Description

WHO IS THIS COURSE FOR?

For anyone interested in foraging and fermenting…. we will be foraging for wild spring greens and seaweeds around Prussia Cove and return to base to make some wild kimchi in the beautiful Trewartha Barn.  Simple lunch of wild spring greens soup and seaweed bread included.

WHAT IS INCLUDED IN THE DAY?

A two hour foraging workshop exploring the hedgerows and coastal habitats at Prussia Cove, gathering greens that we can use to make a wild kimchi.  A kimchi making workshop.  Coffee/tea and cake on arrival, soup and bread for lunch.

WHAT SHOULD YOU BRING?

A bottle of water, waterproof clothing, walking shoes/boots or wellies, pen & notebook, camera, a couple of kilner jars for your kimchi.

IS THE COURSE SUITABLE FOR VEGETARIANS?

All dietary requirements are catered for as long as we know in advance.

DATES:

Saturday 17th May 2025

DURATION:

10am – 3pm

PRICE:

£75

TUTOR:

Caroline Davey

MEET:

At Trewartha Barn, Prussia Cove.  Directions and location given on booking.

MAXIMUM NUMBER OF PEOPLE ON EACH COURSE:

20

AVAILABLE AS A PRIVATE BOOKING?

Yes (minimum number 10, subject to availability)