Wild Feast foraging and cookery courses are currently held in the Rye and Battle area, surrounded by fields, hedgerows and woodland. I now hold both half-day foraging workshops and full-day courses. My courses are close enough to London for a day-trip down to East Sussex, but for those who’d like to make a weekend of it, accommodation information can be provided – the Domesday village of Iden is just outside the picturesque, medieval town of Rye.
Gift vouchers for courses are also available.
It may be possible to arrange your own tailored foraging walk, provided you are relatively local to me, and depending on my availability.
Contact me if you’d like to discuss holding a private walk, event or course – it’s best to get in touch as early as possible as I do get booked up with courses and events.
Hen party group, 2015
Forage, Cook and Eat full-day courses – what to expect:
A memorable experience involving a country walk, a creative cookery session and a sociable meal. The day starts with a welcome and introduction covering the law around foraging for wild food, responsible foraging and plant identification, followed by a refreshment break with wild-inspired cake or pastries.
We’ll then gather common wild herbs, greens, flowers, seeds and fruit (depending on the time of year), and I’ll point out some you should avoid – at least 20 species will be covered. It’ll be approximately 1-2 hours of fairly easy walking with stops along the way.
Then back to the house to prepare lunch from some of our foraged finds with other fresh, seasonal ingredients sourced from local farms, markets, and independent shops where possible. There’ll be hands-on cooking involving normal kitchen equipment, before we sit down to relax and enjoy our 2-course lunch at around 2.30pm.
Sample lunch menu for spring (may vary depending on availability of ingredients): Wild-herb marinated portobello mushroom burger and (optional) pan-seared halloumi with a wild herb salsa, potato wedges and autumn slaw, followed by foraged fruit fool with a wild-spiced biscuit, and a glass of fizz with a wild twist.
Wild greens filo pastries with wild salad
2018 Forage, Cook and Eat experience (full day)
We’ll gather edible leaves and flowers, focusing on healthy wild spring greens and herbs. I’ll help you become more confident in recognising edible plants, and we’ll prepare a delicious lunch together from wild and local ingredients accompanied by a glass of fizz with a wild twist!
Price: £95 per person (up to 8 people)
Includes wild tea and cake, ingredients, use of kitchen and equipment, 2-course lunch with fizz, recipe sheets and a printed guide to foraging.
Sunday 29 April, Iden, East Sussex, 10am to 4pm (approx.) – fully booked*
Sunday 20 May, Iden, East Sussex, 10am to 4pm (approx.) – fully booked*
* feel free to send a provisional booking to be added to the waiting list in case of cancellations.
2018 Wonderful Wild Greens workshop (shorter course)
After an introduction to safe and responsible foraging, we’ll gather common wild herbs and greens and I’ll point out some you should avoid. It’ll be approximately an hour of fairly easy walking, possibly with a stile to cross. After which we return to the kitchen to to prepare a couple of dishes using our foraged finds such as nettle and wild greens pesto and wild greens filo pastries. Followed by a light lunch together.
Price: £65 per person (up to 8 people)*
Includes refreshments, some food to take home with preserving containers, ingredients, recipe sheets and a printed guide to foraging.
Saturday 12 May, Iden, East Sussex, 10am to 2pm (approx.) – 6 places out of 8 left
Iden course: Hosted by FOLKathome at a stylish, modern house surrounded by beautiful countryside in the village of Iden, East Sussex, near the Kent border. The venue is some 40 minutes walk from Rye rail station, and we may be able to arrange collection. There is parking available at the course venue. The exact course location address will be provided on confirmation of course booking.
Vegetarians and vegans can be catered for, provided you let me know on booking. If you have any special dietary needs or food allergies, you must tell me on booking so I can check if I can cater for you.
Who’s it for?
As well as adults, young people of 12 to 17 can participate and must be accompanied by an adult. This particular route is not suitable for wheelchairs, although I hope to offer some courses in future which are.
Because of the cooking element, I’m afraid dogs are not allowed on this particular course.
‘The Edible Shoreline’
‘The Edible Shoreline’ is a coastal wild food class. I’ll tell you about the gourmet ingredients you can find for free from our coastline in these courses.
Dates for 2018 tbc.
Edible Shoreline course cost
Prices for 2018 tbc. This course is dependent on being able to find a suitable coastal location for foraging with the right course venue for cooking nearby.
Gurnard fillet with seaweed butter and sea beet