Foraging Wild Plants: Collecting to Cooking was successfully added to your basket

Foraging Wild Plants: Collecting to Cooking
Foraging Wild Plants: Collecting to Cooking
Foraging Wild Plants: Collecting to Cooking

Spring is the start of the forager’s year and for many it's their favourite season because of the variety of what's available. Join forager Christopher Robbins on a spring forage near Bath, which will teach you how to identify the marvellous array of edible plants available this time of year. After a two-hour walk, we'll take our bounty back to the cookery school where you'll learn how to cook what you've collected and turn it into a delicious lunch.

Course Details

The most exciting part of foraging is the array of flavours available and how they change with location and season. Fields, hedgerows, streams and woods all have their own selection of plants and seasons, from the peppery Shepherd’s Purse, to the many wild mints, to the acidic tang of wood sorrels, to the distinctive garlic aromas of Ramsons. And let's not forget nettles, elderflowers, dandelions and wild chicory. 

On our wild food walk, Christopher Robbins will show you which plants are worthwhile as food and offer guidance on accurate identification, which parts to eat and when each edible plant we find is at its best for eating.

Best of all, we will take samples back to the cookery school where you'll learn how to cook wild plants, producing our own lunch for the day. Depending on the season we may find up to 30 different edible plants.

You will prepare and cook dishes such as 

  • Wild Garlic Soup
  • Wild Garlic & Hazelnut Pesto
  • Comfrey, Nettle & Elderflower Fritters
  • A Bountiful Salad with hedge mustard, oxalis, salad burnet, dandelion, sheep sorrel, bittercress.
  • Elderflower drizzle cake

Practicalities:

  • The day will begin at 9.30am at the cookery school, then we will drive a few miles to the outskirts of Bath for a 2 hour foraging-walk. The walk won't be long or intensive as we will be stopping frequently to identify and talk about the edible treasures, but still bring good footwear, country clothes, and protection from the rain (remember, if it didn’t rain, there would be nothing to forage for).
  • After the walk we'll return to the cookery school to spread out our harvest, eat a big bowl of wild garlic soup with a foraged salad and homemade bread and then prepare and cook a selection of our foraged plants.

Christopher Robbins is a medical herbalist, nutritionist and lover of wild plant food.

Time: 9.30am - 4.00pm

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    Skill Level
    •   Beginner