SEASHORE FORAGING

Ecologists Celia Spouncer and David Thompson run foraging courses and wild-food cooking demonstrations on the Ards Peninsula. I meet them at Kearney, a traditional clachan of white-washed cottages arranged around a sea-swept green on the lower Ards Peninsula. Out on the headland, David points out edible sea tree mallow (inset, top), sea radish (middle) and sea beet (below), all within a few steps. He drops down to the beach: “When the tide goes out, the shore’s your pantry.” At their home overlooking Quintin Bay, we sample Celia’s delicious kelp and mushroom soup, dulse bread and quiche and carrageen milk pudding. 07725 646333, spouncerecology.com