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Wild & Foraged
Foraging is a traditional, age-old skill that we are passionate about at The Cookery School, a skill that offers the opportunity to harvest and eat seasonal ingredients that taste delicious and cost you nothing. Joined by our resident foraging expert and environmentalist, Tim Field, this one day course will give you a fascinating insight into the best wild foods available on our doorstep.
Begin the morning exploring the Daylesford estate on a guided walk, where you will forage for ingredients that will later be cooked for lunch. The estate has a bountiful wild larder from game birds to crayfish and wild garlic to meadowsweet. Throughout the year our foraged finds change with seasons, sometimes including wild salads and greens, edible flowers, herbs, wild berries, crayfish or game.
After your adventure outside, return to The Cookery School for a well deserved cup of tea or coffee accompanied by delicious nibbles, while our tutors introduce you to your menu for the day and demonstrate how to craft your wild bounty into a series of imaginative, delicious dishes. You can expect recipes such as crayfish and rabbit risotto, blackberry fool, nettle tart or venison carpaccio.
£185 per person; includes practical and demonstration cookery sessions, lunch, refreshments and all course material.
One day course, 9.30am – 4pm
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