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.  A wild lunch of wild bibimbap (rice bowls) and a wild inspired dessert.

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.   Wild bibimbap with wild kimchi, crispy tofu, wakame and cucumber salad, peanut rayu and local salad/veg for lunch.  Something sweet and wild to finish with refreshments and teas.

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:

tbc

DURATION:

10am – 3pm

PRICE:

£95

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)