CORONA VIRUS: THIS EVENT HAS BEEN POSTPONED
If you are a ticket holder, please see advice on this page about refunds, rescheduling etc.
The reasons that this event has been postponed is:
- In line with government advice on unnecessary travel and social isolation measures
A guided foray exploring the delicious, healthy and surprising range of edible spring plants (and perhaps a few fungi) around the beautiful woods, coast and hedgerows of Ardkinglas Estate on Loch Fyne, Argyll. Enjoy a wild cook-in of our finds afterwards.
March is a thrilling 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, early shoots, an introduction to fermenting wild greens, and a cook-in of our finds.
Meet: For a 1pm start, Thursday 2nd April 2020, Ardkinglas House, Cairndow, Argyll, PA26 8BG (See map tab). Event ends around 17.30. Ticket holders will be emailed detailed instructions of our meeting place in the week before the event.
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, or in the Edwardian kitchens of Ardkinglas House if the weather is poor. There will be wild treats and tasters to enjoy throughout. Led by Mark Williams of Galloway Wild Foods.
Learn: Early Spring woodland, hedgerow and coastal plants, and some spring fungi if we get lucky. How to sustainably tap birch and sycamore trees for sap. Finding, identification, poisonous lookalikes, mindful harvesting, expert tips, folklore/traditional uses, modern gourmet/medicin
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 (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.