Join us in foraging for delicious wild plants and exploring the culinary potential of the best of the season's offerings. At this time of year before flowering our native wild edibles are growing stems which are tender like asparagus and offer us a wealth of culinary possibilities.

Led by internationally renowned forager and author of The Forager Handbook, Miles Irving, we will first go into the wilds of the Kent countryside to forage for delicious wild plants and explore the diverse flavours of the wild landscape.

We will prepare a light lunch back in the Forager kitchen whilst highlighting the flavourful characteristics of our foraged delights.

You will engage directly with the stalks, stems and leafy parts of the wild plants harvested and learn to use them in dynamic and delicious ways. Exploration and fearless innovation will push our dishes into new places and highlight the diverse culinary potential of this often overlooked aspect of the plants.

You will have the chance to take home a mix of the foraged plants in order to experiment further as well as literature to delve deeper into the topic of wild food.

Course outline:

- Foraging in the wild woods and fields for edible plants

- Exploration of different plant growth stages & identification top tips

- Practical skills to get hands-on with the use of wild stems and stalks

- Creating different wild dishes to try and explore wild flavours

- Take home wild plants and literature to continue to experiment

 
 
Saturday 8th June 2019
 

DETAILS: 10am - 3pm  |  £90  |  Meet at Forager in the Kent countryside: map

About Miles Irving

Foraging expert Miles Irving has been writing, speaking and teaching on the topic of wild food for over fifteen years. His book The Forager Handbook was published by Ebury Press in 2009 and is considered to be one of the 'must-haves' for budding and experienced foragers alike.

He is the founder and director of Forager Ltd, and the host of the WorldWild Podcast connecting foragers, foodies, and philosophers from around the world. His travels in the world of wild food and in search of further knowledge have taken him to the depths of the Brazilian Amazon and the outback with indigenous communities in Australia.

Miles has led foraging workshops at Kew Gardens, the MAD symposium (organised by NOMA in Denmark) and for many of the top restaurants across the country (Dinner by Heston, Hix group, Restaurant Flat Three to name a few). He has been featured in the BBC 4 Food Programme, The Telegraph, Guardian Food Monthly, The Financial Times, at the Biohacker Summit, and is regularly sought out for his wisdom on a wide range of current ecological issues pertaining to our place as humans in the wild and the emerging future of food production and supply.