The Autumn is when nature’s harvest peaks. Our focus is wild fruit and nuts. There are many, diverse ways we can use and preserve the glut of wild food. These include desserts, jams / jellies / cheese, fruit leathers, chutneys, ketchups / sauces, vinegars, wines, syrups / cordials and liquors.
During the course we will identify edible and poisonous species and learn how they can be used and preserved. We will cover the law related to foraging, safety and sustainable foraging practices.
This is a full day course comprising:
- A foraging walk in our local countryside for wild fruit and nuts.
- An indoor session preparing, cooking and eating a wild food, three course meal principally based on our finds.
- An illustrated talk on wild foods.
The lunch menu is flexible and can be suitable for vegetarians and vegans.
9:30 AM – c. 5:00 PM
Places on this course are £70 per person.
The maximum number of participants on this course is 12.
Dates / locations
|22-Sep-18||Toller Porcorum, Dorset||Places available|