Coeur Sauvage, the established specialist wild food forager and supplier within the Scottish fine dining arena, is expanding its range of wild products with the production of wild sea buckthorn juice.

Together with Edinburgh based The Scottish Fruit Company, Coeur Sauvage is creating a new brand of wild products, ‘foraged in Scotland’, dedicated to the food industry and specifically to the fine dining sector including the UK top Michelin and Rosette restaurants and the luxury craft/artisan food sector.

Sea buckthorn is the new superfood and can be used for many applications including drinks and cocktail, desserts and ice creams, curing and glazing meat, and chocolate.

In Scotland, Sea buckthorn is particularly abundant and invasive on the seashores, especially on the East Coast.

The new Sea Buckthorn Juice developed by Coeur Sauvage

Maxime Jay, Owner of Coeur Sauvage, says:

“This is a significant development for us on various levels.

“We have departed from the usual foraging and supplying of raw foraged goods, and we can now process our very own raw foraged goods and deliver superbly tasty creations with a better shelf life, within a Salsa accredited environment.”

Sea buckthorn cocktail with coffee and a dram of Scottish Whisky

French by birth, Scottish by adoption, Maxime is the founder of Coeur Sauvage (meaning ‘wild heart’). Maxime’s specialities are the Scottish Wild mushrooms, although he is now expanding his expertise to the Scottish sea vegetables and the edible wildflowers and wild fruits.

He has now diversified into other wild products including seaweed, coastal and wild green vegetables for the horticultural and pharmaceutical industry.

Coeur Sauvage has become the leader in its field in the West of Scotland and has also diversified its market locations across the UK and internationally all from its Inverclyde base.

Maxime continued:

“We are continually exploring avenues for providing new foraging opportunities with a view to extending the foraging season.

“Our sea buckthorn activities deliver just that and help us to attract and to support our foragers.”

Coeur Sauvage has already secured several contracts with the sea buckthorn currently being distributed in Glasgow, Edinburgh and London to wholesalers and restaurants.

For more details on Coeur Sauvage, please contact Maxime Jay or click here.