We begin at the restaurant with a foraged-inspired drink before heading out on a guided walk of around two and a half hours, identifying wild plants, mushrooms, nuts, and fruits — including edible, poisonous, and functional species. Back at the restaurant, we lay out what we’ve found to create a clear visual reference you can photograph and take away, followed by a bowl of wild-food-inspired soup. The course covers how these ingredients are used in the kitchen, how they’re preserved for culinary use, and how to forage safely and sustainably. Informal but precise, the sessions suit beginners and intermediate foragers, chefs, and serious food-led cooks.
Family friendly. Children and dogs welcome
Event details: First Sunday of every month · 10am start (meet at the restaurant) · Approx 4 hours · Weather-appropriate clothing required — we forage in all conditions · To book go to our reserve a seat section and click on the first sunday of the month.