Miles Irving will be your guide as he takes you on a journey through flavour and sensory stimulation with the power of native, wild-harvested seaweeds.
In this course, you will have the chance to explore the possibilities of edible seaweeds with Miles, author of The Forager Handbook and lifetime experimenter in wild food.
Making new flavour discoveries and trying new combinations we will explore different processes for cooking with seaweeds.
We will prepare and eat a seaweed lunch together, experimenting with our diverse selection of delicious edible algae and immersing ourselves in the world of seaweeds.
Health benefits are one of the key drivers of consuming seaweed; high in iodine, dietary fibre, and omega-3 fatty acids; it’s seen as ticking all the boxes for being considered what is commonly called a ‘superfood’. Come find out how tasty they can be too.
IMPORTANT: This is a seaweeds cooking course. There will be no foraging for seaweeds involved.
Miles is a true expert who shares with deep insight the uses of wild ingredients in the old world and on the modern table. His passion and knowledge are as boundless as the landscape and edible opportunities that surround him. He is quite literally outstanding in his field. – Valentine Warner, chef, writer and occasional broadcaster.
When & Where Are The Cooking With Seaweeds Courses?
Monday, 10th February 2020
- Time: 11am-4pm
- Location: Chartham, Kent (location revealed after the booking)
- Group size: 10 places only
- Lunch: Included
- Cost: £120
- CLICK HERE TO BOOK
About Your Cooking With Seaweeds Course Instructor
Miles has an encyclopedic knowledge of the edible plants and trees that most us walk past without a second glance. His foraging walks turn the landscape into a feast and help participants to understand the rich diversity of plant foods and medicines that we could easily reintroduce into our cooking. Once you start you won’t be able to stop. – Rowan Philimore of the Gaia Foundation
Miles Irving is an internationally renowned wild foods expert, author and public speaker.
He has worked with some of the world’s best chefs and has been a pioneer in Europe’s Wild Food Renaissance.
In 2003, he founded Forager Ltd. Based in Kent, UK, he now acts as its CEO. The widely-respected enterprise has become the country’s best known wild food purveyor holding fast to its founding values of harvesting the highest quality wild produce always sustainably harvested with deep environmental consciousness.
He has since worked with many of the world’s top chefs such as Rene Redzepi, Alex Atala, Heston Blumenthal and Magnus Nilsson in what the industry calls the Wild Food Renaissance.
Through reconnecting to the land by gathering, preparing and cooking with wild food we can once again feel at home in our landscapes, communities and our own bodies.