CORONA VIRUS: THIS EVENT HAS BEEN POSTPONED
If you are a ticket holder, please see advice on this page about refunds, rescheduling etc.
This event has been postponed in line with government advice on unnecessary travel and social isolation measures.
A guided foray exploring the delicious, healthy and surprising array of edible plants and fungi available in Spring, with a wild cook-in of our finds in the forest afterwards.
April is an exciting time for foragers, with the sap rising in trees and springs shoots at their vibrant best. Highlights of the day will include birch tapping, spring fungi, wild spring greens, an introduction to fermenting wild greens, and a wild cook-in. This is a great time of year to tune in to wild food resources for the year ahead. Both 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.
Time/Date: Saturday 4th April 2020, 1pm – 6.00pm
Meeting Place: Near Keswick, Cumbria. Full details of our meeting place will be emailed to ticket holders in the week before the event.
Expect: Gentle walking on well made paths 3 hours followed by and informal al-fresco cook-in of our finds. There will be wild treats and tasters to enjoy throughout.
Learn: Spring hedgerow plants and fungi (usually at least 30 species) and how to tap a birch tree (though we may be a little late to hit full flow). 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.
Bring: Stout footwear, waterproofs, water. 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.