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.
Late August is a great time for fungi in the West of 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 our main focus will be on fungi, but we will also explore the full range of our late summer/early autumn wild larder. 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. Mark is a font of knowledge and enthusiasm on wild fungi, specialising in making this often daunting subject fun and accessible to novices, while providing solid foundations for a lifetime of discovery, enjoyment and worry-free wild eating. Mark writes widely on this subject and works closely with leading mycologists and landowner/conservation organisations such as The Woodland Trust and Scottish Natural Heritage.
Please note that while this date and location are selected to maximise the potential range of fungi we encounter, it is not possible to guarantee what we will find. The emphasis is on learning about all fungi, and how to identify them, not just filling baskets with edible species!
Meet: For a 1pm start, Thursday 29th August, Ardkinglas Woodland Garden, Cairndow, Argyll, PA26 8BG. Meet at the woodland garden car park. (See map tab)
Expect: Gentle walking on well made paths over 3 hours (maximum 1.5 miles easy walking), followed by and informal al-fresco cook-in of our finds. There will be wild treats and tasters to enjoy throughout. Led by Mark Williams of Galloway Wild Foods.
- The important role fungi plays in nature
- How to go about identifying important families and species of fungi
- How to home in on the most rewarding edible species
- How to recognise dangerously poisonous species
- Medicinal and utilitarian uses
- Sustainable harvesting practices
- Preservation and cooking techniques
- Key resources for taking your personal learning forward
- Other autumn woodland wild foods
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.
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 after the walk, 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, we usually share several dishes and most people leave well filled. All dietary requirements can be catered for, provided you let me know when you book. If the weather isn’t great, we will cook and eat in Ardkinglas House’s splendid Edwardian kitchens.
Bring: Stout footwear, waterproofs, water. Your learning and enjoyment may also benefit from bringing camera, notebook, field guide (fungi), 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 – 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.