A guided forage exploring coastal greens, seaweeds, succulents and maritime herbs on a spectacular bit of coast near Stonehaven.
The coast offers a remarkable range of healthy, gourmet wild foods to foragers. Succulent coastal plants, maritime herbs and tasty, nutritious seaweeds are in plentiful supply in May. Hedgerow plants grow bigger and tastier near the sea. This course is designed to help you make the most of them all. Both novice and more experienced foragers will find this an inspiring, fun, informative and a truly memorable evening connecting with nature in a beautiful location. There will be treats and tasters throughout. Wellies are essential.
Over the course of the walk, you will receive expert tuition on how to find, identify, mindfully harvest, preserve, cook and enjoy 30+ wild edibles.
As with all Galloway Wild Foods events, this walk is guided by Mark Williams who has been teaching about foraging for over 25 years.
Time/Date: Sunday, 27th May 2018, 4pm – 8.30pm. The walk is timed for a low tide to maximise our encounters with seaweed.
Meeting Place: Skatie Shore, just North of Stonehaven. See map in tab. Postcode AB393RH will take you to Stonehaven Golf Club. Our meeting place is a lay-by 500m North of the Golf Club entrance on the A90 slip road exit. If approaching on the A90 from the North, just take the slip road. If approaching from the South, you need to come via Stonehaven – follow signs for the golf club (no northbound exit from A90 to slip road).
Expect: About 2 miles of gentle walking over mixed terrain, including woodland, beach, rocky foreshore and slippery tidal rocks . The route is suitable for anyone of moderate fitness who is comfortable moving over rocky foreshore, and potentially slippery rocks.
Learn: Our focus is mostly on seaweeds and maritime plants, but as our route takes us through woodland, coastal heath and hedgerows, we will not ignore their treasures. Finding, identification, poisonous lookalikes, mindful harvesting, expert tips, folklore/traditional uses, modern gourmet/medicinal uses, nutrition, processing, recipes, cooking tips. Inevitably, the wider politics around foraging and food will come up too. When time and weather allow, we lay out and label our finds to serve as a souvenir and aide-memoire of the afternoon’s discoveries. Our focus is not on shellfish on this walk, but we can certainly discuss them.
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. I carry a very hefty bagful of lovingly prepared treats, tasters and tipples to share during the walk. These are both tasty and educational, and the walk is more like guided grazing, a gentle imbibing of the landscape, than a route march! In addition, I always try to do a wild cookery session to round off my walks. This location presents a few logistical challenges as the area suitable for cooking is quite exposed with no shelter, and a fair walk from the cars, so this plan may need to be adapted (or abandoned) depending on weather. All dietary requirements can be catered for, provided you let me know when you book.
Bring: Wellies (essential – expect to get wet feet if you don’t have them), waterproofs, warm clothes, water. It can get pretty cold by the North Sea, especially when the haar comes in, so dress appropriately. Your learning and enjoyment may also benefit from bringing camera, notebook, field guide (plants/seaweed), small basket/cloth bag. If you make any foraged delights you wish to share with the group, please bring them along!
Places are limited and events usually sell out fast – demand has been huge for this event. Booking is essential.
Gift vouchers are available here
If you already have a gift voucher it can be used to pay for this event (in whole or in part) at the checkout.