Forage, cook and feast day
November 15 @ 9:30 am - 4:00 pm£125
WHO IS THIS COURSE FOR?
This course is designed for anyone who is inquisitive about wild food and foraging and is aimed at adults but is open to all. We touch on the wide variety of wild foods available with an introduction to cooking fish and/or wild game.
The taster day involves a 2 hour foraging trip to some of West Cornwall’s wild landscapes: seashore, hedgerow, woodland & farmland to forage for seasonal wild edible herbs, vegetables, seaweeds, fungi, roots, seeds & berries. Caroline will teach you how to forage safely and legally. She will cover some plant identification tips, indicate poisonous lookalikes as they arise and will give you reams of recipe ideas. Caroline will share some top chefs’ tips for incorporating these ingredients into your cooking. The foraging trip will include some wildlife commentary as well as historical and medicinal anecdotes about the plants and landscapes that we see. After the foraging trip Caroline will take you back to Fat Hen where you will learn to cook a series of wild dishes which will be eaten for lunch. There will be an introduction to fish or game on this course. You may learn to butcher a rabbit or fillet a fish. The foraging walks can be physically challenging as we often go to the coast and walk some of the coast path. If you have any concerns about your physical health and ability to cope with the walks please check with us prior to booking. We can tailor private days to suit the physical ability of our clients.
EXAMPLES OF DISHES YOU MAY LEARN TO COOK ON A FORAGE, COOK & FEAST COOKERY DAY:
- Seaweed poached mackerel with a wild salsa verde
- Hogweed shoots and Alexanders with poached egg & hollandaise
- Rabbit loin with three cornered leek gnocchi
- Laver seaweed cakes with a mussel, wild garlic and cider sauce
- Cornish dashi broth with nettles & wild garlic
- Nettle & ricotta tortellini, brown butter & hazelnuts
- Chinese seaweed salad
- Crispy seaweed
- Seashore risotto with shellfish, rock samphire & wild fennel
- Turkish borek (filo pastries) with wild greens
- Wood pigeon salad
- Carragheen seaweed pannacotta
- Soda bread with wild herbs & seaweeds
- Japanese knotweed compote & sorbet
- Sea buckthorn berry cake
- Elderflower fritters
WHAT IS INCLUDED IN THE COURSE?
Tea/Coffee on arrival, elderflower refreshments, a glass of wine with lunch, 3 course lunch, transport, baskets, knives & scissors for the day, e-mail recipe pack.
WHAT SHOULD YOU BRING?
A bottle of water, waterproof clothing, walking shoes/boots or wellies, pen & notebook, camera.
IS THE COURSE SUITABLE FOR VEGETARIANS?
Yes, there are always vegetarian or vegan options and we also cater for food intolerances like gluten and dairy free diets. Please let us know in advance.
Fri 8th March 2019 / Fri 22nd March 2019 / Fri 29th March 2019 / Fri 12th April 2019 / Thurs 2nd May 2019 / Thurs 23rd May 2019 / Fri 7th June 2019 / Thurs 20th June 2019 /Fri 5th July 2019 / Fri 20th Sept 2019 / Fri 4th Oct 2019 / Fri 11th Oct 2019 / Fri 18th Oct 2019 / Fri 1st Nov 2019 / Fri 8th Nov 2019 / Fri 15th Nov 2019.
9.30am – 4.00pm
Fat Hen | (unless a specific location is stated in the booking information)
MAXIMUM NUMBER OF PEOPLE ON EACH COURSE:
AVAILABLE AS A PRIVATE BOOKING?
Yes (Min number: 4 Max number: 16 – Contact Caroline: POA)
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