Maxime Jay
As long as people have been eating, people have been foraging. In recent years the importance of eating locally sourced and seasonal ingredients has become more apparent because of the changing climate which has spurred a trend in restaurants all over the country to start using more ingredients that come from the local area, this has created a demand for foraged produce to be available to be put on menus. While many people forage for themselves, Maxime Jay has made it his full time profession by swapping his normal day job for a life in the wilderness.
Maxime now supplies some of the best restaurants in Glasgow with the freshest produce foraged from Scotland’s bountiful woodlands, hedgerows and seashores. Maxime’s wealth of knowledge of Scotland’s Forna allows him to find the perfect locations for his wide array of produce that he supplies all year round. Maxime has grown a reputation as supplying the highest quality of ingredients and has become a household name in restaurants throughout Glasgow. This is down to his diligence in making certain that what he supplies is the finest produce and comes from areas that will continue to flourish due to the fact that he does not over forage, meaning that he has a consistent reliable source of ingredients.