During his ten-years experience in the field, Miran Chauhan has always took an unorthodox approach and flung himself at new ways of looking at his craft. And it’s that approach that has seen him going from working in the Design Consultancy business to Foraging Bartender. 
Miran studied Product Design and his Masters Degree had him focusing on the creative process and psychological aspects of Design, combining the above with the years-long dive into the hospitality industry during which he had experimented very different bar approaches: hotels, crafts ale houses and tiki bars.
But the experience as a bartender and then as Bar Manager at The Bon Vivant, Edinburgh, allowed him to flex his creative muscles. It was there that he had the fortune of working with many chefs and bartenders around Scotland, who promoted local and foreged produce, allowing him to discover foraging as a fascinating route to go down. After four years at The Bon Vivant Miran joined The Buck and Birch team, with the focus of curating ingredients crafted by nature into contemporary cocktail. They also produce many liqueurs, bottled cocktails and provide waking/foraging guided walks on the site as well as composing community projects to spread the foraging education.