A guided foray exploring the delicious, healthy and surprising array of late summer wild foods, with a wild cook-in of our finds in the forest afterwards.
September is a great time for fungi, herbs, fruits and seeds in central Scotland and this event is designed to make the most of it. Over the course of about 1.5 miles of easy walking over 3 hours we will explore the full range of our late summer/early autumn wild larder, paying particular attention to wild fungi. Novices and experienced foragers looking to increase their repertoire will enjoy this event.
Family friendly – 1.5 miles easy walking for all ages. As with all Galloway Wild Foods events, this walk is guided by Mark Williams who has been teaching about foraging for over 25 years.
Meeting place: Mugdock Country Park main visitor centre, Craigallian Road, Milngavie, Glasgow G62 8EL – as per the MAP tab attached to this page – the pin marks our exact meeting point – please use the zoom facility to see more clearly. This is the benches on the car park side of the main visitor centre. Mugdock Park is large, with multiple car parks – I recommend you plan your route in advance.
Date: Sunday 16th September 2018
Start: Arrive in time for a 1pm start
Finish: Around 5.30pm
Expect: Up to 1.5 miles gentle walking on well made paths over 3 hours followed by and informal al-fresco cook-in of our finds (not a full meal). There will be wild treats and tasters to enjoy throughout.
Learn: Autumn forest/hedgerow plants and fungi (usually at least 30 species). Finding, identification, poisonous lookalikes, mindful harvesting, expert tips, folklore/tradit
Eat/drink: I think it is important to bring the wild foods we encounter to life by not just talking about them, but by eating and drinking them. To this end, in addition to the cook-in at the end, I carry a very hefty bagful of lovingly prepared treats, tasters and tipples to share during the walk. These are both delicious and educational, and the walk is more like guided grazing, a gentle imbibing of the landscape, than a route march! Often we will make a cocktail of the plants we encounter and drink it in a beautiful spot. The cook-in afterwards serves as both an al-fresco cookery demonstration and a social time to eat together and digest the afternoon’s discoveries with new friends. While I don’t bill this as a full meal, most people leave well filled! All dietary requirements can be catered for, provided you let me know when you book.
Essential: Stout footwear, weather-appropriate clothing, drinking water
Optional: A small basket or cloth bag, notebook, camera, fungi field guide if you have one
Please read the IMPORTANT INFORMATION tab on this page before booking and again before setting off for the event.
Please note: I do not recommend this event for children under 12 years old. Sorry, I do not allow dogs, no matter how well behaved, on my public walks.