About
Jayson Byles Forager and Wild Cook
Jayson Byles
I am Jayson Byles, a passionate forager, trained professional chef, permaculturist, home gardener, and advocate for sustainable living. I am originally from New Zealand, have a Maori Pacific heritage, and have a lifelong love of gathering wild food.
I have a strong passion for local, high-quality food, shaped by over a decade of immersing myself in the landscapes and culture of Scotland.
During my time as a seaweed harvest manager for a commercial company, I gained valuable experience in Scottish Seaweed. My years of working with communities have further enriched my journey, leading me to want to share the transformative simplicity of local, wild, and seasonal food with everyone. I strive to integrate these worlds, fostering a deep connection to nature and respecting our environment.
Jayson Byles, Foraging Fortnight 2019
A Decade of Seaweed and Community
I am driven by a belief in the power of reconnecting people to the sources of their sustenance. Through East Neuk Seaweed, I aim to ripple new ways of connecting to our food and local surrounds using fun and practical approaches to inspire curiosity and respect for the environment and often making amazing meals and being in beautiful places in the process !
Tehei Mauri Ora! (Breath of Life)
This traditional Maori greeting embodies the ethos of East Neuk Seaweed. At its core is a commitment to regenerative practices, honouring our natural resources and leaving a positive legacy for future generations. We aspire to inspire this spirit in everything we do.
My Mission: What I Do
I aim to excite, educate, and empower people to embrace a more sustainable lifestyle by eating wild, local, and seasonal foods. I also work with local food projects, conservation, and community initiatives.