WHO IS THIS COURSE FOR?
This course is for serious food lovers who want to treat themselves to real foraging in all of West Cornwall’s wild landscapes, to learn to cook with passionate and professional chefs in our new bespoke kitchen and to saviour the delights of the freshest wildest produce in the comfort of the beautiful Fat Hen barn.
The course is suitable for wild food novices as well as keen foragers. The focus here is on showing you the amazing potential these wild ingredients have in your kitchen and how to incorporate them into your everyday cooking just as you would any other spice, herb or vegetable.
This course bridges the gap from hedgerow to plate by showing you how to turn these humble ingredients into rustic, earthy dishes that will blow your culinary mind. There is nothing worthy about our cooking at Fat Hen, it’s all about complete enjoyment and gastronomic satisfaction. As well as delving back in time to our traditional hedgerow fare we also look at countries that still have a thriving wild food culture adopting and adapting their recipes to suit our wonderfully forgotten wayside and seashore produce. The gourmet weekend is a journey of discovery that may span the culinary globe and will include a bit of everything: cheese making, bread making, fish filleting, game butchery and of course complete immersion in the Wilds of West Cornwall to forage for herbs, vegetables, seeds, roots, fruits, seaweeds, fungi, flowers and nuts.
The highlight of the weekend is the Saturday night feast where we dine by fire and candlelight in the beautiful Fat Hen barn. The evening kicks off with hedgerow cocktails and a wild food talk & slide show accompanied by wild canapes. We then move on to a 3 course dinner showcasing all that’s good about Wild Cornish food. We normally have fish and game though vegetarian options are always available.
9.30am Arrive – tea, coffee, cake & introductions
10.30 Cooking demonstration – hallumi cheese; bread making
11.00 Hedgerow & Seashore forage – for herbs, seeds, salads, seaweeds, fruits and vegetables
13.30 Wild Foraged Lunch at Fat Hen
14.30 Hands-on cookery session – Using ingredients foraged in the morning with local fish and game to create some of the dishes to be eaten later at the Sat night feast. This session may include:
- Fish filleting
- Plucking & drawing a game bird
- Butchering a rabbit
(Follow this link for a Sample weekend menu.)
17.00 Return to your accommodation to refresh/change for dinner
19.00 Back to Fat Hen for Dinner, Hedgerow Cocktails and Appetisers, Wild Food Slide Show
20.00 Dinner with wine
Taxi service back to accommodation if required with a pick up on Sunday morning
10.00 Arrive – tea, coffee, toast with wild preserves
10.30 Seashore/woodland/farmland forage to one or more of these habitats to collect flowers, herbs, vegetables, seaweeds and salads for lunch
13.30 Hands-on cookery session
- Soda bread using wild herbs, seaweeds, berries & seeds
- Game pate
- Smoked mackerel
EXAMPLES OF DISHES YOU MAY LEARN TO COOK ON A GOURMET WILD FOOD WEEKEND:
- Hogweed seed biscotti
- Blackberry and elderberry flapjack
- Alexanders, wild chervil and fennel flower risotto
- Nettle, sorrel and wild chervil frittata
- Homemade hallumi cheese with wilted wild greens
- Soda bread
- Wild greens salsa verde with poached mackerel
- Potted rabbit
- Pigeon breast with mugwort, black pepper and elderberry sauce
- Rock samphire fritti
- Elderflower fritters
- Crispy laver seaweed with chilli flakes
- Carragheen seaweed pannacotta
- Crab apple and elderberry jelly
- Autumn berry fruit leather
- Japanese style seaweed and miso soup
- Fennel flower shortbread
- Home smoked mackerel
- Turkish yoghurt soup with wild greens
- Wild greens filo pastries
- Laver bread with black pudding
- Polenta with wild greens and mixed wild mushrooms
- Limpet bruschetta
- Limpet linguine
- Fish and wild fennel soup
- Fresh pasta with nettle and ricotta
- Nettle soup
- Rabbit with gnocchi, wild garlic and jack by the hedge
- Rabbit boudin blanc
- Sea buckthorn berry cake
- Elderflower cordial
- Elderflower ice-cream
- Autumn berry sorbet
- Hot rabbit salad with burdock and wild greens
WHAT IS INCLUDED IN THE COURSE?
Tea/coffee & pastries on arrival, refreshments throughout the weekend, foraging and cookery tuition, 3 course lunch on Saturday with a glass of wine, Wild feast on Saturday night with 1 hedgerow cocktail & 1 glass of wine, Sunday lunch, a dish to take home for later, e-mail recipe pack.
WHAT SHOULD YOU BRING?
A bottle of water, waterproof clothing, walking shoes/boots or wellies, pen & notebook, camera, bag or basket to take home seaweeds and other foraged ingredients.
IS THE COURSE SUITABLE FOR VEGETARIANS?
Yes, there are always vegetarian options. We also cater for gluten and dairy intolerant diets.