WILD FOOD WEEKENDS |
Price £185 per person | Saturday 10am - Sunday 4pm
This is the ultimate Fat Hen experience. These weekends are for serious food lovers who want to treat themselves to the experience of real foraging, learn to cook with professional and passionate chefs, and then to savour the delights of feasting on the freshest, most seasonal wild food in the warm and beautiful Goat Barn by fire and candlelight. Explore this page to learn about our weekends, check our weekend dates and book.
Mackerel with, wild salsa verde and rock samphire fritti
This event is currently only available as a group booking (minimum 12 people).
Please contact Caroline with your enquiry.
The weekend includes foraging with Caroline in all of West Cornwall's semi-wild landscapes: seashores, woodlands, hedgerows, ancient bridleways and farmland, gathering seasonal wild produce including seaweeds, flowers, herbs, salads, vegetables, fungi, berries, nuts and seeds. Caroline will take you by minibus or by foot to each of these habitats and teach you identification tips, culinary uses and historical facts and folklore. Fat Hen supplies baskets, scissors and knives for the weekend and a whole library of wild food identification and cookery books.
Caroline leading a seashore foraging trip
MORE ABOUT OUR GOURMET WILD FOOD WEEKENDS
After each of the three foraging trips of the weekend you will take your foraged wild ingredients back to the Fat Hen Farmhouse kitchen, where our chefs will demonstrate cooking techniques for turning the foraged produce into restaurant quality food.
You will learn to make a series of wild food dishes which you won't find in the wild food books. All these dishes have been developed over time through experimentation by Caroline in collaboration with the chefs that she works with. After supplying restaurants with wild food for a year in 2007, Caroline picked up hot tips from a number of talented chefs and has been lucky enough to invite them to come and cook in her own kitchen for the Fat Hen Gourmet Weekends. The dishes have been influenced by our own British food culture along with those in southern Europe, the Middle East and China where they still have a thriving wild food culture.
Follow this link to find out more about the dishes you will eat and demonstrations you will see over course of the weekend.
All the produce used over the weekend will be wild and backed up with the best quality local organic ingredients where possible. We use wild meats such as rabbit, pigeon, venison and squirrel. We also use shellfish and fish either collected during the foraging trips or sourced from a local fisherman. Our eggs come from our organic free range chickens, our milk, cream and butter is local and the rapeseed oil we use is Cornish. We are always seeking a wild or local alternative to each ingredient that we use.
The weekends are also suitable for vegetarians and vegans.
The weekend unfurls into a series of gastronomic delights with 3 meals (Saturday lunch, the Saturday night Feast and Sunday lunch - sample menu here). The pinnacle of the weekend is the Saturday night feast which starts with hedgerow cocktails and canapés, a wild food display and slide show to re-inforce what you've learnt during the foraging trips. Sit back and enjoy the stream of wild dishes flowing out of Fat Hen's kitchen whilst you sup your cocktails and are entertained. Wine is also included with the meal.
We can arrange for a taxi to take you back to your accommodation on Saturday night with a pick up on Sunday morning.
Come and join us for one of our Gourmet Wild Food Weekends and a walk in the countryside will never be the same again!
The price of the weekend excludes accommodation; however, you can camp here at Fat Hen on the Saturday night. Follow this link for recommended accommodation in the area.
SATURDAY NIGHT FEAST-ONLY OPTION IS £40 - Contact Caroline for availability
"A huge thankyou for a truly special weekend. From the moment we arrived we felt so welcomed by the wonderful warm and friendly faces. It was so relaxing and exciting. Just a perfect Saturday although of course the weather was challenging. Such a great mix of everything. Just fantastic. The cuisine was so unique and it has given us inspiration to forage for ourselves. The photo images in the evening was a great idea re-inforcing the forage expeditions. The recipes and evening feast and entertainment and all aspects of Saturday and Sunday were perfect." - Graham & Margaret Packer, Dorset
Hedgerow and farmland foraging
Saturday lunch al fresco
Matt Williamson demonstrating in the Fat Hen kitchen
Saturday night Feast in the Goat Barn
Location & Contact : Fat Hen, Gwenmenhir, Boscawen-noon Farm, St Buryan, Penzance, Cornwall TR19 6EH | Tel. 01736 810156 | firstname.lastname@example.org