Susanne Masters works with distilleries and the spa industry on ingredient selection and implementing sustainable wild harvesting practices- Isle of Harris gin, Boatyard Distillery, Wildsmith skin etc. She hosts and consults on events combining local edible wild plants with food, beverages, and spa experiences. She also runs workshops on the science of taste and aroma. Susanne writes and speaks about botanicals in food and beverages for organisations including the American Distilling Institute, New York Times, RHS, and Royal Botanical Gardens Kew. Susanne is working on Phd research on wildlife trade at Naturalis Biodiversity Center.