A guided forage exploring coastal spring greens, seaweeds, shellfish, succulents and herbs, with a wild cook-in of our finds afterwards.
Coastal foraging in the spring offers perhaps the best range of healthy, gourmet wild foods of the year. Both novice and more experienced foragers will find this event inspiring, fun, and hugely informative.
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. Highlights include shellfish, seaweeds, coastal succulent plants and maritime herbs. This is a fun, informative and truly memorable walk with treats and tasters throughout. Wellies are essential.
Note: This event offers the best chance of harvesting razor clams, though due to increased incidence of illegal electro-fishing, success cannot be guaranteed!
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: Saturday, 31st March 2018, 4pm – 8.30pm. The walk is timed for a super-low tide to maximise our encounters with seaweed and shellfish.
Meeting Place: The exact location will be emailed to ticket holders during the week before the event – but you should plan to be near Gatehouse of Fleet in the postcode area DG6 4UE
Expect: About 1.5 miles of gentle walking over mixed coastal terrain. The route is suitable for anyone of moderate fitness who is comfortable moving over rocky foreshore, slippery rocks and muddy sand flats.
Learn: Seaweeds, shellfish and maritime plants: 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.
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. 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 in a beautiful location. Seaweed dashi broth with shellfish and wild spring herbs and foraged sushi are likely to feature – and you will have the chance to roll your own sushi with some of the plants and seaweeds we find on the walk. 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. In addition, 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!
Bring: Wellies (essential – you will get wet feet if you don’t have them), waterproofs, warm clothes, water. It can get pretty cold by the sea in March so bring plenty of layers. Your learning and enjoyment may also benefit from bringing camera, notebook, field guide (plants), 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.