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.
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
Christopher Robbins is a medical herbalist, nutritionist and lover of wild plant food.
Time: 9.30am - 4.00pm