But n' Ben Books, Stonehaven, AB39 2BL
26/07/2025
14:00 - 16:00
In her new book, Foraged Condiments, Natasha Lloyd invites readers to delve into the treasure trove which plants can offer, outlining a stunning selection of recipes which explore the culinary and medicinal bounty of plants and how to use them in the kitchen. The recipes in the book offer twists on traditional condiments, as well as modern cocktails ingredients and everyday drinks, all made with wild plants. These include pear and dandelion root chutney, beetroot and hogweed seed sauce, limeflower tonic water, hawthorn bitters, as well as many more.
Natasha grew up around the joys of plants learning from her mother and a well thumbed copy of A Modern Herbal by Mrs Grieves, foraging with her mum since she was a child. She had a croft and a small holding before qualifying in Herbal Medicine in 2013. With the harvests from her mother's allotment and once older, from her own croft and smallholding, she would make condiments.In 2018 she joined the team at the Fife Arms Hotel where she initially helped create and make the condiments for the hotel, as well as the first cocktail menu as the in-house forager. She now takes guests on foraging walks.
She qualified in medicinal mushrooms in 2021.Her clinics are with Napiers working remotely for the general clinic in Edinburgh and for the CLAID (Covid,Lyme and Infectious diseases), an integrated and research clinic.She was appointed a director of the National Institute of Medical Herbalists in 2023 and Finance lead in 2024.
Natasha lives in the Cairngorms in Scotland with her two dogs and cat, and you can often find her roaming the hills looking for plants and fungi enjoying being out in nature.
But n' Ben Books
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