WHO IS THIS COURSE FOR?
This course is designed for people who want an authentic experience of foraging and cooking with wild foods and for those who would like to deepen their connection with nature by gathering and cooking with foods from the land. The course will set you up with a basic framework for bringing foraging into your life on a daily basis. We will look at the health benefits, both mental and physical, of eating wild foods and spending time in nature.
On Day 1 we will forage for ingredients in as many habitats as we can cover: seashore, farmland, hedgerow and woodland, focussing on the most abundant wild ingredients in season. We will also take the time to really feel our way into a more relaxed way of being, by connecting to nature and ourselves. Day 1 includes a packed wild lunch with refreshments. (In the event of terrible weather, this will be eaten back at the Fat Hen HQ, by the fire, if necessary!).
This will be followed by some preparation for preserving and preparing the ingredients for Day 2. This may include some drying of herbs and seaweeds in the dehydrator or preparing fruit for preserve making or making labneh from local milk to use on Day 2.
On Day 2, the focus will be on preparing the wild ingredients alongside local fish and game (vegan/vegetarian dishes too, if requested).
In the morning we will cook a series of wild food dishes, creating a 3 course lunch. This will include bread making with wild herbs and seaweeds.
In the afternoon we will be making condiments, preserves and pickles for you to take home. This will include some seaweed based seasonings, some pickled wild vegetables and perhaps some pesto and / or salsa verde, depending on the season.
Throughout the course you will be taught how to forage safely and legally. All the pitfalls you may encounter will be discussed and some of the deadly poisonous lookalike plants will be covered.
The course is run with an emphasis on bringing wild food into your daily diet, in realistic ways, for improving your nutrition, your immune system and to give you a great sense of well being and an improvement in your mental health. The course aims to give you a taste of foraging together in community, with the focus of you creating your own foraging group afterwards when you go home, so that your experience of wellbeing can grow and develop once you leave here.
The course will also include some wildlife commentary, historical anecdotes and cheffy tips for including the wild ingredients in your dishes at home.
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 COURSE:
- 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?
Foraging and cookery tuition, lunch and refreshments on Day 1, 3 course lunch on Day 2, condiments, preserves and pickles to take home, an email 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.
9th & 10th September / 23rd & 24th September / 21st & 22nd October 2021
Day 1: 10am – 4.00pm
Day 2: 10am – 3.00pm
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 (minimum number 6, maximum 12)