Gourmet Foraging Days – Sample program and menu

The following is a sample program and menu to give an idea of what to expect on a Galloway Wild Foods Gourmet  Foraging Day. See the events calendar for dates, timing and locations for 2015. More info and booking details here

The day usually runs from 10am – 6pm, though this may vary to accommodate tides etc. – see individual course listings. Similar days can also be organised as private bookings.

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On arrival…

Chaga tea, mochagiato, wild herbal infusions or perhaps a more conventional hot drink

Sweet cicely champagne and perhaps a foraged nip to hone the senses

Wild cake

Welcome, course outline, safety briefing, a short  introduction to foraging

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Foraging session 1: An exploration of the edible,  medicinal  and boozy  plants and fungi of  The Fleet Valley

(our route will be chosen according to season, to maximise learning outcomes eg. Spring hedgerows and marsh, coastal plants, shellfish and seaweed or autumn forest fungi – see individual event listings)

Forager's Basket

Lunch

This is a chance to sit back on our verandah, enjoy the stunning panorama of  The Fleet Valley and  taste wild ingredients you have encountered in the morning session, lovingly prepared into refined dishes.

autumn wild food bounty

View from our lunch spot

Sample Wild Food Tasting menu

All ingredients are organic and nearly all harvested or sourced from Dumfries and Galloway.

80% of Ingredients are Foraged within the Fleet Valley – In sight of where you will eat the meal

All meat fish used is wild and local. Vegetarians are easily and happily catered for

Spring canapes, with elf cups and wild sushi

Elderflower Champagne, Wild Cherry Syrup

Filthy Dirty Martini – The Botanist Gin, wild mountain amaro, ground ivy & applemint shrub, knotweed & sweet cicely infusion, 9 carrot bitters, bladderwrack capers

Wild Whisky Sour – Whisky, sea buckthorn juice, birch syrup, cloveroot, foraged bitters

Oak Leaf Wine

Wild Sushi – With sea radish, smoked mussels, sea aster, arsesmart, sea rocket ‘wasabi’. Magnolia petal and ramson bud pickles

Ceviche of Solway Spoot Clams – Crab apple & sorrel verjus, sea sandwort, cori grass

Three Sorrel Soup, Sourdough

Dandelion & Nettle, and Laver & Smoked Mussel Mini Puddings

Cara’s Tomatos & Fermented Ramson Salad, elderberry vinegar

Smoked Haddock, Sea Beet and Laver Tart, mushroom pastry

Cep, Bacon & Parmesan Tart, seaweed pastry

The Day’s Fungi Finds, Flambéed in Apple Brandy

Cha-Cha Bomb – A shot of truffled, chanterelle, chaga & cep schnapps

Ultimate Mushroom Risotto – With cep, truffle, puffball, hedgehog fungi, wild thyme, yarrow

Galloway Cheeses, Seaweed Oatcakes & Quince Jelly

Mmmead – With Galloway Honey, Water of Fleet, Mugwort, Meadowsweet & Meu

Elderberry Ice Cream – With rose, sloe gin, boozy damsons, cloveroot and seaweed meringues

A Selection of Foraged Amaros, Wild Schnapps, Fruit Liqueurs

Chaga Tea, Herbal Infusions

Candied Mint & Cloveroot , Sloe Jelly Ear Delight

Over lunch you will have a chance to get more intimate with the plants and fungi we have found, receive advice on using reference books and guidance on cooking with wild ingredients

We always make time to lay out and label our finds

We always make time to lay out and label our finds

Foraging Session 2:

Our route will be chosen according to the season, to maximise learning outcomes and encounter different habitats from the morning session

You will be able to take home a share of the day’s finds

More info and booking details here

Razor clam foraging

Harvesting Spoot Clams at dusk on a Spring Foraging Day

2 Responses to “Gourmet Foraging Days – Sample program and menu”

  1. Hey Mark,
    Sunday 6th May was excellent. As well as the delicious menu above the whole day was amazing. Thank you.
    As a keen gardener my eyes have been opened – although I think I’ll have you growing a few things before I’m finished ;-)
    It was excellent value, fun, informative and very, very tasty.
    I’ll defo be booking the autumn course if my diary allows.
    Thanks again, George, Carlisle, UK

    • Thanks George, glad you enjoyed it and have seen the glory of lazy foraging over strenuous gardening! All in nature is in perfect order! I thoroughly enjoyed the day too and look forward to sharing your good craic and keen eye (thanks again for spotting the mint!) on the autumn foray (and probably lots before that!)
      Cheers,
      Mark.

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