Flora, The Forest Foodie

Our Local Produce Personality for August is Flora at The Forest Foodie!

The Forest Foodie create locally sourced New Forest hampers and picnics.

Read more about The Forest Foodie in this interview with Flora :

- When did you set up The Forest Foodie?
I launched The Forest Foodie in July 2021, in fact this week is our first birthday. So in the middle of lockdown, we like a challenge!

- What made you set the business up in the first place?
The main driver for setting up The Forest Foodie was to bring a taste of The New Forest to those visiting our uniquely special corner of England. To bridge the gap between so many incredible local suppliers and producers with not only those visiting but also to fellow locals. We wanted to make an impact, create foodie experiences whilst supporting the circular economy of The New Forest. To tell the story behind where the food comes from, how it’s prepared, how the meat is reared, and the people behind it. We wanted to set up something unique and sustainable whilst supporting as many local businesses as possible.

- What products and services are available to residents and visitors of the New Forest from The Forest Foodie?
We have three offerings: Gift Hampers, Picnics & Fresh Hampers, and Dine at Home experiences.

It goes without saying they are all packed with local produce. Our Gift Hampers can be sent UK wide and in gorgeous wicker Hampers we include goodies such as New Forest Shortbread, Honey made from New Forest Bees, Artisan Award Winning Chocolates, New Forest Tea, New Forest Wine and so much more.  Our Picnics & Fresh Hampers can be delivered to holiday cottages, homes and yachts. Our Dine at Home Experiences are perfect for dinner parties, treats, anniversaries or nights you just don’t fancy cooking and fancy something a bit different to your standard takeaway

- Can you name some of the local produce that you use in your hampers and picnics?
Of course so they range from Surf & Turf – with Local Lobster, Fillet of New Forest Beef, with New Forest Sparkling Wine, to dressed Crab with a Mango Chilli Salsa. Our Beaulieu Hamper has local Cheeses and Charcuterie made from Pannage Pork (when commoners turn their pigs out onto the Forest to eat the acorns – the flavour is very unique). We helped to choose the blend for the 2020 Brook Hill White Wine based in Bramshaw in The New Forest – which has just won an award. Their wines are incredible and complement the seafood very well. Other Picnics & Fresh Hampers include a BBQ Hamper – perfect for glamping.

- What has been the most popular option so far?
Our seafood Picnic Hampers, in particular The Salterns Hamper. Local Lobster, Local Dressed Crab, Mango Chilli Salsa, Local Sparkling Wine, Salad, Garlic Mayo, Sourdough & Farmhouse Butter.

- Do you think there is a growing trend towards the use of local produce? 
Absolutely, I genuinely think that one of the positives that has come out of lockdown and Covid-19 is that is has made people much more aware about where their food comes from and the importance of supporting your local butcher on the high street (not just the one time at Christmas for your turkey!) A big focus for us is to be able to bring to life and tell the story from behind the scenes of food producers locally, it’s an education piece. How can we change the mindsets of people shopping in supermarkets because they can be cheaper? Local produce can be more expensive but it is so much better, tastier, it doesn’t cut corners. You can truly see the impact of buying locally, as well as reducing food miles and eating far better quality food.

- Explain a bit more about your initiative 'Dinner at Home'
This very much stemmed from lockdown, and the demand for something a bit more special than a Chinese or Indian takeaway. During many, many months of people not being able to go out for dinner, those who don’t feel comfortable going out and those who are vulnerable, we wanted to be able to bring a dinner party to them to be able to finish at home with super simple instructions. With lots of birthdays, anniversaries, date nights they have proved incredibly popular and something we will continue to offer year-round. Our most popular 3 course dinner is our Coquilles Saint Jacques (Local Scallops in a white wine, cream sauce, topped with Gruyere & Breadcrumbs grilled in their shells), Beef Wellington – made with New Forest Beef with Truffle Mash, followed by Lemon & Passionfruit Possets with New Forest Shortbread.

- How important is it to use sustainable practices in your business?
It’s truly ingrained within our DNA. Where possible, all of our packaging for our Picnics & Fresh Hampers is fully recyclable, compostable or reusable. We work with Woolcool – so our boxes are lined with sheep’s wool and ice packs to keep the food fresh, and the wine cold. For us it’s not just about making a profit, it’s about the people that we work with and our planet. In the future we would like to become a B-Corp certified business (a global movement where business leaders seek to redefine success in business, so that one day all companies compete not only to be the best in the world, but to be the best for the world.)

- Are there any new ideas in the making for the future for The Forest Foodie?
We are incredibly overwhelmed with all of the support from our suppliers and also our customers (majority of who are repeat customers) over the past year. So yes, we have big plans… we are on the look out for a bigger unit, we are hiring, and we are growing.

- You go around and meet a lot of local producers, if you had to choose one, which local company that you’ve met is the most interesting?
Indeed, I have personally met and been to every single supplier, baker, maker, producer that we work with. Yes, this includes all the tasting too! For us to represent them and their food I feel it is so important to understand as much as possible about their story and how they are unique.

It’s a tough call – but I would have to say Sarah & Andrew Parry-Norton who run The Commoners Larder, they are commoners (people who farm the land on the New Forest and have the right to turn their animals out onto the land) and live on their farm near Cadnam. Having been invited up to have a look around their farm it was just incredible. The key take away for me is knowing that their Ruby Red Devon Cows are not only bread for beef, they have a very important impact on the land too. Their hooves poach the land, and create perfect little pockets of water for rare flowers to sprout. Without the cattle grazing on the land – farmers would have to resort to huge heavy machinery, tractors etc. This would also have a big impact on visitors to The New Forest – as the cattle and ponies are a key part of what makes the Forest unique. Back to the farm – their meat has incredible flavour, it’s lean, and the beef is hung for 45 days – perfect for our beef wellies!

Find out even more about Flora and The Forest Foodie in the video below...