Our Spring Forage will centre around the abundant edible wild leaves which emerge at this time, as plants respond to rising temperatures, producing greenery which can be used as nutritious and delicious foods by us. Many of these plants are abundant and easy to find pretty much anywhere people live. So our focus will be on finding, identifying, gathering and preparing these more widespread species which can easily be gathered from your own neighbourhood. The aim of the day is to give you practical skills you can apply back at your own home, so that you can make these wild plants part of your diet and your daily routine.

 

During the day we will stop several times to prepare and/or cook what we find- which at this time of year will mostly consist of wild salads, herbs and greens. We can then all tuck into and discuss the small dishes made during these simple cooking demonstrations. Again the idea is to teach simple preparation methods and recipes which you can apply at home so that you can include wild plants that grow near you home in your daily meals.

 

Most of our day will be spent quite close to the farm building which is our premises- we wont be hiking for long distances into so called wild or wilderness places. What I hope to communicate is that wildness is everywhere in the form of the edible wild plants often considered as weeds and that you can become part of the wild cycles of life- and make them part of you by gathering and eating the plants growing near where you live!

Spring Foraging Courses

Dates:

March 27th 2021

April 3rd 2021

April 24th 2021

March 28th 2021

April 4th 2021

April 25th 2021

Details: 11am - 4pm  |  £90 per person  |  Meeting at Forager 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.