Gourmet Spring Foraging Day – 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 Spring Foraging Day. See the events calendar for dates, timing and locations for 2014. More info and booking details here


On arrival…

Wild cake

Tea and coffee and perhaps a foraged nip to hone the senses

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


An exploration of the edible and medicinal  spring plants and fungi of  The Fleet Valley

spring hedgerow layout3


Sample Spring Wild Food Tasting menu

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

Elderflower champagne

Selection of wild sushi made with nori, sugar kelp, reedmace, sea radish, lady’s smock, ramsons, spoot clams, bittercress

Creel caught langoustine tails wrapped in sweet ciceley

Smoked egg with pickled marsh samphire


Wild watercress, nettle and ramson soup


Lightly steamed young shoots of sea kale and sea sandwort with duck egg hollandaise


Japanese knotweed and sweet ciceley sorbet


Sea beet and Galloway goat’s cheese tart, wild herb pastry

Crab and few-flowered garlic tart, pink peppercorn and parmesan pastry

A salad of orache, sorrels, saxifrage and pennywort; elderberry and walnut dressing


Galloway honey, caragheen and wood sorrel pudding


Galloway cheeses:  Locharthur Criffel, Cairnsmore and organic farmhouse cheddar with Arran oatcakes, quince jelly and pickled walnuts


Sloe and meadowsweet gin

Damson gin


Foraged herbal teas, coffee

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

Wild food familiarisation layout


To the coast (10 minute drive) to explore coastal plants, seaweeds and shellfish at low spring tide – wellies essential!

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

More info and booking details here

2 Responses to “Gourmet Spring Foraging Day – 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!)

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