The day is led by daily forager Robin Harford & Zen cuisiniere Miche Fabre Lewin.
Wild food is the ultimate in ‘local’ and ‘seasonal’ produce, and as living food it is a source of healthy, nutrient-dense goodness. Foraging re-awakens our senses to give us a greater appreciation of the land, and our place in the natural cycles and rhythms of life.
On this one-day course you’ll uncover a secret world of unique edible possibilities around Oxford and discover…
- How to identify wild edible plants using your senses (no dry botany here!)
- How to prepare, cook and create with wild edible plants
- The plants’ stories, mystery, history and folklore
- How to forage sustainably, safety guidelines, and the law
- A taste of improvised cooking with the senses
- A feast of foraged & cultivated plants cooked on an open fire
When, Where & How Much?
- Saturday, 19th May 2012
Location: Worton Organic Garden, Worton, Nr. Oxford
Availability: Only 15 FULLY BOOKED
Cost: £85 per person (includes open fire cooked lunch)
To get on the Oxfordshire Foraging Courses waiting list, please enter your name and email in the form below…
What You Can Expect On The Day
09:30 – 10:00 Arrival & Introduction
An overview covering safety, the law etc., plus an introduction to the benefits of sensory-based foraging & the importance of celebrating food, soil & community.
10:00 – 13:00 Wild Food Forage With Robin
During this session Robin will show you how to identify wild edible plants using your senses. He usually covers between 20 to 50 different species (depending on location and time of year). Even though he has taught at Eden Project he does not teach from a dry, academic approach. His objective is to gently get you to wake up your senses so you can engage more in the moment thereby increasing aliveness, feeling good, stress-reduction & well being.
13:00 – 13:30 Break
Loo breaks etc.
13:30 – 14:30 Creating A Wild Food Meal With Miche
You will be shown how to prepare & cook the food that we have gathered (outside over an open fire), along with additional vegetables from the garden, to create a wild food dining experience. This is cooking via the senses, and encourages a new understanding of food, pleasure, community and connection to land & place.
14:30 – 15:30 Wild Banquet
This where we get to eat our bounty.
15:30 – 16:00 Closing the Circle
Feedback, experiences and any thoughts you wish to share.
About Robin Harford & Miche Fabre Lewin
Robin harvests wild edible plants on a daily basis, as well as occasionally supplying local restaurants. He is creator of the UK’s leading wild food site Eatweeds.co.uk, has taught at Eden Project, been featured in BBC2?s Edwardian Farm, the BBC Good Food magazine, Guardian, Ecologist, Green Parent, GQ etc.
Miche is an artist-cuisiniere & Zen cook who creates convivial food rituals & seasonal gatherings. She celebrates the living energy of food, the life in soil & the spirit of place & will be sharing her passion for simple cooking with fire. She has been described as a food magician and her food as joyful & liberating.
What Others Said Last Time…
“I thought it was an amazing day and I learned some great stuff as well as being surrounded by some amazing people. It was one of my best days ever, I really enjoyed every bit of it … Both of you were fabulistic at presenting and made it fun as well as informative.” - Ani Everts
“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
“Well worthwhile and has transformed someone who has been thinking about foraging on & off for over 25 years into a daily forager. Had my first ” taster” dinner on Monday with 6 separate foraged veg courses. Yesterday I had a long walk in the Brecons but still managed 4 plus 3 salad on the way out to garnish my sandwiches.” – Aaron Davidson
“I would like to thank you and Miche for an absolutely fabulous day. I have never foraged before but I now feel confident enough to do a bit of it and to have a go. I thought the format for the day was spot on – foraging then lunch using some of what was foraged (yum). I especially enjoyed the hands-on nature of the day.” -Dawn Sutherland
“A lovely relaxing and very informative day. We have already had several meals/snacks with wild foods and have a wonderful jar of fizzing Kimchi.” – Alastair Dargue