, Brighton Beach, tel: 01273 821 218

Seasonal, local and wild sums up chef Michael Bremener’s menu, which might include a Sussex tasting platter, and roast garlic and Twyneham Grange soufflé

The Foxhunter

Nantyderry, Abergavenny, Monmouthshire, tel: 01873 881 101

A keen forager, chef Matt Tebbutt teams the wild with the local in dishes such as spring lamb with local sea spinach and John Dory with hopshoots

The Railway Hotel Dining Room

Preston Street, Faversham, Kent, tel: 01795 533 173

Chefs Johnny Butterfield and Anthony North's dishes include Waldorf salad with foraged leaves and Sussex beef with wild garlic-crusted chislet mushrooms