Spring Foraging and Chris Hruskova’s Wild Food Tasting Menu

Sunday 28th April 2013, Gatehouse of Fleet, Venue TBC

Galloway Wild Foods is teaming up with michelin starred chef Chris Hruskova for an amazing immersive wild food experience. Chris has been at the cutting edge of new Nordic forage cuisine in the UK, earning a Michelin star at North Road Restaurant in 2011. This is a unique chance to experience the full field/wood/coast-to-plate experience in the company of forager/chef Mark and chef/forager Chris.

****STOP PRESS!**** Top chefs are eager to come and explore Galloway’s amazing wild larder - We will also be joined by former Scottish Chef of the Year Gary Goldie, a passionate forager and in my opinion the best wild food chef working in Scotland at the moment.

GG canape

GG at workGG beefGary GoldieThere are 3 ways in which you can take part:

  • Join us on Sunday 28th April for woodland and coastal foraging and wild sushi on the shore with Mark followed by Chris’s wild food tasting menu  - £95pp – see day outline below.
  • Join us on Sunday 28th April for dinner only – an 8 course tasting menu, with complimentary foraged drinks showcasing the best wild and organically grown produce Galloway has to offer, including fish, shellfish, game, meat and, of course, extraordinary wild ingredients – £60pp – 8pm, Cally Palace Hotel.
  • To book your place contact mark@gallowaywildfoods.com.
  • We have 2 places available for keen amateur or professional chefs to work closely with Mark and Chris on a day long harvesting trip around Galloway on Saturday 27th and to plan and cook a wild food menu with Chris on Sunday 28th. Places are FREE and we invite interested parties to submit 100 words on why they would like to join us. Please email your 100 word application to Mark if you are interested.

This is a rare chance to get intimate with some of the best ingredients in the UK cooked by one the best chefs in the country. Those who attend the full day will learn to find, identify, harvest, prepare and eat a wide range of spring’s zinging plants, succulent coastal shoots, aromatic flowers and ultra-fresh shellfish in prime condition. You will have a great day in some beautiful places, gain the knowledge, confidence and inspiration to forage confidently for your own ingredients and leave with memories of an extraordinary once-in-a-lifetime meal.

When people think of wild food they tend to think first of the fruits and fungi of Autumn. But Spring is every bit as exciting a time for foraging. Sea kale, wild garlic, samphire, cockles, razor clams, sweet cicely, cuckoo flower and myriad other delights are the wild flavours of spring and you will learn and taste all about them!

We meet early in the afternoon at the Cally Palace Hotel, Gatehouse of Fleet, for a brief talk over a cuppa (or a wee foraged nip to ‘hone the senses’ for those that wish) and some cake and biscuits. Then to the rich woods and hedgerows of  the Fleet Valley to learn about delicious – and deadly – plants. Then back to base for some light refreshment as we roll our own wild sushi, chat about how to process our harvest and look at the best books to add to your collection.

The day is timed to allow us to explore the beautiful coast around Wigtown Bay during the early evening low tide. We will look at sea vegetables, shellfish and the tastiest seaweeds beneath the setting sun in one of the most beautiful spots in Galloway. One of last year’s guests described catching spoot clams as “the most fun I have ever had!”

With a good appetite worked up, we will return to base to taste just how good spring wild food can be as we tuck into Chris’s interpretations of the ingredients we have encountered. Further places are available at the dinner table for those the wish only to eat. Click here to view full course outline and last year’s menu.

While I anticipate blissful spring weather, the day will not be cancelled for any bad weather short of a hurricane.

Some feedback from last year’s event:
.
“I would like to thank you for a most enjoyable foraging day. The whole day exceeded are expectations not only in enjoyment terms but in the clear way you explained everything as we examined the environs of Cally Palace for edible delights, to the fun we had on the seashore tempting out spoot clams to the first class gourmet cuisine we sampled in the evening. We have taken a lot of new experiences away with us and hopefully with the aid of photos taken we will be out over the next few weeks foraging for young leaves to add to our salads and stir fries plus the elusive search on seashore for our own patch of sea kale.” - Sue Howes.
.
“Sunday 6th May was brilliant! Followed fanatical forager in Fleet forest and flow. Fun foray into flora and fauna and a few fungi with fascinated friends. Finally, fishing on the foreshore and filled full of fine food as well as flavorful facts. F’in Fabulous! Fanks Mark” - George Dunlop.
.
View more pictures of this event on Facebook
You can give this amazing day out as a gift – see  foraging gift vouchers.

To book your place contact mark@gallowaywildfoods.com for details.

View more foraging events

2 Responses to “Spring Foraging and Chris Hruskova’s Wild Food Tasting Menu”

  1. Claire Bird Says:

    I’m going to get a cheque in the post to you tonight for your Gourmet Spring Forage and Meal.
    Really hope there are still spaces left!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>