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Wild & Foraged
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Wild & Foraged

September 19 @ 9:30 am - 3:00 pm £195

Foraging is a traditional, age-old skill that we are passionate about at the Cookery School, offering the opportunity to harvest and eat the most delicious, seasonal ingredients from nature’s larder for free. 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 foraging walk, where you will gather 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 dishes. You can expect recipes such as crayfish and rabbit risotto, blackberry fool, nettle tart or venison carpaccio.

£195 per person; includes practical and demonstration cookery sessions, lunch, refreshments and all course material. Guests of The Cookery School also enjoy a discount of up to 25% in our FARMSHOP after their course.

Full-day course, 9:30am – 3:00pm

If you are booking with a VOUCHER or would prefer to book over the phone, please call us on 01608 731 620. Alternatively you can email us at THECOOKERYSCHOOL@DAYLESFORD.COM

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September 19
9:30 am - 3:00 pm
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The Cookery School
Stow-on-the-Wold, Gloucestershire GL56 0YG United Kingdom
01608 731 620

Who's Attending

13 people are attending Wild & Foraged

  • Tony Gallagher
  • David Elliott
  • Stephanie Faulk
  • Liana Gonzalez
  • Lindsey Davies
  • Karen Selby
  • Lynn Taylor
  • Sarah Bocking


Wild & Foraged - Thursday 19th September£195.00