2024 was one of my busiest and most rewarding mushroom foraging seasons yet. Between mid-September and late November, I led multiple guided foraging walks while also spending cherished time in my favorite secret spots exploring the forests near London. It was also a season of firsts, unexpected finds, and some very personal moments for me out in the woods.
The Start of the Season
The season began with an exciting surprise: Summer ceps (Boletus reticulatus) - really late for them to appear, but there they were in mid-September. About ten days later, I stumbled upon a flush of baby ceps. I harvested them carefully, froze them, and later enjoyed them in creamy mushroom risotto.
At our South London Mushroom Club gathering in December, I used them to make some creamy mushroom vegan pasta for everyone to enjoy together.
I also discovered a small patch of chanterelles. These beautiful mushrooms grow slowly, so instead of harvesting all of them, I left some behind to allow them to continue growing and spreading.
And of course, I made time each weekend for myself, walking alone in my favourite secret spots. These solo foraging sessions are deeply meditative - it's just me, the forest, and the endless wonder of what I might find.
Guided Mushroom Foraging Walks
The first foraging walk of the season coincided with that flush of ceps - which meant that our very first participants got to see them in their natural habitat and even harvest some. The forest where I lead these walks is truly magical: a mix of tree species, some very old specimens, streams, and diverse fungi. It's a special place to explore.
The Shift to Late-Season Mushrooms
By mid-October, I noticed the shift - the late-season mushrooms had arrived. Hedgehog fungus (Hydnum repandum) started appearing, along with wood blewits. Later, winter chanterelles (Craterellus tubaeformis) started popping up, alongside wood blewits and the delicate Amethyst Deceiver.
Hedgehog fungus and winter chanterelles are both slow growers, and once picked, they don't come back to the same spot for a while. This is why I'm very careful and selective about harvesting - sustainability is key.
I always make sure that participants only take mushrooms I've personally checked, so everyone leaves with confidence and the knowledge that what they're eating is safe.
On the very last walk of the season, I also harvested some beautiful wild specimens.
A Rare and Exciting Discovery
Perhaps the most thrilling moment of the season came thanks to Angharad, one of the participants on one of my foraging walks. She spotted something unusual - a mushroom that immediately caught my eye as something very special.
This was no ordinary find. It's an extremely rare mushroom on these isles - in fact, it has only been recorded a handful of times in the UK. I immediately contacted Iona Fraser, a member of the British Mycological Society council, and dried specimens were sent for verification.
The photographs I took the next day don't do it justice - its pale white cap with delicate vinaceous (wine-colored) tones was absolutely stunning. This kind of discovery reminds me why I love foraging so much - there's always something new to learn, even after decades of experience.
Connecting with People Through Fungi
One of the most rewarding parts of this season has been meeting so many people who are curious about fungi. Whether they're complete beginners or people returning for their second or third walk, there's always that same spark of wonder when someone finds their first mushroom or learns about the incredible role fungi play in forest ecosystems.
Looking Ahead to 2025
After such a special season, I can't wait to get back out there. The first dates for my 2025 guided foraging walks are available on my website and on Eventbrite.
If you're thinking of joining, my advice is: don't wait too long to book. Most of last year's walks sold out quickly, and spaces are limited to keep the experience intimate and safe.
Whether I'm alone in my secret spots or out in the woods with a group, I always feel the same sense of connection - to the forest, to the fungi, and to the people who share this passion for the natural world.