A bit about course leader and forager, Sarah Watson
Hello! Having taught at a field study centre, worked as a sustainable business adviser, co-founded the Hastings Seafood & Wine Festival and set up cookery courses at Sussex Coast College, I decided it was time to start my own business, Wild Feast, doing what I love – finding wild food, using it to create delicious dishes and botanical booze and cocktails, and sharing that knowledge with others.
I grew up in the Sussex countryside identifying wild plants and cooking up wild mushrooms with my botanist dad. As a practiced cook and passionate foodie, I’ve tasted a great variety of British wild edible plants, seaweeds and fungi (well over 100 species!), and used many to develop new recipes for wild food dishes and wild cocktails and mocktails.
I’ve been running foraging courses since 2013; I’ve carried out guided foraging walks for Hastings Borough Council and Royal Tunbridge Wells Together. I’ve given demonstrations and workshops at events, including Brighton Foodies Festival, Hastings Seafood & Wine Festival, the Fantastic British Food Festivals, Great Dixter Christmas Fair, Runnymede National Trust and Kew’s Bountiful Botanics weekend at Wakehurst. I’ve also written a regular wild food column for The Argus.
I’m a firm believer in supporting nature conservation and biodiversity. Learning how to forage responsibly and sustainably brings us into closer contact with nature and helps us to understand more about our local wildlife. I’m a member of the Sussex Wildlife Trust, The Woodland Trust, Butterfly Conservation, the Botanical Society of Britain & Ireland (BSBI) and the RSPB, as well as a supporter of the Bat Conservation Trust.
My Biology degree included Botany, Ecology and Conservation, giving me a sound basis for foraging responsibly and sustainably. I’ve trained in plant identification with the Field Studies Council and the BSBI. I have an MSc. in Rural & Regional Resources Planning (University of Aberdeen).
- Member of the Association of Foragers, which promotes sustainability and ecological stewardship.
- PTLLS teaching & training qualification
- Emergency First Aid at Work
- Food hygiene rating of 5
- Food Safety Level 2 qualification
- Public and products liability insurance
- Basic catering training (BIIAB)