With so many exotic ingredients available off the shelf, it’s easy for a dish to lose its connection with the place the food was produced. However, seasonal wild ingredients foraged from the local area can elevate a menu, adding complementary, exciting and fresh flavours to the dishes, as well as displaying a sense of adventure. Ford challenged chefs in France, Germany, Italy and Spain to come up with original and innovative dishes using native, foraged ingredients, and then include the dishes in their menus. Each chef had the support of a Ford Ranger Raptor pick-up to help them source their ingredients, often from isolated hard-to-reach locations.