Foraging for wild garlic is straight forward, in fact it is so abundant that the term "foraging" really constitutes an embellishment. There isn't a need to "forage" at all; if you're out and about in the English countryside at this time of year it's almost impossible to miss. Avoid lily-of-the-valley; whilst it looks similar it is toxic, but easily distinguished from ramsons by the lack of garlic smell. Also be wary of ramsons leaves that are growing within leg-cocking range of passing dogs! You should avoid climbing fences, trampling wild flowers and definitely don't dig up the bulbs, but with the application of a little common sense and restraint there really shouldn't be a problem - wild garlic thrives and spreads rapidly so there is no issue to helping yourself.
The end result is lurid green and the amazingly fresh, garlicky taste will perk up any number of dishes. I've served it dolloped onto pork chops and with bacon lardons for a pesto pasta, but it could equally be swirled into mashed potato or smeared onto pizza or a baguette for a quick garlic bread.