We run hands-on cookery courses here at Fat Hen in our converted barn which we lovingly restored in 2006.
We’ve slowly turned this into a cookery school with the help of some European grant funding which we received in 2013.
We run over 40 courses a year, some are time tabled (link to calendar) and others are private bespoke (link to bespoke) bookings.
Our approach to wild food here at Fat Hen is to treat the ingredients like any other ingredient that you may use in your kitchen. We try not to have any pre-conceived ideas as to their limitations and are continually developing new ways of using the plants, seaweeds, fish and game.
We try to use all parts of the plants we forage including the seeds, roots, stems, leaves, berries and flowers.
We do a lot of preserving: pickling, drying, lactofermenting, curing, smoking and making cordials and syrups.
We are not interested in survival food here; it’s all about complete enjoyment of our food and creating realistic and tasty ways of including wild food in our diets. We are not purists; we use all the other usual ingredients alongside our wild food but we hope to showcase each wild ingredient in a way that is delicious and satisfying.
If you come to Fat Hen you will never leave a course hungry and we hope you’ll go home with lots of recipes you’d like to re-create for your friends and family.
Please go to our recipe page for some wild food recipe ideas.
If you are interested in organising a bespoke cookery course for a group please contact Caroline with your enquiry.
Please follow this link for some of the recipes that we use at Fat Hen.