Sunday 28th April 2013, Gatehouse of Fleet, Venue TBC
Galloway Wild Foods is teaming up with michelin starred chef Chris Hruskova for an amazing immersive wild food experience. Chris has been at the cutting edge of new Nordic forage cuisine in the UK, earning a Michelin star at North Road Restaurant in 2011. This is a unique chance to experience the full field/wood/coast-to-plate experience in the company of forager/chef Mark and chef/forager Chris.
****STOP PRESS!**** Top chefs are eager to come and explore Galloway’s amazing wild larder – We will also be joined by former Scottish Chef of the Year Gary Goldie, a passionate forager and in my opinion the best wild food chef working in Scotland at the moment.
- Join us on Sunday 28th April for woodland and coastal foraging and wild sushi on the shore with Mark followed by Chris’s wild food tasting menu – £95pp – see day outline below.
- Join us on Sunday 28th April for dinner only – an 8 course tasting menu, with complimentary foraged drinks showcasing the best wild and organically grown produce Galloway has to offer, including fish, shellfish, game, meat and, of course, extraordinary wild ingredients – £60pp – 8pm, Cally Palace Hotel.
- To book your place contact email@example.com.
- We have 2 places available for keen amateur or professional chefs to work closely with Mark and Chris on a day long harvesting trip around Galloway on Saturday 27th and to plan and cook a wild food menu with Chris on Sunday 28th. Places are FREE and we invite interested parties to submit 100 words on why they would like to join us. Please email your 100 word application to Mark if you are interested.
This is a rare chance to get intimate with some of the best ingredients in the UK cooked by one the best chefs in the country. Those who attend the full day will learn to find, identify, harvest, prepare and eat a wide range of spring’s zinging plants, succulent coastal shoots, aromatic flowers and ultra-fresh shellfish in prime condition. You will have a great day in some beautiful places, gain the knowledge, confidence and inspiration to forage confidently for your own ingredients and leave with memories of an extraordinary once-in-a-lifetime meal.
When people think of wild food they tend to think first of the fruits and fungi of Autumn. But Spring is every bit as exciting a time for foraging. Sea kale, wild garlic, samphire, cockles, razor clams, sweet cicely, cuckoo flower and myriad other delights are the wild flavours of spring and you will learn and taste all about them!
We meet early in the afternoon at the Cally Palace Hotel, Gatehouse of Fleet, for a brief talk over a cuppa (or a wee foraged nip to ‘hone the senses’ for those that wish) and some cake and biscuits. Then to the rich woods and hedgerows of the Fleet Valley to learn about delicious – and deadly – plants. Then back to base for some light refreshment as we roll our own wild sushi, chat about how to process our harvest and look at the best books to add to your collection.
The day is timed to allow us to explore the beautiful coast around Wigtown Bay during the early evening low tide. We will look at sea vegetables, shellfish and the tastiest seaweeds beneath the setting sun in one of the most beautiful spots in Galloway. One of last year’s guests described catching spoot clams as “the most fun I have ever had!”
With a good appetite worked up, we will return to base to taste just how good spring wild food can be as we tuck into Chris’s interpretations of the ingredients we have encountered. Further places are available at the dinner table for those the wish only to eat. Click here to view full course outline and last year’s menu.
While I anticipate blissful spring weather, the day will not be cancelled for any bad weather short of a hurricane.
To book your place contact firstname.lastname@example.org for details.