“One of the best culinary experiences I ever had was in Cornwall with @FatHenForager”
Xanthe Clay, The Telegraph
…in the wilds of West Cornwall
in our bespoke cookery school.
communally on the fruits of your labour
FAT HEN IS A CELEBRATION...
...of wild food and cooking and a coming together of people to enjoy the outdoors, to create fabulous food from nature’s humble ingredients and to eat together in great company.
ABOUT FAT HEN
Fat Hen was established in 2007, by Caroline Davey, and has been an evolving project with it’s central aim of breaking down the barriers between the kitchen, the outdoors and the dining table. Caroline works alongside talented chefs to create fabulous dishes showcasing ingredients sourced from the wild.
Fat Hen has been chosen as one of the top ten best foraging courses in the UK by Countryfile Magazine and has been chosen by the Telegraph as one of 10 incredible holidays that offer a true taste of a destination. The National Cookery School Guide has also chosen Fat Hen in its top 50 cookery schools in the UK.
Fat Hen is also the vernacular name for (Chenopodium album). Fat Hen was once an important staple crop 2,000 years ago, with the leaves being used like spinach and the seeds providing a nutritious grain. It is still cultivated in northern regions of India but treated like a weed nearly everywhere else. Fat Hen is one of many wild greens we use on our cookery courses.
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What Fat Hen offers
Sample courses
Gourmet weekend
This course is for serious food lovers who want to treat themselves to real foraging in all of West Cornwall’s wild landscape.
Forage, cook and feast day
Designed for anyone who is inquisitive about wild food and foraging, aimed at adults but open to all.
Crab on the beach
We will meet on the beach to pick up some live crab from a local fisherman which will have been brought in that morning. We will forage a for a few ingredients…
dedicated to using wild food
FAT HEN CHEFS
Mark Devonshire lives in north Cornwall and has been working with Fat Hen since 2010. Mark has always had a love of good food and is a firm advocate of local ingredients and promoting our great British produce. He began his career under the tutorage of Rick Stein at The Seafood Restaurant in Padstow and spent 17 years there, the…
25 years ago Robert started cooking at Cranks vegetarian restaurant in Devon, where he soon fell in love with ‘slow food’ and using local vegetables in season. From there he worked in a succession of high profile restaurants including Jamie Oliver’s ‘Fifteen’ and ‘The Lansdowne’, moving to Cornwall to head up ‘The Gurnards Head’ and then more recently to open…
Justin is a training advisor at Penwith College. He has worked as a professional chef for over 17 years and a college lecturer more recently. He headed up ‘The Beach at Sennen’ and the popular ‘Lime Tree’ in Penzance and has been awarded Michelin Guide entry. He ran his own restaurant for many years and loves to cook with local…