Wild food is the ultimate in ‘local’ and ‘seasonal’ produce, and historically has always been a source of food for country people. Foraging re-awakens your senses so you gain a greater appreciation of the land, and your place in the natural cycles and rhythms of life.
On this one-day course you’ll uncover a secret world of unique edible possibilities, and discover…
- How to identify wild edible plants
- Learn to cook, prepare and preserve these plants
- Be immersed in their mystery, history and folklore
- As well as how to forage sustainably, safety guidelines, and the law
The course is led by Robin Harford & Marion Turnbull (DipION).
Robin is a professional forager who harvests wild edible plants on a daily basis for his family, as well as supplying local restaurants. He is creator of the UK’s leading wild food site Eatweeds.co.uk. He teaches at Eden Project, has been featured in BBC2′s Edwardian Farm, the BBC Good Food magazine, Guardian, GQ etc.
Marion is a wild food cook who will introduce you to the art of preparing and cooking simple, honest hedgerow cuisine. She is a fully qualified nutritionist who trained under Patrick Holford at the Institute of Optimum Nutrition, and has taught food and nutrition for 30 years.
We run the Nature’s Larder course only four times a year. Fill out the form below to be notified when new dates for the course become available.
“Totally brilliant day. Really good fun, and lots of info to take away… I now feel confident to go out and forage! Thank you. I will definitely be recommending you to friends and come back again myself. Also the forage and cooking combo rocks!” – Claire Plowright
“From start to finish the day was fantastic. I would recommend this to anyone who wants to learn from someone who has the warm energy Robin delivers. See you again next year!” – Neeta Patel
“Absolutely great to “top up” the knowledge following on from last year. Robin is a great teacher and a fantastic source of information. The day was amazing value for money. The delicious three course meal being worth the cost of the course alone. I have taken so much from the day particularly some ideas for my future cooking.” – Chris Barton
“Robin is very enthusiastic and knowledgeable. Foraging for 3 hours at a relaxed pace and preparing, cooking, and eating the foraged food was a great way to finish the day. From knowing nothing about foraging, I now know a little bit, and am keen to get out and forage myself. A great course, a great meal and a great way to spend a Saturday.” – Ron Evans
“Fascinating, educational and good fun. Thanks for a great day. Your enthusiasm is infectious!” – Grahame Terry
“Absolutely brilliant! Really informative. Interesting and eye opening. Really friendly atmosphere. Can’t wait for another day to be organised in a different season, so as to learn even more. Definitely will be using some of the recipes again. Many, many thanks.” – Andrew & Mandi Hill