WHO IS THIS COURSE FOR?
This course is designed for anyone who is inquisitive about wild food and foraging and is aimed at adults but is open to all. We forage for a wide range of seasonal wild foods and include an introduction to cooking local Cornish fish and/or wild game. All diets are catered for, and we will provide a vegetarian/vegan menu if you request this.
The taster day involves a 2 hour foraging trip to some of West Cornwall’s wild landscapes: seashore, hedgerow, woodland & farmland to forage for seasonal wild edible herbs, vegetables, seaweeds, fungi, roots, seeds & berries.
You will be taught how to forage safely and legally. The day will include lots of plant identification tips, poisonous lookalikes will be discussed and you will go home with lots of recipe ideas.
Caroline will share some chefs’ tips for incorporating these ingredients into your cooking. The foraging trip will include some historical and medicinal anecdotes about the plants and landscapes that we see.
After the foraging trip you will return to the Fat Hen HQ where you will learn to cook a series of wild dishes and you will also make something to take home with you.
In the kitchen at Fat Hen you may be taught how to fillet fish or butcher rabbits and pigeons. There are always other vegetarian dishes to prepare too, if you don’t want to eat fish or game.
The foraging walks can be physically challenging as we often go to the coast and walk some of the coast path. If you have any concerns about your physical health and ability to cope with the walks please check with us prior to booking. We can tailor private days to suit the physical ability of our clients.
EXAMPLES OF DISHES YOU MAY LEARN TO COOK ON A FORAGE, COOK & FEAST COOKERY DAY:
- Seaweed poached mackerel with a wild salsa verde
- Hogweed shoots and Alexanders with poached egg & hollandaise
- Rabbit loin with three cornered leek gnocchi
- Laver seaweed cakes with a mussel, wild garlic and cider sauce
- Cornish dashi broth with nettles & wild garlic
- Nettle & ricotta tortellini, brown butter & hazelnuts
- Chinese seaweed salad
- Crispy seaweed
- Seashore risotto with shellfish, rock samphire & wild fennel
- Turkish borek (filo pastries) with wild greens
- Wood pigeon salad
- Carragheen seaweed pannacotta
- Soda bread with wild herbs & seaweeds
- Japanese knotweed compote & sorbet
- Sea buckthorn berry cake
- Elderflower fritters
WHAT IS INCLUDED IN THE COURSE?
Tea/Coffee on arrival, elderflower refreshments, a glass of wine with lunch, 3 course lunch, transport, baskets, knives & scissors for the day, e-mail recipe pack.
WHAT SHOULD YOU BRING?
A bottle of water, waterproof clothing, walking shoes/boots or wellies, pen & notebook, camera.
IS THE COURSE SUITABLE FOR VEGETARIANS?
Yes, there are always vegetarian or vegan options and we also cater for food intolerances like gluten and dairy free diets. Please let us know in advance.
Friday 9th April 2021 / Friday 16th April 2021 / Friday 7th May 2021 / Friday 11th June 2021/ Friday 10th September 2021 / Friday 24th September 2021 / Friday 1st October 2021 / Friday 22nd October 2021
9.30am – 4.00pm
Fat Hen | (unless a specific location is stated in the booking information)Map
MAXIMUM NUMBER OF PEOPLE ON EACH COURSE:
AVAILABLE AS A PRIVATE BOOKING?
Yes (Min number: 2 – minimum price of £300 for 2 – Max number: 12 – Contact Caroline)